Foil Wrapped Strawberry Dump Cakes Slow Cooker. What if dessert was also a surprise? That’s exactly what these little foil packets are. You wrap up four simple ingredients, tuck them into the slow cooker, and when it’s time to eat — everyone gets to peel open their own warm, gooey cake like it’s a gift. Kids go crazy for it. Grown-ups do too, honestly. There’s barely any work to do ahead of time, and you don’t need to bake anything in the oven. Just mix, wrap, cook, and watch everyone’s face light up when they open their little packet and find hot strawberry cake hiding inside. Simple desserts like this one are the best kind. Four ingredients, zero stress, and everyone gets their very own little cake to unwrap. It’s like a present you get to eat — warm, sweet, and full of strawberry goodness!
Servings: 8
Ingredients
- 1 pieces strawberry pie filling → (21 oz can)
- 1 pieces yellow cake mix, dry → (15.25 oz box)
- 0.5 cups unsalted butter → melted
- 1.5 cups whipped topping → plus extra for serving
Foil Wrapped Strawberry Dump Cakes: Making Steps
- Get your foil ready: Rip off 8 pieces of aluminum foil, each about 10 to 12 inches long. If you have nonstick spray, give the middle of each piece a quick spritz so nothing sticks. Lay them all out flat on your counter with the shiny side facing up.
- Add the strawberry filling: Spoon some 1 pieces strawberry pie filling (21 oz can) onto the center of each foil piece. Try to give each one about the same amount — around 2 to 3 tablespoons each. It doesn’t have to be perfect!
- Make the crumbly topping: In a bowl, mix the dry 1 pieces yellow cake mix, dry (15.25 oz box) with the 0.5 cups unsalted butter, melted. Stir it until it looks like big, buttery crumbs. It won’t look like normal cake batter — that’s exactly how it’s supposed to look!
- Top each packet: Scoop some of the crumbly cake mix on top of the strawberry filling on each foil sheet. Spread it out as evenly as you can. A few crumbs falling to the side is totally fine — it all works out once it cooks.
- Fold and seal the packets: Fold each foil piece into a little sealed pouch. Bring the two long sides up and fold them together a couple of times, then pinch and fold the short ends shut. Make sure each packet is nice and tight so the yummy steam stays trapped inside.
- Load up the slow cooker: Set all your foil packets in the slow cooker in one layer with the folded seams facing up. It’s okay if they bump into each other a little — just don’t stack them on top of one another.
- Cook until done: Put the lid on the slow cooker. Cook on LOW for 3 to 3½ hours, or on HIGH for about 1½ to 180 minutes 180:00. When a packet feels firm and bouncy when you press it lightly with a spoon, they’re ready to go!
- Let them rest: Turn off the slow cooker and leave the packets alone for about 10 minutes 10:00. They’ll be very hot, so this little wait helps everything settle and makes them much easier to handle.
- Serve and enjoy the big reveal: Drop a big spoonful of 1.5 cups whipped topping, plus extra for serving right on top of each still-closed packet. Use tongs to put one on each plate. Then let everyone peel back their own foil and discover the warm strawberry cake inside — it’s the best part! Add more whipped topping on the side if anyone wants extra.