Best Strawberry Dump Cake Recipes

STRAWBERRY-RHUBARB DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
• Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.

RHUBARB AND STRAWBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.
• Bake in the preheated oven until cake is bubbly, about 20 minutes.

STRAWBERRY RHUBARB DUMP CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the first seven ingredients; transfer to a greased 13x9-in. baking dish. Drizzle with 3 tablespoons butter; sprinkle with cake mix. Top with remaining butter., Bake until golden brown and bubbly, 45-55 minutes. Serve warm. Top with whipped cream, if desired.

STRAWBERRY RHUBARB DUMP CAKE

Steps:

• Put ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order that they are given - DO NOT MIX.
• Bake in a 350° oven for 1 hour.

STRAWBERRY DUMP CAKE

Steps:

• Pour pineapple into well greased 13 x 9 x 2-inch dish or pan.
• Pour pie filling over pineapple and spread well.
• Dump cake mix over pie filling.
• Slice butter thin and lay over top of cake mix.
• Bake in preheated 325 degrees oven for 45 minutes or until brown.
• Cool in pan and serve in pan.

CROCK POT STRAWBERRY DUMP CAKE

Steps:

• Place pie filling in crock pot.
• Combine dry cake mix and butter thoroughly, using fingers if necessary. The mixture will be crumbly. Sprinkle over the filling.
• Sprinkle walnuts evenly over the top.
• Cover and cook on low for 2 to 3 hours. (Mine took the full 3 hours.).
• Serve in bowls topped with a dollop of Cool Whip.

STRAWBERRY RHUBARB DUMP CAKE

Steps:

• Preheat oven to 350°F. Put rhubarb in greased 13x9x2 inch pan. Mix sugar and Jell-O; sprinkle over rhubarb. Sprinkle cake mix then water over all. Slice butter onto top of cake.
• Bake for 45 minutes.
• Serve warm with vanilla ice cream or whipped cream. Serve cold if you're lucky enough to have any left.

STRAWBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with nonstick cooking spray. Set aside.
• Sprinkle strawberries with sugar and let rest until strawberries release their juices, about 10 minutes.
• Meanwhile, in a large bowl, whip cream cheese until light and fluffy. Add strawberries to whipped cream cheese and mix until well combined.
• Combine cake mix and melted butter in a separate bowl and mix until mixture comes together as a crumble.
• Pour pie filling into the greased baking dish. Pour strawberry-cream cheese mixture on top. Evenly distribute crumble over pie filling.
• Bake in the preheated oven for 30 minutes. Remove from oven and cool on a wire rack.

CROCK POT STRAWBERRY CREAM DUMP CAKE RECIPE

Steps:

• In a large bowl, mix together your strawberries, flour and 1 cup of sugar Spray your 6-quart crock pot lightly with cooking spray (I used Corky, my Hamilton Beach Multi-Quart Slow Cooker) Pour your strawberry mixture in your crock pot Mix together your cream cheese and remaining sugar Spoon cream cheese mixture on top of your strawberries Sprinkle your cake mix on top Top with pats of butter Place a few paper towels under your lid Cover and cook on high for 2-3 hours CROCK POT STRAWBERRY CREAM DUMP CAKE NOTES Being the middle of summer, strawberries are plentiful (and cheap!), but you can use frozen strawberries when you need a summer pick-me-up in the middle of winner. The paper towels keep the moisture that gathers on the lid of your crock pot from dripping down on your yummy cake. As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish. All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.

STRAWBERRY DUMP CAKE

Steps:

• Empty the can of pineapple, including juice, into a well greased 9x13 pan. Pour the strawberry pie filling over the pineapple, spread evenly. Dump the dry cake mix over the top of the pie filling. Gently spread to cover.
• Slice margarine into pats and layer on top of cake mix in pan. Cover with layer of nuts.
• Bake @ 325 for 45 minutes or until brown. Cool cake completely in pan. Scoop out a serving and serve with vanilla ice cream.

STRAWBERRY DUMP CAKE

Steps:

• 1. Dump all ingredients, in layers, in order as given, into 9 X 13 inch baking pan. Do not mix anything.
• 2. Bake at 350 degrees for 55 minutes. If chopped nuts have a tendency to brown too soon, cover baking pan with foil after 40 minutes.

PEACH STRAWBERRY DUMP CAKE

Steps:

• Heat oven to 350.
• Spray a 13 by 9 inch pan with cooking oil.
• Spread peaches and strawberries in the pan.
• Top with cake mix, spreading evenly.
• Cover with Heath toffee bits.
• Pour butter over top.
• Bake 50 to 55 minutes.
• Cool and serve with whipped cream.

STRAWBERRY DUMP CAKE

Steps:

• 1. In a 9×13 inch pan, pour the pie filling over the bottom. Sprinkle the pineapple plus juice over the pie filling. Pour the dry cake mix over this and level the powder. Pour melted butter over the top and use te back of a spoon to make sure the butter gets all over (no dry powder spots).
• 2. Bake in a preheated 350 degree oven for 30-45 minutes. Now this will not be a dry cake so a cake tester will not work. The crust will be a deep golden brown and a little fruit juice may be bubbling up around the edges. I like to serve this warm and the family must have ice cream on it.