Strawberry Dump Cake
This 5-ingredient cake can be made in the oven or crockpot and is sure to please a crowd!
I had my first dump cake at a family get together many years ago and I immediately loved it. The whole process is just so easy and cake topped with ice cream is one of the best desserts ever. It’s such a close proximity to how cobblers or crisps are served and I love that. If you aren’t familiar with how dump cakes gained their name, all the ingredients are dumped into a pan with no mixing. Somehow baking science does it’s thing and you aren’t eating a layer of pie filling with a layer of dry cake mix. It’s a cake! We topped this strawberry cake with a vanilla chocolate ice cream which was definitely the right call.
What You Need:
2 cans (21 oz. each) strawberry pie filling
1 box cake mix (yellow or white)
1/2 cup salted butter, sliced thinly into little squares (1 stick)
1 Tbsp. granulated sugar
1/4 tsp. ground cinnamon
Directions:
In a greased 9x13-inch baking dish, add pie filling and spread out to edges.
Over the top of the pie filling, sprinkle dry cake mix as evenly as possible. Don’t stir.
Top with sliced butter evenly. Don’t stir.
Mix together cinnamon and sugar and then sprinkle over the top.
Bake in a preheated 350 degree oven for 40 to 45 minutes or until golden brown.
Serve warm or at room temperature with ice cream and/or whipped cream.
Alternative cooking method: In a greased slow cooker, pour in pie filling, then cake mix, then butter, then cinnamon sugar. cook on HIGH for 2 hours or on LOW for 4 hours.
Recipe from Sugar & Soul