Move over pumpkin spice; there’s a new flavor in town! This gingerbread peach dump cake is the perfect winter dessert.
Preheat oven to 350°F. Spray a 9 x 13 casserole dish with nonstick spray.
Dump both cans of peach fruit filling inside the greased pan. Spread with a rubber spatula. Sprinkle on cake mix over the peach layer, and gently pat into the wet mixture. Add sliced butter pats to the top of the cake evenly.
Bake for 50-55 minutes. The top of the cake will be firm, bubbly, and golden brown. Cool for 5 minutes. Serve warm and enjoy with whipped topping and cinnamon.