"This recipe gives you the best of both worlds: sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert's golden. —Keri Sparks, Little Elm, Texas..."
INGREDIENTS
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2 cans (15 ounces each) sliced peaches in extra-light syrup
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2 tablespoons brown sugar
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1 teaspoon ground cinnamon
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1 package yellow cake mix (regular size)
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3/4 cup sliced almonds
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1/2 cup cold butter