Description
Blueberry Peach Dump Cake is a fuss-free dessert made with juicy peaches, sweet blueberries, cake mix, and butter. Baked to golden perfection, it’s crisp on top, soft underneath, and delicious served warm with ice cream or whipped cream.
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
Instructions
- 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.
- Arrange sliced butter evenly over the top of the cake mix, covering as much surface as possible.
- Bake for 40–45 minutes, or until the top is golden brown and bubbly around the edges.
- Allow to cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream.
Notes
Do not stir the layers together—this dessert is meant to bake in layers.Frozen fruit can be used without thawing.Try lemon or spice cake mix for flavor variations.Add chopped nuts for crunch or a sprinkle of cinnamon for warmth.Cover well with butter to prevent dry patches in the cake topping.
Nutrition
- Serving Size: 1 serving (1/12 of recipe)
- Calories: 280
- Sugar: 24 g
- Sodium: 340 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
