Slow Cooker Strawberry Dump Cake Recipes

SLOW-COOKER STRAWBERRY PUDDING CAKE

Steps:

• In a large bowl, whisk milk and pudding mix 2 minutes. Transfer to a greased 4- or 5-qt. slow cooker. Prepare cake mix batter according to package directions with water, eggs and oil; pour over pudding layer., Cook, covered, on low until edges of cake are golden brown (center will be moist), about 4 hours., Remove slow-cooker insert; sprinkle cake with marshmallows. Let cake stand, uncovered, 10 minutes before serving. If desired, serve with ice cream topping and strawberries.

CROCK POT STRAWBERRY CREAM DUMP CAKE

Steps:

• In a large bowl, mix together your strawberries, flour and 1 cup of sugar
• Spray your 6-quart crock pot lightly with cooking spray (I used Corky, my Hamilton Beach Multi-Quart Slow Cooker)
• Pour your strawberry mixture in your crock pot
• Mix together your cream cheese and remaining sugar
• Spoon cream cheese mixture on top of your strawberries
• Sprinkle your cake mix on top
• Top with pats of butter
• Place a few paper towels under your lid
• Cover and cook on high for 2-3 hours

SLOW COOKER STRAWBERRY DUMP CAKE

Steps:

• Lightly grease the inside of a slow cooker with baking spray. (mine is a 6-quart oval)
• Pour strawberry filling into the slow cooker and spread into an even layer.
• Combine white cake mix and butter in a medium bowl and stir until mixture resembled crumbs.
• Add mixture to slow cooker and spread into an even layer.
• Cover and cook on HIGH for 2-3 hours or until the edges are slightly brown. Note: if you don't cook it long enough it will be exceptionally gooey.

SLOW-COOKER STRAWBERRY-RHUBARB CRISP

Steps:

• In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
• In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
• Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.

SLOW-COOKER WHITE CHOCOLATE RASPBERRY AND CREAM CAKE

Steps:

• Spray 4 1/2-quart slow cooker with baking spray with flour.
• In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix. Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed.
• In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat. Fold raspberries into cake mix mixture. Pour batter into slow cooker.
• In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter.
• Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. Turn off slow cooker; remove cover. Cool completely before serving.

STRAWBERRY DUMP CAKE RECIPE

Steps:

• Preheat oven to 350F. Grease a 9x13 casserole dish.
• Spread strawberry pie filling on the bottom of the casserole dish.
• Sprinkle the cake mix over top of the pie filling. Make sure it's fully covered.
• Spread butter pads evenly over cake mix. Sprinkle sugar on top.
• Bake for 1 hour. Let cool for 10 to 15 minutes.
• Add to plates and top with whipped cream or ice cream and fresh strawberries.