Ingredients:

  • 29 oz (822g) canned peaches in light syrup or juice (drained partially)
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tsp (5ml) ground cinnamon
  • 1 box (15.25 oz / 432g) yellow cake mix
  • 1/2 cup (113g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour the canned peaches (with a small amount of their juice) into a 9x13 inch baking dish.
  2. Sprinkle the brown sugar and cinnamon evenly over the fruit. Use a spoon to gently toss the peaches so they are coated in the sugar mixture.
  3. In a separate bowl, combine the yellow cake mix and melted butter. Use a fork to stir and mash the mixture until it resembles coarse, wet sand, ensuring there are no large dry pockets.
  4. Sprinkle the buttery cake mix evenly over the peach layer without pressing the topping down.
  5. Bake for 30 minutes or until the top is mahogany-colored and the peach juices are bubbling up around the edges.