As simple and delicious as it gets – thanks to Jean for sharing the recipe! The secret is in the berries – picked in the summer and frozen to be used for winter baking.
The proportions are dictated somewhat by your bakeware – we used a square 10×10 pan.
You will need:
- 1/2 stick butter
- 10-12 oz frozen berries – can be a mix but we used raspberries
- 1 box of yellow cake mix
1. Butter or spray a square pan with non-stick spray. Preheat oven to 350F (approx 177C).
2. Place berries in the bottom of the pan. Sprinkle cake mix on top.
3. Dice the butter and sprinkle on top of the dry mix.
4. Bake for 30-45 minutes (start checking at 30). The berries bubble up and get a beautiful sheen and the topping gets crunchy and beautiful.
Serve with cream or ice cream.
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