Juicy peaches in their own syrup bubble away under a warm layer of cinnamon, with melted butter creating that irresistible golden, crackly top everyone fights over. The layers bake up distinct and gorgeous — a soft, syrupy fruit base beneath a deep-golden, slightly crisp topping that gets its color from a long, slow bake at 350°F. It's the kind of dessert that fills the kitchen with cinnamon and warm fruit while it works its magic in the oven, no fussy layering or stirring required. Scoop it warm into bowls and let a melting scoop of vanilla ice cream pool into all those bubbling edges. This one's a genuinely solid pick for a gluten free dessert spread, especially when you want something cozy and old-fashioned without much hands-on effort. Make it once and it'll earn a permanent spot in your peach-season rotation.
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Preheat the oven to 350°F (175°C). Place the butter in a 9x13-inch baking dish and set it in the oven for 4–5 minutes, until fully melted. Remove the dish from the oven and tilt to coat the bottom evenly.
Sprinkle the dry cake mix evenly over the melted butter in a single layer. Do not stir.
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