3-Ingredient Strawberry Dump Cake
Servings: 12 servings
Equipment
Ingredients
- 1 (15.25 ounce) box yellow cake mix
- 2 (21 ounce) cans strawberry pie filling
- ¾ cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C).
- Pour both cans of strawberry pie filling into a 9x13-inch baking dish, spreading it out evenly.
- Sprinkle the dry cake mix evenly over the pie filling. Press down firmly with your hands or a spatula, leveling as much as possible.
- Pour the melted butter evenly over the dry cake mix. Use the back of a spoon to gently spread the butter over any dry spots, but do not mix.
- Bake for 45–50 minutes, or until the top is crisp and golden brown. Cool for 10 minutes, then serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
Butter: Instead of melting the butter, some bakers prefer to grate cold butter or slice it into very thin pats to cover the surface.
Storage: Store leftover strawberry dump cake in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave until warm. You can freeze leftover dump cake for up to 3 months. Let the dessert cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
