This recipe is not for you, if any of the following apply:

(A) You have an aversion to boxed cake mixes.

(B) Canned fruit causes you to break out in hives.

(C) You don’t like excessive amounts of sugar.

(D) Butter is not your friend.

For everyone else, this recipe is super-duper-duper-duper easy. My Aunt Beverly shared it with me. I died. Then, I licked my bowl clean. Now, I’m sharing it with you.

Here’s what you’ll need:

1 pkg. yellow cake mix
2 (14.5 oz.) cans sliced peaches
1/2 C light brown sugar
1/4 C granulated sugar
1 stick butter

Here’s how you’ll make it:

1 ~ Pre-heat oven to 350. Spray a 9 x 13″ glass pan with Pam spray.

2 ~ Pour about half of the cake mix into the bottom of the pan. Spread out so the entire bottom is covered.

3 ~ Pour one can of un-drained peaches on top of the cake mix. Spread out the peaches as needed.

4 ~ Drain the second can of peaches and pour the peaches into the pan.

5 ~ Dump the rest of the cake mix on top ~ spreading it out.

6 ~ Using a fork, mix together the brown sugar and granulated sugar in a separate bowl. Sprinkle all over the top.

7 ~ Either melt the butter and drizzle over the top or slice the butter and spread out evenly over the top.

8 ~ Bake for about 35 – 45 minutes or until the top is golden brown and the aroma is just about to send you over the edge of sanity.

Serve hot with ice cream.

Also, don’t send hate mail after you find you’ve eaten the entire pan yourself.

My Momma’s Cinnamon Rolls

In a small bowl, dissolve:

2 pgks. yeast
1 tsp. sugar
1 cup very warm water

Set aside.

In a separate bowl, cream:

1/2 C sugar
1/2 C shortening {or butter}
1 T salt

Add:

1 C very warm water
2 beaten eggs
2 C flour

Add in yeast mixture.

Add 4 more cups of flour, stirring in one at a time.

Cover and let rise about 1 1/2 hours.

Shape.

Let rise 1 1/2 hours longer.

Cinnamon Filling:

3/4 C sugar
3 tsp. cinnamon {I used quite a bit more than this yesterday. It was probably more like 3 or 4 T.}
6 T butter

I baked the rolls at 375 for about 15 – 20 minutes.

The frosting I used yesterday was Pioneer Woman’s recipe. I had never made it before and let me tell y’all somethin’ . . . . Oh. My! It’s almost too rich. {I can’t even believe I’m saying that, but it’s true.}

This post is linked to:

Be sure to check out all the other sweet shots!

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I’ve added a new slip cover to the shop ~ Walkabout. Check it out! {I’m a poet and I didn’t even know it.}