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Strawberry Dump Cake

Rustic strawberry dump cake with golden crumble topping and vanilla ice cream.
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This is the ultimate cozy, no-fuss dessert. Simply layer macerated strawberries and a dry cake mix for a warm, jammy fruit base with a golden, crumbly topping. It is comfort food made easy and promises to become a family favorite.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced (about 6 cups)
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch (optional, for thicker sauce)
  • 1 box (15.25 oz) yellow cake mix (do not prepare)
  • 1 cup (2 sticks) unsalted butter, cut into thin slices or melted
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine sliced strawberries, sugar, vanilla, and cornstarch (if using). Toss gently and let sit for 10-15 minutes to macerate.
  3. Pour the strawberry mixture, including all juices, into a 9x13 inch baking dish. Spread into an even layer.
  4. Evenly sprinkle the entire box of dry cake mix over the strawberries. Gently spread into a uniform layer. Do not stir.
  5. Distribute the thin slices of cold butter evenly over the cake mix, or drizzle the melted butter as evenly as possible.
  6. Bake for 45-50 minutes, until the topping is deep golden brown and the fruit is bubbling vigorously at the edges.
  7. Remove from oven and let cool on a wire rack for 15-20 minutes before serving to allow the syrup to thicken.

Notes

Do not stir the layers after adding the cake mix. For a strawberry cream cheese dump cake, dot 4 oz of softened cream cheese over the fruit layer before adding the cake mix. Frozen strawberries can be used without thawing; add 5-10 minutes to bake time.

Nutrition

Find it online: https://www.stacksipsnack.com/strawberry-dump-cake/