Ingredients:

  • 2 cans (15 oz / 425g each) sliced peaches in heavy syrup, drained
  • 1 tbsp (15g) cornstarch
  • 1 tsp (5g) ground cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • 1 box (15.25 oz / 431g) yellow or white cake mix
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (240ml) whole milk
  • 1 tsp (5g) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a 9x9 inch baking dish, combine the drained peaches, cornstarch, cinnamon, and lemon juice.
  3. Toss gently with a spatula until the peaches are evenly coated and the cornstarch has disappeared into the fruit juices, then spread into an even layer.
  4. In a large mixing bowl, pour in the cake mix.
  5. Stir in the melted butter, whole milk, and vanilla extract. Mix until just combined; do not overbeat.
  6. Spoon the batter over the peaches, spreading it to the edges of the dish.
  7. Bake for 30–35 minutes until the edges are bubbling and the top has turned a deep golden brown and feels springy to the touch.