• 2, 28-ounce can peach slices
• 1 ½ - 2 cups Cooper’s Mark Peach Bourbon
• ½ cup melted unsalted butter
• 1 cup tightly packed dark brown sugar
• 2 large eggs
• 1, 15.25 ounce box yellow cake mix

In a bowl, add peach slices, drain the syrup from one of the cans and leave the syrup in the second. Add bourbon and let soak for 30 minutes. Preheat oven to 350 degrees Fahrenheit. Line bottom of cake pan with parchment paper and butter the edges. Add melted butter and sprinkle over brown sugar. Arrange soaked fruit in a spiral pattern at the bottom of the cake pan, reserving liquid. In a separate bowl, add 1 cup of peach and bourbon liquid, 1/3 cup water, 2 eggs and yellow cake mix. Whisk until combined and pour over arranged fruit. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Take it out of the oven, let sit for 5 minutes, then turn it upside down onto a cake platter or dish.