Strawberry Cream Dump Cake

Tangy strawberries are baked beneath a crunchy, buttery layer of vanilla cake mix, and then topped with a strawberry yogurt whipped topping in this quick-and-easy cobbler style cake.


Betty Crocker™ White Cake Mix
1 1/2
(3/4 cup) sticks butter, melted
pounds frozen strawberries (about 8 cups)
(6 oz.) containers Yoplait® Original Yogurt, strawberry flavor
(8 oz.) container 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.


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.

Here’s what you need:



Ingredient line-up! These three things are where it starts. Grab yourself a box of Betty Crocker™ white cake mix, a giant bag of frozen strawberries and some butter.



Pour your strawberries into your 9×13-inch pan. I bought a four pound bag of whole strawberries and only used about three pounds—this is not a perfect science. The actual measurements don’t have to be exact. Just aim to cover the bottom of your dish with frozen strawberries.



You’re halfway there! Drizzle those berries with a bit of butter. Then sprinkle with dry cake mix.



Then…mo butta. And bake.



Why, lookie here! In just 60 minutes or so, you’ll pull this golden-ruby work of cobblered art from your hot little oven canvas.

Bear with me here. This cake makes me glad. And metaphorical. And things.



Now it is time to prepare the topping. Two ingredients. Whip. Done. (See what I mean? There’s a twerk song in there somewhere.)

This cake is totally tasty hot out of the oven, but I love it even more once cooled. Like, completely. I’ll let you decide your favorite way to enjoy it. But, if you want pretty slices and non-melty topping, you’ll definitely want to let your cake cool before serving.



With cake cooled and topping whipped, it’s time to prep, pipe and prepare thy lips.



You’re going to need a spoon and a fork, also. Probably both. One to shovel and the other to scoop once you realize how irresistible this cake is.



Tangy strawberries. Crunchy topping. Sweet and creamy whipped cream. Ohhh, your life just got so twerk.

Which is to say: totally, wickedly, everything rad and cool. You know.




Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke’s profile to see what she cooks up next!

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