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Strawberry Pretzel Salad Dump Cake

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  • Prep 20 min
  • Total 2 hr 55 min
  • Servings 18
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Crunchy and creamy, salty and sweet, this midwestern potluck favourite in dump cake form is ridiculously simple and even more delicious.
Created Jul 21, 2017
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  • 3 1/2 cups small pretzel twists
  • 2 cans (540 mL each) strawberry pie filling
  • 1 box Betty Crocker™ SuperMoist™ white cake mix
  • 1/2 cup butter, melted
  • 1 package (250 g) cream cheese, softened
  • 1 cup sugar
  • 1 container (8 oz) frozen whipped topping, thawed (about 3 cups)


  • 1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2
    In food processor, process pretzels until coarsely chopped. Remove 1/2 cup chopped pretzels; set aside. Process remaining pretzels until finely crushed (about 1 cup).
  • 3
    Spread both cans of strawberry pie filling in pan. In medium bowl, stir dry cake mix, melted butter and finely crushed pretzels until combined. Sprinkle cake mixture on top of strawberry pie filling in pan.
  • 4
    Bake 30 to 35 minutes or until pie filling bubbles and cake mixture is lightly golden. Cool completely on cooling rack, about 2 hours.
  • 5
    In large bowl, beat cream cheese and sugar with electric mixer on medium speed about 1 minute or until smooth. Fold in whipped topping until thoroughly combined. Spread mixture over top of cooled cake. Sprinkle reserved chopped pretzels on top just before serving.

Expert Tips

  • Tip 1
    Store leftovers covered in refrigerator.
  • Tip 2
    Swap white cake mix with Betty Crocker™ SuperMoist™ golden cake mix, if desired.

Nutrition Information

340 Calories, 14g Total Fat, 3g Protein, 52g Total Carbs

Nutrition Facts

Serving Size: 18 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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