Recipe: Peach Melba Dump Cake (using cake mix)

PEACH MELBA DUMP CAKE

"Peaches and raspberries, combined in one luscious dessert, seem to be a natural for summer enjoyment. Add a front porch swing on a warm, summer day and the setting is perfect. Top your dessert bowl with a scoop of vanilla ice cream and you just might be in dessert heaven."

4 cups (16 ounces) frozen peach slices*
2 cups (8 ounces) frozen raspberries*
1/2 cup raspberry preserves (seedless preferred)
1 (15.25-to 18-ounce) box vanilla or white cake mix
1 1/4 cups half-and-half
1/2 cup sliced almonds
1/4 cup (1/2 stick) unsalted butter, melted

Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick cooking spray.

Arrange the fruit evenly in the prepared pan. Spoon the preserves evenly over the fruit. Sprinkle the cake mix evenly over the fruit. Pour the half-and-half evenly over the cake mix. Sprinkle the almonds evenly over all. Drizzle the melted butter evenly over the top.

Bake for 50 to 55 minutes or until the cake is golden brown and the fruit is tender.

*You can substitute equal amounts of sliced, fresh peaches and fresh raspberries for the frozen. Check the baking progress and reduce the baking time by 5 to 10 minutes if using fresh fruit.

If desired, sprinkle the baked cake with confectioners' sugar and garnish with fresh raspberries.

Makes 1 (9x13-inch) cake
Source: Delicious Dump Cakes: 50 Super Simple Desserts to Make in 15 Minutes or Less by Roxanne Wyss and Kathy Moore (St. Martin's Press; May 2016, ISBN: 978-1250082633)