Name: Blueberry Peach Dump Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cans (15 oz each) sliced peaches, drained (or 4 cups fresh peaches, sliced); 2 cups blueberries (fresh or frozen); 2 tbsp granulated sugar (if using fresh fruit); 1 box (15.25 oz) yellow or white cake mix; 3/4 cup (170 g) unsalted butter, sliced into thin pats

Why You’ll Love This Recipe

This dump cake is incredibly easy—just “dump” the ingredients into a baking dish and let the oven do the work. No mixing bowls or fancy equipment needed. The combination of peaches and blueberries is sweet, slightly tart, and perfectly balanced with the rich, buttery topping. It’s versatile, budget-friendly, and delicious served warm with a scoop of vanilla ice cream or whipped cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Canned or fresh peaches (sliced)
Blueberries (fresh or frozen)
Granulated sugar (if using fresh fruit)
Yellow or white boxed cake mix
Unsalted butter

Directions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread peaches evenly across the bottom of the dish. Add blueberries on top. If using fresh fruit, sprinkle lightly with sugar.
Evenly sprinkle the dry cake mix over the fruit layer. Do not stir.
Slice butter into thin pats and arrange them evenly over the top of the cake mix.
Bake for 40–45 minutes, or until the top is golden brown and bubbly around the edges.
Allow to cool slightly before serving.

Servings and timing

This Blueberry Peach Dump Cake serves 10–12 people. Preparation takes about 10 minutes, and baking requires 40–45 minutes.

Variations

Use canned pie filling (like peach or blueberry) for an even easier version.
Swap the cake mix for lemon cake mix for a citrusy twist.
Add chopped nuts like pecans or almonds for extra crunch.
Try other fruit combinations such as cherry-peach or apple-blueberry.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 20–30 seconds or bake at 300°F (150°C) for 10–15 minutes until heated through. This dessert can also be frozen for up to 2 months—thaw overnight before reheating.

FAQs

What is a dump cake?

A dump cake is a quick dessert where ingredients are layered in a baking dish without mixing, resulting in a cake-like topping over baked fruit.

Can I use frozen fruit?

Yes, frozen blueberries and peaches work perfectly—no need to thaw.

Do I have to use canned peaches?

No, fresh or frozen peaches can be used. Just peel and slice them before baking.

What kind of cake mix works best?

Yellow or white cake mix is classic, but you can experiment with spice or lemon cake mix for extra flavor.

Can I make this dairy-free?

Yes, use dairy-free margarine or vegan butter instead of regular butter.

Should I stir the layers together?

No, resist the urge to stir—dump cakes are meant to bake in layers for the best texture.

Can I add cinnamon or spices?

Absolutely, a sprinkle of cinnamon or nutmeg pairs beautifully with peaches and blueberries.

How do I serve dump cake?

It’s best served warm with vanilla ice cream or whipped cream.

Can I make this recipe ahead of time?

Yes, bake it earlier in the day and reheat before serving.

Why is my dump cake dry?

If the butter isn’t spread evenly, parts of the cake mix may stay dry. Make sure to cover the top well with butter slices.

Conclusion

Blueberry Peach Dump Cake is the ultimate fuss-free dessert that delivers big flavor with minimal effort. Sweet fruit, buttery topping, and a golden crisp finish make it a comforting classic. Whether you’re hosting a gathering or just want a quick treat, this easy recipe is sure to satisfy.