Easy Cherry Berry Dump Cake Recipe

I know, I know. People hate the name of this cake: dump Cake. i buy it but really, what else can we call this? It’s sort of a crumble therein it's fruit and a crispy, crunchy topping, but it’s not really a crumble. i feel of a crumble as having oats and sugar, but this is often all cake flavor. It’s not a cobbler, and if I called it that folks would protest because a cobbler is more sort of a biscuit and hello, this is often cake not a biscuit. 

So Dump Cake it's. The name comes from the action of creating it: you literally dump everything into a pan and bake it. No bowls, no wooden spoons or beaters, nada. Just dump and bake and serve. Another good name for this is able to be “clean out the pantry cake” because that’s what I did once I decided to form it. 

Easy Recipe Cherry Berry Dump Cake
Easy Recipe Cherry Berry Dump Cake

I was cleaning out my pantry, which I do often, to donate food before it expires. I tend to hoard baking ingredients and over buy then forget I even have it…and pip out again, which is how I find yourself with 12 cake mixes and surpluses of sliced almonds. 

Dump cakes, because they’re like cobblers or crisps, are the right summer food. They feed a crowd and everybody loves them!. Because almonds go so well with cherry, I threw some slivered almonds within the pan. you'll skip the nuts or use your favorite kind. And be liberal with the butter, it’s what crisps up the highest.

Easy Recipe Cherry Berry Dump Cake

Ingredients:

  • 1 21 ounce can Cherry Pie Filling
  • 1 21 ounce can Blueberry Pie Filling
  • 3/4 cup sliced almonds
  • 1 box white cake mix
  • 12 tablespoons unsalted butter

Instructions:

  1. Preheat oven to 350°F. Spray a 2.8L casserole dish or 9x13” pan with cooking spray.
  2. Pour the cherry and blueberry pie fillings in the bottom of the dish. Sprinkle the nuts over the fruit. Open the cake mix and sprinkle the power evenly over the top.
  3. Slice butter into small pieces and sprinkle evenly over the top of the cake mix. Make sure to make it even so that it all melts into the cake mix.
  4. Bake for 30-40 minutes until the fruit starts to bubble up around the edges and the edges start to turn golden. I baked mine in a casserole dish that was deeper than a 9x13” pan so it took 40 minutes. Different pans will have different baking times, so start checking after 30 minutes.
  5. Serve with ice cream or whipped cream. Store covered in refrigerator.

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