TRIPLE BERRY CREAM CHEESE COBBLER DUMP CAKE
Let us break that down for you. Triple berry: blueberry, blackberry and raspberry. Cream cheese: Hello yum, thanks for the hit of sweetness. Dump cake: The easiest kind of cake you'll ever make.
Provided by Tablespoon Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Toss frozen berries with granulated sugar, and spread evenly in bottom of 13x9-inch pan. Top evenly with cubed cream cheese, then sprinkle evenly with dry cake mix. Pour melted butter evenly over top, covering as much cake mix as possible.
- Bake 50 to 60 minutes or until top of cake is light golden brown and bubbling on edges. Cool 10 minutes. Sprinkle with powdered sugar just before serving. Serve warm.
Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 50 mg, Fat 4, Fiber 3 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 26 g, TransFat 1/2 g
TRIPLE BERRY NO-BAKE CHEESECAKE
I've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! -Joyce Mummau, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings (3-1/3 cups topping).
Number Of Ingredients 14
Steps:
- In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.
Nutrition Facts : Calories 432 calories, Fat 34g fat (21g saturated fat), Cholesterol 109mg cholesterol, Sodium 229mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
TRIPLE-BERRY COBBLER
I combined several recipes to come up with this one. It's very versatile. Sometimes I use other fruits depending on what is available or on hand. -Edna Woodard, Fredericksburg, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a small heavy saucepan, mix sugar, cornstarch, cinnamon and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray. , For topping, beat sugar and butter until crumbly. Beat in vanilla and milk. Whisk together flour, baking powder and salt; add to butter mixture, stirring just until moistened. Drop by tablespoonfuls over fruit. , Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 196mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.
TRIPLE BERRY COBBLER
Steps:
- Preheat oven to 350 degrees F.
- Combine berries, cinnamon, and lemon juice in a 9 by 13-inch baking pan.
- Combine flour, 3/4 cup sugar, and baking powder in medium mixing bowl and stir. Add milk and butter while stirring. Pour mixture over berries until covered.
- Combine cornstarch and 1/2 cup sugar in small mixing bowl and stir. Sprinkle mixture over batter.
- Remove boiling water from heat and slowly pour over entire pan. Place baking pan into oven and bake for 45 to 50 minutes or until crust is golden brown. Remove from oven, allow to cool slightly, and serve warm.
TRIPLE BERRY CHEESECAKE COBBLER
Summer on a plate! So sweet, so fresh... so wonderful.
Provided by Tammy Stephens
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 23
Steps:
- 1. Preheat oven to 350 degrees. Mix 1/2 fresh or thawed berries (drained) with 1/2 cup of sugar; set aside.
- 2. In a medium bowl, beat together 4 packages of cream cheese and 1 cup of sugar until combined. Add 2 teaspoons of vanilla and mix well. Add 4 eggs, one at a time until all are combined; set aside.
- 3. In a medium bowl, mix together 2/3 cup of quick oats, 2/3 cup of brown sugar and 2/3 cup of flour. Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg; mix well. Add 3/4 cup of softened butter until mixture is completely moist and crumbly; set aside.
- 4. In a small bowl, combine 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt with a wire whisk; set aside.
- 5. In a separate large bowl, cream 1/2 cup of butter and 1 cup of sugar with beaters until light and fluffy. Beat 3 eggs in - 1 at a time - until combined.
- 6. Add 2 teaspoons of vanilla and mix until completely combined.
- 7. Slowly beat in flour mixture and milk alternating each one until mixture is smooth.
- 8. Pour half of batter into greased 9 x 13 bake pan. (Use the rest of batter for another cake or cupcakes.)
- 9. Pour cream cheese batter over cake batter. Sprinkle on half of the berry mixture - without sugar - over entire surface of cake. Sprinkle oat crumble evenly over top of berries.
- 10. Bake at 350 degrees for 50 minutes.
- 11. Let cake cool completely. Cut into 16 squares. Pour remaining berry mixture over each serving.
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