Ingredients
1 x 825g tin peaches in syrup
2 cups raspberries
frozen or fresh
1 x 340g box vanilla flavoured cake mix
200g butter
chilled
Equipment
- 1 Oven
- 1 Cake tin or casserole dish
- 1 Cooking spray
- 1 Spoon
- 1 Knife
Instructions
- Preheat the oven to 180°C or 160°C fan-forced.
- Spray a cake tin or casserole dish with cooking spray. Pour the peaches in the base and scatter over the raspberries.
- Sprinkle the cake mix evenly over the fruit and smooth out with the back of a spoon.
- Use a sharp knife to cut thin slices of butter and arrange them over the top of the cake mix until you can’t see any cake mix at all.
- Bake for 45 minutes. Serve with ice cream or custard.
Notes
Tip
I used all generic products for this recipe, except for the frozen raspberries.
Tip
Don’t forget that you need to pour the peaches AND the syrup into the dish.
Tip
This dish is high in kilojoules and is for special occasions.
Tip
Serve with ice cream or custard.
