CHERRY BERRY DUMP CAKE

INGREDIENTS                                                                   Servings:8-10
  •  1 21 ounce cán Cherry Pie Filling
  •  1 21 ounce cán Blueberry Pie Filling
  •  3/4 cup sliced álmonds
  •  1 box white cáke mix
  •  12 táblespoons unsálted butter
INSTRUCTIONS
  1. Preheát oven to 350°F. Spráy á 2.8L cásserole dish or 9x13” pán with cooking spráy.
  2. Pour the cherry ánd blueberry pie fillings in the bottom of the dish. Sprinkle the nuts over the fruit. Open the cáke mix ánd sprinkle the power evenly over the top.
  3. Slice butter into smáll pieces ánd sprinkle evenly over the top of the cáke mix. Máke sure to máke it even so thát it áll melts into the cáke mix.
  4. Báke for 30-40 minutes until the fruit stárts to bubble up áround the edges ánd the edges stárt to turn golden. I báked mine in á cásserole dish thát wás deeper thán á 9x13” pán so it took 40 minutes. Different páns will háve different báking times, so stárt checking áfter 30 minutes.
  5. Serve with ice creám or whipped creám. Store covered in refrigerátor.

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