4-5 cups fresh fruit (blueberries, or sliced apples or sliced peaches)
1 cup sugar (I use 3/4 cups Splenda sugar blend to cut a few calories)
1 box Duncan Hines Butter Recipe Yellow Cake Mix
2 sticks butter
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. chopped pecans (optional) Best with apple crisp
Spray a 13 x 9 pan with Pam or other cooking spray. Place fruit in pan and spread evenly. Cover with sugar or Splenda sugar blend.
Place dry cake mix in a bowl. Add cinnamon and nutmeg. Cut butter into mix with a pastry blender or two knives until crumbly. Mix in pecans. Spread dry mixture over fresh fruit.
Bake at 350 degrees for 45-55 min. or until top is golden brown and bubbly.
Serve warm with ice cream or whipped topping.
NOTE: This can be made in an 8 x 8 pan. Just reduce fruit to about 2-2 1/2 cups and only use half of the cake mix and 1 stick of butter. Reduce sugar to 1/2 cup or Splenda to 1/2 cup. I still use the same amount of cinnamon and nuts.
For a really quick winter dessert, use canned pie filling and just make the topping.
1 cup sugar (I use 3/4 cups Splenda sugar blend to cut a few calories)
1 box Duncan Hines Butter Recipe Yellow Cake Mix
2 sticks butter
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. chopped pecans (optional) Best with apple crisp
Spray a 13 x 9 pan with Pam or other cooking spray. Place fruit in pan and spread evenly. Cover with sugar or Splenda sugar blend.
Place dry cake mix in a bowl. Add cinnamon and nutmeg. Cut butter into mix with a pastry blender or two knives until crumbly. Mix in pecans. Spread dry mixture over fresh fruit.
Bake at 350 degrees for 45-55 min. or until top is golden brown and bubbly.
Serve warm with ice cream or whipped topping.
NOTE: This can be made in an 8 x 8 pan. Just reduce fruit to about 2-2 1/2 cups and only use half of the cake mix and 1 stick of butter. Reduce sugar to 1/2 cup or Splenda to 1/2 cup. I still use the same amount of cinnamon and nuts.
For a really quick winter dessert, use canned pie filling and just make the topping.
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