Mini Strawberry Shortcake Dump Cakes
These Mini Strawberry Shortcake Dump Cakes are tiny treats with big flavor, perfect for satisfying your sweet tooth in a snap. With just three simple ingredients, they’re the easiest way to look like a baking genius without breaking a sweat.
Equipment
- 1 standard-sized 12-cavity muffin tin
- 12 cupcake liners optional
Ingredients
- 1 can Strawberry pie filling because we’re not trying to impress Martha Stewart
- 1 box White cake mix
- 1 stick Unsalted butter
Instructions
- Preheat that oven to 350°F (175°C). Go ahead, multitask—pour yourself a glass of something bubbly while you wait.
- Spoon strawberry pie filling into each muffin tin cup like the queen of shortcuts you are.
- Sprinkle the white cake mix over the filling. We’re talking even coverage here, but it’s a dump cake, not a science project, so no stress.
- Top each with a slice of butter—small but mighty, just like these cakes.
- Bake for 25-30 minutes, or until the tops are golden brown and your kitchen smells like a strawberry dream.
Notes
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Nutrition
Calories: 200kcalCarbohydrates: 32gProtein: 2gFat: 8gFiber: 1gSugar: 20g
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