Saturday, September 8, 2012

Fruit Crunch Breakfast/Brunch Cake


Pre-heat oven to 350○ (oh and ya might want to make sure the bottom of your oven is lined with foil - just sayin' LOL)

Favorite fruit (sliced or chunked) - I used the CANNED peaches and pineapple I had on hand. (Apples, plums or pears would also be nice choices)
1 box yellow cake mix
1 stick butter melted (don't judge)

2 T butter melted
1/4 cup brown sugar (packed)
1/4 cup quick oats 


Butter a 9" round cake pan

In a small bowl combine brown sugar, quick oats and 2 T softened butter 
(just mush it all together)
put into the buttered cake pan, gently pressing down all around the bottom.

  layer in your fruit

  Sprinkle your dry cake mix to cover the fruit, drizzle the melted butter on top (it might not cover every little bit, that's okay) I also used a little bit of my left over fruit juice...

NOTE: with the peaches and pineapple the cake was a little soggy... but once is cooled off it solidified. ohhh so delish
Next time Im going to do apples and blueberries maybe! I think those fruits would make it firmer and also yummy! there are endless options, experiment with your favorites

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