15.25ouncesbutter yellow cake mixI used Betty Crocker brand
1¼cupsfull-fat buttermilk
3large eggs
Instructions
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with baker’s spray.
Melt ⅓ cup of the unsalted butter and pour it into the bottom of the prepared baking dish. You can tilt the baking dish from side to side to ensure that the melted butter covers the entire bottom of the dish.
Sprinkle the light brown sugar evenly over the melted butter in the baking dish.
In a small bowl, stir together the cinnamon and nutmeg. Sprinkle half of the spice mixture evenly over the butter and light brown sugar. You will reserve the remaining spices to add to the cake batter.
Neatly lay the drained sliced peaches in three rows down the baking dish. Be careful not to disturb the butter and sugar layer.
In a large mixing bowl, add the contents of the boxed butter vanilla cake mix, the remaining spice blend, the remaining ⅓ cup softened unsalted butter, full-fat buttermilk, and eggs.
Using a handheld mixer, on medium-low speed, beat the ingredients for 1 to 2 minutes or until the cake batter is thick and smooth.
Spoon the cake batter carefully onto the peach slices, being sure not to disturb the rows of peaches. Using a spatula, smooth out the batter to an even layer.
Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to rest in the pan for 5 minutes before inverting it onto a large platter for slicing and serving.