You know what else I did, that was amazing? I added about 2 teaspoons of bourbon in the peaches before I poured them into the pan. Genius, if I say so myself!
The hardest part about this recipe is waiting while it bakes in the oven. You’re going to need about an hour for that, and then just throw a nice scoop of ice cream on top of your serving and start spooning it into your mouth. I still have some of this left in the kitchen so please excuse me while I go back to being wonderfully lazy again!
Ingredients
3 cans (15.25oz.each) Del Monte sliced peaches in heavy syrup
1 pkg yellow cake mix
½ cup Kerrygold butter, melted
Instructions:
Preheat oven to 350°F.
In a 13×9-inch or other shallow 3-qt. baking dish, dump 2 cans of peaches and syrup. Drain the third can and add only the peaches to the baking dish.
Top peaches with dry cake mix; spread it out evenly across the entire surface of peaches.
Drizzle cake mix with butter.
Bake 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving, if desired.
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Quick tip: Serve with ice cream or whipped cream, and a cup of strong coffee.