Blueberry Peach Dump Cake- an easy summer dessert made with a box of cake mix, fresh peaches, fresh blueberries and a can of peach pie filling. I love to serve it with a scoop of vanilla ice cream. Quick and Easy Recipe This dump cake can be prepped in just 10 minutes then it needs 45 minutes in the oven. It is best served shortly after it is made, while it is still warm. Peaches and blueberries are such a wonderful combination and this dump cake is fantastically buttery and gooey and full of fresh fruit. Why I Love A Dump Cake Dump Cakes are one of the easiest cakes to make and you really can’t mess them up as long as you don’t overbake or underbake them too much. No mixer is needed. In fact you don’t need any special equipment to make a dump cake. Just a large mixing bowl and a 9×13-inch baking dish. How To Make Blueberry Peach Dump Cake Mix the Filling. In a large bowl stir together the peach pie filling, sliced peaches, milk, blueberries, and ground cinnamon. Transfer to a 9×13-inch baking dish. Sprinkle dry cake mix on top. Then sprinkle on brown sugar and pecans. Scatter butter slivers evenly on top. Bake for 45 minutes. So simple! How To Store Blueberry Peach Dump Cake Leftovers will keep in an airtight container in the refrigerator for about 3 days. Warm in the microwave and serve with vanilla ice cream or whipped cream. Recipe Tips The pecans are optional. They add a nice crunch but can be left out or you can use walnuts or almonds instead. If you don’t have fresh peaches, use frozen peaches and eyeball 2 peaches worth. More Dump Cake Recipes Crock Pot Cherries and Cream Dump Cake Crock Pot Peaches and Cream Cake More Blueberry and Peach Recipes Blueberry Cobbler Blueberry Delight Easy Peach Bars Peach Crescent Dumplings Print Blueberry Peach Dump Cake Blueberry Peach Dump Cake- an easy summer dessert made with a box of cake mix, fresh peaches, fresh blueberries and a can of peach pie filling. I love to serve it with a scoop of vanilla ice cream. Course DessertCuisine SouthernKeyword dump cake Prep Time 10 minutes minutesCook Time 45 minutes minutesTotal Time 55 minutes minutes Servings 9 Calories 502kcal Equipment9×13-inch baking dish Ingredients1 (21-ounce) can peach pie filling2 ripe peaches, peeled and sliced½ cup milk1 heaping cup fresh blueberries¼ teaspoon ground cinnamon1 regular-size box yellow cake mix¼ cup brown sugar½ cup chopped pecans12 tablespoons butter, cut into thin sliversvanilla ice cream, for serving InstructionsPreheat oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray.In a large bowl, stir together peach pie filling, sliced peaches, milk, blueberries, and ground cinnamon.Transfer mixture to prepared baking dish.Sprinkle dry cake mix evenly on top.Sprinkle brown sugar and pecans evenly over cake mix.Scatter the butter pieces evenly on top. You want to have sliced them thin enough that they mostly cover the top.Bake for 45 minutes.Serve warm with ice cream. NotesNutritional info is provided as an estimate only and will vary based on brands of products used. NutritionCalories: 502kcal | Carbohydrates: 74g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 514mg | Potassium: 135mg | Fiber: 3g | Sugar: 47g | Vitamin A: 610IU | Vitamin C: 17mg | Calcium: 155mg | Iron: 2mgWant to Save This Recipe?Save This RecipeThe post Blueberry Peach Dump Cake appeared first on Spicy Southern Kitchen.