Strawberry Dump Cake

A spoonfull of the strawberry dump cake being served from a Dutch oven.
This recipe is provided by Aquaforno

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 all of the ingredients in and bake. But in reality, there is a little more to making it 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 to 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. You can also cook this recipe in your home oven or on your favorite camp oven. Or in a Dutch oven over hot coals.

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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.
Each layer dumped into the Dutch oven needs to be evenly spread flat otherwise it is possible to get pockets of watery goo or powdered cake mix.
Looking directly down into a Dutch oven with a frothy cake mixed topped with an even layer of dehydrated strawberries waiting to be cooked.
The final step is the dehydrated strawberries on the top, if desired these can be skipped.
Looking down into a paper-lined Dutch oven on a grill grate, filled with strawberry dump cake batter.
Carefully place the Dutch oven in your camp oven and bake until the cake is set, about 25 minutes.
Looking across a camp plate with a generous serving of strawberry dump cake.
Serve the dump cake hot alone or the same as a strawberry shortcake, with cream.
A spoonfull of the strawberry dump cake being served from a Dutch oven.
When cooked it is like a pudding with a warm gooey base layer, then a light cake layer, and finally topped with pops of freeze-dried strawberries.

Strawberry Dump Cake Recipe

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This recipe is provided by Aquaforno.
A spoonfull of the strawberry dump cake being served from a Dutch oven.
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.
Preparation 5 minutes
Cook 25 minutes
Servings 8 Servings
CourseDessert
InfluenceEuropean
DifficultyBeginner
MethodBake
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Ingredients

  • 1 can strawberry pie filling
  • 1 packet white cake mix
  • 1 can lemonade such as Sprite
  • 1/2 cup freeze dried strawberries
  • 1 cup whipping cream for serving

Equipment

Directions

  • Preheat the 10-inch Dutch oven to 350 degrees F (180 degrees C).
  • Make a paper liner for the Dutch oven using baking paper. Place it in the Dutch oven.
  • In order, place the pie filling, white cake mix, then 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.
  • Bake the dump cake at 350 degrees F (180 degrees C) for 25 minutes or until cooked.
  • Serve in scoops in a camp bowl and serve with cream like its inspiration the strawberry shortcake.

Nutritional Information

Sodium: 16mgCalcium: 25mgVitamin C: 181mgVitamin A: 437IUSugar: 18gFiber: 2gPotassium: 226mgCholesterol: 34mgCalories: 187kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 7gFat: 11gProtein: 1gCarbohydrates: 21gIron: 3mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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