Fruit Dump Cake

Ingredients

3 cans (15.25oz.each) Peaches in heavy syrup (or any fruit)

1 pkg. Betty Crocker yellow cake mix

½ cups 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.

Quick Tip: Give this variation a try: For PRALINE PECAN PEACH COBBLER DUMP CAKE, in a small bowl, combine ¼ cup melted butter, 1/2 cup packed brown sugar and 1½ cups chopped pecans; sprinkle over butter before baking.