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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Have not had a chance to make this yet, it sounds great. Found the recipe in a Duncan Hines Cake Magic book. Since we are in peak berry season, thought I would post it. One of my favorite pies is bumbleberry, so I hope this is as good. Ingredients:
1 (18 1/4 ounce) package white cake mix |
1/3 cup sugar |
1 (8 ounce) package cream cheese, softened |
3 eggs |
1/2 cup vegetable oil |
1/4 cup water |
1 cup fresh blueberries |
1 cup fresh raspberry |
1 cup fresh blackberries |
3/4 cup packed brown sugar |
2/3 cup flour |
1 teaspoon ground cinnamon |
1/3 cup butter |
Directions:
1. In a large mixing bowl, combine cake mix, sugar, cream cheese, eggs, oil and water.
2. Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes.
3. Spread half of batter into a grease 13 x 9 cake pan.
4. Sprinkle berries on top.
5. Carefully spread remaining batter over berries.
6. In a small bowl, combine brown sugar, flour and cinnamon.
7. Cut in butter with pastry blender until mixture resembles coarse crumbs.
8. Sprinkle over batter.
9. Bake in 350 degree preheated oven for 55-60 minutes or till toothpick inserted near center comes out clean.
10. Let cool in pan on wire rack for at least 30 minutes before cutting.
11. Can serve warm or cool.
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