Blueberry Peach Dump Cake
This Blueberry Peach Dump Cake is the dessert equivalent of a lazy summer afternoon — sweet, simple, and absolutely delightful with every bite. It's so easy, even your most complicated kitchen gadget (aka the microwave) can relax.
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 15-ounce can sliced peaches in syrup undrained
- 1 21-ounce can blueberry pie filling
- 1 box yellow cake mix
- 1 stick butter melted
- 1/2 teaspoon cinnamon optional, but why not?
- 1/4 cup brown sugar
- 1/4 cup chopped pecans or walnuts optional, but you deserve a crunch!
Instructions
- Preheat your oven to 350°F (175°C). Grab a 9x13-inch baking dish, and resist the urge to measure it. Close enough is good enough!
- Dump (yes, dump) the can of peaches and their syrup into the baking dish, spreading them out like you're preparing a fruity bed.
- Dump the blueberry pie filling on top of the peaches. Feel free to swirl them together a bit, like you're an abstract artist (or a kid with finger paints).
- Sprinkle the dry cake mix evenly over the top of the fruit. No mixing required! This is a dump cake, after all.
- Drizzle the melted butter as evenly as you can over the top. If you're feeling fancy, sprinkle cinnamon and brown sugar over the cake mix.
- Optional: Scatter some chopped nuts on top for a bit of texture.
- Bake for 45-50 minutes or until the top is golden and bubbly. Let it cool for 10 minutes before diving in — patience, my friend, is a virtue (or at least what people say).
Notes
Click here for the Diva's Terrific Tweaks!
Nutrition
Calories: 320kcalCarbohydrates: 46gProtein: 2gFat: 15gSaturated Fat: 7gFiber: 2gSugar: 30g
Tried this recipe?Let us know how it was!