Categorized | Recipes

Friday’s Recipes: Cherry Crisp and Blueberry Dump Cake 4.12.2013

Posted on 12 April 2013 by KWBG

Cherry Crisp by CK
  Pastry Ingredients:
1/4 teaspoon salt
1/2 cup packed brown sugar
1 cup all-purpose flour
1/2 cup cold butter, cubed
2 cans cherry pie filling
Topping Ingredients:
1-1/2 cups quick-cooking rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tablespoons butter, melted
In a bowl, combine salt, sugar and flour; cut in butter. Press into a greased 9×13 baking dish. Bake at 350° for 15
minutes. Pour pie filling over baked crust.Combine all topping ingredients; sprinkle over filling. Bake for 20-25 minutes or until golden brown and bubbly around
edges.

Blueberry Dump Cake by BDM
blueberry dump cakeDrain one 15 oz can pineapple tidbits
Pour into a greased a 9 by 13 cake pan
Pour in one can blueberry pie filling
Dump one package of white or yellow cake mix
Sprinkle with 1 c coconut
1 c chopped walnuts
1 stick melted butter
Bake at 300˚ for one hour or until light brown
Serve with whipped topping or ice cream

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