Description
This simple Strawberry Shortcake Dump Cake recipe uses pantry staples like boxed cake mix and canned strawberry pie filling, making it quick and easy to prepare a delicious dessert anytime. If you haven’t tried an angel food dump cake before, this is the perfect one to start with!
Ingredients
42 ounces
1 TBSP
1 ounce up to 1 oz
16 ounce
1 cup water or whatever the Angel Food Cake box tells you to use
Whipped Cream and fresh herbs for garnish optional
Instructions
1. To a 9×13 baking dish add the strawberry pie filling.
2. Zest the orange and sprinkle over the strawberries.
3. Juice the orange and pour into the strawberries.
4. With a spatula, give a quick stir to incorporate the juice and zest.
5. In a large bowl, add the angel food cake mix and water.
6. Stir well (it expands when you stir it so make sure the bowl is big enough).
7. Pour the cake mix over the top of the strawberries.
8. Bake in a 350-degree oven for about 40 minutes.
9. You don’t want the top to be too brown but the cake does need to be set and cooked through.
Notes
- I don’t usually use fresh strawberries in this recipe because they lose flavor when cooked, but if you like, you can add some chopped fresh strawberries to the pie filling for extra texture.
- This angel food dump cake can be served plain or topped with whipped cream and fresh herbs for a special touch.
- If you don’t want to add orange or don’t have one on hand, feel free to omit it or substitute with lemon instead.
- Prep Time: 5 minutes
- Cook Time: 40 minutes