Raspberry Dump Cake Cobbler Food

PEACHY RASPBERRY DUMP COBBLER

Steps:

• 1. Preheat oven to 350^. Dump peaches with syrup into the bottom of a 9x13-inch baking pan. Scatter raspberries on top of peaches.
• 2. Sprinkle the dry cake mix over the raspberries and peaches. Drizzle the melted butter over the cake mix , and spread around a little. Sprinkle the cinnamon evenly over the top. Bake in preheated oven about 35-40 minutes. test with toothpick near center of cake. Cool on wire rack. Cut piece of cake and flip fruit side up onto plate. Serve with whipped cream or ice cream or Fluff.
• 3. Note: 2 to 2 1/2 cups of the 3-2-1 cake mix can be sprinkled over fruit instead of the box of cake mix. Use it dry then drizzle on the butter the same. Make sure you mix up the 3-2-1 cake mix before you measure it out.(do not user the water)

BERRY CRISP DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray or butter.
• Put the berries in the prepared baking dish. Evenly distribute the cake mix over the berries. Sprinkle with the walnuts and oats. Evenly drizzle the butter over the entire dish.
• Bake until firm and golden brown, about 55 minutes. Let sit 5 minutes. Serve with ice cream or whipped cream.

RASPBERRY CRISP

Steps:

• In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

DUMP CAKE

Steps:

• Put fruit in sprayed 9x13 baking pan and cover with dry cake mix (DO NOT STIR!).
• Pour 7Up over whole pan (again, do not stir).
• Cover and bake for 20 minutes at 350°F, then uncover and bake for another 20-30 minutes.
• Makes 12 servings.
• Can also be cut in half.
• I used a 9x9 in pan and a box of Jiffy cake mix, small skinny blue and white box, and one cup of diet 7-up.

DUMP CAKE - COBBLER

Steps:

• Preheat oven to 325.
• Spread whole can of pie filling in a 13X9 baking pan.
• Spread whole can of crushed pineapple over pie filling.
• Sprinkle the cake mix evenly over the pie filling and pineapple.
• Spoon butter over the mix until it's even over the whole cake.
• Sprinkle coconut until it's well coated.
• Bake for 1 hour and 15 minutes.
• Serve hot with ice cream if you like.