Gluten-Free Blackberry Peach Dump Cake
This gluten-free Blackberry Peach Dump Cake is a no-fuss, all-flavor dessert that’s perfect for any occasion. With juicy fruit, a crispy topping, and zero need to stir, it's the easiest way to impress your taste buds and your guests!
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 cup blackberries or whatever berries you forgot in the fridge
- 1 cup sliced peaches fresh, frozen, or from a can—I'm not judging
- 1 box gluten-free yellow cake mix
- 1/2 cup melted coconut oil or butter if you like to live dangerously
- 1/2 cup gluten-free oats
Instructions
- Preheat your oven to 350°F (175°C). This is the hardest part, I promise.
- Dump the blackberries and peaches into a greased baking dish like you're tossing confetti at a party.
- Sprinkle the gluten-free yellow cake mix over the fruit. No need to mix—this is a dump cake, not a stir cake.
- Drizzle the melted coconut oil over the cake mix. Channel your inner chef and give it your best drizzle.
- Top with gluten-free oats. If it looks like breakfast at this point, you're on the right track.
- Bake for 40-45 minutes until golden and bubbly. Your house will smell amazing, and people will think you’ve been baking all day.
Notes
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Nutrition
Calories: 260kcalProtein: 345gFat: 8gFiber: 5g
Tried this recipe?Let us know how it was!