The essentials for living your best life.
The essentials for living your best life.
This slow cooker blackberry dump cake turns frozen blackberries, fresh lemon, and a box of cake mix into a spoonable, cobbler-like dessert with almost no effort. Let it cook while you work, then serve tender crumbs over bright, juicy fruit, warm from the slow cooker.
Essential Concepts
– Frozen berries thicken; lemon brightens.
– Cake mix plus melted butter makes crisp-tender crumbs.
– Slow cooker traps moisture and avoids scorching.
– Year-round, hands-off, serve warm.
Slow cooker dump cake frozen fruit turns out reliably if you get the ratios, fat coverage, and cook time right. Use these slow cooker dessert tips to make a crockpot dump cake with saucy fruit and a crisp, even top.
Essential Concepts
– 28 to 32 oz frozen fruit per 15.25 oz cake mix
– 1 Tbsp lemon juice; 1 to 2 Tbsp cornstarch per 30 oz fruit
– Add 2 to 4 Tbsp sugar if fruit is unsweetened
– Butter: 8 Tbsp for 5 to 6 qt; 6 Tbsp for 3.5 to 4 qt; cover 85 to 95 percent
– Fruit depth about 1.5 to 2 inches
– Cook time: Low 3 to 4 hours or High 2 to 2.5 hours; done when edges set and fruit bubbles
– If dry spots remain, drizzle 2 to 3 Tbsp milk or water