We’ve all heard of fruit-at-the-bottom yogurt, but what about Fruit-Bottom Cake? That opens up a whole new world of dessert possibilities! A tender, fluffy vanilla cake covers a layer of jammy, floral peaches, and bright, summery blueberries, so all that wonderful fruit flavor soaks into the cake! Plus, it’s topped with a candied pecan crust with notes of warm cinnamon and smoky brown sugar! There’s just so much to love about Fruit-Bottom Cake, you’ll be amazed it can all fit on your fork!


  • 1 (15.25-ounce) box French vanilla cake mix, plus the ingredients called for on the package
  • 2 large fresh peaches, ripe but not mushy, peeled and sliced
  • 1 cup fresh blueberries, plus more, to taste
  • 1/4 cup butter, melted
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup flour
  • 1/2 cup pecans, optional, chopped
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Coat a 9×13-inch cake pan with nonstick spray.

Step 3 –Prepare the cake mix according to the package directions and then pour the batter into the prepared pan.

Step 4 –Lay the peach slices on top of the cake batter.

Step 5 –Sprinkle the blueberries over the peaches.

Step 6 –In a medium bowl, combine the melted butter, the brown sugar, the flour, the pecans, the cinnamon, and the nutmeg and mix well until a streusel forms.

Step 7 –Sprinkle the streusel over the blueberries.

Step 8 –Bake the cake until golden and a toothpick inserted into the center comes out clean, about 35-40 minutes.

Step 9 –Allow the cake to cool.

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Step 10 –Slice and serve.