Dump Cake - Butter Busters^
INGREDIENTS:
1/3 c Light brown sugar 2 c Cornflakes cereal
OR 1/2 t Almond extract
3 ea Tb brown sugar 1 cn )21oz) cherry pie fillinf,
AND -regular or lite
3/4 t Sweet 'n Low Brown 1 ea Pk Sweet 'n Low, if using
1/4 c Liquidbutter buds or -lite pie filling
-Promise Ultra fatfree 1 t Almond extract, if using
-margarine -lite pie filling
1 t Cinnamon 1 qt Nonfat frozen vanila yogurt
1/2 t Nutmeg
1/3 c Light brown sugar 2 c Cornflakes cereal
OR 1/2 t Almond extract
3 ea Tb brown sugar 1 cn )21oz) cherry pie fillinf,
AND -regular or lite
3/4 t Sweet 'n Low Brown 1 ea Pk Sweet 'n Low, if using
1/4 c Liquidbutter buds or -lite pie filling
-Promise Ultra fatfree 1 t Almond extract, if using
-margarine -lite pie filling
1 t Cinnamon 1 qt Nonfat frozen vanila yogurt
1/2 t Nutmeg
Preheat oven to 375F. In a medium bowl, combine sugar, Butter Buds, cinnamon and nutmeg. Blend until mixture resembles coarse crumbs. Crush cornflakes slightly. With a fork, mix into sugar mixture. Combine almond extract and pie filling. Turn into a shallow 1-qt. baking dish that has been sprayed with Pam. Top with corngflake mixture, spreading evenly. Bake 20 minutes or until top is golden and filling is bubbly. cool 2-30 minutes. Serve warm, topping each piece with a scoop of frozen yogurt. Per sugar serving: 105 cal., 0.1g fat (1%), 0mg chol., 0g fiber, 2g pro., 23g carb., 106mg sod. Per S&L and lite pie filling serving: 84 cal., 17g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
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