To make a quick, easy peach cobbler, pour one 29-ounce can of peaches into a 9-inch by 13-inch baking dish. Drain a second can of peaches, reserve the liquid and add the peaches to the dish. Mix one box of yellow cake mix into the peaches.
Optionally, top the cobbler with pats of butter before baking it for 35 to 40 minutes at 350 degrees Fahrenheit.
Alternatively, place 2 pounds of frozen peaches in an even layer on the bottom of a greased baking dish. Sprinkle 1 box of dry cake mix on top of the peaches. Pour 12 ounces of lemon-lime soda over the mixture, and cover the dish with foil. Bake the cobbler covered for 20 minutes, remove the foil and continue baking it for another 35 to 40 minutes. For a lower-calorie peach cobbler, use diet or sugar free soda instead of regular soda.
To make peach cobbler cupcakes, combine 1 package of cake mix with 1 cup water, 3 eggs and 1/2 cup oil. Divide the batter evenly among each cup of a lined cupcake pan. In a separate bowl, combine 2 cups of diced fresh or frozen peaches with 1 tablespoon of lemon juice, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves and 1/4 teaspoon allspice. Top the cake batter with the peaches, and bake the cupcakes for 18 to 20 minutes at 350 degrees F.