Ingredients:

  • 2 cans (15 oz / 425g each) sliced peaches in 100% juice
  • 1 tsp (5g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 1 box (15.25 oz / 431g) yellow cake mix
  • 1/2 cup (113g) unsalted butter, melted
  • 2 tbsp (16g) sliced almonds or chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour the canned peaches along with their juice directly into a 9x13-inch baking dish. Sprinkle the cinnamon and salt over the fruit and use a spatula to gently stir, ensuring the peaches are evenly coated.
  2. Sprinkle the dry yellow cake mix evenly over the top of the peaches. Use a spatula or the back of a measuring cup to lightly press the powder down without packing it tightly.
  3. Pour the melted butter in a steady drizzle across the entire surface of the cake mix, focusing on the edges and any dry spots. If using nuts, sprinkle them over the buttered layer now.
  4. Place the baking dish on a baking sheet to catch overflows and bake for 40–45 minutes until the edges are bubbling and the topping is mahogany-colored and crisp.