Description
A no-bake hybrid dessert with syrup-soaked peaches and a buttery cake mix crust. Caramelize fruit for a rustic, crowd-pleasing treat under 40 minutes. Serve warm with vanilla ice cream.
Ingredients
1 (20-ounce) can peaches in heavy syrup, undrained
1.75 cups yellow cake mix
1 cup cold, cubed butter
1/2 cup brown sugar
1/4 cup corn syrup (use halal-certified)
1 tsp almond extract
Optional: 1/2 cup sliced almonds or toasted coconut
Instructions
Preheat oven to 350°F (175°C)
Arrange peaches in a 9×13-inch baking dish
Combine cake mix, cubed butter, brown sugar, corn syrup, and almond extract in a bowl; mix until crumbly
Sprinkle mixture evenly over peaches
Bake for 30 minutes until golden and bubbly
Let cool slightly before serving
Notes
For gluten-free option, use certified GF cake mix
Add 2 tbsp flour if cake mix clumps too much
Store leftovers covered in refrigerator up to 2 days
Sprinkle with cinnamon before baking for extra warmth
Nutrition
- Serving Size: 1 serving (1/8th of batch)
- Calories: 450
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 60g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg