You can use peach pie filling for this, but using fresh peaches makes it soooo good!

seven small to medium ripe peaches, peeled, pitted and diced (I’m thinking that 8-10 would have been even better)
1/2 cup sugar
1 teaspoon ginger
2 tablespoons cornstarch
1 18-ounce cake mix, yellow or your choice, unprepared
1 cup butter, melted

Preheat oven to 350 degrees F. Lightly grease 9 x 13 pan. In a medium saucepan, combine peaches, sugar, ginger and cornstarch. Bring to a boil and cook for 1 minute. Remove from stove. Pour peach mixture into prepared pan. Sprinkle dry cake mix over top. Drizzle butter over the cake mix. Bake for 1 hour or until top is lightly browned and peaches are bubbling. Serve with whipped or ice cream.

Music by: Jason Shaw



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