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If you have been searching for a simple, crowd-pleasing dessert that tastes like it took hours to make, this Strawberry Dump Cake Recipe is exactly what you need. With layers of juicy fresh strawberries, sweet strawberry pie filling, and a golden buttery cake mix topping, this dessert bakes up beautifully in just one hour. Whether you are hosting a summer cookout, a holiday potluck, or simply craving something sweet on a weeknight, this recipe delivers pure comfort in every bite. No fancy equipment, no complicated steps just dump, layer, and bake.
Table of Contents
Why You Will Love This Strawberry Dump Cake
This dump cake is beloved for a reason. It uses only five simple ingredients, comes together in minutes, and produces a gorgeous, bubbling, golden-crusted dessert that looks like you spent the entire afternoon in the kitchen. The combination of canned strawberry pie filling and fresh strawberries creates an intensely fruity base that contrasts perfectly with the crispy, buttery cake mix topping. Served warm with a scoop of vanilla ice cream, it is absolutely irresistible.
- Only 5 ingredients needed
- No mixing, no batter just layer and bake
- Perfect for potlucks, holidays, and weeknight desserts
- Uses both canned and fresh strawberries for maximum flavor
- Ready in about 1 hour from start to finish
Ingredients You Will Need
Before you start, gather your ingredients and make sure your butter is cold this is key to achieving that irresistible crispy, golden crust on top. Use a measuring cups and spoons set to ensure accuracy, and have your cutting board and chef’s knife ready for the fresh strawberries.
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh strawberries | 1 pound (heaping 3 cups chopped) | Trimmed and coarsely chopped |
| Canned strawberry pie filling | 2 cans (about 21 oz each) | Any brand works well |
| Yellow, white, or lemon cake mix | 1 box (15.25 oz) | Do not prepare use dry |
| Cold unsalted butter | 1 1/2 sticks (6 oz), plus more for the dish | Must be cold for best results |
| Vanilla ice cream | To taste | Optional, for serving |
Equipment List
You do not need much to make this dump cake, but having the right tools on hand will make the process even smoother. Here is everything you will need:
- Oven for baking the cake to golden perfection
- Cutting board for trimming and chopping fresh strawberries
- Chef’s knife for precise, easy chopping
- Measuring cups and spoons set for portioning ingredients accurately
- Mixing bowls handy for holding prepped ingredients
- Kitchen utensils for spreading and layering
- Kitchen scale useful for weighing the strawberries
How to Make Strawberry Dump Cake Step by Step
Follow these simple steps carefully. The key to a perfect dump cake is layering do not stir the layers together at any point. Use your kitchen utensils to spread each layer evenly in the dish.
- Preheat your oven: Arrange a rack in the middle of the oven and heat your oven to 350 degrees F.
- Prepare your baking dish: Lightly coat a 9×13-inch baking dish with unsalted butter to prevent sticking.
- Prep the strawberries: Using your chef’s knife and cutting board, trim 1 pound of fresh strawberries and coarsely chop them (you should get about a heaping 3 cups).
- Layer the pie filling: Spread both cans of strawberry pie filling into an even layer at the bottom of the prepared baking dish.
- Add half the fresh strawberries: Top the pie filling with half of the chopped fresh strawberries in an even layer.
- Sprinkle the dry cake mix: Sprinkle the entire box of dry cake mix evenly over the strawberry layer. Do not stir or mix.
- Add the butter: Cut the cold unsalted butter into thin slices and arrange them over the dry cake mix in an even layer, covering the entire surface as thoroughly as possible.
- Top with remaining strawberries: Scatter the remaining chopped fresh strawberries on top in an even layer.
- Bake: Place in the preheated oven and bake for 55 to 65 minutes, until the top is golden brown, bubbling, and a crispy crust begins to form.
- Serve: Serve warm, directly from the baking dish, with a generous scoop of vanilla ice cream if desired.
Pro Tips for the Best Strawberry Dump Cake
A few small details make a big difference in how this cake turns out. Keep these tips in mind before you start baking.
- Use cold butter: Cold butter melts slowly in the oven, creating a crispier, more even crust. Warm or softened butter can create soggy patches.
- Cover every inch with butter: Try to cover the entire surface of the dry cake mix with butter slices. Any exposed dry mix may not cook through properly.
- Choose the right cake mix: Yellow cake mix gives a classic, rich flavor. Lemon cake mix adds a bright citrusy contrast to the strawberries. White cake mix keeps things light and neutral.
- Do not stir: Resist the urge to mix the layers. The magic of a dump cake comes from keeping the layers separate so each one cooks correctly.
- Let it rest: Allow the cake to cool for at least 10 minutes before serving so the filling sets slightly and the flavors meld together.
- Add ice cream: Vanilla ice cream is highly recommended the contrast between warm, bubbling cake and cold, creamy ice cream is unbeatable.
Variations and Substitutions
This recipe is wonderfully flexible. Here are a few easy ways to customize it to your taste or what you have on hand.
- Different fruit fillings: Swap one can of strawberry pie filling for cherry or peach pie filling for a fun flavor twist.
- Gluten-free version: Use a gluten-free yellow cake mix to make this dessert gluten-free without changing anything else.
- Add a crunch: Sprinkle a handful of chopped pecans or sliced almonds over the butter layer before baking for added texture.
- Spice it up: Add a pinch of cinnamon or nutmeg to the dry cake mix before sprinkling for a warm, spiced note.
- Dairy-free version: Substitute the butter with a plant-based butter alternative to make this dairy-free.
How to Store and Reheat
Leftover dump cake stores well and reheats beautifully. Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. To reheat, scoop individual portions into a microwave-safe bowl and microwave for 60 to 90 seconds, or reheat the entire dish in your oven at 300 degrees F for about 15 minutes until warmed through.
Frequently Asked Questions
What is a dump cake?
A dump cake is a simple, no-fuss dessert where you literally dump all the ingredients into a baking dish in layers no mixing, no batter preparation and bake it until golden and bubbly. The dry cake mix on top absorbs the moisture from the fruit and butter below, creating a texture that is somewhere between a cake, a cobbler, and a crisp.
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Thaw them completely and pat them dry before using to avoid adding too much excess liquid to the bake, which could make the crust soggy.
Do I need to grease the baking dish?
Yes, lightly buttering the baking dish helps prevent the filling from sticking to the sides and makes cleanup much easier.
Why is my dump cake still powdery on top?
This happens when the dry cake mix is not fully covered by butter. Make sure to slice the butter as thinly as possible and arrange the slices so they cover the entire surface. You can also melt the butter and drizzle it evenly over the cake mix instead.
Can I make this Strawberry Dump Cake ahead of time?
Yes. You can assemble the layers in the baking dish up to a few hours ahead and refrigerate it until you are ready to bake. Bake directly from the refrigerator, adding about 5 to 10 extra minutes to the bake time.
What is the best cake mix flavor for this recipe?
Yellow cake mix is the classic choice and pairs beautifully with strawberries. Lemon cake mix is a close second and adds a lovely bright citrus note. White cake mix works well if you prefer a lighter, more neutral flavor.
Make It Tonight
This Strawberry Dump Cake Recipe is one of those rare desserts that is as easy to make as it is impressive to serve. Whether you are feeding a crowd or just treating yourself to something special after dinner, this recipe never disappoints. Grab your ingredients, fire up your oven, and get ready for the best effortless dessert you have ever made. Try it this week and share it with someone you love.
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PrintStrawberry Dump Cake Recipe : Easy 5-Ingredient Dessert Ready in 1 Hour
This easy Strawberry Dump Cake is made with fresh strawberries, canned strawberry pie filling, and a buttery golden cake mix. Ready in about 1 hour with just 5 ingredients no mixing required.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 pound fresh strawberries, trimmed and coarsely chopped
2 cans (about 21 oz each) strawberry pie filling
1 box (15.25 oz) yellow, white, or lemon cake mix (dry)
1 1/2 sticks (6 oz) cold unsalted butter, sliced thin, plus more for the dish
Vanilla ice cream, for serving (optional)
Instructions
1. Preheat oven to 350 degrees F. Lightly butter a 9×13-inch baking dish.
2. Trim and coarsely chop 1 pound of fresh strawberries (about heaping 3 cups).
3. Spread both cans of strawberry pie filling into an even layer in the prepared dish.
4. Top with half the chopped strawberries in an even layer.
5. Sprinkle the entire box of dry cake mix evenly over the strawberry layer. Do not stir.
6. Arrange thin slices of cold butter over the cake mix, covering the entire surface.
7. Scatter the remaining chopped strawberries on top in an even layer.
8. Bake for 55 to 65 minutes until golden brown, bubbling, and a crispy crust forms.
9. Serve warm with vanilla ice cream if desired.
Notes
Use cold butter for the crispiest crust.
Do not stir the layers at any point.
Lemon cake mix adds a bright citrusy flavor that pairs beautifully with strawberries.
Cover leftovers and refrigerate for up to 4 days.
Reheat in the microwave for 60 to 90 seconds or in the oven at 300 degrees F for 15 minutes.