Heat the oven to 350°F and spread both cans of peaches, including juice from only one can, in a 9-by-13-inch dish.

Sprinkle the dry spice cake mix evenly over the fruit without stirring.

Scatter pecans over the mix and drizzle melted butter across the full surface.

Bake for 48 to 52 minutes until deeply browned and bubbling in the center.

Cool for at least 30 minutes before spooning into bowls.