Blueberry Peach Dump Cake is bursting with juicy fruit flavour in every bite. Sweet peaches and plump blueberries mingle together under a golden, buttery cake topping. 

The tender fruit filling bubbles up around the edges, creating a sweet, jammy layer.

The gluten free cake mix bakes up light, fluffy, and perfectly golden brown.

It is a nice light dessert that yields 12 servings.

Warm blueberries pop with sweetness, while the peaches add a mellow, juicy balance.

Each forkful tastes like summer sunshine and cozy comfort rolled into one.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Blueberry Peach Dump Cake I sprayed a 9″ x 13″ pan with cooking spray.

Next I opened a can of peaches and reserved the juice.

Then I spread the peaches out in the prepared pan.

I used a knife to cut the peaches into smaller pieces.

Then I spread the blueberry pie filling on top of the peaches.  Also pour on a bit of the reserved peach syrup.

Then I opened up a gluten free cake mix.

Next I put the gluten free yellow cake mix on top of the blueberries and spread it out evenly.

I thinly sliced up some butter.

Then I covered the cake mix with the slices of butter.

Once the cake was covered in butter I sprinkled some sliced almonds on top.

Next I baked the cake in a preheated 350F oven for 50 – 55  minutes or until a toothpick inserted in the center of the cake came out clean.

After removing the cake from the oven I allowed it to cool for a few minutes before serving.

It’s the kind of easy dessert that feels like it took hours—but doesn’t!

The contrast of textures—soft fruit, tender cake, crisp top—is pure perfection.

This Blueberry Peach Dump Cake is a sweet, bubbly celebration of home-baked goodness.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are More Dump Cakes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Blueberry Peach Dump Cake:

• 1 can 796ml peach slices in light syrup
• 1 can (540ml) blueberry pie filling
• 1/2 cup reserved peach syrup
• 425g gluten free yellow cake mix
• 1/2 cup butter
• 1/2 cup sliced almonds

How to Make Blueberry Peach Dump Cake:

1. Preheat oven to 350F and grease a 9″ x 13″ baking pan.
2. Drain the peaches and reserve the juice.
3. Spread the peaches  out evenly in the prepared pan and cut them into smaller pieces.
4. Spread the blueberry pie filling and 1/2 cup of the reserved peach syrup.
5. Spread the gluten free cake mix out on top.
6. Slice the butter into thin strips.
7. Spread the strips of butter out over the cake mix.
8. Sprinkle the sliced almonds on top of the butter.
9. Place in the preheated 350F oven for 50 – 55 minutes or until toothpick inserted in center comes out clean.
10. Remove cake from oven and allow to cool for a few minutes before serving.
11. Serve with ice cream or whipped topping if you prefer.
12. Enjoy!

FAQS:

What should I serve with blueberry peach dump cake?

Here are some delicious ideas for what to serve with your blueberry peach dump cake — all gluten free:

1. Vanilla ice cream – The creamy coldness melts perfectly into the warm, fruity cake.

2. Whipped cream – Light, fluffy, and just sweet enough to complement the fruit.

3. Coconut whipped cream – A dairy-free option with a lovely tropical note.

4. Greek yogurt – Adds a tangy contrast that balances the sweetness.

5. Mascarpone cheese – Smooth and rich, it pairs beautifully with baked fruit.

6. Cinnamon or nutmeg sprinkle – Adds a cozy touch and deepens the flavor.

7. Fresh mint leaves – Brightens the dessert with a hint of freshness.

8. Toasted almonds or pecans – Adds crunch and a nutty flavor.

9. A drizzle of honey or maple syrup – Enhances the fruit’s natural sweetness.

10. Lemon zest – Gives a bright, citrusy pop.

11. Gluten free shortbread cookies – Perfect for serving alongside or crumbling on top.

12. Iced coffee or cold brew – The bitterness balances the cake’s sweetness.

13. Hot tea – Earl Grey or chamomile pair especially well.

14. Sparkling lemonade – Refreshing and light after a warm dessert.

15. Sweet white wine – Such as Moscato or Riesling, for a dessert pairing.

How do I store blueberry peach dump cake?

Here’s how to store your gluten free blueberry peach dump cake so it stays fresh and delicious:

1. Room temperature: If you’ll be eating it within a day, cover the cake tightly with plastic wrap or foil and keep it at room temperature.

2. Refrigerator: For longer storage, refrigerate it in an airtight container or tightly covered dish. It will keep well for up to 4–5 days.

3. Reheating: Warm individual servings in the microwave for about 20–30 seconds, or place the whole dish in a 325°F (165°C) oven for 10–15 minutes until heated through.

4. Freezer: To freeze, let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil or store it in a freezer-safe container. It will last up to 3 months.

5. Thawing: Defrost overnight in the fridge, then reheat before serving for that just-baked flavour.