Best Wild Huckleberry Dump Cake Recipes
BERRY DUMP CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray.
- Combine the berries, sugar, cornstarch, lemon juice and vanilla in a medium bowl. Toss to coat the berries. Pour the mixture into the greased baking dish, then spread the cake mix over the top in an even layer. Scatter the butter cubes over the top. Cover the baking dish with aluminum foil and bake until the top is puffed and golden and the fruit is bubbling, about 40 minutes. Remove the foil and continue baking for 5 minutes more.
- Let the cake cool slightly before scooping and serving with vanilla ice cream.
GARDEN HUCKLEBERRY PIE
The garden huckleberry (Solanum melanocerasum) is not a true relative of the wild huckleberry or blueberry, but is instead a member of the same plant family as potatoes, tomatoes, eggplants and peppers. Like other nightshade relatives, the garden huckleberry's foliage should never be eaten. The fully ripe berries, however, are not only edible, but also incredibly delectable. And they're easy to harvest -- no thorns to battle as in picking wild berries. Serve this luscious pie with whipped cream or ice cream. Posted in response to a recipe request.
Provided by Molly53
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Stem, wash and drain huckleberries.
- Place berries in a heavy pot, cover with cold water and bring to a slow boil.
- Cook until soft.
- Drain; mash berries with a potato masher to break their skins.
- Add sugar, nutmeg, salt, butter, lemon juice and cornstarch.
- Cook for about five minutes, stirring constantly, until the mixture thickens.
- Place pastry for bottom crust in pie pan.
- Pour in the berry mixture and dot with butter.
- Cover with top crust, crimping crust edges to seal and piercing top crust all over with a fork to allow steam to escape.
- Bake for 45 minutes or until the crust is a light brown.
- Cool.
COLONEL SANDERS' OLD FASHIONED HUCKLEBERRY CAKE
Make and share this Colonel Sanders' Old Fashioned Huckleberry Cake recipe from Food.com.
Provided by Colonel Sanders
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Gradually beat 2/3 cup sugar into the beaten egg until light.
- Sift together flour, baking powder and salt.
- Add the flour mixture to the egg mixture alternately with 1/3 cup of milk.
- Add 3 tablespoons butter and 1 teaspoon vanilla or almond extract.
- Beat well, then fold in 1 1/2 cups fresh huckleberries.
- Pour into an 8" cake pan and bake at 400 degrees for about 40 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 183.8, Fat 4.6, SaturatedFat 2.6, Cholesterol 30.8, Sodium 252.2, Carbohydrate 33, Fiber 0.4, Sugar 14.9, Protein 2.6
HUCKLEBERRY DUMP CAKE
I love hucks! Easy cake to make. Turns out great. Nothing better than hucks and ice cream!
Provided by Chris L.
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 4
Steps:
- 1. Moisten berries if necessary. Place in plastic bag with flour and shake gently to coat.
- 2. Place berries in the bottom of a 10 inch round cook pot with a good fitting, oven proof lid.
- 3. Add 1 box cake mix on top of berries. Spread evenly. Break up any lumps with a fork, but DO NOT STIR.
- 4. Gently pour 7Up on top of cake mix. DO NOT STIR!
- 5. Cover pot with lid. Bake at 350* for 30 minutes. Remove cover and bake approx. another 25-30 minutes.
WILD HUCKLEBERRY PIE
Make and share this Wild Huckleberry Pie recipe from Food.com.
Provided by WILDHARVEST
Categories Pie
Time 1h10m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix the above ingredients together with a spoon so that everything is well distributed;
- pour into the bottom pie shell as it sets in the pie plate.
- Dot the top of the mixture with 2 or 3 dabs of butter.
- Top off with the second pie shell.
- Once it is correctly positioned you should have a 1" overlap on the top crust so that it can be crimped with the bottom crust.
- Crimp or pinch the two crusts together and make a decorative edge to seal the two piecrusts.
- The pie can be refrigerated until you are ready to bake or baked immediately.
- To bake, preheat your oven to 450 degrees.
- Place the pie on the middle shelf of your oven and bake for 15 minutes then turn the temperature down to 350 degrees and continue baking for 30-40 minutes or until the filling starts to bubble over.
- Once the pie looks done and the crust is a light golden brown, it should be done.
- Take it out and let the pie cool on a cooling rack until it is ready to serve.
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