kitchenetteblog | Simple, Delicious Recipes for Everyday Cooks

Perfect Recipe

Find the Perfect Recipe

Bold, creamy, and slightly smoky, this bacon potato salad brings together baby potatoes, crispy bacon, and a tangy mayo-based dressing that clings to every bite. It smells like summer picnics and sounds like bacon sizzling in a pan (which, honestly, is one of my favorite kinds of music).

With soft chunks of tender potato and the crunchy snap of red onion and celery, this salad does a little texture dance. The eggs are a bonus act. Whether you’re prepping for a cookout or just raiding the fridge barefoot at midnight (no shame), this salad shows up ready.

There’s something about creamy potato salad that just feels like home—especially when bacon gets involved. This version is jam-packed (potato-packed?) with a little crunch, a lot of richness, and that wonderful smoky bacon flavor that nuzzles its way into every forkful. The dressing has a zippy little tang from Dijon and vinegar, smoothness from sour cream, and just enough garlic and paprika to whisper, “Hey, I’m not basic.”

It works beautifully as a side at BBQs but also moonlights as a next-day lunch that somehow tastes even better cold. That one-hour chill in the fridge is the trick—it’s when the magic happens.

Why You’ll Love this Bacon Potato Salad

If you’re craving something tangy, creamy, and honestly kinda addictive, this bowl’s got your name written all over it. And no, it doesn’t require five grocery store runs.

Ridiculously simple to make: You boil, fry, whisk, mix… and suddenly you’re a picnic hero.
Make-ahead magic: It tastes even better after hanging out in the fridge overnight.
Bacon makes it better: And yes, I’ll say it louder for the folks in the back—always crispy, never chewy.
Crunch meets creamy: With red onion, celery, and green onion in there, it’s textural heaven.
Easily customizable: Leave out the eggs, sub Greek yogurt, go wild. It will still love you back.
Great hot weather food: It knows how to chill in the fridge. And it plays well with cold beer.

Ingredient Notes

Let’s talk about what’s really going into this bowl. Each bite is a little puzzle piece of flavor and texture—so here’s the team.

Baby potatoes: Red, yellow, or mixed all work. Their small size makes them perfect here, and their skins add texture. Don’t peel unless you really want to.
Thick-cut bacon: More surface area = more crisp. Cook it low and slow for maximal crunch and beautiful bacon bits.
Hard-boiled eggs: Totally optional, but they add a rich, retro creaminess. Kinda like a deviled egg decided to move in.
Red onion: A punchy little bite that breaks up the richness. Dice it fine—no one wants a giant raw onion chunk.
Celery (optional): For a watery crunch that feels crisp without overwhelming. If you’re anti-celery (I don’t judge), skip it.
Green onions: They bring a gentle sharpness and that pop of green. Snip with scissors if you’re lazy like me.
Parsley: Fresh and herby, it brightens the salad and prevents it from feeling too heavy. Save some for garnish, it’s cute.
Mayonnaise: Classic creamy base. Go for full-fat if you can. The salad deserves a little luxury.
Sour cream or Greek yogurt: Adds tang and smoothness. I actually like a half-and-half mix for balance.
Dijon mustard: This is where the flavor lift happens. It sharpens everything.
Apple cider vinegar: Not just for zing, it helps contrast all the creamy stuff.
Honey (optional): Just a whisper of sweetness. You won’t taste it per se, but you’d miss it if it weren’t there.
Garlic powder & smoked paprika: These spices round everything out with warmth and subtle smokiness.

How To Make This Bacon Potato Salad

Ok, tie your imaginary apron and let’s do this. No need to be fancy—just follow along casually, snack on a bacon bit or two, and we’re golden.

Boil the potatoes: Pop those baby potatoes into a big pot and cover them with generously salted cold water. Bring to a boil and let them simmer until fork-tender, about 12 to 15 minutes. Give them a stab with a fork—if it slides in easy, they’re done. Drain and let them cool a bit so they don’t steam your dressing into soup.
Crisp up the bacon: While the potatoes are doing their thing, fry your bacon in a skillet over medium heat. Keep an eye on it—you want crisp, not burnt. Drain it on a paper towel and crumble once cool. If you sneak a piece, I won’t blame you.
Mix the dressing: Grab your biggest mixing bowl (yes, the one you always forget you own). Whisk together the mayo, sour cream or yogurt, Dijon, vinegar, honey if you’re using it, garlic powder, smoked paprika, plus a pinch of salt and pepper. Give it a little taste test—adjust anything to your liking now.
Assemble the salad: Add in your slightly cooled potatoes and toss to coat them fully with that dreamy dressing. Then fold in the bacon, red onion, celery (if using), green onions, and parsley. If you’re adding eggs, gently mix them in last so they don’t get too smashed.
Chill it out: Cover the bowl and pop it in the fridge for at least an hour. This little rest lets the flavors mingle and deepen. Up to 24 hours is fine if you’re prepping ahead.
Final touches: Right before serving, give it a little taste and see if it needs more seasoning. Top with extra parsley and some of those heroically crisp bacon crumbles.

Storage Options

Potato salad walks a delicate little freshness line, so let’s talk storage like responsible grown-ups (but fun ones).

This bacon potato salad holds up beautifully in the fridge. Store it in an airtight container, and it will keep for 3 to 4 days. The flavors actually deepen a little overnight, so it often tastes better the next day. Just give it a quick taste after chilling and adjust the salt or acid if needed. Sometimes potatoes soak it all up.

A gentle word on freezing: it’s not ideal. Mayo and dairy-based dressings don’t freeze gracefully. They tend to separate and get… oddly gloopy. And while we love gloopy in a cartoon villain sort of way, not so much in our lunch.

Another quick tip: if you’re serving it later at a party, keep it chilled. Nestle your salad bowl inside another bowl filled with ice if it’s out for a while. Especially if eggs are involved, nobody wants to risk weird science projects with summer heat.

Variations and Substitutions

Once you get the feel for this salad, you can remix it about a dozen different ways. Flavor playground open!

Greek yogurt instead of sour cream: It lightens things up just a bit and gives a nice subtle tang.
Chopped pickles or capers: Add briny, sharp bites that cut through all the creamy richness.
Chives instead of green onions: Milder, a little more elegant, and pairs well if you skip the celery.
Vegan bacon + eggless mayo: Want to keep the vibe but ditch the animal products? Totally doable. Just adjust your seasonings to help boost the smoky punch.
Mustard variety swap: Try whole grain mustard or spicy brown if you want a slightly different kind of kick.
Try warm: Eat it warm right after mixing if you don’t have time to chill it. Totally a vibe. Like a cozy twist on potato heaven.

What to Serve with Bacon Potato Salad

This salad doesn’t need much to feel complete, but oh boy does it get along well at the dinner table. Pair it right and it becomes a next-level meal.

A juicy grilled burger and a scoop of this salad? Magical. The salty crunch of the bacon and the creamy dressing bring a cool contrast to something smoky and beefy off the grill. Great for cookouts or just your Tuesday grill mood.
Roast chicken or baked chicken breasts love this on the side. It cuts the richness of the meat while adding texture and a hit of salt from the bacon.
Feeling more spontaneous? Pair it with a plate of leftover stir-fry noodles. Contrast is your friend: warm stir-fry + cool salad = balance.
Need something vibrant? Try it with a side of roasted butternut squash salad. Rich and subtle vs. tangy and crisp. Plus you’ll look incredibly put-together.

Frequently Asked Questions

Can I make this bacon potato salad ahead of time?

Yes! In fact, it might even be better that way. Letting the salad chill for a few hours (or overnight) gives all the creamy, tangy, smoky flavors time to mingle. I recommend making it the day before, then just giving it a quick stir and seasoning check before serving. More time = more flavor.

Can I use regular potatoes instead of baby potatoes?

You totally can. Waxy potatoes like Yukon Golds or red potatoes are ideal since they hold their shape well. Just cut them into bite-sized chunks. Avoid russets—they tend to fall apart and get mushy when boiled, which isn’t the dream here.

What’s the best way to cook the bacon for this recipe?

Frying in a skillet over medium heat is classic—just make sure you’re cooking until it’s *really* crispy so it holds up after mixing. You can also bake your bacon on a sheet pan if you’re making big batches. Just pop it in a 400°F oven for about 15–18 minutes. Works like a charm.

Is this safe to bring to a cookout or picnic?

Yes, as long as you keep it chilled! This salad contains mayo, sour cream, and eggs (if you use them), so don’t leave it out at room temp for more than two hours. If it’s hot outside, aim for one hour max. Transport it in a cooler and serve it in a bowl set over ice if possible.

Strawberry Dump Cake Oven Recipe

Desserts

Sweet, juicy berries and buttery cake crumbs come together in this cozy strawberry dump cake using fresh strawberries, cake mix, and cold butter. Just layer and bake.

Warm, fragrant, and juuust a little sticky in the best way—like the kind of dessert you sneak into the fridge for one more forkful. This strawberry dump cake mingles tender, syrupy berries with golden, buttery crumbles in each bite. Bonus? The oven basically does all the work. It’s the kind of dessert you whip up when you’re on snack autopilot. And yes, it makes your kitchen smell like a strawberry shortcake candle had a lovechild with a bakery.

Why You’ll Love this Strawberry Dump Cake

No ceremony needed here—it’s a dump cake. The name is hilariously accurate, and the result is unexpectedly glorious.

Ridiculously simple to make: Just slice, scatter, and sprinkle your way to dessert without dirtying five bowls.
Fresh fruit meets gooey nostalgia: You get real strawberry flavor and that classic cobbler-adjacent vibe all in one.
Golden buttery top: The butter melts into the cake mix and crisps up like magic—no stirring, no suspense.
Endlessly riffable: Tired of strawberries? Cool. You can totally swap in other fruits.
Smells like summer vacation: The scent alone might make you forget your to-do list.
Great warm or cold: Willpower not required; it tastes amazing straight from the fridge too.

Ingredient Notes

This recipe is blissfully short, but here’s a quick look at the cast of characters and why they’re fabulous.

Fresh strawberries: Go for ripe, juicy ones. If they’re super sweet already, dial back the sugar a little. Frozen strawberries work too, just thaw and drain well first.
Granulated sugar: Helps coax out the juices from the berries and creates that syrupy goodness at the bottom.
Yellow or vanilla cake mix: Either works, but vanilla leans a bit more subtle if you want the berries to shine brighter.
Cold butter: Slice it up thin and scatter it over the top. As it bakes, it oozes down into the cake mix and creates those beautiful golden pockets.

How To Make This Strawberry Dump Cake

This is where the magic happens—if your definition of magic is “dump and bake,” which, hey, totally counts.

Prep your baking dish: Preheat your oven to 350°F and grease a 9×13-inch pan. I usually spray mine with a bit of coconut oil spray, but butter works just fine too.
Strawberries go in first: Layer your sliced strawberries into the bottom of the dish and sprinkle the sugar over them. Give it all a gentle toss with your hands or a spoon, so each berry gets a little sugar hug.
Dry cake mix, next stop: Sprinkle the dry cake mix evenly across your strawberry layer. Important: do not stir. It will look strange, like a layer of dust, and that is exactly what we want.
Layer that butter like you mean it: Arrange the cold pats of butter over the top. Try to scatter them fairly evenly, but honestly, as long as the majority of the cake mix has coverage, you’re golden (literally, after baking).
Into the oven it goes: Bake for about 40 to 45 minutes, until the top is golden brown and you see little strawberry bubbles peeking through the edges. That smell? Yeah, it’s gonna lure everyone out of hiding.
Let it rest just a bit: Once it’s out of the oven, give it 10 to 15 minutes to settle. Then dig in warm, preferably with a scoop of vanilla ice cream or pillows of whipped cream.

Storage Options

This cake plays surprisingly well with leftovers, assuming it survives long enough to become leftover-worthy.

In the fridge, you can store any remains (ha, good luck with that) in an airtight container for up to 4 days. The texture will firm up a bit, but the flavors soak in and get jammy. Honestly, I kind of love it cold with a drizzle of cream or a rogue bite standing at the fridge in pajamas.

If you’re tempted to freeze it, you totally can. Portion it out into slices or squares, wrap tightly in foil or plastic, then pack into a freezer-safe bag or container. It’ll keep nicely for about 2 months. Reheat it directly from frozen or thaw in the fridge overnight.

To reheat, pop a portion in the microwave for 30-ish seconds or warm the whole dish in a low oven (325°F should do) until everything’s nice and toasty again.

Variations and Substitutions

Want to shake things up? This recipe is practically begging for a remix.

Mixed berries: Swap half the strawberries with blueberries, raspberries, or blackberries. You’ll get more balance in tartness and color.
Chocolate cake mix: Go rogue and use chocolate cake mix instead. Think chocolate-covered strawberries but warm and gooey.
Add a flavor boost: A splash of almond extract over the berries adds a sweet, cherry-like aroma that’s weirdly perfect.
Canned fruit: Short on berries? Use a can of fruit pie filling—cherry or peach would be especially good here. Drain a little first if it seems overly wet.
Dairy-free butter: You can absolutely make this with plant-based butter if you’re avoiding dairy. Stick-style vegan butters work best texture-wise.

What to Serve with Strawberry Dump Cake

So you’ve got your warm bowl of strawberry cake bliss—what next? Here are some dreamy pairings to make it a full dessert party (or just a Tuesday upgrade).

Vanilla bean ice cream: The creamy, cold contrast with the warm, gooey cake is hard to top. Bonus points if it gets all melty in the middle and creates that puddly magic.
Fresh whipped cream: Light and fluffy, with a little tang if you add sour cream or Greek yogurt in the mix. An easy way to class it up a little without losing the homey charm.
A hot mug of coffee or tea: The slight bitterness balances the sweetness of the cake. Try it with a bold espresso or Earl Grey if you’re feeling fancy.
A drizzle of balsamic glaze: Sounds odd, I know, but strawberries love balsamic. The thick, slightly sweet vinegar adds a little gourmet wink.
Make it a brunch dessert: Serve it after something savory like a simple seared cod or throw it into the mix with brunchy faves like bacon, eggs, and bacon cornbread muffins.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Yep, you sure can. Just make sure you thaw them completely and drain off any excess liquid. Frozen strawberries tend to release more juice when they cook, which can make your dump cake a little too soupy if you don’t prep properly. I usually blot mine with a paper towel before layering them in. Still delicious, still easy.

Does the cake mix stay dry in spots?

If the butter doesn’t fully cover the top, sometimes you’ll end up with a few dry patches. Honestly, it’s not the end of the world—they usually crisp up into toastier spots, kind of like streusel. But if it bugs you, you can gently drizzle a couple tablespoons of melted butter over any totally dry areas mid-bake.

Can I make this ahead of time?

Absolutely. This cake tastes great warm but is also delightful after sitting overnight. If you’re making it for a party or event, bake it the day before and let it cool completely. Cover and refrigerate, then rewarm in the oven (at 300°F) for about 15–20 minutes before serving.

What’s the best way to serve it?

Warm from the oven is peak performance, especially with vanilla ice cream. But honestly, I’ve had it cold with coffee the next day and didn’t regret a single bite. Spoon it messily into bowls or serve it in neat slices—there’s no wrong way.

Strawberry Dump Cake

Prep Time 10

Cook Time 45

Resting Time 10

Total Time 1

Sweet, juicy strawberries topped with golden, buttery cake crumbs in this ultra-cozy strawberry dump cake. Layer, bake, and serve warm for an easy dessert that’s bursting with summer flavor (and nostalgia!).

PRINT PIN REVIEW SAVE

servings

Ingredients

▢ 5 cups (700 g) fresh strawberries hulled and sliced (about 1.5 lbs)
▢ 1/2 cup (100 g) granulated sugar
▢ 1 box (425 g) yellow or vanilla cake mix about 15–16 oz (425–450 g)
▢ 3/4 cup (170 g) cold unsalted butter cut into thin slices or small cubes (1.5 sticks or 170g)

Equipment

▢
9x13 inch Baking Dish

Instructions

Preheat oven to 350°F (177°C). Grease a 9x13-inch baking dish with coconut oil spray or butter.
Add the sliced strawberries to the bottom of the dish. Sprinkle the sugar over the strawberries and gently toss to combine.
Evenly sprinkle the dry cake mix over the strawberry layer. Do not stir; it should cover the berries like a blanket.
Arrange slices (or cubes) of cold butter on top of the cake mix, spacing evenly so most of the cake mix is covered.
Bake for 40–45 minutes, until the top is golden brown and the filling is bubbly around the edges.
Remove from oven and let rest for 10–15 minutes before serving. Enjoy warm with ice cream or whipped cream.

Notes

You can use frozen strawberries—just thaw and drain well first. Try with other berries, canned fruit filling, or chocolate cake mix for fun variations. For a dairy-free option, use plant-based butter.

Nutrition

Oreo Dump Cake Easy Dessert Recipe

Desserts

Packed with crunchy Oreos, gooey condensed milk, a sprinkle of chocolate fudge cake mix, and—you guessed it—melted butter magic, this oreo dump cake turns your kitchen into a warm, chocolate-scented haven in about 40 minutes. It’s buttery, rich, and unapologetically messy in the best way.

If you’ve ever wanted to eat something that feels like a bear hug but tastes like a birthday party… yeah, that’s this cake. It’s the kind of dessert you scoop out warm, slap some ice cream on top, and don’t even pretend to share. Great for chill nights, impromptu cravings, or when you just want a no-fuss sweet treat that still gets whispered compliments from across the couch.

Why You’ll Love this Oreo Dump Cake

No drama here, friend—this is just one of those oddly satisfying desserts that comes together with pantry stuff you probably already have and tastes like you spent way more effort than you did. Minimal prep, high reward. My kind of math.

Ridiculously simple to make: You literally dump and layer, then toss it in the oven. The name tells no lies.
Crackly and gooey at the same time: You get pockets of slightly crisp, buttery cake top with warm fudgey centers and melty Oreos.
Zero mixing bowls required: Everything happens right in the baking dish. Fewer dishes, more cake.
Customizable in sneaky ways: Want to use Golden Oreos or a different cake mix flavor? Live your dream.
Great for last-minute sugar moods: You can throw it together in 10 minutes, tops. Maybe less if you don’t get distracted mid-layering.

Ingredient Notes

We’re working with a small, mighty crew of ingredients here, and each one pulls its weight.

Oreo cookies: The star. The icon. The base layer gets all soft and mystical, and the topping ones give a surprise crunch.
Sweetened condensed milk: The magic glue of the whole thing. It caramelizes slightly as it bakes and adds the goo-factor.
Whipped topping (Cool Whip): This adds a creamy fluffiness between the layers that helps balance out the richness. Yes, it really works.
Chocolate fudge cake mix: Don’t bother mixing it—sprinkling it dry is the whole trick. It absorbs the butter as it bakes, turning into a soft, chocolatey crust on top.
Salted butter: Sliced and scattered to melt into the cake mix. Salted gives it that tiny edge of balance, so don’t swap for unsalted unless you’re really into chaos.

How To Make This Oreo Dump Cake

This is one of those “don’t overthink it” kind of recipes, which makes the whole process kind of joyful, honestly. The oven does most of the work while your place starts to smell like a chocolate-scented candle had a bake sale.

Preheat oven and prep your pan: 350°F is your temperature. Give a 9×13 dish a light coat of non-stick spray. Parchment is optional, but helps if you’re going for easy cleanup—as in, eating it straight from the dish without judgment.
Lay down the Oreos: Grab about 18 to 20 cookies and cover the bottom of your dish. No need to crush them—just line them up in a comfy single layer, gaps and all.
Pour condensed milk: Spread it out as evenly as you can. It’ll sink into all the right places as it bakes. Bonus tip: warm the can for 10 seconds if it’s too thick to pour nicely.
Add whipped topping: This part feels a little like you’re frosting a lasagna, and I love that for us. Use a spatula and gently spread the Cool Whip over the condensed milk.
Sprinkle that cake mix: All dry, straight from the box. Distribute it evenly, and use a fork to break up any obtrusive lumps. Be generous. No dry zones allowed.
Top with butter slices: Just scatter the butter like you’re laying out chocolatey crop circles. It doesn’t have to fully cover every inch—it’ll melt and travel.
Finish with chopped Oreos: Take the 4 to 6 remaining cookies and give them a rough chop. Sprinkle them all over the top, letting some crumbs fall in reckless abandon.
Bake until bubbly and golden at the edges: 35 to 40 minutes is your window. You want to see the top set and the corners looking just the tiniest bit crispy.
Cool slightly, then serve warm: Let it sit for 5 to 10 minutes if you can wait. Scoop into bowls and top with ice cream if you’re feeling generous (with yourself, obviously).

Storage Options

Let’s pretend you didn’t inhale all of it in one sitting. You’ve got leftovers—cool. This stuff keeps just fine.

Once totally cooled, cover the pan with foil or plastic wrap. Pop it into the fridge and it’ll stay dreamy for about 3 to 4 days. Just know the texture softens over time—but in a cozy, pudding-meets-brownie kind of way.

Thinking ahead? Yes, you can freeze it. Transfer portions to airtight containers or wrap them tight in foil and plastic. It’ll stay good for up to 2 months. To reheat, thaw in the fridge overnight (or use the microwave if you’re impatient like me).

Microwave reheating is your quickest fix: about 30 to 45 seconds per slice, depending on your microwave’s sass level. If you’re warming a bigger batch, a 300°F oven for 10 to 15 minutes does the trick.

Variations and Substitutions

This is a “use what ya have” dessert situation. Don’t be afraid to play a little.

Golden Oreos: Swap the classic chocolate for vanilla if you’re into more of a cookies-and-cream latte vibe.
Different cake mix flavors: Try devil’s food, red velvet, or even spice cake if you’re feeling bold (or forgot what box you grabbed).
Add-ins like peanut butter cups or chopped nuts: Toss them in before baking for crunch or bursts of richness.
Use homemade whipped cream instead of Cool Whip: Just be sure it’s stabilized with a little powdered sugar if you’re making ahead.
Drizzle with caramel or Nutella: After baking, go wild with your drizzle game. This is your dessert runway.

What to Serve with Oreo Dump Cake

This cake doesn’t beg for sides, but if you want to get fancy (or just need a bit of contrast), here are some ideas.

If you spoon this warm into a bowl and top it with vanilla ice cream, it melts into those buttery crevices and becomes an out-of-body experience. Think lava cake energy—but easier.
This also hits different after something salty-savory. I love it after homemade pepperoni crescent rolls. That salty-fatty combo followed by chocolate? Magic.
For a cozy twist, try pairing with a creamy latte or chai. Something warm and spiced to balance out the sweetness like a good mood blanket.
Sprinkle crushed peppermint candy over the top and serve with hot cocoa for a winter-y dessert moment. It transforms into a holiday special with zero added stress.

Frequently Asked Questions

Can I make Oreo dump cake ahead of time?

Yep, you totally can. It actually gets more gooey and fudgy as it sits. Bake it, cool it completely, and store it in the fridge until you’re ready. Just reheat individual portions in the microwave or pop the whole dish in a low oven to warm through when the dessert bell rings.

Do I need to crush the Oreos first?

Not at all! For the bottom layer, you’ll want to leave them whole. That’s what gives the cake its unique cheesecake-bar-meets-trifle vibe. Just press them into place like edible tiles. Feel free to crush the top layer slightly if you’re going for extra texture.

Can I use homemade whipped cream instead of Cool Whip?

You sure can, but make sure it’s stabilized with a little powdered sugar or cornstarch if you’re planning to bake it ahead. Regular whipped cream might melt too much during baking and lose that fluffy layer we love. It’ll still be tasty, just a bit messier (which, honestly, still works).

Can I halve the recipe?

Absolutely. Just use an 8×8-inch pan and cut all the ingredients in half. Watch the bake time—it may be ready a few minutes earlier, so start checking around the 30-minute mark. Smaller pan also means more edge pieces, which is a win in my book.

Oreo Dump Cake

Prep Time 10

Cook Time 40

Total Time 50

Packed with crunchy Oreos, gooey condensed milk, a sprinkle of chocolate fudge cake mix, and buttery magic, this oreo dump cake turns your kitchen into a chocolate-scented haven in about 40 minutes. Scoop it out warm, top with ice cream, and bask in buttery, rich, unapologetically-messy dessert glory. Minimal effort, maximum cozy vibes.

PRINT PIN REVIEW SAVE

servings