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Peach Melba Dump Cake

by Kristen

Peach Melba Dump Cake is a cobbler made with a boxed cake mix, peach pie filling, and frozen raspberries finished with a creamy topping. Learn how to make this semi-homemade peach dessert. This recipe is a true ” dump and bake in the oven” recipe. I suggest topping the finished dump cake with whipped cream or vanilla ice cream!

Peach Melba is traditionally a dessert where ripe peaches are served over ice cream with raspberry sauce. Peach Melba originated in London in1892 to honor the Australian soprano, Nellie Melba.

This Peach Melba Dump Cake is a beautiful foolproof dessert you can make any time of year. This recipe uses frozen raspberries,  canned peaches, and pie filling.   If you would instead use seasonal produce, you absolutely can!


One 15.25-ounce package of yellow cake mix

frozen raspberries

One can of canned peach filling

One 15-ounce can of peaches

1/2 cup or one stick of butter.

This cake tastes the best when served with vanilla ice cream or whipped cream.

This dump cake will taste like a little slice of heaven.   It tastes similar to peach cobbler, but this is so much easier! The original Peach Melba had slivered almonds on top. You can sprinkle some on top if you like. This is a super easy dessert that the kids can easily help with!


1. Preheat the oven to 350 degrees

2. Using cooking spray, grease a 13-inch baking dish

3. Dump peach pie filling, canned peach slices with juice, and raspberries into the baking dish and stir.

4. Add the dry cake mix on top. Please do not mix the cake mix once it is on top.

5. Slice butter into even slices and arrange the butter over the cake mix.

6. Bake it in the oven for 1 hour. Remove from oven and cool.

7. Served with vanilla ice cream in a dessert bowl with a dollop of whipped cream.

If you don’t like raspberries, you can also add blueberries, pineapple, strawberries, or nectarines. It won’t exactly be called Peach Melba anymore, but I promise you that whatever you choose to add will taste delicious!

Storage: Store the leftovers in an airtight container in the refrigerator for up to five days.

Peach Melba Dump Cake

Peach Melba Dump Cake is a cobbler made with a boxed cake mix and peach pie filling, and frozen raspberries finished with a creamy topping. Learn how to make this semi-homemade peach dessert. This recipe is a true " dump and bake in the oven" recipe. I suggest topping the finished dump cake with whipped cream or vanilla ice cream!


  • 1 15.25 ounce yellow cake mix
  • 1 20 ounce can peach pie filling
  • 1 15 ounce canned peaches in juice
  • 2 cups frozen raspberries
  • 1 teaspoon pure vanilla extract
  • 1/2 cup butter one stick


  1. 1. Preheat the oven to 350 degrees

  2. 2. Using cooking spray, grease a 13-inch baking dish

  3. 3. 3. Dump peach pie filling, canned peach slices with juice, and raspberries into the baking dish and stir.

  4. 4. Add the dry cake mix on top.  Do not mix the cake mix once it is on top.

  5. 5. Slice butter into even slices and arrange the butter over the cake mix.

  6. 6. Bake it in the oven for 1 hour.  Remove from oven and cool.

  7. 7. Serve with vanilla ice cream in a dessert bowl or with a dollop of whipped cream on top.

This cake was delicious and I loved how colorful it turned out!  If you make this, please let me know by tagging me on social media or commenting below this blog post!  You can find me on Facebook, Instagram, Twitter, and Pinterest.



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