Serves: 5
Total Calories: 407
Put huckleberries in greased 9x13-inch pan. Mix sugar and cornstarch and put over berries. Sprinkle with almond extract. Sprinkle cake mix on top. Cut margarine in pieces and put on top of cake mix along with chopped nuts. Bake 40–45 minutes at 350°.
This Huckleberry Dump Cake recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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