Ingredients:

  • 29 oz canned peaches, sliced in 100% juice
  • 1 tbsp cornstarch
  • 1/2 tsp ground cinnamon
  • 1 box (432g) low-sugar yellow cake mix
  • 1/2 cup unsalted butter, melted
  • 1 cup skim milk
  • 1 tsp vanilla extract

Instructions:

  1. Drain the canned peaches through a strainer, reserving 1/4 cup (60ml) of the juice.
  2. In a 9x9 inch baking dish, toss the peaches with the reserved juice, cornstarch, and cinnamon until the fruit is evenly coated.
  3. Spread the peaches into an even layer in the dish.
  4. In a mixing bowl, whisk together the cake mix, melted butter, skim milk, and vanilla extract until the batter is smooth and thick.
  5. Gently pour the batter over the peaches in a distinct layer; do not stir.
  6. Bake at 350°F (175°C) for 30–35 minutes, or until the edges are bubbling and the top is mahogany gold.