Normally, my kids aren’t too keen on desserts that include junky fruits. My middle son really doesn’t like the texture of this sort of fruit and it often makes him gag. Dramatic? Maybe. However, there wasn’t any gagging or complaining going on with this blueberry peach dump cake. Everyone loved it!
You bet your bottom dollar this dump cake was good! I’ll be making this little gem again very soon.
Ingredients
1 can Comstock peach pie filling
1 cup blueberries (fresh or frozen)
1 Duncan Hines yellow cake mix
1 stick Kerrygold butter
1 tablespoon Domino brown sugar
1/2 cup chopped Fisher pecans
Instructions
Preheat oven to 350°.
Dump a can of peach pie filling in the bottom of a baking dish (a 9×13” pan is good). Sprinkle blueberries over the peaches.
Sprinkle dry cake mix evenly over the top of the fruit. Slice the butter into thin slices (about 1/2 tablespoon each) and space out on top of cake mix. Sprinkle the brown sugar and nuts over the top of the pats of butter.
Bake for 45-50 minutes, or until the top is golden brown. Serve warm or cold, with whipped cream or ice cream.
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Quick Tip: Serve this cake with a melty scoop of vanilla ice cream. Yummo!
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