Ingredients:

  • 2 cans (15 oz / 425g each) sliced peaches in heavy syrup
  • 1 tsp (2.6g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 box (15.25 oz / 432g) yellow cake mix
  • 3/4 cup (170g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Empty the canned peaches into a 9x13 inch baking dish.
  3. Stir in the cinnamon and lemon juice directly in the pan until the peaches are evenly coated.
  4. Spread the peaches into a flat, level layer to ensure even heat distribution.
  5. Sprinkle the dry yellow cake mix evenly over the top of the peaches and use a fork to gently level the powder.
  6. Gently press the cake mix down with your palms to help the topping bond with the fruit.
  7. Pour the melted butter evenly over the cake mix, ensuring the edges and corners are well-covered.
  8. Place the dish on the center rack of the oven and bake for 40–45 minutes until the edges are bubbling and the top is deep golden brown.
  9. Let the cake rest for 10 minutes before serving.