Ingredients
Scale
- 1 box (15.25 oz) Strawberry or Chocolate Cake Mix
- 1 cup Whole Milk (replaces the water on the box)
- 1/2 cup Unsalted Butter, melted (replaces the oil on the box)
- 3 Large Eggs (or 4 for an even richer texture)
- 1 teaspoon Pure Vanilla Extract
- For Dump Cake variation: 1 can Fruit Pie Filling (Strawberry or Cherry) and 1 stick of sliced butter
- Optional: 1/2 cup Chocolate Chips or Fresh Strawberry Puree
Instructions
- Step 1: Preparation Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick cooking spray. If you are making a “Dump Cake,” simply pour your fruit filling directly into the bottom of the pan and spread it out evenly. For a traditional “Bakery Hack” cake, gather your milk, eggs, and melted butter to ensure they are at room temperature before you begin.
- Step 2: Mixing and Swapping In a large mixing bowl, combine the cake mix with the milk, melted butter, and eggs. Do not follow the water/oil instructions on the back of the box! Use a hand mixer on medium speed for about two minutes until the batter is smooth and well-incorporated. If you are making the strawberry version, fold in two tablespoons of strawberry preserves for an extra punch of flavor. If you are doing a chocolate dump cake, simply sprinkle the dry mix over the fruit layer and top with pats of butter.
- Step 3: Baking and Cooling Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. For the dump cake version, bake until the fruit is bubbling and the top is golden brown. Remove from the oven and let the cake cool in the pan for at least 20 minutes before frosting or serving. This allows the crumb to set and ensures a moist bite.
- Cook Time: 40 minutes