INGREDIENTS

  • 2 (15 Oz) Cans Of Sliced Peaches In Heavy Syrup 1 Can, Drained + 1 Can, Undrained (If You Prefer A “Soupier” Consistency, Leave Both Cans Of Peaches Undrained.)
  • 1 Box Of Your Favorite Lemon Cake Mix (We Used Duncan Hines Perfectly Moist Lemon Supreme Mix.)
  • 3/4 Cup Butter, Sliced Into 24 Pieces
  • The Zest Of 1 Lemon
  • PRE-HEAT OVEN TO 350F •
  • PRE-HEAT OVEN TO 350F •
  • PRE-HEAT OVEN TO 350F •
1

Spread peaches, with liquid, into a 9x13 baking dish. *Note: A Regular-Sized Pie Dish Will Also Work Just As Good!

2

Zest lemon into 2 cups of cake mix. Then, sprinkle the mixture evenly over peaches.

3

Place butter pieces evenly over cake mix, working to cover as much surface area as possible. The more butter use, the crunchier the cake top will be. (Who doesn’t like the crunchy bits?!?!)

4

Bake for 40 - 45 minutes, until golden and bubbly. Serve warm or at room temperature with the ice cream of your choice … but we all know the CORRECT choice is old-fashioned vanilla!

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