Strawberry Dump Cake

A spoonfull of the strawberry dump cake being served from a Dutch oven. A Dutch oven lined with baking paper and an even layer of strawberry pie filling on the bottom is having a packet of cake mix pour in. Looking directly down into a Dutch oven with a frothy cake mixed topped with an even layer of dehydrated strawberries waiting to be cooked. Looking across a camp plate with a generous serving of strawberry dump cake.
Recipe Origin European
Rating
No Reviews
Servings
Preparation
Cook N/A
Ready in N/A
Difficulty Beginner
Cooking Method Bake
Ingredients Berries Fruit
Equipment Cast Iron Dutch Oven
Recipe Type Cake Dessert
Cooked With Aquaforno
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A spoonfull of the strawberry dump cake being served from a Dutch oven. A Dutch oven lined with baking paper and an even layer of strawberry pie filling on the bottom is having a packet of cake mix pour in. Looking directly down into a Dutch oven with a frothy cake mixed topped with an even layer of dehydrated strawberries waiting to be cooked. Looking across a camp plate with a generous serving of strawberry dump cake.

Strawberry Dump Cake

Inspired by strawberry shortcake this strawberry dump cake takes the key elements of a white cake and strawberries then converts it to a simple dessert.

Dump cakes are a popular outdoor cooking dessert, particularly in Dutch ovens, due to their incredible ease to make. They are also a good combination of fruit and cake making a relatively balanced dessert.

As the name suggests you just dump them in… but in reality, there is a little more to making in a success. Each layer should be evenly spread across the dish, and the lemonade should be lightly mixed into the cake mix being careful not the touch the strawberry layer below.

This recipe was cooked on an Aquaforno as an example of the wide range of meals that can be cooked on it.

Ingredients

1 can strawberry pie filling

1 packet white cake mix

1 can lemonade (e.g. Sprite)

1/2 cup freeze dried strawberries

Equipment

10 inch Dutch oven

Recipe Directions

  1. Preheat the 10-inch Dutch oven to 355 degrees F (180 degrees C).

  2. Make a paper liner for the Dutch oven using baking paper.

  3. Place in the paper liner in the preheated Dutch oven then add in order the canned pie strawberries, white cake mix, and lemonade (Sprite). Lightly mix the cake mix with the lemonade so there is no visible powder (unless you enjoy this crumble effect). Sprinkle the dehydrated strawberries across the top of the dump cake.

  4. Bake the dump cake at 355 degrees F (180 degrees C) for 25 minutes or until cooked.

  5. Serve in scoops in a camp bowl and serve with cream like its inspiration the strawberry shortcake.

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Recipe Origin European
Rating
No Reviews
Servings
Preparation
Cook N/A
Ready in N/A
Difficulty Beginner
Cooking Method Bake
Ingredients Berries Fruit
Equipment Cast Iron Dutch Oven
Recipe Type Cake Dessert
Cooked With Aquaforno
Share: