Dump Cake (make them in mini skillets)

By á-47

Ingredients

• 1 - 21 ounce can of blackberry pie filling
• 1 - 21 ounce can of cherry pie filling
• 1 cup of yellow cake mix
• 1/2 cup of old-fashioned oats (not instant oats)
• 1/2 cup walnuts, chopped
• 5 tablespoons cold butter, divided
• Vanilla ice cream (for serving)

Details

Servings 10
Preparation time 10mins
Cooking time 70mins
Adapted from tootsweet4two.com

Preparation

Step 1

Preheat oven to 325 degrees F.
Grease a 10-inch cast iron skillet with 1 tablespoon of butter.
Pour blackberry pie filling in skillet.
Pour cherry pie filling in skillet.
Using a spoon, swirl spoon through pie filling, gently combining but not mixing them completely together.
In a separate mixing bowl, add 1 cup of cake mix and oatmeal, tossing with fork.
Cut remaining 4 tablespoons butter into 16 pieces (each tablespoon of butter cut into 4 pieces) and add to cake mix/oatmeal mixture.
Using fingers, crumble butter into cake mix/oatmeal mixture until it resembles coarse crumbs.
Spread evenly over berries in skillet.
Sprinkle with chopped walnuts.
Use spoon to make a few steam pockets in the cake mix/oatmeal crumble by pushing it aside until berries show through.
Bake in preheated oven for 45 minutes; check to see if berries are bubbling up through the crumble.
If berries are not oozing up through the crust, remove dump cake from oven and use a regular dinner knife inserted in the crumble to move it aside and make a few more steam pockets.
Return to oven and continue baking for 15 to 30 minutes until bubbly and golden brown.
Serve warm from oven topped with a scoop of vanilla ice cream.