Y’all know how much I love my box cake mixes. As wonderful as from-scratch recipes can be, I find no harm in taking shortcuts in the kitchen every now and then, and when I do, the results are always fantastic!
Earlier this week, I bought some fresh raspberries, blueberries and strawberries at the grocery, but we hadn’t eaten them all yet and we were leaving for a road trip to North Carolina. I wanted a way to use them all up so that they didn’t go to waste…
So I decided to make a summer berry crumble!
As I thought about what to use as the topping, I remembered that I had a box of Duncan Hines Confetti cake mix in the cabinet…
And an idea was born.
Summer Berry Confetti Crumble!
1 box Duncan Hines Confetti Cake Mix
1 pint bluberries
1 pint raspberries
1 can blueberry pie filling
1 stick of butter
Preheat oven to 350 degrees.
In a casserole dish, place your raspberries and blueberries and pour the blueberry pie filling over top of them.
Top with the Confetti cake mix. Sprinkle your pieces of butter on the top of the cake mix.
Bake for 30 minutes at 350 degrees, or until done. I usually remove from the oven 5 minutes prior and insert a toothpick to check on its progress.
Once your crumble has cooled, serve with a dollop of Cool Whip!
This turned out so good! Even Angeline, who often turns her nose up to my baking experiments exclaimed, “Mom, this is so good!!”