CROCK POT STRAWBERRY DUMP CAKE
For a remembrance of summer, enjoy this strawberry treat. Very simple and yummy. I got the recipe from Razzle Dazzle Recipes. I thought it was delicious, hot, right out of the crock pot. But my neighbor, with whom I shared, ate hers cold, right out of the refrigerator. She thought that was delicious, too!
Provided by Lorraine of AZ
Categories Dessert
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place pie filling in crock pot.
- Combine dry cake mix and butter thoroughly, using fingers if necessary. The mixture will be crumbly. Sprinkle over the filling.
- Sprinkle walnuts evenly over the top.
- Cover and cook on low for 2 to 3 hours. (Mine took the full 3 hours.).
- Serve in bowls topped with a dollop of Cool Whip.
Nutrition Facts : Calories 150, Fat 16.1, SaturatedFat 7.5, Cholesterol 30.5, Sodium 81.9, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 2
CROCK POT STRAWBERRY CREAM CAKE
This is super easy to make! All you have to do is prepare your cake mix per the instructions on the box, whip up a quick cream mixture, pour in your cake mix, plop on your cream, swirl with a knife...bing, bang boom! Top it off with some cool whip and you have a dish that you won't even have a crumb left of after a potluck! From the Recipes That Rock website.
Provided by Tiz4tggr
Categories Dessert
Time 4h10m
Yield 1 Cup15.25 oz strawberry cake mix, 10 serving(s)
Number Of Ingredients 6
Steps:
- Spray your crock pot with cooking spray.
- Prepare your cake mix per the instructions on the box.
- Mix together your cream cheese, egg, sugar and vanilla extract until smooth.
- Pour your prepared cake mix into your crock pot and distribute evenly.
- Take a spoon and drop spoonfuls of your cream cheese mixture all over your batter.
- Drag a knife through your cream cheese mixture and batter to create a cream cheese "swirl".
- Cover and cook on low for 3-4 hours or high for 1-2 hours, until it passes the toothpick test.
- Remove your lid and let the cake cool completely.
- Top with cool whip.
Nutrition Facts : Calories 213.6, Fat 16.9, SaturatedFat 11.9, Cholesterol 43.6, Sodium 88.6, Carbohydrate 13.8, Sugar 13.6, Protein 2.4
STRAWBERRY DUMP CAKE
An easy recipe made with both fresh strawberries and canned strawberry pie filling. The cream cheese gives it a bit of a tang and the crumble reminds me of a sugar cookie.
Provided by Yoly
Categories Strawberry Cake
Time 50m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with nonstick cooking spray. Set aside.
- Sprinkle strawberries with sugar and let rest until strawberries release their juices, about 10 minutes.
- Meanwhile, in a large bowl, whip cream cheese until light and fluffy. Add strawberries to whipped cream cheese and mix until well combined.
- Combine cake mix and melted butter in a separate bowl and mix until mixture comes together as a crumble.
- Pour pie filling into the greased baking dish. Pour strawberry-cream cheese mixture on top. Evenly distribute crumble over pie filling.
- Bake in the preheated oven for 30 minutes. Remove from oven and cool on a wire rack.
Nutrition Facts : Calories 314 calories, Carbohydrate 33.3 g, Cholesterol 47.9 mg, Fat 19.3 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 11.2 g, Sodium 308.6 mg
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