Dump Cake With Peaches, Blueberries, and Pecans
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
- 1 (16-ounce) box store-bought yellow cake mix
- 1/2 teaspoon ground cinnamon
- 1 cup pecans, chopped
Directions
- Preheat oven to 350°F. Butter and flour a 13×9″ 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.
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