Mixed Berry and Almond Dump Cake
Prep Time:
10 minutes
Cook Time:
55 minutes
Serves:
12
Ingredients
- 1/2 Cup sugar
- Zest of one lemon
- 1 Tsp. vanilla extract
- 1/2 Tsp. almond extract
- 6 Cups mixed Driscoll’s Blackberries, Blueberries, and Raspberries
- 2 Tablespoons fresh lemon juice
- 1 box (15.25 or 16.25 ounce) white or yellow cake mix
- 1 Cup sliced almonds
- 3/4 Cup (1 ½ sticks) unsalted butter, evenly sliced
Directions
- PREHEAT oven to 350˚F
- COAT with cooking spray a 9-inch by 13-inch baking dish or BUTTER and DUST lightly with flour.
- PLACE 1/2 cup sugar in to a small bowl.
- ADD zest of 1 lemon.
- ADD 1 teaspoon vanilla extract.
- ADD 1/2 teaspoon almond extract.
- STIR with a fork until mixture is evenly blended.
- SET ASIDE sugar mixture.
- PLACE 6 cups mixed berries into prepared baking dish.
- SPRINKLE sugar mixture over berries.
- DRIZZLE 2 tablespoons fresh lemon juice over berries.
- STIR to COAT berries evenly.
- SPRINKLE 1 box cake mix evenly over berry mixture.
- SCATTER 1 cup sliced almonds evenly over berry mixture.
- DISTRIBUTE 3/4 cup butter slices evenly on top of berry mixture and ENSURE entire pan is covered with butter slices.
- BAKE until top is golden brown and berries are bubbling, 45 – 55 minutes.
- SERVE warm or at room temperature with vanilla ice cream or fresh whipped cream.
