1 (29-oz.) can sliced peaches in heavy syrup, undrained

1 (15 1⁄4-oz.) pkg. yellowcake mix

1⁄2 cup packed light brown sugar

1 Tbsp. ground cinnamon

1⁄4 cup unsalted butter, cut into small chunks

Ice cream or whipped cream

Preheat oven to 350°. Line inside of a 10- or 12-inch Dutch oven with aluminum foil. Coat foil with cooking spray. Pour peaches and juices into Dutch oven. Sprinkle evenly with cake mix—no need to stir. Sprinkle with sugar and cinnamon. Arrange chunks of butter evenly on top. Cover with lid, and bake until filling is bubbly, about 45minutes. Uncover, and bake until topping is crisp, about 5 minutes. Serve warm with ice cream or whipped cream.