2 cans peach pie filling
1 pint fresh raspberries
1 box yellow cake mix
1 cup butter, melted
DIRECTIONS
Preheat oven to 350ºF.
Spray 13x9 pan with non-stick cook spray.
Spread peach pie filling evenly across the bottom of pan.
Evenly distribute fresh raspberries over peaches.
Sprinkle dry cake mix over raspberries and peaches.
Pour melted butter all over dry cake mix.
Bake for 25-30 minutes. It will still be a little bit ooey gooey. Let sit for a couple minutes to cool and set up a bit.
Scoop out, and serve with ice cream or whipped cream.
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