Post-Holiday Comfort: Just 4 ingredients. I whip this up when I'm too exhausted from hosting but still crave something warm.

After the last guest has backed out of the driveway and the dishwasher is humming along for the third time, this is what I make for myself: a simple, bubbling, caramelized little bake that takes almost no thought at all. It reminds me of the sweet-salty casseroles that showed up on every Midwestern church buffet when I was a girl, only pared down to the bare essentials so a tired host can still have something warm and comforting. Four pantry-friendly ingredients go into a Pyrex dish, then the oven does the rest, turning everything sticky, glazed, and spoon-tender while you put your feet up and let the house finally get quiet.

Spoon this warm, caramelized bake into a bowl and eat it just as it is when you’re too worn out to fuss with anything else. If you have a bit more energy, it’s lovely piled over leftover ham, turkey, or a slice of meatloaf. It also makes a cozy side alongside reheated mashed potatoes or buttered egg noodles. A simple green salad or a handful of leftover steamed vegetables on the side will balance the sweetness, and a hot cup of tea or coffee turns it into a little moment of peace after all the holiday bustle.

Servings: 4

2 cans (15 ounces each) sliced peaches in heavy syrup, undrained

Preheat your oven to 375°F (190°C). Set out a 2-quart glass or Pyrex baking dish so it’s ready to go; no need to grease it, as the butter and syrup will keep things from sticking.

Pour both cans of sliced peaches, along with all their heavy syrup, into the baking dish. Spread the fruit out so it covers the bottom in an even layer.

Sprinkle the brown sugar evenly over the peaches and syrup, breaking up any big lumps with your fingers. This will help everything caramelize and get that deep, sticky glaze as it bakes.

Sprinkle the dry yellow cake mix evenly over the sugared peaches in a light, even layer. Don’t stir; just let it sit on top like a blanket. The dry mix will soak up the syrup and turn into little golden, chewy spots.

Dot the top with the pieces of butter, spacing them out so they’re scattered across the surface. As the butter melts, it will moisten the cake mix and help create a bubbling, caramelized top.

Place the baking dish on the middle rack of the preheated oven. Bake for 30 to 40 minutes, or until the top is deeply golden, the edges are bubbling vigorously, and you can see pockets of syrupy juice thickening around the sides.

When the bake is done, carefully remove the hot Pyrex dish from the oven and set it on a heatproof surface. Let it rest for about 5 to 10 minutes; it will continue to thicken and the glaze will become more syrupy and clingy.

Serve warm, spooning down through the caramelized top to scoop up peaches and thickened syrup. Eat straight from a bowl, or spoon over leftover holiday meats or potatoes for an easy, comforting plate.

If you don’t have peaches, you can use canned pears, apricots, or a fruit cocktail blend in heavy syrup; just keep the total amount close to 30 ounces so the texture stays saucy and not dry. For a little spice, sprinkle 1/2 teaspoon of ground cinnamon or pumpkin pie spice over the fruit before adding the brown sugar. If you prefer things less sweet, use peaches in light syrup and cut the brown sugar back to 1/3 cup. A pinch of salt over the top before baking gives a nice sweet-salty balance, similar to an old-fashioned cobbler. You can swap the yellow cake mix for white or spice cake mix, depending on what’s left in your pantry from holiday baking. For a richer dessert-style version, serve the warm bake with a scoop of vanilla ice cream or a dollop of whipped cream; for a heartier supper, spoon it alongside leftover roast pork or ham, where the sweetness plays nicely with the salty meat. Leftovers reheat well in the oven or microwave—just warm until the glaze loosens and bubbles lightly again.