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: 318kcalCarbohydrates: 48gProtein: 1gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 333mgPotassium: 23mgFiber: 1gSugar: 29gVitamin A: 355IUVitamin C: 16mgCalcium: 92mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.