3-414-15 oz. cans of sliced California Cling Peaches, canned in juice
½cupbrown sugaroptional if you like sweeter
½teaspoonvanilla
1tablespooncornstarch
1package of your favourite 2-layer confetti/sprinkle cake mix
1 ¼cupmilk
½oil
3eggs
Instructions
Pour the peaches, juice included, into the bottom of the slow cooker. You can use 4 cans if you like a lot of peach sauce, 3 if you want slightly less.
Stir in the brown sugar (if you want it sweeter) and the vanilla. Taste test at this point and add more sugar if desired.
Whisk in the cornstarch and with the whisk break up the peaches into slightly smaller pieces. You can leave the slices intact if desired.
Beat together the cake mix, milk, oil and eggs until smooth, around 2 minutes.
Pour over the peach mixture and smooth into an even layer.
Place a double or triple layer of paper towels on top of the slow cooker, then the lid. The paper towels are important, they soak up extra moisture that will make the cake too wet if you exclude them.
Cook for 2-2 1/2 hours on high. The cake will be done in the middle and a lovely brown around the edges when it’s ready.
Scoop the cake onto plates and top with the peach topping and vanilla ice cream.