Peach Melba Dump Cake
Darling, let me tell you, there’s nothing quite like serving up something that looks and tastes like you’ve spent hours in the kitchen, while really, you just dumped it all in a dish and hit “bake.”
Enter: Peach Melba Dump Cake—your new best friend in the kitchen!Now, I know what you’re thinking: “Isn’t Peach Melba a dessert they serve at fancy places where people sip tea with their pinkies up?” Well, yes, but we’re making this divalicious version right here in our kitchens—no pinkies required!
It’s got all the fruity glam of the original, but without the fussy prep work. We’re talking canned peaches, fresh raspberries, and cake mix, darling.
Cake. Mix.
How’s that for fancy without the effort?
You just layer the peaches, scatter some raspberries, dump on the cake mix, drizzle that buttery goodness all over, and sprinkle with brown sugar for a crispy topping. Pop it in the oven, and voilà—dessert is served.
It’s like you channeled your inner gourmet chef, but didn’t even break a sweat.
And, if you’re feeling extra, I’ve got some diva-worthy variations to switch things up. You can even pretend you came up with them on your own—I won’t tell.
So, let’s put the ‘easy’ in ‘easy-breezy and effortlessly fabulous,’ and whip up this Peach Melba Dump Cake. Your friends will think you slaved away, but between us? It’s our little secret.
Peach Melba Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 box yellow cake mix
- 2 21-ounce cans peach pie filling
- 1 cup fresh raspberries fancy, right?
- 1/2 cup butter melted (oh, butter, how we love thee)
- 1/4 cup brown sugar for that extra “ooh-la-la”
Instructions
- Preheat your oven to 350°F (or, in Diva terms, “hot enough to give you a sauna session”).
- Grease up your favorite 9x13-inch baking dish—treat it like you’re buttering up your bestie for a favor.
- Spread that peach pie filling evenly across the dish like you're laying down a fruity red carpet.
- Toss the raspberries on top, because raspberries make everything look more fabulous.
- Sprinkle the dry yellow cake mix all over the fruit. No stirring, no mess—just dump it!
- Drizzle that melted butter on top like it’s your diva secret to life.
- Finally, sprinkle some brown sugar for a sweet little crunch. Pop it in the oven for 45-50 minutes until golden, bubbly, and ready for its close-up!
Notes
Nutrition
Diva's Sweet Suggestions
Peach Blueberry Melba Dump Cake:
Swap those raspberries for blueberries. Blue is the new black.
Peach Pecan Melba Dump Cake:
Feeling nutty? Toss in 1/2 cup of chopped pecans. Boom! Instant crunch.
Peach Ginger Melba Dump Cake:
For a little zing, mix in 1 tablespoon of fresh grated ginger with the peach filling. You’ll feel so fancy, you might even start speaking French.
Presentation Suggestions:
Fresh Peach Slices and Raspberries:
Top each slice with a few peach slices and raspberries. It’s like adding a crown to a queen.
Mint Leaves:
A sprig of mint on the side makes this dessert look straight out of a magazine. Plus, it makes you look like you’ve got your life together.
Serve on White Plates:
When in doubt, go white. It makes the dessert’s colors pop like they’re walking down a runway.
Ready to wow your guests with this fruity, buttery delight?
Grab your ingredients, preheat that oven, and let’s make this Peach Melba magic happen!
You won’t regret it—promise.
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