We're still having rain here in the Dallas, Texas area, and tea is inside again. These are some of my Mother's Day gifts that I received, and wanted to share with you.
I've had this Royal Windsor teacup in my collection for many years, and it was gifted to me by my next door neighbor, when I lived in Columbus, OH.
The recipe for this cake comes from the cookbook that I pictured above, which is Quick and Easy Dump Cakes and More. My son said that the cookbook was also a "gift for himself" since he'd reap the rewards. This dump cake produces such a yummy, crunchy top crust. It's so easy, and yet so good.
Blackberry Almond Cake
2 packages (12 ounces each) frozen blackberries, thawed and drained (I used fresh)
1/4 cup sugar
1 package (about 15 ounces) yellow cake mix
3/4 cup (1 and 1/2 sticks) butter, cut into thin slices
1/2 cup sliced almonds
1/4 cup packed brown sugar
- Preheat oven to 350 degrees. Spray a 13x9" baking pan with nonstick cooking spray.
- Spread blackberries in pan; sprinkle with granulated sugar and toss to coat. Top with cake mix, spreading evenly. Top with butter in a single layer, covering cake mix as much as possible. Sprinkle with almonds and brown sugar.
- Bake 50-60 minutes, or until golden brown. Cool at least 15 minutes before serving.
Makes 12-16 servings, but not with my son that's living here!
I am sharing this with:
Thank you for your visit! xo