Heat oven to 325°F. Lightly coat a 9-in. springform pan with nonstick spray.
Topping: Put first 3 ingredients in a small bowl. Cut with pastry blender until mixture resembles small peas. Stir in almonds.
Cake: In large bowl with mixer on low speed beat remaining cake mix and next 4 ingredients 1 minute to blend. On medium speed, beat 2 minutes (mixture is very thick). Fold in berries; spread in prepared pan. Press Topping into a ball between hands. Break off small clumps; sprinkle evenly over cake. Press lightly.
Bake 1 hour 10 minutes or until a wooden pick inserted in center comes out clean (cake settles in center. That’s OK).
Cool completely in pan on wire rack. Run a thin knife around edge of pan; remove pan sides. Loosen cake from pan bottom with a wide spatula; slide cake onto serving plate. Dust with confectioners’ sugar.
Planning Tip: Can be baked up to 2 days ahead. Store in refrigerator.
Calories 389 Fat 23g Saturated fat 9g Cholesterol 71mg
Sodium 422mg Carbohydrate 45g Fiber 2g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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