This dessert is about as low-effort and high-reward as cobbler gets: melted butter forms a golden base, dry yellow cake mix gets sprinkled on top in an even layer, and a hit of cinnamon plus two cans of juicy peaches (syrup and all) does the rest of the work in the oven. As it bakes, the cake mix soaks up all that peach syrup and butter, turning into a crackly, deep-golden topping over soft, syrupy fruit — no stirring, no fuss, just distinct layers that bake into something irresistible. It's the kind of dump-and-bake dessert you can throw together in five minutes of prep and then walk away from for nearly an hour. Serve it warm with a scoop of vanilla ice cream melting into the peach juices, or keep it simple with whipped cream on top. This one's a genuinely easy fit for an egg free dessert table, delivering all the cozy, buttery, peach-cobbler comfort without any complicated technique standing in the way.
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Preheat the oven to 350°F (175°C). Place the butter in a 9x13-inch baking dish and set it in the oven for 4–5 minutes, until fully melted. Remove the dish from the oven and tilt to coat the bottom evenly.
Sprinkle the dry cake mix evenly over the melted butter in a single layer. Do not stir.
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