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cranberry, blueberry dump cake

(3 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is a simple and quick way to make an easy dessert for your family and friends. 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.

(3 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 1 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For cranberry, blueberry dump cake

  • 2 c
    fresh blueberies
  • 1 c
    whole cranberry sauce from can
  • 1 dash
    nutmeg
  • 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

How To Make cranberry, blueberry dump cake

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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