Triple Berry Cream Cheese Cobbler Dump Cake
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- Prep 15min
cups frozen blackberries
cups frozen blueberries
cups frozen raspberries
package (8 oz) cold cream cheese, cut into 1/2-inch cubes
box Betty Crocker™ Super Moist™ yellow cake mix
tablespoons powdered sugar
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.
- Serve cake à la mode with vanilla ice cream, if desired.
- Store cake tightly covered in refrigerator up to 2 days.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.