This recipe is from the HEB Cooking Connections team. I’m putting it on here for purely selfish reasons. I want to make sure that I don’t lose the recipe, so there you go.
1 Box of French Vanilla cake mix
1 8 oz block of cream cheese
1 bottle Robert’s Pineapple Coconut Mango Tequila Sauce
1 stick butter
1 large can sliced peaches in heavy syrup
A few drops orange and brown food coloring *optional
- Heat oven to 400 degrees. Spray 9×13 baking dish.
- 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: