MAKES 1 (11¾ × 7¼-INCH) CAKE
Cinnamon rolls never had it so good! Easy-Peasy Cinnamon-Peach Dump Cake comes together in seconds and the result will rival the corner bakery.
Preheat the oven to 325°F. Spray an 11¾ × 7¼-inch oblong baking dish with nonstick cooking spray.
Arrange the cinnamon rolls evenly in the prepared dish with the dark cinnamon side facing up. Using your fingers, form a cinnamon roll crust on the bottom of the pan by flattening the cinnamon rolls together. Sprinkle evenly with the frozen peaches. Sprinkle the cake mix evenly over the peaches. Drizzle the melted butter evenly over the top.
Line a baking sheet with 1-inch sides with aluminum foil. Place the peach cake, in its baking dish, on the prepared baking sheet.
Bake for 60 to 70 minutes or until the cake is set and golden brown around the edges. Allow to stand for 5 to 10 minutes.
Put the frosting from the cinnamon rolls into a small plastic zip-top bag; clip the corner. Drizzle the frosting over the top of the cake.
tips: It is important to use the right size baking pan or the mixture may boil over. To be safe, always bake on a lined, rimmed baking sheet.
You can substitute 2 cups peeled, pitted, and sliced fresh peaches for the frozen. Check the baking progress and reduce the baking time by 5 to 10 minutes if using fresh fruit.
This recipe calls for a one-layer-size cake mix. If desired, you can use half of a regular, two-layer-size cake mix and reserve the other half of the cake mix for another time.