This 4-ingredient cake requires almost zero effort.
The result is a sweet-and-salty dessert that’s the perfect balance of flavors and textures.
It’s a take onclassic strawberry shortcakethat couldn’t be easier or more delicious.
Credit:Kelsey Hansen
To make strawberry dump cake, you’ll need:
Can I Make Strawberry Dump Cake Ahead?
Keep in mind that the longer the dump cake is stored, the softer the pretzel topper will become.
Ingredients
Nonstick cooking spray
1(32-oz.
Credit:Kelsey Hansen
Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray.
Place frozen strawberries in the prepared dish.
Sprinkle with Cake Mix
Evenly sprinkle cake mix over strawberries.
Credit:Kelsey Hansen
Adding Topping
Arrange pats of cold butter evenly over the cake mix.
Top with crushed pretzels.
Serve warm or at room temperature.
Credit:Rachel Marek. Prop Styling: Gabe Greco
If desired, serve with Whipped Cream Cheese Topping and additional crushed pretzels.
Add 1 cup heavy whipping cream and beat until fluffy, about 3 minutes.
Bring to room temperature or heat in the microwave or a preheated 350F oven until warmed throughout before serving.
Strawberry Dump Cake Recipe Variations
A cake this simple is just ripe for variations.
No need for bowls, whisks, or mixing at all.
The key to a good dump cake is to avoid mixing!
Be sure to distribute the cake mix and butter evenly over the top for best results.
Once baked and fully cooled, it is best to store dump cakes in the fridge.
If kept on the counter, it will spoil much faster.
Place slices in an airtight container in the refrigerator and store for up to four days.
Unmixed bits of ingredients help to form a crisp topping and luscious, gooey center.
Flavors of dump cakes can range from fruit-forward to chocolate, caramel, and more.
2,000 calories a day is used for general nutrition advice.
