Breakfast bread – dessert –take your pick.  Plums or apricots would be tasty too.

Ingredients:

• 1 pkg (18.25 oz) plain yellow cake mix
• 1 c sour cream
• 10 Tab butter, melted ( 1 1/4 sticks)
• 1 egg
• 3 c ripe peaches, sliced (about 1 1/2 lbs or 4 large)  I use canned peaches (a #2 1/2 can, drained)  and it was just fine.  Well drained frozen peaches work too.  Just add a little more sugar.
• 1/2 c sugar
• 1/2 tsp cinnamon
• 1/2 c chopped pecans

Directions:

1. Preheat oven 350°.
2. Lightly grease a 9 x 13 pan.
3. Place cake mix, sour cream, 4 Tab milted butter and egg in a large bowl.
4. Blend with an electric mixer on low speed just until the mixture comes together, about 1 minute.
5. Press the dough evenly over the bottom of the pan.
6. Place the pan in the oven.
7. Bake for 10 minutes.
8. Mix sugar and cinnamon together.
9. Remove pan from oven.
10. Arrange peach slices in rows across the top of the warm cake.
11. Sprinkle with sugar/cinnamon.
12. Drizzle the remaining 6 Tab butter over the sugar.
13. Top with chopped pecans.
14. Bake 30 – 32 minutes – until golden and a toothpick come out clean
15. Remove from oven.
16. Place on wire rack and cool for 20 minutes.

Serves:  18 – 20

Source:   The Cake Mix Doctor