Strawberry Dump Cake
Strawberry Dump Cake - Luscious, juicy, and pudding-like, this eggless strawberry cake couldn't be easier to make!
Servings: 8 Servings
Calories: 280kcal
Ingredients
- 2.5 cups Strawberries, quartered
- 1 tbsp Sugar
- 1 cup Wholewheat flour
- 3/4 cup All-purpose flour
- 1.5 tsp Baking powder
- 1/4 tsp Salt
- 1/2 cup Sugar
- 1/2 cup Butter, melted and cooled
- 1/3 cup Almond milk You can use any milk you prefer
- 2 tsp Vanilla extract
Instructions
- Preheat your oven to 180C. Grease a 9" cake pan.
- Toss the strawberries with a tablespoon of sugar and place in the greased cake tin.
- In a small bowl, whisk together the flours, salt, baking powder, and sugar.
- Spoon over the strawberries.
- Mix the butter, milk, and vanilla extract well and pour over the dry ingredients.
- Using a fork, mix all the ingredients in the cake pan. Don't worry if there are some streaks of flour here and there.
- Bake for 40-45 minutes at 180C or until the top is golden brown and a skewer inserted in the center comes out with a few moist crumbs attached.
- Dredge with icing sugar and serve warm. Enjoy!
Notes
- Make sure all your ingredients are at room temperature.
- You can use salted butter for this recipe. Just omit the salt.
- If using frozen strawberries, please thaw and drain them.
- You can substitute strawberries with any fruit of your choice.
- Refrigerate the leftovers for up to 3 days.
Nutrition
Serving: 1 Serving | Calories: 280kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 260mg | Potassium: 109mg | Fiber: 2g | Sugar: 17g | Vitamin A: 365IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 2mg