This Blueberry Peach Crisp Dump Cake is a delightful twist on a classic dessert, combining the tartness of blueberries with juicy peaches. It's perfect for those times you want a homemade dessert without the fuss.
Blueberry pie filling brings a tart, sweet base that pairs beautifully with the peaches. It's the foundation of our dessert, offering both flavor and moisture. Sliced peaches, drained to prevent excess liquid, add a burst of juicy sweetness and seasonal flair. Yellow cake mix serves as a shortcut to a delicious crumbly topping, absorbing fruit juices while baking. Unsalted butter, melted and drizzled over the cake mix, helps create a golden, crispy crust. Finally, chopped pecans add a nutty crunch that contrasts perfectly with the soft, fruity layers.
This dessert shines with a scoop of vanilla ice cream or a dollop of whipped cream. For a touch of elegance, sprinkle a bit of cinnamon on top before serving. It's also delightful with a spoonful of Greek yogurt for a tangy contrast.
Start by preheating your oven to 350°F (175°C). While it warms up, grab a 9x13 inch baking dish and spread out the blueberry pie filling evenly along the bottom. This layer is your base, so make sure it’s well distributed.
Next, take your sliced peaches and scatter them over the blueberries. You want a good mix throughout, so every bite has a bit of both fruits.
Now, it’s time for the yellow cake mix. Open up the box and sprinkle it evenly over the fruit layers. It may look powdery at first, but trust the process — it will transform as it bakes.
Drizzle the melted butter over the top of the cake mix. Try to cover as much surface area as possible to ensure the mix turns into a crispy, golden topping.
Finally, sprinkle the chopped pecans on top. They’ll toast up nicely in the oven and add a fantastic crunch.
Place the dish in your preheated oven and bake for 45-50 minutes. You’re looking for a golden-brown top with bubbles of fruit peeking through. Let it cool slightly before diving in.
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