Strawberry Dump Cake
// December 7th, 2008 // No Comments » // Grub
After I had Dump Cake for the first time about a month ago, I immediately went out and bought a package of yellow cake mix to keep in my pantry. I knew I wanted to give this simple recipe a shot. Of course, I thought of a twist or two as well. Almost every recipe I found used canned pie filling along with a can of crushed pineapple. I thought I would try mine with frozen strawberries, apple strawberry sauce and a little orange juice. I was pleased with how this turned out, but I’ll admit in my quest to shake things up, I opted for a pie dish which may not have been the best idea. It worked, don’t get me wrong, but there was a little leakage as the strawberry mixture bubbled up during cooking. I’d advise placing a baking sheet under the pie dish while cooking. Otherwise, you can use a 9 x 13 baking dish. This desert is absolutely heavenly with a scoop of vanilla ice cream too. Enjoy!
Strawberry Dump Cake
1 package frozen strawberries, slightly thawed
1/2 cup apple strawberry sauce (I like Santa Cruz Organic Apple Strawberry Sauce)
1 tablespoon orange juice
2 tablespoons sugar
1 package yellow cake mix
1 stick of butter
Preheat the oven to 350 degrees. Lightly spray a 9.5 inch pie dish with no-sticking spray. Using a food processor or blender chop the strawberries until they are chunky. (Some of the strawberries will become pureed and that is fine.) Transfer the strawberries to a bowl and mix in the apple strawberry sauce, orange juice and sugar. Spread the strawberry mixture into the pie dish and top with the yellow cake mix making sure to cover the mixture completely. Heat the stick of butter on low heat in a saucepan or in the microwave and then drizzle over the cake mix. Place in the oven and cook for 45 minutes.
