Xian tao, peach of immortality, Oil on linen, 122 x 92cm

It’s hard to beat peaches, sweet white or golden yellow, warm from the sun and juice dripping down your chin, but canned or home preserved peaches enable us to enjoy season’s bounty all year long. This is a super easy recipe you can make with the youngest child and staples easily found in most pantries.

Anne’s Peach Dump Cake

Ingredients

470g pkt butter or vanilla cake

440g can peaches in juice

125g butter melted

½ cup milk

1 teaspoon of vanilla paste

Icing sugar to dust

Cream or vanilla custard to serve, optional

Method

Preheat oven to 180C Grease a 6 cup ovenproof dish.

Spread the peaches and juice evenly over the base of the prepared pan.

Spread the dry cake mix evenly over the peaches.

Combine butter, milk and vanilla paste and pour evenly over the top.

Bake for 45 minutes or until the top is golden brown and cooked through.

Set aside to cool slightly, dust with icing sugar and serve.