Cranberry, Blueberry Dump Cake
This recipe works well with other fresh or frozen fruits; try with fresh chopped apples too. we love the blueberry /cranberry mixture the best..hope you try this one soon..I bet it would be great using drained canned fruit too.
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- 2 c
- fresh blueberies
- 1 c
- whole cranberry sauce from can
- 1 dash(es)
- 1/4 tsp
- apple pie spice
- 2 Tbsp
- brown sugar
- 13.9 oz
- box cinnamon streusel muffin and quick bread mix
- 1/4 c
- butter, cold
- 1/2 c
- chopped pecans
1Lightly spray crock insert with non-stick butter spray. Dump in the blueberries and cranberry sauce, brown sugar, apple pie spice and nutmeg. Gently stir to combine.
2Evenly sprinkle the muffin flour mix over the fruit in your slow cooker; then sprinkle the cinnamon topping and pecans evenly over top.
Add cut pieces of the butter evenly over top.
3Do not omit this next part:
Cover the top of the insert with a double layer of paper towels not on the fruit and place lid on the paper towels and secure the lid. This keeps the cake from getting soggy.
4Cook on high for 1 1/2 to 2 hours or until topping is set.
Serve with whipped topping or ice cream if desired.
Or Lori says...bake in the oven at 350º for 40 minutes.