Triple Berry Cream Cheese Cobbler Dump Cake Recipes

TRIPLE BERRY CREAM CHEESE COBBLER DUMP CAKE

Steps:

• Heat oven to 350°F. Toss frozen berries with granulated sugar, and spread evenly in bottom of 13x9-inch pan. Top evenly with cubed cream cheese, then sprinkle evenly with dry cake mix. Pour melted butter evenly over top, covering as much cake mix as possible.
• Bake 50 to 60 minutes or until top of cake is light golden brown and bubbling on edges. Cool 10 minutes. Sprinkle with powdered sugar just before serving. Serve warm.

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.

TRIPLE BERRY CHEESECAKE COBBLER RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°F. BERRIES: Mix fresh or thawed berries (drained) with sugar; set aside. CHEESECAKE: In a medium bowl, beat together cream cheese and sugar until combined. Add vanilla and mix well. Add eggs, one at a time until all are combined; set aside. OAT CRUMBLE: In a medium bowl, mix together oats, brown sugar and flour. Add cinnamon and nutmeg; mix well. Add softened butter until mixture is completely moist and crumbly; set aside. CAKE: In a small bowl, combine cake flour, baking powder and salt with a wire whisk; set aside. In a separate large bowl, mix butter and sugar with beaters until light and fluffy. Beat in eggs, 1 at a time, until combined. Add vanilla and mix until completely combined. Slowly beat in flour mixture and milk alternating each one until mixture is smooth. ASSEMBLY: Pour half of cake batter into greased 9- by 13-inch baking pan. (Use the rest of batter for another cake or cupcakes.) Pour cream cheese batter over cake batter. Sprinkle half of the berry mixture over entire surface of cake. Reserve remaining berries for serving. Sprinkle oat crumble evenly over top of berries. Bake 50 minutes. Let cake cool completely. Cut into 16 squares. Pour remaining berry mixture over each serving.

CHERRY CREAM CHEESE DUMP CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Unroll crescent rolls into the prepared dish, pinching the seams together.
• Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer.
• Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning.
• Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.

ONE PAN TRIPLE BERRY COBBLER RECIPE

Steps:

• Preheat oven to 375 degrees.
• Dump frozen berries into 9 x 13 inch pan.
• Sprinkle your frozen berries with a dry, yellow cake mix.
• Press the cake mix firmly into the berries, making sure they are all covered, but do not stir.
• Cut 1/2 cup of butter into small slices. Layer them on top of the cake mix.
• Bake for 45 minutes or until cake mix turns golden brown.
• Serve warm or with a scoop of vanilla ice cream on top.

EASY TRIPLE BERRY CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

BLUEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
• Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

CLASSIC MIXED BERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• Spread berries evenly in bottom of pan. In small bowl, mix sugar, ginger and lemon peel; sprinkle over berries. Drizzle lemon juice over top.
• Top with dry cake mix; gently shake pan to distribute evenly
• Pour melted butter over top, tilting pan to cover as much of the top with butter as possible. Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving. Top individual servings with ice cream.

TRIPLE BERRY NO-BAKE CHEESECAKE

Steps:

• In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.