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.
2 cfresh blueberies
1 cwhole cranberry sauce from can
1/4 tspapple pie spice
2 Tbspbrown sugar
13.9 ozbox cinnamon streusel muffin and quick bread mix
1/4 cbutter, cold
1/2 cchopped pecans
How to Make Cranberry, Blueberry Dump Cake
- Lightly 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.
- Evenly 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.
- Do 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.
- Cook 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.