Dairy Free Chocolate Strawberry Dumpcake

I didn't get a pic before the family dug into it so excuse the presentation. This is just my spin on the now popular Chocolate CHERRY Dumpcake. I'm really not a fan of cherry pie filling so I just substituted strawberry pie filling to see how it would turn out. I also used Country Crock Plant Based Butter for its non-dairy qualities because my cousin's kids have dairy allergies.
Dairy Free Chocolate Strawberry Dumpcake
I didn't get a pic before the family dug into it so excuse the presentation. This is just my spin on the now popular Chocolate CHERRY Dumpcake. I'm really not a fan of cherry pie filling so I just substituted strawberry pie filling to see how it would turn out. I also used Country Crock Plant Based Butter for its non-dairy qualities because my cousin's kids have dairy allergies.
Steps
- 1
Preheat oven to 350°F. Lightly grease a 9x13 inch cake pan (cooking spray will work).
- 2
Dump strawberry pie filling into cake pan and spread out evenly.
- 3
Sprinkle dry cake mix evenly over strawberry layer. DO NOT STIR.
- 4
Thinly slice the plant based butter. Arrange evenly all over cake mix covering as much of it as possible.
- 5
Bake uncovered 40-45 minutes. Or until top is set and filling is bubbly. Let sit at least 15 minutes before serving warm, or let cool completrly to serve at room temp.
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