Raspberry Dump Cake Cobbler Recipes
PEACHY RASPBERRY DUMP COBBLER
What could be better than another dump cake. There are so many combinations that it is almost impossible to post all the combinations out there- but this is one of my favorites. Hope you like it too!
Provided by Pat Duran
Categories Fruit Desserts
Time 55m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350^. Dump peaches with syrup into the bottom of a 9x13-inch baking pan. Scatter raspberries on top of peaches.
- 2. Sprinkle the dry cake mix over the raspberries and peaches. Drizzle the melted butter over the cake mix , and spread around a little. Sprinkle the cinnamon evenly over the top. Bake in preheated oven about 35-40 minutes. test with toothpick near center of cake. Cool on wire rack. Cut piece of cake and flip fruit side up onto plate. Serve with whipped cream or ice cream or Fluff.
- 3. Note: 2 to 2 1/2 cups of the 3-2-1 cake mix can be sprinkled over fruit instead of the box of cake mix. Use it dry then drizzle on the butter the same. Make sure you mix up the 3-2-1 cake mix before you measure it out.(do not user the water)
CLASSIC MIXED BERRY DUMP CAKE
This berry-loaded beauty gets its name from its ease of preparation. All you need to do is dump a few simple ingredients into a 13x9 baking dish and pop it in the oven for a mindless treat that's ready in no time. The fresh blueberries and raspberries give this cake a sweet, summery flavor and a touch of lemon juice and grated lemon peel give it a nice burst of citrus. Serve with a scoop of vanilla ice cream and you'll have yourself a warm-weather dessert that's guaranteed to please all season long.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Servings, Sodium 350 mg, Sugar 29 g, TransFat 0 g
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