Peach Melba Dump Cake

By McLean

Ingredients

• 2 (21 oz.) cans peach pie filling
• 1 (12 oz.) package frozen raspberries, thawed, drained
• 1 (16.5 oz.) package white cake mix
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup quick cooking oatmeal
• 1/2 cup (1 stick) butter,cut into thin slices

Details

Servings 15

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 9 x 13-inch baking dish with cooking spray.

Spread pie filling in pan and top with raspberries. Evenly sprinkle with cake mix.

In a small bowl, combine brown sugar, cinnamon, and oatmeal. Sprinkle over cake mix. Place butter in a single layer over brown sugar mixture.

Bake 40 to 45 minutes,or until top is golden and bubbly. Cook at least 15 minutes before serving.

NOTE: Can drizzle with warm raspberry ham before serving.