Peach Blueberry Dump Cake
Minutes Prep time: 15
Minutes Total time: 60
Servings: 12
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 60
Servings: 12
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cans (15 oz each) sliced peaches in juice
1 pkg (17.83 oz each) Duncan Hines® Dolly Parton’s Blueberry Muffin & Bread Mix
1/2 cup butter
vanilla ice cream, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 35 mg | 4% |
Carbohydrate | 41 g | 14% |
Cholesterol | 20 mg | 7% |
Total Fat | 8 g | 12% |
Iron | 1 mg | 6% |
Calories | 248 kcal | 12% |
Sodium | 283 mg | 12% |
Protein | 2 g | 5% |
Saturated Fat | 5 g | 24% |
Sugars | 25 g | 2% |
Vitamin C | 2 mg | 3% |
Preheat oven to 375°F. Spray 9x13-inch pan with cooking spray.
Drain one can of peaches, discard the liquid, and pour into pan. Pour second can of peaches with their juice into pan.
Pour muffin mix into large bowl and streusel topping mix into small bowl. Pour 1 tablespoon melted butter into streusel mix and stir to combine. Stir remaining 7 tablespoons butter into muffin mix.
Sprinkle muffin mix over peaches and top with streusel topping. Bake 35 to 40 minutes, until golden brown and bubbling. Cool about 10 minutes before serving. Top your peach blueberry dump cake with ice cream, if desired.
Peach Blueberry Dump Cake