Ingredients:

  • 2 cans (29 oz / 822g each) sliced peaches in heavy syrup
  • 1 tsp (2.6g) ground cinnamon
  • ½ tsp (1g) ground nutmeg
  • 1 box (15.25 oz / 432g) yellow cake mix
  • ¾ cup (170g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the canned peaches, including all the heavy syrup, directly into a 9x13 inch baking dish.
  3. Sprinkle the cinnamon and nutmeg over the fruit and gently swirl the spices into the syrup using a spatula.
  4. Evenly sprinkle the dry yellow cake mix over the top of the peaches. Lightly press the cake mix down with the back of a spoon to remove large hills of powder, but do not stir into the fruit.
  5. Pour the melted unsalted butter evenly across the top of the cake mix, ensuring full coverage to avoid dry patches.
  6. Bake for 40–45 minutes until the edges are bubbling and the center is a deep golden brown.
  7. Let the cake rest for 10 minutes before serving to allow the syrup to thicken.