73 oz. canned peaches (2 @ 29 oz. and 1 @ 15 oz)
1 C. peach syrup
1/2 tsp. cinnamon
1 yellow cake mix
1 (8 0z.) pkg cream cheese
1/2 C. butter, melted
1/2 C. butter, melted
-Preheat oven to 350 degrees. Spray/grease a 9" X 13" baking dish and set aside.
-Open and drain peaches, reserving 1 C. of the canning syrup. Spread drained peaches in dish evenly. Pour reserved syrup over peaches. Sprinkle cinnamon on top.
-In a bowl, use a pastry blender to cut cream cheese into cake mix until crumbly; spread over top of peaches. Pour melted butter over cake mix.
-Bake for 45 minutes or until golden brown.
My notes: I use Neufchatel (which I probably can't spell correctly) in place of full-fat cream cheese. Also, we like our peaches a little more soupy. If you prefer otherwise, reserve less syrup. According to the recipe I based this off of, you can use fresh peaches by doing the following: slice and pit 12 peaches. Combine approx. 1 C. water with 1 C. white sugar until sugar is dissolved and top peaches with liquid. Continue as directed with cinnamon and onward. I have not tried this.
My notes: I use Neufchatel (which I probably can't spell correctly) in place of full-fat cream cheese. Also, we like our peaches a little more soupy. If you prefer otherwise, reserve less syrup. According to the recipe I based this off of, you can use fresh peaches by doing the following: slice and pit 12 peaches. Combine approx. 1 C. water with 1 C. white sugar until sugar is dissolved and top peaches with liquid. Continue as directed with cinnamon and onward. I have not tried this.
This recipe was adapted from one found at Allrecipes. We love it with slow-churned french vanilla or vanilla bean ice cream.
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