STRAWBERRY CREAM DUMP CAKE
1 box white cake mix
1 1/2 (3/4 cup) sticks butter, melted
3 pounds frozen strawberries (about 8 cups)
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2 (6 ounces each) containers strawberry yogurt
8 ounces whipped topping
Preheat oven to 350 degrees.
Place frozen strawberries in a 9-by-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.
Topping: 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.