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Peach Melba Dump Cake
This Peach Melba Dump Cake proves that incredible desserts don't need complicated steps. Your family will request this golden, fruit-filled treat again and again.
Servings 8
Calories 364kcal
Ingredients
- 2 15-ounce cans sliced peaches in syrup do not drain
- 6 ounces raspberries fresh
- 1 15.25-ounce box Butter Golden cake mix
- ¾ cup butter unsalted, cut into thin slices
Instructions
- Preheat the oven to 350º Fahrenheit and lightly grease a 9x13-inch baking dish.
- Spread the peaches evenly in the dish, then layer the raspberries on top.
- Sprinkle the dry cake mix evenly over the fruit, pressing gently with a silicone spatula to help it absorb the juices.
- Distribute the butter evenly over the top of the cake mix.
- Bake for 50–55 minutes, until the top is golden and the filling is bubbly. If the edges darken too quickly, cover loosely with foil.
- Cool for 10 minutes before serving. Enjoy warm, with vanilla ice cream if desire
Nutrition
Calories: 364kcal | Carbohydrates: 49g | Protein: 1g | Fat: 18.5g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 4mg | Potassium: 37mg | Fiber: 1g | Sugar: 32.8g | Vitamin A: 539IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 0.2mg