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Easy Chocolate Strawberry Dump Cake

Easy Chocolate Strawberry Dump Cake
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This effortless dessert delivers a warm, gooey chocolate-strawberry filling topped with a golden, buttery cake crust. The combination of sweet-tart strawberries and rich chocolate creates a comforting, crowd-pleasing treat that requires minimal prep and no frosting.

Ingredients

Scale
  • 1 (21 oz) can strawberry pie filling
  • 1 cup semi-sweet chocolate chips
  • 1 (15.25 oz) box yellow cake mix (dry, unprepared)
  • 1/2 cup (1 stick / 113g) unsalted butter, cold and cut into 16 thin slices
  • 1/4 teaspoon fine sea salt
  • Optional for serving: vanilla ice cream or whipped cream

Instructions

  1. Preheat your oven to 350°F / 177°C. This moderate temperature allows the cake topping to bake through and turn golden without burning the fruit filling underneath. Ensure the rack is positioned in the center of the oven for even heat distribution.
  2. Lightly grease an 8×8-inch or 9×9-inch square baking dish with butter or non-stick cooking spray. This prevents sticking and makes for easier serving and cleanup. A glass or ceramic dish is ideal for even heat conduction.
  3. Pour the entire can of strawberry pie filling into the prepared baking dish, spreading it into an even layer with a spatula. The filling should cover the bottom completely; its thick consistency will prevent the cake mix from sinking.
  4. Sprinkle the 1 cup of semi-sweet chocolate chips evenly over the strawberry layer. Using semi-sweet chips balances the sweetness of the pie filling and cake mix. Do not stir; the chips will melt into the filling as it bakes.
  5. In a medium bowl, whisk together the entire box of dry yellow cake mix and the 1/4 teaspoon of fine sea salt. Whisking aerates the mix and distributes the salt, which enhances the overall flavor of the dessert.
  6. Sprinkle the dry cake mix evenly and gently over the chocolate chip and strawberry layers. Use a spoon or your fingers to distribute it, but do not stir or mix. The mix should form a uniform, sandy layer that will create the cake topping.
  7. Arrange the 16 thin slices of cold butter evenly over the entire surface of the cake mix. It’s crucial that the butter is cold and thinly sliced to ensure it melts slowly and creates a crisp, golden crust. Try to cover as much of the dry mix as possible.
  8. Place the baking dish on a rimmed baking sheet to catch any potential bubble-overs. Bake in the preheated oven for 40-45 minutes, or until the topping is deeply golden brown and the fruit filling is visibly bubbling vigorously around the edges.
  9. Remove the dump cake from the oven and place it on a wire cooling rack. Let it rest for at least 15-20 minutes before serving. This resting time allows the molten fruit filling to thicken slightly, making it safer and easier to serve.
  10. Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm cake and cool cream is classic. Use a large spoon to scoop down through the layers, ensuring each serving gets all components.

Notes

Storage: Cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. Freezing: Wrap individual portions or the entire cooled cake (in its dish) tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. Reheating: For best results, reheat individual portions in the microwave in 30-second intervals until warm. To re-crisp the topping, place portions in a 350°F / 177°C oven for 8-12 minutes, or until heated through.

Nutrition

Keywords: chocolate strawberry dump cake, easy dump cake, strawberry chocolate cake, quick dessert, no-mix cake, berry cobbler, weeknight dessert, potluck dessert, one-pan dessert, chocolate dessert, strawberry dessert, baked fruit dessert

Find it online: https://inagartencooks.com/chocolate-strawberry-dump-cake/