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This Blueberry Peach Dump Cake is the easiest cobbler recipe – almost like a crisp – but made with cake mix and your favorite fruit. It’s SO easy to make and unbelievably delicious.
Peach Blueberry Dump Cake
Dump cake recipes are some of my favorites because they have the best crisp and soft texture and so much flavor. If you do not know, they are basically a cake meets cobbler kind of recipe. This blueberry peach cake is even better when served warm and with some ice cream on top!
Peach and blueberry are two fruits that taste so incredible together and this cake recipe is no exception. Make this dump cake for a pot luck or any occasion when you need an fruit cobbler that tastes like cake!
Ingredients Needed
- Butter: Unsalted butter works best, but salted may be used. Freeze the butter or chill it well so that it slices (or grates) easier.
- Peach Pie Filling: Pie filling helps give the cobbler that gooey center without extra ingredients.
- Peach Slices: Canned drained or use thawed frozen (or fresh).
- Blueberries: They can be fresh or frozen – but make sure they’re thawed and drained.
- Yellow Cake Mix: Use a box that is approximately 15-16 ounces, any brand.
How to make Blueberry Peach Cobbler
- Pour pie filling, peaches, and blueberries in the bottom of a 9×13-inch baking pan. Top with powdered cake mix. Sprinkle brown sugar and nuts over the top.
- Grate the frozen butter evenly over the top of the cake mix. Alternately, chop small pieces and spread them evenly.
- Bake until the butter is all incorporated and the top is light golden.
Expert Tips
- If you use frozen blueberries, make sure to let them thaw and dry them before putting them into the recipe. Any excess water could make the cake soggy.
- You can use slices of butter but cut them thin and place them evenly over the top. Grate frozen butter and do the same thing. The butter needs to melt evenly over the top of the cake mix for the magic to happen.
- Serve warm or room temperature with vanilla or peach ice cream.
- Store in refrigerator for up to 3 days.
- If you love peaches try peach dumplings!
Blueberry Peach Dump Cake Recipe
Ingredients
- 12 tablespoons unsalted butter (see note)
- 1 21 ounce can peach pie filling
- 1 15 ounce can peach slices, drained
- 1 cup fresh blueberries (or frozen, thawed)
- 1 (15-16 ounce) box yellow cake mix
- 1 tablespoon brown sugar
- ½ cup chopped pecans optional
Instructions
- Tip: place sticks of butter in the freezer for at least 15 minutes. Then use a grater grate the butter so that it spreads easily over the top of the cake.
- Preheat oven to 350°F.
- Pour pie filling, peaches, and blueberries in the bottom of a 9×13-inch pan. Top with powdered cake mix. Sprinkle brown sugar and nuts, if using, over the top.
- Grate the frozen butter evenly over the top of the cake mix. Alternately, chop small pieces and spread them evenly. (Grating the butter gives easier and better coverage.)
- Bake for 45-50 minutes. Serve warm or room temperature with ice cream. Store in refrigerator for up to 3 days.
Can you use 2 cans of pie filling to have more filling?
Of course!
Could you use blueberry pie filling and frozen, thawed peaches? Iโm not a big fan of peach pie filling ๐ฌ I originally bought a lemon cake mix and blueberry pie filling, which I will make, but was asking for future mixology. You mentioned cherry and chocolate, let me say OMG, Iโve done that, itโs amazing!!
Yes you can! Or canned peaches work too!
Can you use canned peaches in juice instead of pie filling?
Yes!
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