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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
Make a Blueberry Peach Dump Cake for your next party – this EASY cake has just 5 ingredients and everyone loves it! This cake has blueberries and peach pie filling and is topped with a cake mix. It’s the easiest ever party dessert!
Recipe Video
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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.
Recipe Notes
Start with cold butter – slice thin slices and lay them evenly over the top of the cake mix. Or freeze your butter and then grate it to spread evenly. It’s important for the butter to be evenly over the powder because the melting butter as the dish cooks is what creates the cobbler/crisp like texture.
Recipe Nutrition
Serving: 1/12 recipe | Calories: 371kcal | Carbohydrates: 53g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 323mg | Fiber: 2g | Sugar: 12g
Nutritional information not guaranteed to be accurate
My husband and I love this recipe. The trick is grating the butter for sure! Thank you for this recipe and many others.
Upping a reviewer suggestion, I mixed melted butter and cake mix, poured over wax paper on cookie sheet, cooled in fridge, then carefully peeled and placed it over fruit in 9×13. Worked like a charm!
I’m going to try this idea of “grated” butter. I’ve made dump cakes before and always melted my butter and drizzled over the top and have some dry cake mix but this sounds perfect to grate it! Thanks for the tip.
Love the method of grating the butter! It does provide such better coverage and is super easy.
Oh my goodness….this taste just like summer ….well at least what summer tastes like in the south ! : )
Dump cakes must of been born in the south….a church function or cook out isn’t possible without 3-4 different dump cakes. But somehow, I’ve never had one with fruit, how have I lived !?
Thanks Dorothy !!!
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