Fastest one pan, oven baked dessert I have ever made! Kids and adults alike will eat this cold or hot - just give 'em a spoon! (Or perhaps a scoop of vanilla ice cream on top too!). White cake mix can be used in place of yellow.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Pour canned peaches into a 9x13 inch baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with 1/2 cup of the sugar and sprinkle cinnamon to taste into mixture.

  • Sprinkle dry cake mix evenly over top of peach mixture. Poke holes into cake mix to allow juice through. Cut stick of margarine into small pats, placing randomly over the top. Sprinkle with the remaining 1/2 cup of sugar and a light dusting of cinnamon.

  • Bake in preheated oven for 25 to 30 minutes, or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.

Nutrition Facts

348 calories; 12.5 g total fat; 1 mg cholesterol; 373 mg sodium. 58.4 g carbohydrates; 2.4 g protein; Full Nutrition

Reviews (132)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2004
I tried this again- after a less-than-thrilling result the first time. I took the suggestion of another reviewer- I cut the butter into a yellow cake mix with a pastry cutter added 1/2 cup of brown sugar and sprinkled the mixture over the peaches. I sprinkled a generous amount of cinnamon on the peaches first. This time it tunred out perfect! It still was sweet and could even get away with cutting the brown sugar back to 1/4 cup. Using the pastry cutter with the butter and cake mix made all the difference in the world. The crust was yummy and the filling was more solid- not a runny mess like the first one I made. A keeper!! Read More
(266)

Most helpful critical review

Rating: 3 stars
08/29/2008
I am giving this three stars only because I altered the recipe. I used fresh peaches and replaced the white sugar with brown sugar. I reduced that to 1/2 cup because the peaches I had were very sweet. I also did not add sugar to the cake mix topping because I think that would have been overkill. I did add cinnamon to the cake topping as others had suggested. Turned out really good. Read More
(7)
149 Ratings
  • 5 star values: 98
  • 4 star values: 39
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
01/09/2004
I tried this again- after a less-than-thrilling result the first time. I took the suggestion of another reviewer- I cut the butter into a yellow cake mix with a pastry cutter added 1/2 cup of brown sugar and sprinkled the mixture over the peaches. I sprinkled a generous amount of cinnamon on the peaches first. This time it tunred out perfect! It still was sweet and could even get away with cutting the brown sugar back to 1/4 cup. Using the pastry cutter with the butter and cake mix made all the difference in the world. The crust was yummy and the filling was more solid- not a runny mess like the first one I made. A keeper!! Read More
(266)
Rating: 5 stars
01/09/2004
I tried this again- after a less-than-thrilling result the first time. I took the suggestion of another reviewer- I cut the butter into a yellow cake mix with a pastry cutter added 1/2 cup of brown sugar and sprinkled the mixture over the peaches. I sprinkled a generous amount of cinnamon on the peaches first. This time it tunred out perfect! It still was sweet and could even get away with cutting the brown sugar back to 1/4 cup. Using the pastry cutter with the butter and cake mix made all the difference in the world. The crust was yummy and the filling was more solid- not a runny mess like the first one I made. A keeper!! Read More
(266)
Rating: 5 stars
08/23/2005
This recipe is great when modified. To impress use fresh peaches. After slicing sprinkle 1/2 cup white sugar over them plus cinnamon nutmeg and almond extract. No need for additional water; peaches were juicy enough. I used a white cake mix and mixed in 1/2 cup brown sugar. I used a FROZEN stick of butter and grated it into the cake mix and mixed together with a pastry cutter. After placing it on the peaches I sprinkled a little more cinnamon and nutmeg on top and baked for about an hour and 10 min. It was delicious! Thanks for the recipe Brenda! Can't wait to try this with apples this fall! Read More
(189)
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Rating: 5 stars
09/14/2003
I made this recipe using fresh peaches. Since many commented the original recipe was too sugary I used what was called for with fresh and it was just right. It smelled wonderful while cooking too. Read More
(66)
Rating: 5 stars
09/13/2003
SOOOO GOOD!!! I made a streusel out of the cake mix with 1/2 c. each of butter and brown sugar and I baked it in an 8x8 pan for about 40-45 minutes. I could not stop eating it! If I baked it in a 13x9 pan as the recipe suggests I would use twice as many peaches. A definite keeper! Read More
(56)
Rating: 5 stars
08/19/2008
An alternative to cutting the margarine/butter into the cake mix as some reviewers suggest is to use a grater and grate a stick of cold butter evenly over the mixture. Read More
(49)
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Rating: 5 stars
07/31/2003
This was awesome!!! I used fresh peaches with orange juice instead of canned peaches. The dish was gone in seconds. We topped it with a scoop of vanilla ice cream and dug in! Definately will make again Read More
(26)
Rating: 5 stars
09/10/2003
The taste of this recipe was fabulous!! I forgot to consider the other reviewer's suggestions and after reading them I absolutely would have cut the sugar in half. I liked it but it would be just as good (if not better) without as much sugar. I did have to bake it for about 15-20 minutes longer than suggested to make it brown and to let the juices soak into the cake mixture. Make sure you poke lots of wholes in the top as well. Also I thought there was a little too much liquid but after letting it sit the juices thickened to an acceptable consistency. Overall a definite keeper and suitable for company (a real compliment!). Read More
(24)
Rating: 5 stars
01/18/2009
After reading reviews I modified this. I used 2(15oz) cans of Del Monte Peaches in Extra Light Syrup. Because of complaints about being too sweet I poured peaches/juice into pan then sprinkled 1/4 cup of brown sugar 1 tsp of Cinammon 1 tsp of Nutmeg on them. I mixed in a 1/2 tsp of Cornstarch to prevent the runniness some complained of and it was not runny at all. For topping I used Duncan Hines Butter Golden cake mix added a cup of Oats more cinammon nutmeg and brown sugar. I used a stick of room temperature butter and mixed with my hands crumbling it on top of the peaches. Baked for 40 minutes and it came out perfect! Not too sweet at all. Personally I'd like more peach so I'd add a 3rd can next time. The topping made so much that I have a 2nd one in the oven using 3 cans of Apricots. Smells wonderful! Read More
(23)
Rating: 5 stars
07/31/2003
This was delicious! I did use less sugar as I had seen other people suggest and I needed to increase oven temp to 400 and cooking time to 45 minutes to get the brownness and bubbling that it's supposed to have. My kids literally fell over each other all the way into the kitchen to get a bowl of this. I can't wait to try this with other fruits like fresh apples....yum yum! Read More
(19)
Rating: 3 stars
08/29/2008
I am giving this three stars only because I altered the recipe. I used fresh peaches and replaced the white sugar with brown sugar. I reduced that to 1/2 cup because the peaches I had were very sweet. I also did not add sugar to the cake mix topping because I think that would have been overkill. I did add cinnamon to the cake topping as others had suggested. Turned out really good. Read More
(7)