Easy Peach Crisp

1 (29 ounces) can sliced peaches with juice
1 (18.25 ounce) package yellow cake mix
1/2 margarine or butter
1 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degree.
Pour canned peaches into a 9x13 baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with 1/2 cup of sugar and sprinkle cinnamon to taste into mixture.
Sprinkle dry cake mix evenly over top of peach mixture. Poke holes into cake mix to allow juice through. Cut stick of margarine or butter into small pats, placing randomly over the top. Sprinkle with the remaining 1/2 cup of sugar and light dusting of cinnamon.
Bake in a preheated oven for 25-30 mins. or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.