Blueberry Peach Dump Cake

This effortless blueberry peach dump cake recipe requires just a few pantry staples and minimal prep for maximum flavor. The sweet burst of blueberries and tender peaches baked under a buttery, golden topping makes this an irresistible treat for any occasion.

Ingredients

• 1 (29 oz) can sliced peaches, drained

• 2 packets Martha White Blueberry Cheesecake Muffin Mix

• 1 cup milk

• 1 stick melted butter

• Cinnamon sugar, to taste

  Homemade whipped cream

• 1 ½ cups heavy cream

• ¼ cup powdered sugar

• 1 tsp vanilla

Directions

1. Preheat oven to 375°F.

2. Pour drained peaches into an 8x8 baking dish. Sprinkle cinnamon sugar over peaches.

3. In a bowl, mix muffin mix, milk, and butter.

   Pour over peaches. Sprinkle more cinnamon sugar on top. Do not mix together 

4. Bake 35–45 minutes until golden and set.

5. Serve warm with your homemade whipped cream.

   To make the whipped cream: combine ingredients in a cold bowl. Use an electric mixer to combine until whipped cream peaks form