I combined a couple of different recipes to make this one and my husband loves it.
Salted Caramel Peach Cobbler
2 29oz cans sliced peaches in syrup (drained, reserve juice)
1 box white cake mix
½ cup (1 stick) butter, melted
Cinnamon
Ghirardelli’s Salted Caramel sauce
- Preheat oven 350 degrees
- Grease bottom or 9x13 pan
- · Pour drained peaches in bottom of the pan
- Sprinkle cinnamon on top of peaches
- Drizzle caramel sauce on top of the cinnamon covered peaches
- Sprinkle white cake mix on top of cinnamon/caramel covered peaches
- Pour 12oz of the reserved peach juice on top of the cake mix, make sure there aren’t any dry spots of cake mix.
- Pour butter on top of the peach juice
- Drizzle caramel sauce on top of liquid covered cake mix
- Bake at 350 for 60 minutes
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