Strawberry Dump Cake
This is the ultimate no-fuss sweet treat.
Serving size: 1
Calories per serving: 3,171.972
Ingredients:
Calories per serving: 3,171.972
1 (15 1/4-ounce) box white (vanilla) cake mix
1 (21-ounce) can strawberry pie filling
1/2 cup cold butter
butter
strawberries, optional
whipped cream, optional
Directions:
Step 1: Start by preheating your oven to 350°F.
Step 2: Open the box of cake mix and strawberry pie filling, then set both aside. Slice cold butter into small pats (about 12-16).
Step 3: To make the strawberry dump cake, pour the strawberry pie filling into a 13-by-9-inch baking dish and spread out evenly using a spatula. Then sprinkle the cake mix on top, making sure to cover all of the pie filling.
Step 4: Top with pats of butter. I placed the butter evenly across the baking dish and in each corner.
Step 5: Bake the dump cake for 45-60 minutes, until the top is golden brown and the filling is bubbly.
Remove from the oven and let cool slightly. Serve topped with fresh sliced strawberries and whipped cream, if you have them!
NOTES:
Let the cake cool for 5-10 minutes before serving.
Once the dump cake has fully cooled, store leftovers in the refrigerator for up to 3 days.
Reheat leftovers in the microwave until warm.
To make a strawberry dump cake that’s dairy-free or vegan-friendly, use plant-based butter and whipped topping.
Source: tasteofhome.com
Step 2: Open the box of cake mix and strawberry pie filling, then set both aside. Slice cold butter into small pats (about 12-16).
Step 3: To make the strawberry dump cake, pour the strawberry pie filling into a 13-by-9-inch baking dish and spread out evenly using a spatula. Then sprinkle the cake mix on top, making sure to cover all of the pie filling.
Step 4: Top with pats of butter. I placed the butter evenly across the baking dish and in each corner.
Step 5: Bake the dump cake for 45-60 minutes, until the top is golden brown and the filling is bubbly.
Remove from the oven and let cool slightly. Serve topped with fresh sliced strawberries and whipped cream, if you have them!
NOTES:
Let the cake cool for 5-10 minutes before serving.
Once the dump cake has fully cooled, store leftovers in the refrigerator for up to 3 days.
Reheat leftovers in the microwave until warm.
To make a strawberry dump cake that’s dairy-free or vegan-friendly, use plant-based butter and whipped topping.
Source: tasteofhome.com