Monday, June 3, 2013

Very Berry Blackberry Dump Cake

      It's that time of year again when we outdoorsy types start inventorying our camping equipment and googling new dutch oven dump cake recipes.  This Very Berry Blackberry Dump Cake uses fresh berries and a packet of jello to thicken the bottom layer.  The original recipe calls for 1-2 sticks of butter, it was scrumptious with one I can only imagine how rich and buttery it would taste with two.  In my 12 inch dutch oven, it baked for 35 minutes with 12 briquettes in a ring around the bottom and 24 spaced evenly on the lid.  When the blackberries are bubbling and the topping is cooked all the way through, it's ready.  If you're making this at your campsite you may want to line your oven with parchment to make your clean up easier.  Also, if you don't want to go to the trouble of melting the butter, pour the water on first then completely cover the top with thin slices of butter.  Top it with whipped cream or ice cream but be sure to try it, you'll be lapping the bowl to get every last drop of the sweet berry syrup.

Very Berry Blackberry Dump Cake
4 cups fresh blackberries
1 3 oz box raspberry OR blackberry jell-o
1/3 cup sugar
1 18 oz box yellow OR butter cake mix
1 cup water
1-2 sticks butter, melted
1/2 cup chopped pecans (optional)

     Lightly oil or spray 12 inch dutch oven.
     Spread berries in prepared dutch oven.
     Mix jell-o and sugar together; sprinkle over berries.
     Sprinkle cake mix over jell-o and berries.
     If using nuts, add them now.
     Pour the melted butter over the cake mix.
     Slowly add the water.
     Bake at 350 degrees for 35-45 minutes or until golden and toothpick inserted into the cake portion comes out clean.
     Let cool for 15 minutes before serving.

Sprinkle berries with jell-o and sugar

Top with cake mix, melted butter and water

Bake at 350 degrees for 35-45 minutes

The first dump cake of the season is always a treat

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