Ingredients:

  • 29 oz canned sliced peaches in light syrup
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 1 box (18.25 oz) yellow cake mix
  • 3/4 cup unsalted butter, melted

Instructions:

  1. Heat the oven. Set it to 350°F (175°C). Make sure the rack is in the center so the bottom doesn't burn before the top browns.
  2. Prep the fruit. Empty the canned peaches and all the syrup into your 9x13-inch baking dish. Note: Don't drain the syrup, as that's what makes the cake bake.
  3. Season the peaches. Sprinkle the cinnamon and nutmeg over the fruit, then drizzle in the vanilla extract. Gently stir with a spatula until the peaches look glossy and coated.
  4. Add the dry mix. Evenly sprinkle the yellow cake mix over the top of the peaches.
  5. Level the top. Use a fork to gently flatten the powder. Do not stir the mix into the peaches; it should sit like a blanket on top.
  6. Apply the butter. Pour the melted butter evenly across the cake mix. Use your spatula to push the butter to the very edges so no dry flour remains.
  7. Bake the dessert. Place the pan in the oven for 40–45 minutes.
  8. Check for doneness. Remove from the oven when the topping is golden brown and the peach juices are bubbling up around the sides.