Peach Melba Dump Cake
- SERVES
- 15
- COOK TIME
- 40 Min
If you love the flavor combination of a traditional Peach Melba, then we know you're going to love this dump cake version. Our Peach Melba Dump Cake is a shortcut way to treat your taste buds with a dessert they already love. Make it the next time you have a lot of company coming over!
What You'll Need
- 2 (21-ounce) cans peach pie filling
- 1 (12-ounce) package frozen raspberries, thawed, drained
- 1 (16.5-ounce) package white cake mix
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup quick cooking oatmeal
- 1/2 cup (1 stick) butter, cut into thin slices
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Spread pie filling in pan and top with raspberries. Evenly sprinkle with cake mix.
- In a small bowl, combine brown sugar, cinnamon, and oatmeal. Sprinkle over cake mix. Place butter in a single layer over brown sugar mixture.
- Bake 40 to 45 minutes, or until top is golden and bubbly. Cool at least 15 minutes before serving.
Notes
Drizzle with warm raspberry jam before serving.
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Nutritional InformationShow More
Servings Per Recipe: 15
- Amount Per Serving % Daily Value *
- Calories 307
- Calories from Fat 87
- Total Fat 9.6g 15 %
- Saturated Fat 4.4g 22 %
- Trans Fat 0.3g 0 %
- Protein 2.9g 6 %
- Amount Per Serving % Daily Value *
- Cholesterol 16mg 5 %
- Sodium 276mg 11 %
- Total Carbohydrates 55g 18 %
- Dietary Fiber 2.2g 9 %
- Sugars 37g 0 %
