Set your Dutch oven on a stable surface. If you’re baking indoors, preheat your oven to 350°F (175°C). If you’re cooking outside, get your coals nice and hot.

Open up your cans of peach pie filling and pour them into the bottom of the Dutch oven. Spread them out so they’re in an even layer.

Grab your dry white cake mix and sprinkle it evenly over the peaches. Try to cover all the fruit, but don’t mix it in just let it sit on top.

Sprinkle chopped nuts over the cake mix. Use as much or as little as you like, depending on your taste.

Cut up the butter into small pieces (pats or cubes) and spread them out evenly on top of the dry mix. This will help the topping get golden and a little crispy.

Put the lid on the Dutch oven. If you’re indoors, bake it in the oven for about an hour, until the top is golden and the cake mix has cooked through. Outside, place the Dutch oven over hot coals and put a few coals on the lid to get an even bake. Keep an eye on it so it doesn’t burn.

Once it’s done, carefully take the Dutch oven off the heat it’ll be hot. Let the cake cool for a few minutes before serving. Scoop it up warm, and if you’re feeling fancy, add a scoop of vanilla ice cream on top.