Peach Melba Dump Cake

This is a super easy dessert recipe. You can change it up by picking different pie fillings and fruit. My two favorite combinations are the one listed below (peach-raspberry) and the flavors used in the original recipe from Paula Deen, which are blueberry pie filling and crushed canned pineapple.

Shopping List
1 box cake mix (I like yellow or butter cake mixes for this recipe)
1 can peach pie filling
1 bag frozen raspberries
2 sticks butter
crushed pecans (optional)

Start about 60 mins before you want to eat dessert (or you can cook it and save it for later, but I like it best warm).

Preheat the oven to 350*.

Spray a 9x13 casserole dish with cooking spray (like pam). Dump in the can of peach pie filling, and spread it around sort of evenly. Dump the bag of raspberries on top of the pie filling and again spread it around evenly. Spread the dry cake mix over the top of the fruit. Melt the butter, then pour it over the top (try and cover as much of it as you can as the melted butter is what makes it brown and crunchy on top instead of powdery). If you want nuts on top, spread them over the top at this point. If you don't like nuts or don't have them, don't worry about it; it will still taste wonderful :)

Bake at 350* for 45 mins.

It tastes really good with vanilla ice cream :) Or with whipped cream :) Or alone :)

*Adapted from Paula Deen's recipe on Foodnetwork.com