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!
Ingredients
- 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
Directions
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.
Step 10 –Slice and serve.
