Need a sweet treat? Make a Blueberry Peach Dump Cake! It’s delicious and something you can throw together quickly for your family! It’s an easy dessert using canned peaches and fresh or frozen blueberries that takes just moments to put together.
There is nothing I like more than quick and easy dump cake recipes. And this Blueberry Peach Dump Cake is one of my favorites!
Dump cakes are always a great idea! They use just a few ingredients, that you can usually keep around the house, and require no baking skills.
It’s a win for everyone!
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Why This Recipe Works
A crisp-like oatmeal and cake mix crust rests on a divine mix of fresh or frozen blueberries and canned peaches.
If you are a fan of buttery, fruity goodness, this dump cake recipe is for you!
There are very few ingredients necessary to make this yummy dump cake with peaches and blueberry.
My go-to potluck dessert is usually my Cherry Pineapple Dump Cake but this blueberry peach version is also a great one to share with friends and family.
You can also make a plain Peach Dump Cake with this recipe. It’s so tasty!
I’ll be honest with you, blueberries are not the first fruit that I reach for when I’m looking for something sweet. But when you pair it with peaches, well, now we’re talking!
What I love about this peach blueberry dump cake using cake mix is that it also includes some oats on top! And a little sprinkle of cinnamon?! It’s basically just asking to be a breakfast dessert.
Yes, breakfast dessert is a thing. It’s when the dish has ingredients that you often find in breakfast and then you add the most perfect dessert elements, in this case, cake mix and butter.
I am all about easy dessert recipes that don’t use hard-to-find ingredients or take a lot of time to make. We all have better things to do, right?
Ingredients
You will need:
- Yellow Cake Mix (I prefer a yellow cake mix over white. I think it has a bit more vanilla cake flavor)
- Canned Peaches (if you can find Peach Chunks those would work too but I think sliced peaches in heavy syrup are usually easiest to find)
- Frozen Blueberries (or fresh if they are in season)
- Oatmeal
- Butter (these are what will make the crust super delicious!)
- Cinnamon (optional, but tasty!)
The oats and cinnamon are really what set this recipe apart from other dump cakes. The oats add a wonderful texture to each bite and get all toasty in the oven.
Directions
Preheat the oven to 350 degrees.
Dump peaches into a large 9×13 glass baking dish (do not drain).
Add blueberries and mix well.
Cover the fruit with yellow cake mix and press down with a spatula (these are my fave!) so it can mingle with the juice of the peaches.
Slice butter into small squares and evenly spread out the butter on top of the cake mix.
There are a few ways to add butter to dump cakes. You can either slice the butter and put it evenly across the top like I’ve shown here or you can melt it and pour it over the top.
Melting the butter used to be my favorite but it is hard to ensure even coverage. The butter pats are super easy to do and I find this has become my go-to method.
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.
Just look at that color! You can see from this photo that the fruit releases the juice and keeps this dessert super moist. The cake mix doesn’t rise.
Instead, it creates the most wonderfully buttery crust-like topping. Dang it, I love dump cakes!
Most of my dump cakes don’t use oatmeal. But it’s a really great way to change up the texture a little bit. It also makes it feel a little more like a fruit crisp than a dump cake.
It gives it a nice finished look that would look great on any party dessert table.
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.
Frequently Asked Questions
Yes! It’s super easy to use frozen fruit in a dump cake. Typically I like to use frozen over fresh because as they heat up, they have more liquid to mix with the cake mix. Or you can do a mix of frozen and fresh. Using frozen fruit keeps things so easy!
And some canned fruit fillings can be hit or miss in terms of how much actual fruit they have in them, so frozen fruit is a sure thing.
But there is just something so nostalgic about canned peaches. They work perfectly in this Blueberry Peach Dump Cake.
Sure! Though I do think the peaches add delicious summertime sweetness at any time of the year are why I love this to make this blueberry dump cake without pineapple, which I think is more common!
I recommend storing leftovers in an airtight container in the fridge so the fruit doesn’t spoil quickly, but this cake is so good you may not have leftovers! It is equally as good hot or cold.
That’s easy – it’s because you just dump all of the ingredients in a pan and bake!
Ways to Serve Dump Cake
- Serve hot with some vanilla or butterscotch ice cream.
- Serve at room temperature with a drizzle of heavy cream.
- Serve cold with some whipped cream.
- Eat straight from the pan, day or night.
No judgment. There isn’t a wrong way to eat this.
I always love bringing dump cakes to potlucks or parties.
You can make them right in a disposable pan (they make some really nice looking ones now {this one isn’t available online right now but look for it in your store!}).
And they take next to no time to prepare.
It’s not that I don’t think my friends and family are worth the time. It’s just that I’d rather spend my time doing something else.
Especially when you can create a yummy treat like this.
This blueberry dump cake recipe with peaches is something your kids are going to love! They can even help to make it!
It’s pretty much foolproof which should tell you about my skill level as a baker…
If you’re looking for a quick dessert that your family will love, this Peach Blueberry Dump Cake Recipe is for you! It’s simple to make, tastes buttery and delicious, and is full of yummy fruit that your kids will go crazy for.
A few more recipes you may enjoy!
- Easy Blueberry Dump Cake (Gluten-free!)
- Pineapple Dump Cake with Fresh Strawberries
- Strawberry Shortcake Dump Cake with Angel Food Cake Mix
- Cherry Pineapple Dump Cake Recipe with Just 4 Ingredients!
- Best 3 Ingredient Slow Cooker Cherry Dump Cake
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Blueberry Peach Dump Cake
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 9×13 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
- 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.
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