Strawberry Cream Dump Cake

By Coppermouse

Tangy strawberries are baked beneath a crunchy, buttery layer of vanilla cake mix, and then topped with a strawberry yogurt whipped topping in this quick-and-easy cobbler style cake

Ingredients

• 1 Betty Crocker™ White Cake Mix
• 1 1/2 (3/4 cup) sticks butter, melted
• 3 pounds frozen strawberries (about 8 cups)
• 2 (6 oz.) containers Yoplait® Original Yogurt, strawberry flavor
• 1 (8 oz.) container whipped topping

Preparation

Step 1

Preheat oven to 350ºF.

2. Place frozen strawberries in a 9x13-inch baking dish. Drizzle half of the butter over strawberries, then sprinkle cake mix on top. Drizzle with remaining butter. Bake for 50-60 minutes, or until the cake mix is golden on top and the strawberry mixture is bubbly. Cool before serving.

3. In a large bowl or stand mixer, beat together yogurt and whipped topping until light and fluffy.

4. Serve large slices of the cake topped with the yogurt topping. Enjoy!