Prepare the Peach Base:
Preheat oven to 350°F (175°C).
Pour the undrained cans of sliced peaches into a 9×13 inch baking pan. Spread the peaches evenly across the bottom of the pan.
Add the Cake Mix:
Evenly sprinkle the dry yellow cake mix over the peaches. Try to cover the entire surface of the peaches.
Make the Topping:
In a mixing bowl, combine the melted butter, brown sugar, and cinnamon. Stir until well combined.
Add the chopped pecans (if using) and stir to incorporate.
Assemble and Bake:
Spoon the butter mixture evenly over the dry cake mix. Try to distribute it as evenly as possible. The goal is to moisten the cake mix as it bakes.
Bake for 35-40 minutes, or until the top is golden brown and bubbly. A toothpick inserted into the center might come out slightly moist, but the topping should be set.
Cool and Serve:
Let the dump cake cool for at least 15-20 minutes before serving. This allows the cake to set slightly.
Serve warm, topped with a scoop of vanilla ice cream, whipped cream, or a dusting of powdered sugar, if desired.
Tips and Notes:
