Terrific recipe! I have made this a couple of times, however, I have made a few changes. I put about 1/3 of the cake mix on top of the peaches. I mixed the butter (not a margarine fan here) into the other 2/3 of the cake mix and then put it on top of the peaches. Also, I didn't use a cup of sugar and cinnamon. I felt like it was going to be sweet enough as it was, so I just sprinkled a small amount of cinnamon-sugar across the top and called it good! It turned out great! I have also made this with cherry pie filling and added some crushed pineapple (more of a dump cake recipe.) Haven't tried the apple pie filling and spice cake like some suggest but I am going too! At any rate.. this recipe is a keeper!

Fantastic, thanks to all the tips shared. I added only half & half to the peaches...mixed spices and 1/4 c. brown sugar into white cake mix...grated frozen butter and cut it into the mix...topped everything with more brown sugar & cinnamon, and baked for an hour, with the last 15 minutes boosted to 400. Turned out creamy and luscious on the bottom, crisp and spicy on top. A wonderful blend of flavors and textures that needed nothing else. One of the best desserts I have ever made!

I tried this again- after a less-than-thrilling result the first time. I took the suggestion of another reviewer- I cut the butter into a yellow cake mix with a pastry cutter, added 1/2 cup of brown sugar and sprinkled the mixture over the peaches. I sprinkled a generous amount of cinnamon on the peaches first. This time it tunred out perfect! It still was sweet and could even get away with cutting the brown sugar back to 1/4 cup. Using the pastry cutter with the butter and cake mix made all the difference in the world. The crust was yummy and the filling was more solid- not a runny mess like the first one I made. A keeper!!

This was pretty good, but not really what I was expecting. It took about an hour to cook and the sugar could actually be left out. It was also pretty runny. I did add crushed pecans to the top for more crunch.

With a lot of the recommendations from other reviewers this recipe rates a five. I used fresh peaches (4 or 5) and left the skins on for simplicity. I sprinkled ½ cup white sugar and some cinnamon and nutmeg over the peaches. With the cake mix I cut in a chilled stick of butter with a pastry blender and added ½ cup brown sugar, ½ cup oats for texture, and more cinnamon & nutmeg. It turned out wonderful but very sweet. I think next time I will cut out the brown sugar all together. It seems like the cake mix would be sweet enough on its own. I also found that the peach skins became tough over time. They were barely noticeable the first night, but when I ate the leftovers they were kind of chewy and annoying. So I guess if I knew we were going to finish it in one sitting I’d leave them on for rustic appeal, but otherwise remove them. Thanks for the recipe and everyone’s suggestions. I had a lot of fun with this one!

Made this tonight using others' suggestions and it was good. But mostly it was easy. I used fresh peaches with white sugar and cinnamon and nutmeg, topped with white cake mix with brown sugar and a grated stick of frozen butter (thanks 4 that tip!). My 9x13 pan was otherwise occupied, so I put it in an 8x10, and I definitely think the larger pan would've made it better. And I would suggest cutting the sugar a bit. Couldn't be easier, though. This'll likely become a summer staple.

I made this tonight and did it exactly like the recipe called for. I then read the reviews and thought maybe I messed up. My hubby loved it, actually my kids and I also loved it. It did take about an hour to get done, but completely worth the wait. I may next time add some nutmeg like some other reviewers did, but would not change anything else except the cook time. Thanks and I for sure will be making this one again.

The way this recipe is written will not produce a tasty result, as you can see from the other reviewers. I made this recipe as written, and didn't cook long enough (30 minutes). Therefore, there was still a lot of cake mix powder over the "crisp", and it was mushy and undercooked. I was embarrased to serve to guests, and down the disposal it went. Perhaps I'll try again, modifying to the other reviewers suggestions.

My grandma calls this a dump cake. The only difference is that with dump cake, you only dust the fruit with a bit of sugar, flour and cinnamon, then you dump the cake mix over the top and pour a MELTED cube of butter over the cake mix and voila! Bake that sucker until it's golden brown and delicious. The cake mix has nearly enough sugar to sweeten any fruit but rhubarb and strawberries!

This recipe is super easy, d'lish, and is filled my house with an amazing aroma. A great recipe to use up all of the jars of peaches my mother-in-law gave us. I made a couple modifications: i used a 9x7 pan instead of a 9x13 pan. I added approx 1/4 c splenda + 2 T sugar to the peaches along with nutmeg, vanilla ex. almond ex, and a generous amount of cinnamon. I mixed white cake mix, a stick of slightly softened butter, 1/8 c splenda brown sugar, and 1/4 c oatmeal with my hand mixer. sprinkled the whole thing with a little more sugar, cinnamon, and nutmeg. Baked for approx 50 min. FANTASTIC!!

As is, I give this about three stars. With the following changes, I give it 5 plus stars: 2 cans of peaches sprinkled with 1/4 brown sugar and the cinnamon Mix the cake mix with the chunks of cold butter in the food processor, then stir in a handful or two of chopped pecans before sprinkling over the fruit. Very quick and easy and also inexpensive. I will make it again, just with the changes, though. Thank you!

My husband loved this but I thought it was too sweet. I reduced the sugar to half a cup (1/4 c. brown sugar in the peaches, 1/4 c. white sugar on the top) and sprinkled some nutmeg in with the peaches as well as on the top. I grated the butter instead of cutting it and used an 11 X 8.5. Cooking time was approx. 40 minutes.

I only used about 1/4 of the sugar it called for and I'm glad I did. Very tasty though!

This was very good but way too sweet for me and I also had to cook it alot longer than it said to.

Like other reviewers, I used a pastry blender and cut cold butter into the cake mix. I also used 1/2 cup of brown sugar, 1 cup of sugar seemed to be too sweet. And when I dumped the canned peaches into the pan, I added 1/2 cup of half and half. The crisp came out sooooooo good! The half and half made it like "peaches and cream". Try it with some half and half or milk, it's really good!