Blueberry Peach Dump Cake

Name: Blueberry Peach Dump Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 12 tablespoons butter; 1 21 ounce can peach pie filling; 1 15 ounce can peach slices, drained; 1 cup fresh blueberries (or frozen, thawed); 1 box (approximately 15 ounces yellow cake mix); 1 tablespoon brown sugar; 1/2 cup chopped pecans (optional)

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 8

Cost: $3.32 /serving

Author : Dorothy Kern

Ingredients

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12 tablespoons butter1 21 ounce can peach pie filling1 15 ounce can peach slices, drained1 cup fresh blueberries (or frozen, thawed)1 box (approximately 15 ounces yellow cake mix)1 tablespoon brown sugar1/2 cup chopped pecans (optional)

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Instructions

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Step 1

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.

Step 2

Preheat oven to 350°F.

Step 3

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.

Step 4

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.)

Step 5

Bake for 45-50 minutes. Serve warm or room temperature with ice cream. Store in refrigerator for up to 3 days.