Warm, sweet, and bursting with flavor, this easy Blueberry Dump Cake is made with blueberry pie filling, juicy pineapple, and a buttery cake topping. A simple, irresistible treat!

Why You’ll Love This Recipe

Incredibly easy – Just dump, bake, and enjoy—no mixing required.
Minimal ingredients – Uses pantry staples for a quick and effortless dessert.
Warm and comforting – The combination of peaches, cinnamon, and buttery cake is irresistible.
Perfect for any occasion – Great for holidays, potlucks, or a weeknight treat.
Versatile – Easily customize with different fruits, spices, or nuts.

Ingredients

2 cans (15 oz each) sliced peaches in syrup, undrained
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon nutmeg (optional)
1/2 cup chopped pecans or walnuts (optional)

Directions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Pour the canned peaches with their syrup into the prepared baking dish. Spread evenly.
If using, sprinkle cinnamon and nutmeg over the peaches for extra flavor.
Evenly sprinkle the dry cake mix over the peaches, making sure to cover them completely.
Drizzle the melted butter evenly over the top, covering as much of the cake mix as possible.
If desired, sprinkle chopped pecans or walnuts on top for added crunch.
Bake for 45-50 minutes, or until the top is golden brown and the filling is bubbly.
Let cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream!

Servings and Timing

Prep Time: 5 minutes
Cooking Time: 45 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: 320 kcal per serving

Variations

Fruit swap – Try using canned cherries, apples, or mixed berries instead of peaches.
Nut-free option – Simply omit the nuts for an allergy-friendly version.
Spiced twist – Add a teaspoon of pumpkin spice for a fall-inspired flavor.
Cake mix flavors – White, spice, or butter pecan cake mix can add different flavors.
Extra crunch – Add granola or crushed graham crackers on top before baking.

Storage/Reheating

Storage – Store leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Reheating – Warm individual portions in the microwave for 20-30 seconds or reheat in the oven at 300°F for 10 minutes.

FAQs

Can I use fresh peaches instead of canned?

Yes! Use about 4 cups of sliced fresh peaches mixed with 1/2 cup of sugar and 1/4 cup of water to create a syrupy consistency.

Do I need to drain the peaches?

No, the syrup adds moisture and helps create the cobbler-like texture.

Can I use a different type of cake mix?

Yes! White, spice, or butter pecan cake mix all work well.

Can I make this recipe dairy-free?

Yes! Use a dairy-free butter substitute to make it completely dairy-free.

Should I mix the ingredients together?

No, layering the ingredients as directed creates the best texture.

Can I make this ahead of time?

Yes! Bake the cake, let it cool, and store it in the fridge. Reheat before serving.

What’s the best way to serve this cake?

It’s delicious on its own but even better with vanilla ice cream or whipped cream.

How do I prevent dry spots in the cake mix?

Make sure to drizzle the butter evenly and gently shake the pan to help distribute the butter.

Can I add extra toppings?

Yes! Shredded coconut, chocolate chips, or extra fruit can enhance the flavor.

How do I make this more like a traditional cobbler?

Stir the cake mix with the melted butter before spreading it over the peaches for a more cohesive topping.

Conclusion

This Peach Cobbler Dump Cake is the ultimate effortless dessert—quick, flavorful, and irresistibly delicious. Whether you’re making it for a party or just a cozy night in, this easy treat is sure to impress. Try it today and enjoy the comforting flavors of a classic cobbler with minimal effort!

Peach Cobbler Dump Cake

Author: Chef Clara
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This easy Blueberry Dump Cake is a delicious dessert made with blueberry pie filling, crushed pineapple, and a buttery cake topping. A perfect, no-fuss sweet treat!

Ingredients

Scale

1 can (21 oz) blueberry pie filling
1 can (15 oz) crushed pineapple, undrained
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1/2 cup chopped pecans or walnuts (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread the blueberry pie filling evenly in the bottom of the prepared dish.
Pour the crushed pineapple (with juice) over the blueberry filling and spread evenly.
Sprinkle the dry cake mix evenly over the fruit layer, making sure to cover it completely.
Drizzle the melted butter over the cake mix, trying to cover as much as possible.
If using, sprinkle chopped pecans or walnuts over the top for added crunch.
Bake for 45-50 minutes or until the top is golden brown and the filling is bubbly.
Let cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or whipped cream.

Notes

For a more buttery crust, add extra melted butter or dot small butter cubes over the cake mix before baking.
Use a white or butter cake mix for a slightly different flavor.
Store leftovers in the refrigerator and reheat before serving.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American