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Strawberry Pretzel Salad Dump Cake

Name: Strawberry Pretzel Salad Dump Cake
Prep time: 20 min
Total time: 2 h 55 min
Yield: 18
Ingredients: 3 1/2 cups small pretzel twists; 2 cans (21 oz each) strawberry pie filling; 1 box Betty Crocker™ Super Moist™ white cake mix; 1/2 cup butter, melted; 1 package (8 oz) cream cheese, softened; 1 cup sugar; 1 container (8 oz) frozen whipped topping, thawed

8 Ratings

6 Reviews

0 Questions

Prep 20 min
Total 2 hr 55 min
Servings 18

Crunchy and creamy, salty and sweet, this midwestern potluck favorite in dump cake form is ridiculously simple and even more delicious.

By Tablespoon Kitchens

Updated January 10, 2018

Ingredients

3 1/2 cups small pretzel twists
2 cans (21 oz each) strawberry pie filling
1 box Betty Crocker™ Super Moist™ white cake mix
1/2 cup butter, melted
1 package (8 oz) cream cheese, softened
1 cup sugar
1 container (8 oz) frozen whipped topping, thawed

Steps

1

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2

In food processor, process pretzels until coarsely chopped. Remove 1/2 cup chopped pretzels; set aside. Process remaining pretzels until finely crushed (about 1 cup).
3

Spread both cans of strawberry pie filling in pan. In medium bowl, stir dry cake mix, melted butter and finely crushed pretzels until combined. Sprinkle cake mixture on top of strawberry pie filling in pan.
4

Bake 30 to 35 minutes or until pie filling bubbles and cake mixture is lightly golden. Cool completely on cooling rack, about 2 hours.
5

In large bowl, beat cream cheese and sugar with electric mixer on medium speed about 1 minute or until smooth. Fold in whipped topping until thoroughly combined. Spread mixture over top of cooled cake. Sprinkle reserved chopped pretzels on top just before serving.

Store leftovers covered in refrigerator.
Swap white cake mix with Betty Crocker™ Super Moist™ yellow cake mix, if desired.

Nutrition Facts

Serving Size: 1 Serving

Calories: 340

Calories from Fat: 120

Total Fat: 14g; 21%

Saturated Fat: 9g; 43%

Trans Fat: 0g

Cholesterol: 30mg; 9%

Sodium: 370mg; 15%

Potassium: 150mg; 4%

Total Carbohydrate: 52g; 17%

Dietary Fiber: 2g; 7%

Sugars: 33g

Protein: 3g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 25%; 25%

Calcium: 8%; 8%

Iron: 6%; 6%

Exchanges:

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

Carbohydrate Choice

3 1/2

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

Strawberry pretzel salad is the star of the summer potluck season and it’s no secret why: a crunchy salty layer comes together with a sweet strawberry filling and whipped topping, and the rest is history. It’s said that the recipe was originally published in a cookbook called The Joys of Jell-O™ which makes sense considering the traditional recipe calls for strawberry gelatin. It’s hard to improve on this nostalgic dessert, but we’ve achieved the impossible with this dump cake that takes everything we love about strawberry pretzel salad and turns it into a decadent cake that we’d make on the regular for potlucks, parties and even on weeknights! Speaking of cake, it’s about time you learn how to bake a cake from scratch. Start here.