Sugar Cookie Dump Cake
This Sugar Cookie Dump Cake is like someone gave your favorite childhood cookie a warm, gooey cake hug—and added sprinkles for flair. It's sweet, soft, buttery, and ridiculously easy to make (even if your idea of baking is opening a box).
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 17.5-ounce pouch sugar cookie mix
- 1/2 cup unsalted butter melted
- 1 21-ounce can strawberry pie filling
- 1/2 cup white chocolate chips
- 1/4 cup rainbow sprinkles
- Optional: whipped cream or vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish like the fabulous kitchen goddess you are.
- Dump the strawberry pie filling into the baking dish and spread it out evenly.
- Sprinkle the white chocolate chips evenly over the filling—because balance matters.
- Pour the sugar cookie mix on top of everything, pat it down gently but do not mix.
- Drizzle that melted butter like you’re icing a cake on a cooking show—get all the dry spots.
- Shower the whole thing in rainbow sprinkles like you're celebrating something (you are).
- Bake for 35–40 minutes until golden and bubbly.
- Cool slightly, then serve with whipped cream or ice cream. Or both. Diva rules apply.
Notes
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Nutrition
Calories: 310kcalCarbohydrates: 47gProtein: 2gFat: 12gSaturated Fat: 7gSodium: 170mgFiber: 1gSugar: 32g
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