Ellena’s Notes

This is one of the easiest recipes I have ever made! AND you only use one dish, the 9×13 pan it cooks in! I LOVE IT!! For the peaches, you can use ones that are in juice rather than heavy syrup, but it’ll make the cake pretty soupy. If you choose to do this, though, I would recommend adding a little bit of cornstarch when you stir the spices into the peaches. I have also used light olive oil instead of butter and then mixed the olive oil with the cake mix in a bowl until crumbly. Then I sprinkled the crumbs evenly over the peaches. I love to serve this with a little dollop of whip cream.

This dessert is quite creamy with the butter, so I’d recommend a wine with a higher acid level to balance that out. Our Riesling, Huckleberry d’Latah, or Orange Moscato are each a great example of this. And they are all fantastic with peaches!

Eat Simple, Eat Well, Ellena

Ingredients

1 29-oz can sliced peaches in heavy syrup
1 tsp allspice
1 tsp cinnamon
1 box yellow cake mix
1/2 cup butter, sliced into 16 small slices
1/2 tsp salt
olive oil spray (or something like it)
1/8 cup brown sugar

Gluten Free Version

To make this gluten free – use gluten free cake mix

Directions

Preheat oven to 375ºF. Pour can of peaches in to a 9×13 pan. I like to then cut the sliced peaches into bite-sized pieces, but you can leave them as is, if you prefer. Add the allspice and cinnamon onto peaches and stir until the spices are evenly distributed. Slowly pour the cake mix on top of the peaches, making sure to fully cover. Place the sliced butter in a grid formation (3 rows of 6) atop the cake mix. Place in preheated oven for 15 minutes. Remove from oven and spray the parts where the butter has not melted with olive oil spray. This will make sure all parts of the cake get crisp and brown. Sprinkle brown sugar evenly over cake and put back into oven. Cook for another 25-35 minutes, or until golden brown all over.

Eat Simple, Eat Well, Ellena