Description
This bright and juicy dessert combines the sweetness of peaches with the tart pop of raspberries, topped with a buttery, golden cake crust. It’s easy, eye-catching, and perfect for summer gatherings or cozy family desserts.
Ingredients
🛒 Ingredients:
1 can (29 oz) sliced peaches in syrup (drained slightly)
2 cups fresh or frozen raspberries (or 1 can raspberry pie filling)
1 box yellow or white cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract (optional)
Optional topping: whipped cream or vanilla ice cream
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Fruit Layer: Spread peaches evenly in the dish, then scatter raspberries over them. Drizzle with vanilla extract if using.
Cake Layer: Sprinkle the dry cake mix evenly over the fruit. Do not stir.
Top with Butter: Drizzle melted butter evenly across the surface, making sure most of the mix is moistened.
Bake: Bake uncovered for 40–45 minutes, until golden and bubbly.
Cool & Serve: Let cool slightly. Serve warm with whipped cream or ice cream.
Notes
- For extra tang, add a teaspoon of lemon zest or a splash of lemon juice over the fruit before baking.
- To make it lower sugar, use fruit packed in juice instead of syrup and a sugar-free cake mix.
- Store leftovers covered in the fridge up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American