Strawberry lemon Dump Cake
Dump cakes are the easiest cakes to make. One bowl, a handful of ingredients and bake. This strawberry lemon dump cake is so delectable with the combo of strawberries and lemon, it’s just divine. Enjoy!
This recipe is just one in a collection of dump cake recipes on the blog.
I really enjoy making these for the ease of preparation and for never letting me down.
Dump cakes really do come out perfect each time.
This easy-peasy cake has a wonderful combo of Lemon and strawberry.
The two go so well together in desserts like this one.
Whenever I make this cake it always a big hit with family and friends.
For the chocolate fans, If you are in the mood for a chocolate cake, look no further. Here’s the easiest chocolate cake recipe you’ll come across. How does
“Triple Chocolate Pudding Dump Cake” sound? Delicious, right? It sure is. Enjoy both these wonderful cakes!
Strawberry Lemon Dump Cake
Yields: 12 servings
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What you’ll need to make a strawberry lemon dump cake…
Ingredients:
- 10 to 14 ounces frozen whole strawberries, no sugar, should only say strawberries
- 1 box lemon or white cake mix, only dry mix is used
- 1 small box lemon instant pudding mix
- 1 1/2 cup milk
- 1/2 tsp vanilla extract
- 2 tbsp milk
- 1/2 -3/4 cup white chocolate chips, optional
Here’s how to make this delicious cakes…
Directions:
- Preheat oven to 375 degrees, grease or spray a 9 x 13 inch pan and toss frozen strawberries into pan. Do not thaw. Set aside.
- In a large mixing bowl, prepare pudding mix with the 1 1/2 cups of milk, add the vanilla extract and salt. Add dry cake mix only. Mix with the 2 tablespoons of milk, the batter will be very thick. You can add another tablespoon of milk if needed. Make sure you dip deep and mix in all the dry ingredients.
- Pour batter over strawberries, you can wet a rubber spatula to spread out as even as possible or wet your hands and spread until the batter reaches the corners. Add some white chocolate chips now if using and save a few for when the cake is out of the oven.
- Bake for about 35-40 minutes or until the batter starts to bubble and the top is lightly brown. A toothpick should come out clean for the cake on top. Sprinkle a few more white chips now. They will slightly melt but hold their shape.
- Let cool for about 20 minutes on a wire rack, serve with your favorite topping and enjoy!
- Store in fridge for up to 3 days.
Enjoy the sweet deliciousness!
Print recipe below in the recipe box
Strawberry Lemon Dump Cake
Ingredients
- 10-14 ounces frozen whole strawberries, no sugar, should only say strawberries
- 1 box lemon or white cake mix, only dry mix is used
- 1 small box lemon instant pudding mix
- 1 1/2 cups milk
- 1/2 tsp vanilla extract
- 2 tbsp milk
- 1/2-3/4 cup white chocolate chips, optional
Instructions
-
1.Preheat oven to 375 degrees, grease or spray a 9 x 13 inch pan and toss frozen strawberries into pan. Do not thaw. Set aside.
2.In a large mixing bowl, prepare pudding mix with the 1 1/2 cups of milk, add in vanilla extract. Add dry cake mix only. Mix with the 2 tablespoons of milk, the batter will be very thick. You can add another tablespoon or two of milk if needed. Make sure you dip deep and mix in all the dry ingredients.
3.Pour batter over strawberries, you can wet a rubber spatula to spread out as even as possible or wet your hands and spread until the batter reaches the corners. Sprinkle white chips over top if using, save some for when the cake is out of the oven.
4.Bake for about 35-40 minutes or until the batter starts to bubble and the top is lightly brown. A toothpick should come out clean for the cake on top. Sprinkle white chips over cake. They start to melt slightly but hold their shape.
5.Let cool for about 20 minutes on a wire rack, serve with your favorite topping and enjoy!
**Store in fridge for up to 3 days.
Luscious
