Ingredients:

  • 2 cans (15 oz each) sliced peaches in heavy syrup
  • 1 tbsp ground cinnamon
  • 1 tbsp packed brown sugar
  • 1 tsp vanilla extract
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup unsalted butter, chilled and thinly sliced

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease the sides and bottom of a 9x13-inch baking dish with butter or non-stick spray.
  2. Empty the canned peaches, including the syrup, into the baking dish and spread them evenly. Sprinkle the cinnamon and brown sugar over the peaches and stir in the vanilla extract.
  3. Pour the yellow cake mix evenly over the peach layer. Spread the powder to the edges using a fork or fingers, ensuring you do not stir the mix into the peaches.
  4. Distribute the thin slices of chilled butter across the surface of the cake mix in a checkerboard pattern, covering as much area as possible.
  5. Bake on the center rack for 40–45 minutes until the peach juices are bubbling around the edges and the topping is a deep, golden brown.