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Preheat the oven to 350°F (175°C). Select a 9×13-inch baking dish and set it aside—there is no need to grease the dish, as the butter will provide enough moisture to prevent sticking.
Pour the canned peaches along with their syrup into the baking dish, ensuring they are evenly distributed across the bottom to create a consistent layer of fruit.
Evenly sprinkle the dry yellow cake mix over the peaches, covering them completely. Avoid stirring, as the cake mix will absorb moisture during baking and form a golden crust.
Slowly drizzle the melted butter over the surface of the cake mix, attempting to coat as much of the dry mix as possible. The butter will help create a crisp and golden topping.
Transfer the baking dish to the preheated oven and bake for approximately 50 minutes, or until the top appears golden brown and crisp. The peach syrup should be bubbling around the edges.
Allow the cobbler to cool for at least 10 minutes before serving. This allows the filling to set slightly and makes serving easier.