Preheat the Oven: Set your oven to 350°F (175°C). Choose a 9×13-inch baking dish, which allows the peaches and topping to bake evenly and creates that perfect cobbler-like texture with crisp edges and a soft, juicy center.
Layer the Peaches: Pour both cans of sliced peaches into the baking dish — one with its syrup and one drained to balance the sweetness. Spread the fruit evenly across the bottom with a spoon or spatula so that every bite has a bit of peach. The syrup from one can provides moisture that helps turn the cake mix into a tender, cobbler-like crust.
Add Flavor: Drizzle a splash of vanilla extract over the peaches. Sprinkle the brown sugar evenly across the top. These additions deepen the flavor and give the finished dessert a hint of caramelized sweetness that pairs beautifully with the fruit.
Add the Cake Mix: Evenly sprinkle the dry yellow cake mix over the peaches and sugar layer. Do not stir. Keeping the layers separate is key — as the cake bakes, the peach juices and butter melt through the mix, forming a golden crust that mimics homemade cobbler topping.
Top with Butter: Arrange the cold butter slices evenly over the entire surface of the cake mix. The butter will melt slowly in the oven, creating pockets of crisp, golden texture across the top while enriching the tender peach filling below.
Finish with Nutmeg: Lightly dust the top with ground nutmeg for warmth and depth. This touch of spice enhances the peaches and adds that classic cobbler aroma.
Bake: Place the dish in the preheated oven and bake for 45 minutes to 1 hour, or until the top is bubbly and beautifully golden brown. The filling should be hot and slightly thickened, and the edges will have that irresistible caramelized crunch.
Cool and Serve: Remove the cake from the oven and allow it to cool slightly — about 10 minutes. This resting time lets the filling set while keeping the dessert warm enough to enjoy.
