Strawberry Dump Cake
Strawberry Dump Cake is an irresistibly easy dessert that captures the fresh, fruity flavors of strawberries with the delightful, crispy texture of a buttery cake crust. It’s called a “dump cake” because you simply “dump” all ingredients into a single baking dish, no mixing required! With layers of fresh strawberries, strawberry pie filling, and cake mix, this cake bakes into a bubbly, golden delight, perfect for serving warm with a scoop of vanilla ice cream. Ideal for potlucks, family gatherings, or any time you’re craving a simple, crowd-pleasing dessert.
Equipment
- 9×13-inch Baking Dish: A large baking dish allows for an even layer of ingredients, ensuring the dump cake bakes thoroughly, creating that deliciously crispy crust and gooey interior.
- Sharp Knife – Used to trim and chop fresh strawberries. Cutting them into slightly coarse pieces adds extra texture to each bite.
- Spatula or Spoon – Although this recipe doesn’t require mixing, a spatula or spoon helps in spreading out each layer evenly in the baking dish.
Ingredients
- 1 lb fresh strawberries
- 2 cans strawberry pie filling about 21-ounce
- 1 box yellow, white, or lemon cake mix 15.25-ounce
- 1½ sticks cold unsalted butter 6 ounces plus more for the baking dish
- vanilla ice cream for serving (optional)
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9×13-inch baking dish with unsalted butter. Trim 1 pound fresh strawberries and coarsely chop (heaping 3 cups).
- Layer the following in the baking dish, in the following order (do not stir together): Spread 2 (about 21-ounce) cans strawberry pie filling into an even layer. Top with half of the strawberries in an even layer. Sprinkle evenly with 1 (15.25-ounce) box yellow, white, or lemon cake mix. Cut 1½ sticks unsalted butter into thin slices and arrange over the cake mix in an even layer, covering the entire surface as best as you can. Scatter the remaining strawberries on top in an even layer.
- Bake until golden brown, bubbling, and a crispy crust begins to form, 55 to 65 minutes. Serve warm with vanilla ice cream if desired.
Notes
-
Choosing the Right Cake Mix:
Yellow, white, or lemon cake mix each offer unique flavors. Yellow cake mix provides a classic buttery taste, white cake keeps it neutral, and lemon cake adds a hint of zest, enhancing the berry flavors. Try experimenting to find your favorite! -
Fresh Strawberries:
Fresh strawberries bring an extra burst of flavor and texture. If strawberries aren’t in season, you can substitute with frozen (just make sure to thaw and drain them before use to avoid excess moisture). -
Butter Slices:
It’s essential to slice the butter thinly and spread it over the entire surface of the cake mix layer. This ensures even browning and a crisp, buttery topping that contrasts beautifully with the sweet strawberries. -
Optional Add-ins:
Try adding a sprinkle of sliced almonds, shredded coconut, or even white chocolate chips on top of the cake mix for an extra layer of flavor and texture. -
Serving Suggestions:
Strawberry Dump Cake is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cold ice cream melting into the warm cake adds a luscious, creamy element.
Make-Ahead Tips:
This cake is best enjoyed fresh but can be reheated in the oven or microwave for a quick treat. Leftovers can be stored in the refrigerator for up to three days. For an extra-crisp top when reheating, use the oven instead of the microwave.Delight in Every Bite!
This Strawberry Dump Cake will quickly become a favorite in your dessert rotation, with its layers of rich strawberry flavor, buttery cake, and ease of preparation. Perfect for satisfying sweet cravings with minimal effort.Nutrition
Calories: 0.3kcalCarbohydrates: 0.1gSodium: 0.1mgFiber: 0.003gSugar: 0.1gVitamin C: 0.1mgCalcium: 0.1mgIron: 0.001mg
Tried this recipe?Let us know how it was!
