Chocolate Strawberry Dump Cake
A fuss-free, melt-in-your-mouth dessert that marries rich chocolate cake mix with juicy strawberries—no fancy tools required.
Ingredients
- 1 (15.25-ounce) box devil’s food cake mix I love King Arthur’s for deep cocoa notes
- 2 cups fresh strawberries hulled and quartered (or frozen, thawed, and drained)
- 1 (21-ounce) can strawberry pie filling rich, sweet, and thickened
- 1/2 cup semi-sweet chocolate chips or dark, for deeper flavor
- 6 tablespoons unsalted butter melted (clarified for ultra-crisp edges)
- Pinch coarse sugar optional, for a sparkling top
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat the oven to 350°F (177°C) and grease an 8×8-inch baking dish with butter or non-stick spray. This ensures easy serving.
- Spread the strawberry pie filling evenly across the bottom; an offset spatula helps you go pro.
- Scatter fresh or thawed strawberries on top, arranging in a single layer to balance sweetness.
- Sprinkle the dry cake mix evenly, covering every bit of fruit—no clumps!
- Drizzle melted butter in thin ribbons over the surface; this locks in moisture and crisps the top.
- Finish by scattering chocolate chips, letting a few peek out for that melty surprise.
- Bake for 35–40 minutes, until golden brown and bubbling at the edges—you want that telltale fizz.
- Let it rest for 15 minutes on a wire rack (it firms up nicely), then cut into squares and serve warm with ice cream or whipped cream.
Notes
Tips: Use room-temperature butter so it drizzles in ribbons. If you choose frozen berries, press out extra moisture on paper towels to prevent a soggy bottom. For a touch of flair, select plump, fragrant berries at the local market.
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