I stole this recipe for Chocolate Covered Strawberry Dump Cake from a cookbook called Best Dump Cakes Ever: Mind-Blowing Easy Dump-and-Bake Cake-Mix Desserts. This is one of the easiest to make cakes ever! Strawberry pie filling is spread on the bottom of a casserole pan. Dry chocolate cake mix is spread on top of the strawberries. Butter is dotted over the cake mix and then chocolate chips are sprinkled on top. The cake is baked in the oven to make a yummy chocolate strawberry dessert.
December 16th is National Chocolate Covered Anything Day and making Chocolate Covered Strawberry Dump Cake is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).
“Research tells us fourteen out of any ten individuals like chocolate.” – Sandra Boyton, American humorist (see more quotes in the Quotes tab)
Preheat oven to 350 F. Grease a 9×13 pan. Spread 2 (21 oz) cans strawberry pie filling on the bottom of the pan.
Sprinkle 1 box chocolate cake mix on top.
Place ½ cup butter cut into 12 slices on top. Sprinkle with 1 cup chocolate chips.
Bake 35-40 minutes or until fruit is bubbling and cake is set.
Scoop out and serve. It also tastes great with some vanilla ice cream.
Chocolate Covered Strawberry Dump Cake
This is one of the easiest to make cakes ever! Strawberry pie filling is spread on the bottom of a casserole pan. Dry chocolate cake mix is spread on top of the strawberries. Butter is dotted over the cake mix and then chocolate chips are sprinkled on top. The cake is baked in the oven to make a yummy chocolate strawberry dessert.
Ingredients
- 2 cans (21 oz) strawberry pie filling
- 1 box chocolate cake mix
- ½ cup butter 12 slices
- 1 cup chocolate chips
Instructions
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Preheat oven to 350 F. Grease a 9x13 pan. Spread pie filling on bottom, sprinkle cake mix on top. Place butter on top. Sprinkle with chocolate chips. Bake 35-40 minutes or until fruit is bubbling and cake is set.
Recipe Notes
When I took the cake out at the 35 minute mark, most of the dry cake mix was still dry. The butter did not melt to cover all of the dry cake mix, it was not cooking on the parts where the butter didn’t cover. So I took a knife and slit vent holes in the dry patches so the pie filling could bubble up and help cook the cake. Then I cooked the cake for 30 more minutes until the cake finished cooking, checking at 5 minute intervals. I ended up with a more cobbler texture than a solid cake, but it still very tasty!