Description
Warm, bubbling peaches spiced with cinnamon nestle beneath a golden, buttery cake layer. Each bite delivers juicy fruit, tender cake, and crunchy pecans for an easy dessert that feels homemade and comforting.
Ingredients
- 2 15 ounce cans peach pie filling
- 1 15.25 ounce box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking dish.
- Pour peach pie filling into the prepared dish and spread evenly.
- Sprinkle the dry yellow cake mix over the peaches without pressing down.
- Drizzle the melted butter evenly across the top of the cake mix.
- Sprinkle ground cinnamon and chopped pecans over the butter layer.
- Bake for 45 to 50 minutes until the top is golden brown and filling is bubbly.
- Allow the cake to rest for 10 minutes before serving.
Notes
- For extra crunch, use sliced almonds instead of pecans.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store any leftovers covered in the refrigerator for up to 3 days.
- You can swap in cinnamon-spiced peach slices for a deeper flavor.