Cast Iron Skillet Dump Cakes
Make this pretty cake whenever you can find great looking fresh strawberries and blueberries. Of course, summertime is ideal for finding the best berries, but you can make this any time of year with a 12-ounce bag of frozen mixed berries. During the summer months, be sure to serve this cake with lots of fresh fruit, too.
TIME: 1 hour
Preheat the oven to 350°F.
Melt the butter in a 12- or 12½-inch cast iron skillet over low heat while preparing the batter. If your burner is too hot and the butter starts to brown, remove the skillet from the burner.
Put the strawberries pieces and blueberries (frozen may be used, see headnote) in a small bowl and dust with just enough cake mix to cover. Gently shake the berries until they are coated.
Combine the remaining cake mix, water, eggs, oil and vanilla extract in a large bowl and beat with an electric mixer or stir until smooth. Gently fold the dusted fruit into the batter (don’t over-mix).
Pour the batter over the butter in the skillet.
Bake the cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the skillet for 10 minutes. The skillet will still be hot. Cover a baking sheet with foil and invert it on top of the skillet. Wearing oven mitts, hold the edge of the sheet and the large handle of the skillet with one hand and use the other hand as a guide to keep the sheet and skillet together as you turn them over as a unit. Remove the skillet from the inverted cake, then use an offset spatula to slide the cake from the sheet to a large plate.
Let the cake cool, then sprinkle with confectioners’ sugar and serve with fresh berries.