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Strawberry Cream Dump Cake

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Strawberry Cream Dump Cake
  • Prep 5 min
  • Total 1 hr 6 min
  • Servings 12
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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. Recipe by Cheeky Kitchen.
Nov 15, 2017

Ingredients

  • 1 Betty Crocker™ SuperMoist™ white cake mix
  • 3/4 cup butter, melted
  • 3 lb (1.5 kg) frozen strawberries (about 8 cups)
  • 1 1/2 cups Yoplait® Creamy Yogurt, strawberry flavor
  • 3 cups frozen whipped topping, thawed

Steps

  • 1
    Preheat oven to 350ºF. Place frozen strawberries in a 9x13-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.
  • 2
    In a large bowl or stand mixer, beat together yogurt and whipped topping until light and fluffy.
  • 3
    Serve large slices of the cake topped with the yogurt topping. Enjoy!

Expert Tips

  • Tip 1
    Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

370 Calories, 17g Total Fat, 3g Protein, 50g Total Carbs, 26g Sugars

Nutrition Facts

Serving Size: 12 servings
Calories
370
Total Fat
17g
Saturated Fat
11g
Trans Fat
0g
Cholesterol
300mg
Sodium
380mg
Total Carbs
50g
Dietary Fiber
3g
Sugars
26g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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