Roasted Berries and Peach Dump Cake
This easy dump cake is made with minimal ingredients, is a classic dessert, and is the perfect recipe for a potluck. It is bursting with fruity and buttery goodness.
Have you ever heard of a dump cake? The first time I saw somebody bring one to a family potluck I kept asking what the name of the delicious dessert was. At first, I thought she kept saying “dumb” cake. But when I realized it was “dump,” I was even more confused and curious.
Why is it called a dump cake you ask? Because you literally dump all the ingredients into a baking dish and bake. No need for a mixer, no stirring, and once it bakes, it truly is mind-blowing. A dump cake is similar in texture to a cobbler.
The simplest form of a classic and traditional dump cake is made with canned fruit pie filling or canned fruit in syrup, boxed cake mix, and butter. That’s it!
Fresh or Frozen Fruit Instead of Canned
With berries and peaches in peak season, I roasted fresh blackberries, blueberries, and peaches rather than using overly-sweet canned fruit.
The ingredient that makes this dessert decadent and rich is butter.
Normally, when it comes to baking a dessert, I highly recommend using unsalted butter, but with this dessert I used Land O Lakes® Butter with Canola Oil. It is made with three simple ingredients: sweet cream, canola oil, and salt.
Let me just tell you that the salted, creamy butter with canola oil gives this dump cake a big flavor boost and makes it memorable with the subtle sweet and salty combo. The sweet roasted berries and peaches add another dimension of decadence.
The butter with canola oil melts on top and gives the cake that beautiful golden-brown color. This roasted berries and peach dump cake is rustic, yet an elegant showstopper.
A small decadent serving of this dish goes a long way and makes this potluck perfect when you need a last-minute dessert. It’s the perfect dessert to celebrate Labor Day weekend or Mexico’s Independence Day.
This dump cake is great out of the oven when it is hot, bubbling, and golden served with whipped cream or vanilla ice cream. But it also tastes great at room temperature or cold.
The roasted fruit can be made the day before and refrigerated. When ready to bake — dump all the ingredients in a baking dish and bake.
Roasted Berries and Peach Dump Cake
Roasted Berries and Peaches:
- 12 ounces blueberries, fresh or frozen
- 12 ounces blackberries, fresh or frozen
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 peaches, sliced
- 1 cup water
- 1 (18-ounce )box white cake mix
- 1 cup Land O Lakes® Butter with Canola Oil
- Whipped cream or vanilla ice cream, for serving
- Preheat oven to 450 degrees F.
- Place blueberries and blackberries in a medium baking dish and toss with ½ cup sugar, vanilla, and cinnamon.
- Place peaches in a small baking dish and toss with 1/4 cup sugar.
- Place baking dishes in oven and roast for 20 minutes.
- Stir 1 cup of water into berries.
- Refrigerate roasted fruit overnight or cool to room temperature before using for cake.
- Preheat oven to 350 degrees F.
- Dump the roasted berries and peaches into a 9- by 13-inch baking dish or 12-inch cast-iron skillet. Sprinkle the cake mix over the top of the fruit. Spoon the butter with canola oil into tablespoons and distribute evenly over the surface of the cake mix.
- Bake for 50 minutes to 1 hour until bubbly.
- Broil for 1 to 3 minutes until golden brown.
- Serve warm with whipped cream or vanilla ice cream.
Photography by Jenna Sparks
This post is in partnership with Land O Lakes. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.