Dump Meals

Dump Cakes

Slow Cooker Strawberry Dump Cake

dumpmeals.com/recipes/slow-cooker-strawberry-dump-cake/

Strawberry pie filling, yellow cake mix and butter cooked in a 4-quart slow cooker. Serve warm.

Serves
10
Prep
10 minutes
Cook
Low 3 to 4 hours, or high 1½ to 2½ hours
Slow cooker
4-quart

This is the one dump cake made in a slow cooker, which frees up the oven on a busy day. Strawberry pie filling goes in the bottom, the dry cake mix goes on top, and butter slices melt over it. A paper towel under the lid soaks up steam so the topping does not turn soggy.

The topping will be softer than an oven version, closer to a pudding cake than a crisp cobbler. That suits warm bowls with vanilla ice cream. It is done when the edges are bubbling and the top is set, not wet. Serve right from the pot, spooned out with a large spoon.

Because the slow cooker holds heat, the cake stays warm for a while after it is done, which is useful for a gathering. Serve in bowls and top with ice cream. Wash the stoneware soon after, before the sugar hardens.

Ingredients

Into the slow cooker

  • 2 (21-ounce) cans strawberry pie filling
  • 1 (15.25-ounce) box yellow cake mix
  • 1½ sticks butter, cut in thin slices
  • nonstick cooking spray

To serve

  • vanilla ice cream, for serving

Directions

  1. Spray the inside of a 4-quart slow cooker.
  2. Spread the pie filling in the bottom.
  3. Sprinkle the dry cake mix over the filling. Do not stir.
  4. Lay thin slices of butter over the mix.
  5. Lay a clean paper towel flat across the top of the cooker, then set the lid on it.
  6. Cook on high 1.5 to 2.5 hours or on low 3 to 4 hours, until bubbling at the edges and set on top.
  7. Let stand 10 minutes with the lid off, then serve.

It's done when the edges are bubbling, the top is set with no wet cake mix showing, and the fruit is hot.

Cover leftovers and put them in the refrigerator within two hours.

Cooking for two

Use 1 can of pie filling, roughly half the cake mix (a kitchen scale helps: about 7.5 ounces) and 3/4 stick of butter in a 2- to 3-quart cooker, which will be about half full. Cook on high 1 to 1.5 hours or on low 2 to 3 hours.

More in Cooking for two in a slow cooker.

Tips

  • Replace the paper towel if it gets soaked halfway through cooking.
  • Check at the early end of the time range. Slow cookers vary.
  • Refrigerate leftovers within 2 hours, in shallow covered containers. Reheat them on the stove or in the microwave until they reach 165°F. Do not reheat them in the slow cooker.

Food-safety sources

More dump cakes

  • Cherry Pineapple Dump Cake Bake at 350°F, 45 to 55 minutes Cherry pie filling and crushed pineapple under a yellow cake mix and butter, baked into a bubbly cobbler-style cake.
  • Peach Cobbler Dump Cake Bake at 350°F, 45 to 55 minutes Canned peaches, cinnamon and a yellow cake mix topped with butter, baked into an easy peach cobbler.
  • Apple Pie Dump Cake Bake at 350°F, 45 to 55 minutes Apple pie filling, cinnamon and cake mix with butter and optional pecans, baked until the top is crisp.
  • Blueberry Dump Cake Bake at 350°F, 45 to 55 minutes Blueberry pie filling with lemon juice under a yellow cake mix and butter. Bakes into a purple, bubbling dessert.