Cranberry Cherry Dump Cake

Products Used

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Cranberry Cherry Dump Cake

Ingredients

Filling

3 cups fresh or frozen cherries, thawed
3 cups fresh or frozen cranberries, thawed
1 cup Imperial Sugar Extra Fine Granulated Sugar
6 tablespoons all-purpose flour*
1/8 teaspoon salt

Cake Crumble

1 cup Imperial Sugar Extra Fine Granulated Sugar
1 cup all-purpose flour*
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter

Topping Options

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Spray a 9x13-inch baking dish with non-stick cooking spray. Set aside.
In a large bowl, stir together cherries, cranberries, sugar, flour, and salt. Pour mixture into baking dish.
In a separate bowl, stir together sugar, flour, baking powder, and salt. Sprinkle over top of the berries.
Melt butter and drizzle over cake mixture.
Bake for 35 minutes or until top is golden brown. Serve warm with a scoop of vanilla ice cream or whipped cream.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Heather Seeley @FoodLovinFamily.

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