Strawberry Dump Cake
This Strawberry Dump Cake is made with just a handful of ingredients, contains a gorgeous strawberry filling and is covered in a crispy, cake mix crust.
Ingredients
- 42 ounces strawberry pie filling 2 (21 oz) cans is ideal
- 1 box vanilla cake mix
- 1 cup butter melted
Instructions
- Preheat the oven to 350 degrees and prepare a 9x13 pan with a light coating of cooking spray.
- Spread the strawberry pie filling evenly across the bottom of the prepared pan.
- Carefully distribute the cake mix over the strawberries in an even layer.
- Pour melted butter over the cake mix, doing your best to evenly cover the cake mix.
- Bake in the preheated oven for 50-55 minutes or until the top is golden brown.
- Remove from oven and allow to cool for 10 minutes before serving.
Notes
Storage – Store the strawberry dump cake at room temperature for the first day, then refrigerate the leftovers covered in the fridge for up to 4 days. Don’t cover the dump cake until it has cooled completely, otherwise it will turn soggy and inedible.
Nutrition
Calories: 318kcal | Carbohydrates: 48g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 333mg | Potassium: 23mg | Fiber: 1g | Sugar: 29g | Vitamin A: 355IU | Vitamin C: 16mg | Calcium: 92mg | Iron: 1mg
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