I had no idea dump cakes were a thing. Growing up, my grandmother would make dump cakes that consisted of canned pineapple, canned cherry pie filling, a box of yellow cake mix, pecans and butter. I hated the fruit, but I loved the salty, buttery, sweet, fruity cake with pecans. After my grandmother passed away, my dad picked up the slack and started making them. As I grew older and more snobby about eating processed foods, I found it to be too sweet and I no longer like the canned pie filling, so I stopped eating them.
I was so surprised to see dump cakes appear on Pinterest! It instantly reminded me of my childhood and I have the craving to make one. This time I would try it with a homemade cake mix. Ideally I wanted to make on with rhubarb and strawberries, but rhubarb season is over and I couldn’t find any frozen, so I went with peaches and blueberries.
I can’t say it tasted just as I remembered, it was better. I loved the peach and blueberry combination and I’m not even that big a fan of peaches. It has to be one of the most unattractive desserts I’ve ever made, but as we know, it’s not always about looks!
Peach & Blueberry Dump Cake with Pecans
for the dump cake
- ¾ cup (1 ½ sticks) 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)
- ¼ cup sugar
- ½ teaspoon vanilla extract
- Cake mix (see recipe below) or 1 (16-ounce) box store-bought yellow cake mix
- ½ teaspoon ground cinnamon
- 1 cup pecans , chopped
for the homemade cake mix
- 1 ¼ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
make the cake mix
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl or airtight container.
make the dump cake
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 ¾ 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.
Adapted from epicurious