Description
Using fresh berries and just a handful of ingredients, you can enjoy this wonderfully nostalgic dessert in about an hour or so. It’s easy to make, perfect for summer, and of course it’s delicious to eat!
- 1/2 Cup sugar
- Zest of one lemon
- 1 Tsp. vanilla extract
- 1/2 Tsp. almond extract
- 6 Cups mixed Driscoll’s Blackberries, Blueberries, and Raspberries
- 2 Tablespoons fresh lemon juice
- 1 box (15.25 or 16.25 ounce) white or yellow cake mix
- 1 Cup sliced almonds
- 3/4 Cup (1 ½ sticks) unsalted butter, evenly sliced
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PREHEAT oven to 350˚F
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COAT with cooking spray a 9-inch by 13-inch baking dish or BUTTER and DUST lightly with flour.
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PLACE 1/2 cup sugar in to a small bowl.
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ADD zest of 1 lemon.
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ADD 1 teaspoon vanilla extract.
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ADD 1/2 teaspoon almond extract.
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STIR with a fork until mixture is evenly blended.
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SET ASIDE sugar mixture.
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PLACE 6 cups mixed berries into prepared baking dish.
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SPRINKLE sugar mixture over berries.
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DRIZZLE 2 tablespoons fresh lemon juice over berries.
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STIR to COAT berries evenly.
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SPRINKLE 1 box cake mix evenly over berry mixture.
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SCATTER 1 cup sliced almonds evenly over berry mixture.
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DISTRIBUTE 3/4 cup butter slices evenly on top of berry mixture and ENSURE entire pan is covered with butter slices.
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BAKE until top is golden brown and berries are bubbling, 45 – 55 minutes.
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SERVE warm or at room temperature with vanilla ice cream or fresh whipped cream.
Serving Size:
0 cups per serving
Calories | 0 | |
---|---|---|
Total Fat | 0 g | |
Saturated Fat | 0 g | |
Cholesterol | 0 mg | |
Sodium | 0 mg | |
Total Carbohydrates | 0 g | |
Dietary Fiber | 0 g | |
Sugar | 0 g | |
Protein | 0 g |