Caramel Peach Skillet Cake

By [e-mail]

Ingredients

• Ingredients
• Ingredients
• Ingredients
• Nonstick cooking spray
• Nonstick cooking spray
• Nonstick cooking spray
• 2-3 2-3 5-7 cups ripe peach slices (from about 5-7 medium peaches)
• 2-3 2-3 5-7 cups ripe peach slices (from about 5-7 medium peaches)
• 2-3 2-3 5-7 cups ripe peach slices (from about 5-7 medium peaches)
• 1 1 1 cup caramel sauce, store-bought or homemade, plus more for serving
• 1 1 1 cup caramel sauce, store-bought or homemade, plus more for serving
• 1 1 1 cup caramel sauce, store-bought or homemade, plus more for serving
• 1/4 1/4 1/4 cup peach nectar
• 1/4 1/4 1/4 cup peach nectar
• 1/4 1/4 1/4 cup peach nectar
• 1/4 1/4 1/4 teaspoon ground cinnamon
• 1/4 1/4 1/4 teaspoon ground cinnamon
• 1/4 1/4 1/4 teaspoon ground cinnamon
• 1/4 1/4 1/4 teaspoon ground nutmeg
• 1/4 1/4 1/4 teaspoon ground nutmeg
• 1/4 1/4 1/4 teaspoon ground nutmeg
• 1 1 1 tablespoon pure vanilla extract
• 1 1 1 tablespoon pure vanilla extract
• 1 1 1 tablespoon pure vanilla extract
• 1 1 1 box yellow cake mix
• 1 1 1 box yellow cake mix
• 1 1 1 box yellow cake mix
• 2/3 2/3 2/3 cup salted butter, melted
• 2/3 2/3 2/3 cup salted butter, melted
• 2/3 2/3 2/3 cup salted butter, melted
• Vanilla ice cream, for serving
• Vanilla ice cream, for serving
• Vanilla ice cream, for serving

Preparation

Step 1

1. Preheat the oven to 350 F. Coat a 9-inch cast-iron skillet with the nonstick cooking spray.

2. Spread the peaches evenly across the bottom of the prepared pan. Drizzle the caramel sauce over the peaches then pour the peach nectar over the caramel.

3. Next, sprinkle the cinnamon and nutmeg over the peaches, then drizzle the vanilla extract. Cover the peaches completely with the yellow cake mix, then drizzle the melted butter on top, making sure to cover all dry areas.

4. Bake for 50-60 minutes. Serve with the vanilla ice cream and extra caramel sauce.