Peach and Pecan Dump Cake

6 cups of Peaches, freshly chopped or frozen

1 cup Pecan Nut Brown Beer Syrup

4 cups Yellow Cake Mix

1 stick Unsalted Butter

1 cup Pecans, chopped

1/2 cup Granola (optional)

2 tsp each of Cinnamon and Nutmeg (optional)

Vanilla Ice Cream

Heat oven to 350 degrees.  In a greased 13x9 inch baking dish, place 6 cups of peaches in the bottom with 1 cup of Pecan Nut Brown Beer Syrup.  For our personal favorite, you can add the granola or sprinkle some cinnamon and nutmeg over the peaches before you add the Yellow Cake Mix.  After the cake mix has been evenly spread in the baking dish, you will pad out the stick of butter into thin slices and cover the top of the dump cake.  You can add a little more granola, nuts, cinnamon or nutmeg to the top if you prefer, or bake as is for around 45 minutes until the cake is golden brown and the fruit begins to bubble.  Serve with a scoop of vanilla ice cream.