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Strawberry Cream Dump Cake

  • Prep 5 min
  • Total 1 hr 6 min
  • Servings 12
  • Pinterest
    6K
  • Print
    12K
  • Save
    1K
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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 -

Brooke McLay Brooke McLay
March 8, 2017

Ingredients

1
Betty Crocker™ White Cake Mix
1 1/2
sticks (3/4 cup) butter, melted
3
pounds frozen strawberries (about 8 cups)
2
containers (6 oz) Yoplait® Original Yogurt, strawberry flavor
1
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

No nutrition information available for this recipe
More About This Recipe
You could get creative with your dipping sauces, using barbecue or cranberry sauce, but I stuck with good ol' ketchup. To add some holiday green, place your dipping sauces on a bed of lettuce in the center.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

© 2017 ®/TM General Mills All Rights Reserved

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