Place sticks of butter in the freezer for at least 15 minutes. This will make it easier to grate the butter over the cake mix later.
Preheat your oven to 350°F (175°C) so it’s ready for the cake.
Take a 9×13-inch pan and pour the peach pie filling into the bottom, spreading it evenly.
Add the drained peach slices on top of the pie filling, distributing them evenly for every bite to have a taste of peach.
Now sprinkle the fresh blueberries over the peaches, creating a beautiful layer of color and flavor.
Next, open the box of yellow cake mix and sprinkle it evenly over the fruits. Don’t worry about mixing; you just want to create a blanket of cake mix on top.
Sprinkle the brown sugar and pecans (if using) over the cake mix evenly. This step adds a little extra sweetness and crunch.
Grate the chilled butter evenly over the top of the cake mix. Alternatively, you can chop it into small pieces and lay them over the mix. This helps ensure even melting and coverage.
Place the cake in the preheated oven and bake for 45 to 50 minutes. Keep an eye on it; it’s ready when the top is golden brown and bubbly.
Once done, remove the cake from the oven and let it cool slightly. Serve it warm or at room temperature, and don’t forget the ice cream on the side!
