Hot Honey Peaches and Cream Dump Cake

Ingredients

• 2 packages (16 ounces/500 grams each) frozen peaches
• 1/2 cup (125 milliliters) brown sugar
• 2 teaspoons (10 milliliters) Club House® Ground Cinnamon
• 1 teaspoon (5 milliliters) salt
• 1 tablespoon (15 milliliters) fresh lemon juice
• 2 teaspoons (10 milliliters) Club House® Pure Vanilla Extract
• 1/4 cup (60 milliliters) bourbon (optional)
• 1 package (15.25 ounces/432 g) yellow cake mix
• 1 cup (2 sticks/250 ml) plus 2 tablespoons (30 ml) butter, cut into chunks
• 2 tablespoons (30 milliliters) Frank's RedHot® Hot Honey Squeeze Hot Sauce
• Vanilla ice cream

directions

1. PREHEAT oven to 325ºF (160°C). Spray 9x13-inch ( baking dish with no stick cooking spray. Melt 2 tablespoons of the butter in large skillet on medium-high heat. Add peaches, brown sugar, cinnamon, salt, lemon juice, vanilla, and bourbon (if using). Stir to mix. Cook 6 to 8 minutes, stirring occasionally, until sauce has thickened.
2. POUR peach mixture in prepared baking dish. Drizzle Frank’s RedHot Honey Squeeze Sauce evenly over peaches. Sprinkle cake mix evenly over top of the filling. Top with butter pieces, scattering all over.
3. BAKE 40 minutes or until the top is golden brown and filling is bubbly around the edges. Let stand 10 minutes before serving. Serve in bowls, topped with vanilla ice cream and additional Hot Honey Squeeze Sauce, if desired.