Ingredients:

  • 2 cans (29 oz each) sliced peaches in heavy syrup
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup salted butter, chilled and sliced into thin pats
  • 0.5 cup chopped pecans

Instructions:

  1. Preheat your oven to 375°F (190°C). Pour both cans of peaches, including the heavy syrup, into an ungreased 9x13 inch baking dish.
  2. Spread the peaches into an even layer and sprinkle the ground cinnamon and nutmeg directly over the fruit.
  3. Open the dry cake mix and sprinkle it evenly over the top of the peaches. Use a spatula or the back of a spoon to lightly level the powder, but do not stir the layers.
  4. Arrange the thin pats of butter in rows across the top of the cake mix, ensuring maximum coverage to avoid dry flour pockets. Sprinkle the chopped pecans over the butter layer.
  5. Place the dish on the center rack of the oven and bake for 45 minutes, or until the topping is golden brown and the fruit juices are bubbling.