Mixed Berry Cake Recipes

CLASSIC MIXED BERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• Spread berries evenly in bottom of pan. In small bowl, mix sugar, ginger and lemon peel; sprinkle over berries. Drizzle lemon juice over top.
• Top with dry cake mix; gently shake pan to distribute evenly
• Pour melted butter over top, tilting pan to cover as much of the top with butter as possible. Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving. Top individual servings with ice cream.

MIXED BERRY CAKE

Steps:

• In a small bowl, combine 1-1/2 cups flour, baking powder, salt and baking soda. In another bowl, whisk the egg whites, egg, applesauce, yogurt, sugar and lemon zest; add to flour mixture, stirring gently until blended. , Spread into a 9-in. round baking pan coated with cooking spray; sprinkle with berries. In a small bowl, combine brown sugar and remaining flour; cut in butter until mixture resembles fine crumbs. Sprinkle over berries. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve with whipped topping.

MIXED BERRY CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In small bowl, stir together flour, baking soda and baking powder.
• In large bowl, beat softened butter, cane sugar and salt with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until smooth.
• Add half of the flour mixture to the butter mixture; beat on low speed until blended. Add half of the sour cream to the butter mixture; beat on low speed until blended. Repeat with remaining flour mixture and sour cream.
• Spread evenly in pie plate. Place berries on top of batter in single layer.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Sprinkle with powdered sugar; serve with whipped cream.

EASY TRIPLE BERRY CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

LEMON CAKE MIX COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat cookie ingredients with electric mixer on medium speed or mix with spoon. Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
• Bake 12 minutes or until lightly golden. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
• In small bowl, mix powdered sugar and enough liqueur until desired consistency is reached. Drizzle icing over cookies.