Ingredients:

  • 2 cans (15 oz/425g each) sliced peaches in syrup, drained
  • ½ cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 box (15.25 oz/432g) yellow cake mix
  • 1 cup (240ml) lemon-lime soda

Instructions:

  1. Spread the drained peaches evenly across the bottom of a 12-inch cast iron Dutch oven.
  2. In a small bowl, mix the brown sugar and cinnamon, then sprinkle the mixture evenly over the peaches.
  3. Drizzle the lemon juice over the top of the peaches.
  4. Sprinkle the dry yellow cake mix evenly over the fruit base; do not stir the layers.
  5. Carefully pour the lemon-lime soda over the cake mix, ensuring most of the surface is covered.
  6. Place the flanged lid on the Dutch oven. Arrange charcoal briquettes with approximately 17 on the lid and 8 on the bottom.
  7. Bake for 40-45 minutes. Every 15 minutes, rotate the pot 1/3 turn and the lid 1/3 turn in the opposite direction to ensure even heat distribution.
  8. Remove from heat when the topping is mahogany-colored and the fruit juices are bubbling up the sides.