Huckleberry Dump Cake Recipes

WILD HUCKLEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix together huckleberries and apples in a bowl and place into a 9x13 inch-baking dish spreading evenly.
• Pour the box of yellow cake mix evenly over the fruit.
• Melt the butter and pour evenly over the cake mix.
• Bake for appx. 1 hour.
• Let cool and Enjoy.

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.

HUCKLEBERRY DUMP CAKE

Steps:

• 1. Moisten berries if necessary. Place in plastic bag with flour and shake gently to coat.
• 2. Place berries in the bottom of a 10 inch round cook pot with a good fitting, oven proof lid.
• 3. Add 1 box cake mix on top of berries. Spread evenly. Break up any lumps with a fork, but DO NOT STIR.
• 4. Gently pour 7Up on top of cake mix. DO NOT STIR!
• 5. Cover pot with lid. Bake at 350* for 30 minutes. Remove cover and bake approx. another 25-30 minutes.

GARDEN HUCKLEBERRY PIE

Steps:

• Preheat oven to 375°F.
• Stem, wash and drain huckleberries.
• Place berries in a heavy pot, cover with cold water and bring to a slow boil.
• Cook until soft.
• Drain; mash berries with a potato masher to break their skins.
• Add sugar, nutmeg, salt, butter, lemon juice and cornstarch.
• Cook for about five minutes, stirring constantly, until the mixture thickens.
• Place pastry for bottom crust in pie pan.
• Pour in the berry mixture and dot with butter.
• Cover with top crust, crimping crust edges to seal and piercing top crust all over with a fork to allow steam to escape.
• Bake for 45 minutes or until the crust is a light brown.
• Cool.

HUCKLEBERRY DUMP CAKE

Steps:

• Put huckleberries in greased 9x13-inch pan. Mix sugar and cornstarch and put over berries. Sprinkle with almond extract. Sprinkle cake mix on top. Cut margarine in pieces and put on top of cake mix along with chopped nuts. Bake 40-45 minutes at 350°.

HUCKLEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Mix together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
• Combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the huckleberries. Pour batter into prepared pan.
• To make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. Toss with 1 tablespoon melted butter. Sprinkle the topping evenly over the cake batter.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and sliced almonds, if desired.

BERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray.
• Combine the berries, sugar, cornstarch, lemon juice and vanilla in a medium bowl. Toss to coat the berries. Pour the mixture into the greased baking dish, then spread the cake mix over the top in an even layer. Scatter the butter cubes over the top. Cover the baking dish with aluminum foil and bake until the top is puffed and golden and the fruit is bubbling, about 40 minutes. Remove the foil and continue baking for 5 minutes more.
• Let the cake cool slightly before scooping and serving with vanilla ice cream.

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.

COLONEL SANDERS' OLD FASHIONED HUCKLEBERRY CAKE

Steps:

• Gradually beat 2/3 cup sugar into the beaten egg until light.
• Sift together flour, baking powder and salt.
• Add the flour mixture to the egg mixture alternately with 1/3 cup of milk.
• Add 3 tablespoons butter and 1 teaspoon vanilla or almond extract.
• Beat well, then fold in 1 1/2 cups fresh huckleberries.
• Pour into an 8" cake pan and bake at 400 degrees for about 40 minutes, or until toothpick inserted in center comes out clean.