Strawberry Cream Dump Cake


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


  • Preheat oven to 350ºF. Place frozen strawberries in a 9×13-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.
  • In a large bowl or stand mixer, beat together yogurt and whipped topping until light and fluffy.
  • Serve large slices of the cake topped with the yogurt topping. Enjoy!
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Step By Step

As prepared by Cheeky Kitchen, July 24, 2015

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.

So, instead of keeping the words minimal, I’m going to walk you through with a step-by-step photo tutorial. Because this recipe is so cuhrazy simple—and soooo wickedly delicious—you deserve to have it in your life.



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