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Peach Melba Dump Cake


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  • 2 Cans (21 oz. each) Peach Pie Filling
  • 1 Pkg. (12 oz.) Frozen Raspberries, thawed and drained
  • 1 Box yellow Cake Mix
  • 1/2 Cup Butter, cut into thin slices



Step 1

Preheat oven to 350 degrees. Spray a 13" x 9" baking pan with non-stick cooking spray. Spread peach pie filling in prepared pan; sprinkle with raspberries. Top with cake mix, spreading evenly. Top with butter in single layer, covering cake mix as much as possible. Bake 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool at least 15 minutes before serving.

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