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!
Servings: 12 servings
Calories: 371kcal
Cost: $8
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 9x13-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.
Video
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.
Nutrition
Serving: 1/12 recipe | Calories: 371kcal | Carbohydrates: 53g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 323mg | Fiber: 2g | Sugar: 12g