Strawberry Dump Cake Recipe
This delicious strawberry dump cake tastes like it took hours to make, but you can throw it together in minutes!
Servings: 12 servings
Calories: 424kcal
Ingredients
- 42 ounces canned strawberry pie filling
- 1 box vanilla cake mix
- 1 cup butter melted
Instructions
- Preheat the oven to 350°F and prepare a 9x13 pan with a light coating of cooking spray.
- Spread 42 ounces canned strawberry pie filling evenly across the bottom of the prepared pan.
- Carefully distribute 1 box vanilla cake mix over the strawberries in an even layer.
- Pour 1 cup butter over the cake mix.
- Bake in the preheated oven for 50-55 minutes, or until the top is golden brown.
- Remove from the oven and allow to cool for 10 minutes before serving.
Notes
- Strawberry dump cake can be stored at room temperature on the first day, then covered in the fridge for up to 4 days.
- We love to serve this warm with a scoop of vanilla ice cream or a mound of whipped cream. Make it look extra fancy by adding a sprig of fresh mint!
- We like to use a spoon or a small measuring cup to help control the sprinkling of the cake mix over the pie filling.
- Don't forget to give the pan a gentle shake once you've added the cake mix. This helps get the mix into all the nooks and crannies and helps prevent dry cake bites!
- This recipe was made for canned pie filling, but homemade will work well, too!
Nutrition
Serving: 1serving | Calories: 424kcal | Carbohydrates: 64g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 444mg | Potassium: 31mg | Fiber: 2g | Sugar: 39g | Vitamin A: 473IU | Vitamin C: 21mg | Calcium: 122mg | Iron: 1mg
