Strawberry Dump Cake
Strawberry dump cake made with fresh strawberries, cake mix, and butter.
Yields 10 servings
Ingredients
- 2 lbs (907 g) fresh strawberries
- 4 Tbsp granulated sugar
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice
- 15.25 oz (432 g) box yellow cake mix
- ¾ cup (170 g) unsalted butter, cut into thin slices; 1½ sticks
Instructions
- Preheat oven to 350℉. Lightly grease a 13x9-inch pan with cooking spray. Set aside.
- Rinse strawberries, remove stems, and slice into thick pieces. Place the sliced strawberries, sugar, cornstarch, and lemon juice into the prepared pan. Stir together until all the berries are evenly coated. Then spread the fruit evenly in pan.
- Sprinkle dry cake mix evenly over the strawberries.
- Layer thin slices of butter evenly over the cake mix.
- Bake at 350˚F for 35-45 minutes until filling bubbles, the center puffs up, and the cake has browned. TIP: Use an offset spatula to spread the butter on top of the cake mix after it has melted; after about 8-10 minutes in the oven. This helps ensure no dry traces of cake mix.
- Serve strawberry dump cake warm, with a scoop of vanilla ice cream, if desired. Whipped cream would also be delicious. Enjoy!
Notes
- Cover leftovers in the pan with foil or transfer the dessert to an airtight container. You can store this strawberry dump cake in the refrigerator for up to 1 week.
- Scoop leftovers individually into a microwave safe bowl and nuke until heated through.
Nutrition
Serving: 1 serving | Calories: 258kcal | Carbohydrates: 56g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 390mg | Fiber: 2g | Sugar: 32g