This Blueberry Peach Dump Cake is the ultimate easy dessert—just like a cobbler or crisp, but made even simpler with a box of cake mix and your favorite pie fillings. With minimal effort and maximum flavor, it’s a quick, delicious treat that everyone will love.

Peach and blueberry dump cake served with vanilla ice cream on a white plate.

Peach Blueberry Dump Cake

Dump cake recipes are reader favorite year round and always some of the most popular desserts.

They have the perfect balance of a crisp, golden top and a soft, tender center, packed with incredible flavor. If you’re not familiar, dump cakes are a delightful cross between a cake and a cobbler—easy to make and even easier to love.

Ingredients

1 can (22 ounces) blueberry pie filling

1 can (22 ounces) peach pie filling

1 white cake mix, Duncan Hines Classic, 15.25 ounces

½ cup (1 stick) salted butter, melted

Step by Step Instructions

Blueberry pie filling spread in bottom of baking dish.

Peach pie filling is spread on top of blueberry pie filling in baking dish.

STEP ONE – Preheat the oven to 350 degrees Fahrenheit.

STEP TWO – Grease a 9×13-inch pan with butter or cooking spray..

STEP THREE – Pour the blueberry pie filling into the prepared pan.

STEP FOUR – Carefully add the peach pie filling on top of the blueberry pie filling.

Dry cake mix is spread on top of the pie filling.

Melted butter is drizzled on top of the dry cake mix.

STEP FIVE – Sprinkle the cake mix evenly over the pie fillings. DON’T MIX!

STEP SIX – Drizzle the melted butter over the cake mix. DON’T MIX!

STEP SEVEN – Bake for 55-60 minutes or until the cake is golden brown and the edges are set..

Serve and Enjoy!

Bite of blueberry peach dump cake close up image on a fork.

Storage Instructions

Store at room temperature for 2 days or in the refrigerator for 4-5 days.