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Strawberry Cream Dump Cake

Prep 5 min
Total 1 hr 6 min
Servings 12

Tangy strawberries are baked beneath a crunchy, buttery layer of vanilla cake mix, and then topped with a strawberry yogurt whipped topping in this quick-and-easy cobbler style cake. ...MORE+ LESS-

Cheeky Kitchen

August 10, 2017

Ingredients

Betty Crocker™ White Cake Mix

1 1/2

sticks (3/4 cup) butter, melted

pounds frozen strawberries (about 8 cups)

containers (6 oz) Yoplait® Original Yogurt, strawberry flavor

container (8 oz) whipped topping

Steps

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1

Preheat oven to 350ºF. Place frozen strawberries in a 9x13-inch baking dish. Drizzle half of the butter over strawberries, then sprinkle cake mix on top. Drizzle with remaining butter. Bake for 50-60 minutes, or until the cake mix is golden on top and the strawberry mixture is bubbly. Cool before serving.
2

In a large bowl or stand mixer, beat together yogurt and whipped topping until light and fluffy.
3

Serve large slices of the cake topped with the yogurt topping. Enjoy!

Expert Tips

Swap in strawberry cake mix for the white cake mix for an extra-delicious triple strawberry dessert!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 11g 56% Trans Fat 0g
Cholesterol: 30mg; 11%
Sodium: 380mg; 16%
Potassium: 200mg; 6%
Total Carbohydrate: 50g; 17%
Dietary Fiber 3g 13% Sugars 26g
Protein: 3g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 40%; 40%
Calcium: 15%; 15%
Iron: 8%; 8%

Exchanges:

1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Shortly after making this gloriously simple Peach Dump Cake (and declaring myself the world’s biggest fan of this super-simple style of cake making) I stumbled upon what may be an even more glorious idea. Strawberry Dump Cake, made by ThirtyHandmadeDays. Oh, happy face. This three-ingredient wonder had me running to the kitchen. I grabbed strawberries. I melted butter. I sprinkled cake mix. And then I baked a cake. It was that easy! Like, so easy, that I could’ve written the recipe in just three glorious words: Dump dat stuff. Only—that sounds bizarrely similar to the title of at least five twerk songs. Because this recipe is so cuhrazy simple—and soooo wickedly delicious—you deserve to have it in your life. This cake is totally tasty hot out of the oven, but I love it even more once cooled. Like, completely. I’ll let you decide your favorite way to enjoy it. But, if you want pretty slices and non-melty topping, you’ll definitely want to let your cake cool before serving. With cake cooled and topping whipped, it’s time to prep, pipe and prepare thy lips. You’re going to need a spoon and a fork, also. Probably both. One to shovel and the other to scoop once you realize how irresistible this cake is. Tangy strawberries. Crunchy topping. Sweet and creamy whipped cream. Ohhh, your life just got so twerk. Which is to say: totally, wickedly, everything rad and cool. You know.