BERRY CRISP DUMP CAKE RECIPES

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LEMON BERRY DUMP CAKE RECIPE: HOW TO MAKE IT



Lemon Berry Dump Cake Recipe: How to Make It image

This sweet-tart cake recipe is so much fun to make with my grandkids. They love just "dumping it all in" and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 15 servings (3 cups lemon topping).

Number Of Ingredients 10

6 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
3/4 cup butter, melted
1 package lemon cake mix (regular size)
TOPPING:
2 containers (6 ounces each) lemon yogurt
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup marshmallow creme
1/3 cup lemon curd
Additional blueberries, optional

Steps:

  • Preheat oven to 350°. Toss blueberries with cinnamon; spread into a greased 13x9-in. baking dish. Drizzle with half the melted butter. Sprinkle with cake mix; drizzle with remaining butter., Bake until golden brown and fruit is bubbly, 45-55 minutes. Cool on a wire rack., Beat together yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and, if desired, additional blueberries.

Nutrition Facts : Calories 340 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 297mg sodium, CarbohydrateContent 48g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

PRIZE-WINNING APPLE PIE RECIPE: HOW TO MAKE IT



Prize-Winning Apple Pie Recipe: How to Make It image

I've baked many apple pies in the last 40 years. But when I entered this apple pie at the 1987 Kansas State Fair, it won first prize! The prize was especially meaningful, because the contest was sponsored by the Kansas Mother's Assn., and of the 31 pies entered, mine was the one that was presented to the Kansas Mother of the Year.

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 16

CRUST:
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup butter-flavored shortening
1 tablespoon vegetable oil
4 to 5 tablespoons milk
FILLING:
1 cup sugar
4 tablespoons cornstarch
3/8 teaspoon ground nutmeg
3/8 teaspoon ground cinnamon
Dash salt
4-1/2 cups thinly sliced peeled tart apples
1 tablespoon water
2 tablespoons butter

Steps:

  • Measure flour, salt and baking powder into large bowl; mix well. Cut in shortening until mixture resembles small peas. Sprinkle in oil then milk, 1 tablespoon at a time, tossing with fork after each addition. When it's thoroughly mixed, press dough firmly together with hands as you would a snowball. Divide dough into two balls. Roll out each piece on a lightly floured pastry cloth. Put bottom crust into 9-in. pie pan; set aside. , Prepare filling by stirring together the sugar, cornstarch, nutmeg, cinnamon and salt; mix with apples and water. Turn into pastry-lined pan; dot with butter. Cover with top crust; seal and flute. Slit steam vents in top crust. Cover edge with aluminum foil to prevent overbrowning. , Bake at 425° for 25 minutes. Remove foil and bake 15 minutes longer.

Nutrition Facts : Calories 453 calories, FatContent 21g fat (6g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 372mg sodium, CarbohydrateContent 62g carbohydrate (33g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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PRIZE-WINNING APPLE PIE RECIPE: HOW TO MAKE IT
I've baked many apple pies in the last 40 years. But when I entered this apple pie at the 1987 Kansas State Fair, it won first prize! The prize was especially meaningful, because the contest was sponsored by the Kansas Mother's Assn., and of the 31 pies entered, mine was the one that was presented to the Kansas Mother of the Year.
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  • Measure flour, salt and baking powder into large bowl; mix well. Cut in shortening until mixture resembles small peas. Sprinkle in oil then milk, 1 tablespoon at a time, tossing with fork after each addition. When it's thoroughly mixed, press dough firmly together with hands as you would a snowball. Divide dough into two balls. Roll out each piece on a lightly floured pastry cloth. Put bottom crust into 9-in. pie pan; set aside. , Prepare filling by stirring together the sugar, cornstarch, nutmeg, cinnamon and salt; mix with apples and water. Turn into pastry-lined pan; dot with butter. Cover with top crust; seal and flute. Slit steam vents in top crust. Cover edge with aluminum foil to prevent overbrowning. , Bake at 425° for 25 minutes. Remove foil and bake 15 minutes longer.
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