Peach Melba Dump Cake is so easy to make! No bowls, just a measuring cup and a measuring spoon! Everything is dumped into the cake pan!
I have always loved peaches and raspberries and this is the perfect pairing! Serve it warm with vanilla ice cream or whipped cream and you’ll think you’ve died and gone to heaven! Y’all I can’t tell you how really delicious this is!
You start with fresh or frozen peaches add fresh or frozen raspberries, a little sugar a little vanilla and a cake mix!
PrintPeach Melba Dump Cake
This is so good and so easy! A cross between a Peach Cobbler and a soft fruity cake!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings
Ingredients
1 16 ounce bag frozen peaches or 4 Cups of sliced fresh peaches
1 12 ounce bag frozen raspberries or 2 Cups of fresh raspberries
1/4 Cup Sugar
1/2 teaspoon Vanilla
1/2 teaspoon Cinnamon
1 Box yellow cake mix
2 sticks of butter – cubed
Sliced Almonds (optional)
Instructions
Preheat oven to 350.
Using cooking spray, spray a 9×13 pan thoroughly.
If using frozen fruit DO NOT THAW
Spread the peaches uniformly across the bottom of the cake pan.
Spread the raspberries on top.
Sprinkle the sugar, vanilla and cinnamon over the top of the fruit.
Mix thoroughly, I use my hands to do this to make sure that every thing is covered with sugar and cinnamon.
Pour the dry cake mix over the top to cover the fruit.
Dot the top of the cake mix with the butter.
If using sliced almonds spread those over the whole thing.
Bake at 350 for 40-45 minutes until golden brown and the cake springs back to the touch.
Serve warm, room temperature or cooled!
Notes
I serve this warm with either vanilla ice cream or whipped cream! Sometimes I even put it in the microwave to warm it up a little so the ice cream melts!
I use the frozen fruit normally, because it’s pre-sliced and I don’t have to peel and cut up the peaches.
The Meyer Cookbook is on sale for a short time for $3.97 using coupon code THANKYOU