Ingredients
Method
- Preheat your oven to 360 F.
- In a medium sized baking dish (or a 9x13 in pyrex dish) spread out the peaches, reserving the syrup for later.
- Sprinkle over the dry cake mix edge to edge.
- Cut the butter in small cubes and dollop it all over the dry cake mix. Then pour over the reserves syrup form the canned peaches as evenly as you can.
- Bake for 35-40 minutes, or until the top has turned golden brown and the edges are bubbling.
- Serve warm with a scoop of vanilla ice cream. You can also eat this at room temperature or cold. Refrigerate leftovers.
Notes
Flavor Variations. You can add 1 cup of frozen berries to the canned peaches.
Add 2/3 cup unsweetened kesar mango puree to the peaches to make this a delectable summer treat.
Instead of ice cream you can serve this with whipped cream lightly sweetened and flavored with a dash of vanilla.