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.
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.