CHERRY DUMPLING CAKE

 

  • Cooking Time: 60 to 70
  • Servings:
  • Preparation Time: 10

Ingredients

  • 1 (21-ounce) can COMSTOCK® or WILDERNESS® Cherry Pie Filling
  • 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
  • 1 teaspoon almond extract
  • 1/2 cup plus 2 tablespoons cold butter or margarine
  • 2 1/2 cups biscuit baking mix, divided
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped nuts

Directions

  • Preheat oven to 350°F.
  • In medium bowl, combine COMSTOCK® or WILDERNESS® pie filling, EAGLE BRAND® and almond extract.
  • In large bowl, cut 1/2 cup butter into 2 cups biscuit mix until crumbly.
  • Stir in cherry mixture. Spread into greased 13x9-inch baking pan.
  • In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly.
  • Stir in nuts.
  • Sprinkle evenly over cherry mixture.
  • Bake 60 to 70 minutes or until golden brown.
  • Serve warm with ice cream (optional).
  • Store leftovers covered in refrigerator.

Notes

I got this today from EagleBrand.

BJ

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