2 cans (15 oz each) sliced peaches in heavy syrup
1 box yellow cake mix (standard 15.25 oz)
1/2 cup (1 stick) unsalted butter, thinly sliced
1 tsp ground cinnamon (optional, but recommended)
Instructions/Method
Preheat the oven to 350°F (175°C).
Dump the peaches (including syrup) into a 9×13-inch baking dish. Spread them out evenly.
Sprinkle the dry cake mix evenly over the peaches. Do not stir.
Distribute the butter slices across the top of the cake mix, covering as much surface as possible.
Sprinkle cinnamon over the top if using.
Bake for 45–50 minutes, or until the top is golden and bubbly around the edges.
Cool slightly before serving. Best enjoyed warm with vanilla ice cream.
Tips & Variations
Use fresh or frozen peaches: If peaches are in season, go wild.
Try spice cake mix: Adds a nice autumnal flavor.
Add chopped pecans or walnuts: Sprinkle over the cake mix before baking for extra crunch.
Substitute the fruit: Cherry, blueberry, or apple pie filling all work.
Note
Don’t stir the cake mix into the peaches—just dump it on top. Mixing ruins the magic texture contrast.

Serving Suggestions
Top with a scoop of vanilla or butter pecan ice cream.
Drizzle with caramel sauce for an extra indulgent hit.
Serve alongside black coffee or strong sweet tea.
Great next-day, eaten cold for breakfast (we won’t judge).

Nutrition Information