Triple Berry Crumb Cake Cobbler

By: Shamae Budd and Daniel McClellan

16 oz. frozen triple berry medley (blackberries, blueberries, raspberries)
1/2 package of cream cheese (or more, to taste)
1 box Krusteaz Cinnamon Swirl crumb cake and muffin mix (contains 1 pouch cake mix and 1 pouch cinnamon topping)
1/2 stick butter
 
Spread berries evenly over the bottom of 12" Dutch oven. Cut cream cheese into cubes and place evenly over berries. Pour crumb cake mix evenly over the berries and cream cheese. Spread cinnamon sugar topping packet in an even layer over cake mix. Cut the half stick of butter into small squares (about 8) and distribute them evenly over the crumb cake mix surface. Place lid on top of Dutch oven. Place 18 briquettes on top of the lid, lining the outside edge. Place 10 briquettes on bottom of Dutch oven. Rotate lid every 15 minutes, for 30-45 minutes or until cake is cooked through.