Neopolitan Dump Cake
This Neapolitan Dump Cake layers strawberry, vanilla, and chocolate flavors into one fabulously lazy and delicious dessert. It’s like an ice cream sundae that found a way to bake itself—no scooping required!
Equipment
- 1 9" x 13" baking dish or pan
- 1 mixing bowl
Ingredients
- 1 21-ounce can strawberry pie filling
- 1 3.4-ounce box instant vanilla pudding mix
- 2 cups milk
- 1 box chocolate cake mix
- 1/2 cup (1 stick) unsalted butter melted
- 1/2 cup mini chocolate chips optional, but honey... why not?
- Whipped cream for topping
- Fresh strawberries or maraschino cherries for garnish
Instructions
- Preheat oven to 350°F (325°F for glass dish). Grease a 9x13” baking dish like you’re buttering up your in-laws.
- Spread the strawberry pie filling evenly across the bottom.
- In a bowl, whisk the pudding mix with the milk until smooth and slightly thickened (about 1 minute). Pour over the strawberry layer.
- Sprinkle the dry chocolate cake mix evenly on top—don’t stir, diva, just dump.
- Drizzle melted butter evenly over the cake mix.
- Toss on those chocolate chips like you’re decorating your diary.
- Bake for 40–45 minutes until the top is set and golden, and your kitchen smells like a hug.
- Cool slightly, then serve warm with whipped cream and strawberries.
Notes
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Nutrition
Calories: 345kcalCarbohydrates: 51gProtein: 3gFat: 15gSaturated Fat: 8gSodium: 320mgFiber: 1gSugar: 34g
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