Bourbon Peach Dump Cake

I've seen this recipe going around on social media, and it just seemed like an easy dessert, and it was. Plus, I love dump cakes; they are the no-fuss cousin to a cobbler. This recipe was accurate and good to go; I didn't need to alter anything from the social media posts.

Annotated Cooking Notes: This recipe is versatile and can be made with any fruit. You can substitute canned pears, apples, or even pineapple, and they would all turn out delicious.

2 cans of peaches (1 can drained)

1 box yellow cake mix

2 sticks of butter

1 tbsp vanilla

1/2 cup brown sugar

1 shot (1-2 oz) bourbon. I use Blanton's, but that's pricey. Some cheaper suggestions: Buffalo Trace, Benchmark, Jack Daniels, or any bottle you happen to have.

1 tsp cinnamon.

Combine peaches, vanilla, brown sugar, and cinnamon in a cast-iron pan (I suggest a 10-inch skillet) and mix to combine.

Add bourbon and stir.

Cover the top of the ingredients with the cake mix (no more stirring). Pat the cake mix down so it's even. Spread the slices of butter all around the top of the cake mix.

I have a smoker; if you don't, the oven works fine.

Put in smoker at 225°F for an hour, then 350°F for 30 minutes. If you want a quicker method or you're using an oven, just do 350°F for 30-40 minutes.