Food & Drink

Recipe of the Day: Strawberry Cream Dump Cake

Strawberry Cream Dump Cake
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)


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.

“Delicious Dump Cakes,” a new cookbook by local home economists Roxanne Wyss and Kathy Moore is due out in May and features many delicious recipes including Brownie Turtle Pecan Dump Cake. Here, Wyss shows it really is easy to make a dump cake.