HUCKLEBERRY DUMP CAKE
I love hucks! Easy cake to make. Turns out great. Nothing better than hucks and ice cream!
Provided by Chris L.
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 4
Steps:
- 1. Moisten berries if necessary. Place in plastic bag with flour and shake gently to coat.
- 2. Place berries in the bottom of a 10 inch round cook pot with a good fitting, oven proof lid.
- 3. Add 1 box cake mix on top of berries. Spread evenly. Break up any lumps with a fork, but DO NOT STIR.
- 4. Gently pour 7Up on top of cake mix. DO NOT STIR!
- 5. Cover pot with lid. Bake at 350* for 30 minutes. Remove cover and bake approx. another 25-30 minutes.
DUMP CAKES
The Food Network's Pioneer Woman shares two recipes for crowd-pleasing dump cakes.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 24 servings (each cake serves 12)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
- For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
- Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
WILD HUCKLEBERRY DUMP CAKE
Make and share this Wild Huckleberry Dump Cake recipe from Food.com.
Provided by WILDHARVEST
Categories Dessert
Time 1h5m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Mix together huckleberries and apples in a bowl and place into a 9x13 inch-baking dish spreading evenly.
- Pour the box of yellow cake mix evenly over the fruit.
- Melt the butter and pour evenly over the cake mix.
- Bake for appx. 1 hour.
- Let cool and Enjoy.
Nutrition Facts : Calories 331.4, Fat 20.4, SaturatedFat 10.5, Cholesterol 41.5, Sodium 392.4, Carbohydrate 36.2, Fiber 0.9, Sugar 20.6, Protein 2.1
BERRY DUMP CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray.
- Combine the berries, sugar, cornstarch, lemon juice and vanilla in a medium bowl. Toss to coat the berries. Pour the mixture into the greased baking dish, then spread the cake mix over the top in an even layer. Scatter the butter cubes over the top. Cover the baking dish with aluminum foil and bake until the top is puffed and golden and the fruit is bubbling, about 40 minutes. Remove the foil and continue baking for 5 minutes more.
- Let the cake cool slightly before scooping and serving with vanilla ice cream.
HUCKLEBERRY BUCKLE
This is a simple cake filled with wild huckleberries and a crunchy crumb topping. If huckleberries are hard to find in your area, blueberries make a fine substitution.
Provided by Annalise
Categories Dessert
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Line an 8-inch square baking pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together until combined and creamy. Beat in the egg.
- In a bowl, combine the flour, baking powder, salt and lemon zest. Add to the mixer in 3 additions, alternating with the milk and mixing after each. Fold in the huckleberries. The batter will be thick. Spread into the prepared baking pan.
- To prepare the topping, combine the brown sugar, flour, cinnamon, and melted butter in a small bowl. Sprinkle over the cake batter.
- Bake until a toothpick inserted into the center comes out clean with a few moist crumbs and the topping is golden brown, 30-35 minutes. Let cool completely, then slice and serve.
Nutrition Facts : Calories 209 kcal, Sugar 19 g, Sodium 87 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 35 g, Fiber 1 g, Protein 3 g, Cholesterol 27 mg, ServingSize 1 serving
BERRY CRISP DUMP CAKE
Provided by Katie Lee Biegel
Categories dessert
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray or butter.
- Put the berries in the prepared baking dish. Evenly distribute the cake mix over the berries. Sprinkle with the walnuts and oats. Evenly drizzle the butter over the entire dish.
- Bake until firm and golden brown, about 55 minutes. Let sit 5 minutes. Serve with ice cream or whipped cream.
HUCKLEBERRY CAKE
I came across this Huckleberry Cake recipe a few years ago and changed it a little. The cake is wonderful even without the topping! Garnish with sliced almonds and serve with a dollop of whipped cream.
Provided by GrandmaDebra
Categories Desserts Cakes Coffee Cake Recipes
Time 2h15m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Mix together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
- Combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the huckleberries. Pour batter into prepared pan.
- To make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. Toss with 1 tablespoon melted butter. Sprinkle the topping evenly over the cake batter.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and sliced almonds, if desired.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 62.5 g, Cholesterol 44.9 mg, Fat 14.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 288.9 mg, Sugar 43.9 g
COLONEL SANDERS' OLD FASHIONED HUCKLEBERRY CAKE
Make and share this Colonel Sanders' Old Fashioned Huckleberry Cake recipe from Food.com.
Provided by Colonel Sanders
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Gradually beat 2/3 cup sugar into the beaten egg until light.
- Sift together flour, baking powder and salt.
- Add the flour mixture to the egg mixture alternately with 1/3 cup of milk.
- Add 3 tablespoons butter and 1 teaspoon vanilla or almond extract.
- Beat well, then fold in 1 1/2 cups fresh huckleberries.
- Pour into an 8" cake pan and bake at 400 degrees for about 40 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 183.8, Fat 4.6, SaturatedFat 2.6, Cholesterol 30.8, Sodium 252.2, Carbohydrate 33, Fiber 0.4, Sugar 14.9, Protein 2.6
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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