Pour peaches into dish and dice, add a few drops of food coloring until you get a burnt orange color then add Pineapple Coconut sauce, mix well. Cut cream cheease into small chunks or melt in microwave for 30-40 second then spread out over peaches and sauce.
Sprinkle dry cake mix over fruit, sauce and cream cheese mixture then top with pats of butter. Cover with foil.
*Bake 45-75 min. (It’s ready when it no longer “jiggles” in the center) Serve with ice cream if desired.
* Time varies depending on your oven
A few notes from me:
The pineapple coconut sauce gives it a certain spiciness that you don’t normally get in peach cobbler. If you can’t have anything spicy, then avoid adding the sauce.
Pour the juice that the peaches are in into the pan. the instructions don’t specifically say to do that, but trust me that you’ll get a better tasting cobbler with the juice in there. Pour all of it in.
It’s faster to chop/ dice the peaches if you do it on a cutting board rather than in the baking dish, as the recipe calls.
You do not need to add the food coloring at all, but if you’re a Texas Longhorns fan, I encourage you to do so 🙂
Melt the cream cheese instead of cutting it. Melt it in the microwave (it took 60 seconds in mine) whip the cream cheese with a fork then spread it around over the peaches with a spatula/ finger type thing.
Don’t forget to cover the dish when you put it in the oven.
You don’t need that much butter. I used about 1 1/2 table spoons of butter instead of a whole stick.
Here are some pictures of the last cobbler I made using this recipe: