Reviewed: Oct. 5, 2009

We love this! Easiest possible dessert to make. We use less sugar on top, as the full amount can be a little much. . .

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Reviewed: Sep. 27, 2009

this is awsome!! i remember my dad always made it this way. and would make the house smell great. might add extra peaches. MMMmmmmm

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PhoenixMommy

Cooking Level: Intermediate

Home Town: Chamberlain, South Dakota, USA

Living In: Freeport, New York, USA

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Reviewed: Sep. 18, 2009

Hmmm. Not really a fan. It tasted good, but way too mushy...(too much liquid?) The cake mix part on top didn't really set up. I will, however, give it another try. Perhaps a few changes will do the trick.

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Lover.of.Food

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Kaysville, Utah, USA

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Reviewed: Sep. 5, 2009

This was wonderful and oh so easy! I used extra peaches and tweaked it per some of the other reviewers suggestions. Delicious!

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DJMCH

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

OK, so I don't know why you would even add sugar to a cake mix....so I didn't. It will be a standard topping on my fruit cobblers....this is pretty much a cobbler. Easy to remember .... 1 box yellow cake mix and cut in one stick of butter. Sprinkle on top....wonderful I would give this a five star, but I really didn't follow the recipe. I even used fresh (jacked up) peaches!

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MEGGAN1

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Reviewed: Aug. 19, 2009

I found this recipe so easy to make. I did however read previous reviewers comments prior to making it. I left the white sugar out completely. I only used 1/4 cup brown sugar mixed with 1 cup quick cooking oats and cinnamon for the topping. I wanted more peaches so I used one 29oz can, plus a 14.5oz can. As suggested by another reviewer to solve the liquid/runny solution adding the cornstarch to the peach syrup worked beautifully. Also, I liked the tip about using a grater for the butter...makes it more uniform over the dry cake mix. Lastly, I needed to bake in the oven closer to 55 minutes. Most of all it is ONE pan easy. Yippee! Satisfying like comfort food with a scoop of vanilla ice cream on top. Thanks :)

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run-toto-run

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Reviewed: Aug. 18, 2009

This is a really great recipe, but the results were too sweet. When I tried this recipe again, I used peaches in extra light syrup and instead of 1 cup of sugar, used 1/4 cup of natural sugar altogether. I actually used the cinnamon swirl cake mix and after softening 3/4 of a stick of butter, combined the two before sprinkling on top. I found the pats of butter made it difficult for the juices to bubble up from the bottom. All in all though, this is a very good and simple recipe that everyone in my family loved.

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Haileybear

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Oakhurst, California, USA

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Reviewed: Aug. 12, 2009

I used 1 stick of butter instead of margarine, and I cut the butter into the cake mix with a pastry blender, as suggested by another reviewer. Also, I didn't use anywhere near the amount of sugar this recipe calls for; I probably used about 2 tsp. This was a hit! Served warm with vanilla ice cream. Excellent! Everyone asked me for the recipe! Smells great when cooking!

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gldlks219

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Reviewed: Mar. 17, 2009

Boy I wish I would've read the reviews first!!! This was WAAAAAAY too sweet! Next time (and there will be a next time, the flavor is wonderful) I won't be adding any extra sugar - just let the peach juices and the cake mix sweeten it up!

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ALFENNER

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

After reading reviews, I modified this. I used 2(15oz) cans of Del Monte Peaches in Extra Light Syrup. Because of complaints about being too sweet, I poured peaches/juice into pan, then sprinkled 1/4 cup of brown sugar, 1 tsp of Cinammon, 1 tsp of Nutmeg on them. I mixed in a 1/2 tsp of Cornstarch to prevent the runniness some complained of and it was not runny at all. For topping, I used Duncan Hines Butter Golden cake mix, added a cup of Oats, more cinammon, nutmeg, and brown sugar. I used a stick of room temperature butter and mixed with my hands, crumbling it on top of the peaches. Baked for 40 minutes and it came out perfect! Not too sweet at all. Personally I'd like more peach, so I'd add a 3rd can next time. The topping made so much, that I have a 2nd one in the oven using 3 cans of Apricots. Smells wonderful!

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Dakotaz

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2008

Delicious! And don't let not having fresh peaches stop you from making this... That being said, I made changes too based on previous reviews. Anyways, for the filling in the bottom used a 24 oz jar of peaches in light syrup and mixed in about 1/2 Tablespoon of cornstarch to thicken(omitted sugar), then sprinkled with cinnamon and nutmeg. For the topping, I mixed the yellow cake mix with a 1/2 c. brown sugar then cut in the chilled butter. Sprinkled that over the peaches and then dusted with cinnamon and nutmeg and baked. The interesting thing about this recipe was that amount of peaches seemed to work much better in a 8 x 8 pan, but then there was extra topping. So I ended up making two, each in an 8 x 8 pan, one the peaches and in the other I used cherry pie filling, which was also VERY good... Had one for now and one for later, which was perfect for us, but if you want to have 1 big 8 x 13 one, I would recommend doubling the peaches. Either way, my family loves them both and I love how quick and easy they are to make!

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Toasty Mama

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Reviewed: Nov. 9, 2008

This was pretty good, a little too sweet. I will definatly be making this again, without the sugar on top & maybe try adding cornstarch to the peach juice to thicken instead of the sugar. Thanks for the recipe :)

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momofmy4crazykids

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

Three words: De-li-cious! I made this using canned pears and a chocolate devil food's cake mix because that's what I had. Sprinkled the pears with a cinnamon-sugar mix & used 1/4 cup (packed) of brown sugar, which I mixed with the cake prep, then I cut in the butter as suggested in any reviews. Baked it at 350F for 50 minutes, poking holes a few times during baking. Only change I would make next time is not put any brown sugar at all, I did find it a tad too sweet. Although, a scoop of vanilla ice cream on top would do the job.

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Burgz

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2008

Very good recipe! I took the advice of some reviews and added 1/2 cup brown sugar. I sprinkled that and the cinnamon on the peaches first. I then used a pastry cutter to mix the cake mix and butter together to make the topping. It turned out perfectly. I had to bake mine for about 10 minutes longer or else it would have been runny. Everyone couldn't get over how great it was... and it was so easy to make!!

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Allison

Cooking Level: Beginning

Living In: North Augusta, South Carolina, USA

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Reviewed: Aug. 29, 2008

I am giving this three stars only because I altered the recipe. I used fresh peaches and replaced the white sugar with brown sugar. I reduced that to 1/2 cup because the peaches I had were very sweet. I also did not add sugar to the cake mix topping because I think that would have been overkill. I did add cinnamon to the cake topping as others had suggested. Turned out really good.

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LTLBITZ

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 25, 2008

use fresh peaces instead of canned and be sure you peel them, you will need to bake it closer to an hour or more. absolutely divine. experiment with different cake mixes too :-)

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NorthvilleLady

Cooking Level: Intermediate

Living In: Northville, Michigan, USA

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Reviewed: Aug. 2, 2008

This is wonderful! I used 5 fresh peaches; Sliced them and added 1/2 cup water. I also added 1 jigger brandy. As other reviewers suggest, reduce the sugar to 1/2 to 3/4 cup for the topping. This recipe really needs butter for the best flavor. I loved how easy it was to fix.

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Jo

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Dublin, Ohio, USA

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Reviewed: Mar. 1, 2008

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!

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PRAIRIEHONEY

Cooking Level: Expert

Home Town: Lyons, Kansas, USA

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Reviewed: Feb. 22, 2008

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!

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fantaC

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2008

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!!

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msjjones

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