1-First Step: Prep Your Oven and Dish Heat the oven to 350°F. Lightly coat a 9×13-inch baking dish with unsalted butter. This prevents sticking. Mise en place matters here. Gather cans, cake mix, butter. Slice butter thin now while cold. Expect butter to soften fast in warm kitchen. Pro move: chill dish first for extra crisp base. Takes 2 minutes tops. Your dish shines golden soon.

2-Second Step: Layer the Peaches Spread 3 (15.25-ounce) cans sliced peaches and their syrup into an even layer. Tilt dish to cover bottom fully. Syrup pools key for moisture. No draining. Canned peaches mean year-round ease. If fresh, see tips later. Peaches release juices as they bake. Creates bubbly filling. Smooth layer avoids dry spots. Breathe easy, no perfection needed.

3-Third Step: Add the Cake Mix Sprinkle evenly with 1 (13.25- to 15.25-ounce) box cake mix. Cover peaches completely. Shake box over for uniform dust. Dry mix absorbs peach syrup. Forms cake layer magic. Yellow or lemon both rock. Avoid clumps by sifting if box packs tight. This step takes 1 minute. Hands stay clean with dump method. Smells amazing already.

4-Fourth Step: Top with Butter Slices Arrange 12 tablespoons thinly sliced cold unsalted butter over the cake mix in an even layer. Cover as much as possible. Thin pats melt into rich crust. Press lightly if gaps show. Cold butter steams up top crisp. Do not stir layers. Magic happens in oven. Butter runs down flavors all. Your kitchen fills with sweet scent soon.

5-Final Step: Bake and Serve Bake until golden brown, bubbling, and a crispy crust forms, 50 to 55 minutes. Check at 50 minutes. Edges bubble, top cracks golden. Cool 10 minutes. Cuts clean. Serve warm with vanilla ice cream if desired. Scoop generous. Ice cream melts perfect. Feeds 6 to 8 happy folks. Leftovers? See storage. Total time flies. Pairs with coffee or after dinner.