Summer Fruit Dump Cake recipe

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Ingredients

1 (15 ounce) can sliced peaches in 100% juice
1 (15 ounce) can diced mango
15 ¼ ounces pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
1 stick butter

Nutrition Info

303.3 calories
carbohydrate: 49.1 g
cholesterol: 24.4 mg
fat: 12.2 g
fiber: 1 g
protein: 1.5 g
saturatedFat: 6.8 g
servingSize: -
sodium: 339.3 mg
sugar: 24.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish.

  2. Dump peaches and juice into the prepared dish. Dump the mango into the dish, leaving as much juice in the can as possible. Mix the fruit well, and spread it as evenly as you can. Spread cake mix evenly over the fruit.

  3. Slice butter into little squares, as thin as possible, starting from one end and slicing crosswise. Lay the squares all over the top of the cake mix.

  4. Bake in the preheated oven until golden brown on top and fruit is bubbling, about 35 minutes.

Recipe Yield

1 9x13-inch cake

Recipe Note

Peaches, mango, and pineapple make this dump cake irresistible! Serve with vanilla ice cream or Cool Whip®! Refrigerate leftovers.

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