Blueberry Peach Dump Cake
This Blueberry Peach Dump Cake is a fast and easy dessert full of fruity goodness. Fresh or frozen blueberries and canned peaches are topped with a crumbly cake mix and oats topping. The melting butter helps to create a crust that tastes magical! If you need a sweet treat, you need to try this yummy dump cake!
Servings: 12 servings
Calories: 184kcal
Equipment
- Measuring spoons
- measuring cup
Ingredients
- 1 Box Yellow Cake Mix
- 1 Cup Blueberries fresh or frozen
- 1 29 oz can of Sliced Peaches in Heavy Syrup or two 15 oz cans
- 1 Stick of Butter
- ½ Cup Oats
- Cinnamon optional
Instructions
- To make this insanely delicious Peach Blueberry Dump Cake you need to preheat the oven to 350 degrees.
- Dump canned peaches into a large 9x13 glass baking dish (do not drain).
- Add blueberries and mix well.
- Cover the fruit with yellow cake mix and press down into the juice of the peaches.
- Slice butter into small squares and evenly spread out the butter on top of the cake mix.
- Sprinkle oats on top of the butter and lightly dust with cinnamon.
- Bake at 350 degrees for 45 minutes to 1 hour or until golden brown on top.
Notes
Tips and Tricks
- I would not make this with fresh peaches. If you've ever read instructions for how to remove the peel it's too many steps and I am far too lazy. I save fresh peaches for my Angel Food Cake with Peaches and Cream. But I leave on the skins...
- The syrup in the canned peaches helps the cake mix to create a golden-brown crust which is another reason I prefer them.
- Dump cakes don't hold their shape so they are best served in a bowl.
Nutrition
Serving: 12Servings | Calories: 184kcal | Carbohydrates: 41g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 315mg | Potassium: 66mg | Fiber: 1g | Sugar: 21g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg
