Peach Melba Dump Cake
This Peach Melba Dump Cake brings together sweet peaches and tangy raspberries in a buttery, golden crust. It's a deliciously lazy way to serve up a fancy dessert—without even putting on heels!
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
Click here for the Diva's Sweet Suggestions!
Nutrition
Calories: 330kcalCarbohydrates: 51gProtein: 2gFat: 13gFiber: 2gSugar: 37g
Tried this recipe?Let us know how it was!