STEP 1
Preheat oven to 350 degrees. Dump two 29 oz cans of peaches (with 1/2 of the total juice drained) into skillet. Sprinkle (2T) brown sugar and (1 t) cinnamon evenly over peaches. (there will still be a lot of juice in pan, but the juice will be absorbed by the cake mix).
STEP 4
Cover if cooking over fire, can bake without a lid (that's what I do). Cook for 60 minutes, or up to 90 depending on campfire temperature. Top should be golden brown and peach juices bubbly.
STEP 5
Remove and serve immediately. Serve with vanilla ice cream or whipped cream if desired.