5-Berry Crazy Camp Cake
Yum Yum Berry Cake
This berry cake is juicy and tastes great. You can make it in a tin foil pan while camping, or in a dish for at home. This easy-to-make treat is a great way to teach the kids how to bake. I guarantee that the whole family will enjoy this flavorful berry cake.
Quick and Easy
Supplies to Make Camp Cake
- Medium bowl
- Measuring spoons
- Measuring cups
- 9 x 13 Cake pan
- All ingredients listed below
- 1 Carrot Cake mix, box
- 6 cups berry blend, combination fruits
- 2/3 cup flour
- 1/2 cup sugar, white or raw
- 1 can ginger ale, 355 ml
- 1 tablespoon cinnamon, ground
- In an ungreased, 9x13 baking pan, combine: Saskatoons, blueberries, strawberries, raspberries and honeyberries. Layer across evenly. This mixed berry blend is 2 cups raspberries mixed with strawberries, 2 cups Saskatoons mixed with honeyberries and 2 cups blueberries.
- In a bowl combine flour, sugar and cinnamon and blend all together. Pour evenly over the berries. This mix thickens the juice from the berries. Open the spice cake mix and pour evenly over everything.
- Crack open the ginger ale and pour evenly over the entire dish. That's it, you're done and it's ready to bake. Preheat oven to 385. Once it's done cooking, let sit for 5 minutes, so it can thicken and set. Now it's ready to serve.
All Done and Ready to Bake
Dark Ginger Ale
Ready to Serve
Great Texture and Amazing Taste
You can make this berry cake for camping or for at home. Everyone will love it and ask for more. The substitutions are all those we have used and love. My grandson learned to bake using this recipe. Don't worry if parts still look like the cake mix, it's supposed to be that way. Cook it longer if you like it really brown. The timing I use makes it moist, juicy and full of flavor. When camping, you can even use the fresh berries you have gathered nearby. The berries used here are all gathered from our farm. If you can't get fresh, then use frozen or freshly canned.
From my house to yours: Eat up and enjoy.
Quick and Easy to Make
© 2017 Terrie Lynn