While I was going through my collection of e-mails, I found this recipe.
I think I need to go out and buy the ingredients to make this for the summer.
I am totally borrowing this from Cheeky Kitchen Recipe by Cheeky Kitchen.
Tangy strawberries are baked beneath a crunchy, buttery layer of vanilla cake mix, and then topped with a strawberry yogurt whipped topping in this quick-and-easy cobbler style cake.
STRAWBERRY CREAM DUMP CAKE
1 Betty Crocker™ White Cake Mix
1 1/2 (3/4 cup) sticks butter, melted
3 pounds frozen strawberries (about 8 cups)
2 (6 oz.) containers Yoplait® Original Yogurt, strawberry flavor
1 (8 oz.) container whipped topping
Preheat oven to 350ºF.
Place frozen strawberries in a 9×13-inch baking dish. Drizzle half of the butter over strawberries, then sprinkle cake mix on top. Drizzle with remaining butter. Bake for 50-60 minutes, or until the cake mix is golden on top and the strawberry mixture is bubbly. Cool before serving.
In a large bowl or stand mixer, beat together yogurt and whipped topping until light and fluffy.
Serve large slices of the cake topped with the yogurt topping. Enjoy!