Homemade Dump Cake With Peaches, Blueberries, and Pecans

cake dessert bake kid-friendly blueberry peach pecan kidney friendly vegetarian pescatarian peanut free soy free kosher diabetes-friendly small plates

Katherine Sacks

9–12 servings

Source

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, cubed, plus more for pan

All-purpose flour (for pan)

1 pound sliced frozen peaches (about 4 cups)

1 pint fresh blueberries (about 2 cups)

1/4 cup sugar

1/2 teaspoon vanilla extract

Homemade Yellow Cake Mix or 1 (16-ounce) box store-bought yellow cake mix

1/2 teaspoon ground cinnamon

1 cup pecans, chopped

Method

Preheat oven to 350°F. Butter and flour a 13x9" baking dish. Arrange peaches and blueberries in a single layer in prepared dish. Top evenly with sugar and add vanilla. Shake pan gently to cover fruit with sugar. Sprinkle cake mix and cinnamon over fruit and shake gently again to combine. Dot evenly with 3/4 cup cubed butter and top with pecans. Bake cake until surface springs back to the touch and cake is set and golden brown, 40-45 minutes. Serve warm or at room temperature.

Cake can be made 3 days ahead; wrap in plastic and chill.