Strawberry Dump Cake

published Jun 4, 2024
summer
Strawberry Dump Cake Recipe

You don't need to be a baker to pull off this summer stunner. Dump, bake, serve with ice cream, and impress everyone.

Serves6 to 8

Prep10 minutes

Cook55 minutes to 1 hour 5 minutes

Jump to Recipe
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overhead shot of a serving of strawberry dump cake with two scoops of vanilla ice cream in a speckled bowl
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

If you love strawberry shortcake, but never have the time (or lack the confidence) to make it from scratch, then I have the perfect dessert for you. Meet: strawberry dump cake. Anyone can bake a dump cake. Simply dump canned strawberry pie filling and chopped fresh strawberries into a baking dish, cover with boxed cake mix, top with slices of butter and more sweet strawberries, and bake. I guarantee this four-ingredient fruit and cake dessert is the easiest treat you’ll make all season. 

Why You’ll Love It

  • It delivers on strawberry shortcake flavors with a fraction of the work. This is all thanks to supermarket shortcuts dressed up with sweet, in-season strawberries.
  • It makes plenty to share. Its sweet, fruity flavor is just begging to be served with a cold scoop of vanilla ice cream.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Key Ingredients in Strawberry Dump Cake

  • Strawberry pie filling: Grab 2 cans of strawberry pie filling for this recipe. It contains fruit, thickener, and sweetener that the dump cake needs.
  • Fresh strawberries: Chop fresh strawberries to add to the filling and scatter over the cake mix topping. 
  • Yellow, white, or lemon cake filling: Pick your favorite cake flavor to sprinkle over the strawberry filling. Remember to ignore the package instructions — and don’t even think about stirring.
  • Unsalted butter: Arrange thin pats of unsalted butter over the cake mix. The butter melts into the cake mix and creates a sweet, golden topping.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

How to Make Strawberry Dump Cake

  1. Mix the fruit. Place 2 cans of strawberry pie filling and chopped fresh strawberries in a baking dish. 
  2. Add cake mix. Sprinkle white, yellow, or even lemon cake mix evenly over the top.
  3. Top with unsalted butter and strawberries. Cut the butter into thin slices to cover the cake mix, and arrange to cover the entire surface. Then scatter more chopped fresh strawberries on top.
  4. Bake. Bake until the fruit is bubbling and the top is golden-brown.
  5. Serve. Scoop the fruit and cake into serving bowls and top with cold vanilla ice cream.

A Helpful Tip for Making Strawberry Dump Cake

If you have never made a dump cake before, it might seem like we’ve forgotten a few important details. But fear not! Making dump cakes, like this strawberry version, really is as easy as it sounds. Layer the ingredients in the baking dish as instructed and do not stir! Because the dry cake mix is sandwiched between the fruity pie filling and butter, it bakes up with the sweet, crunchy texture somewhere between cake and a fruit cobbler.

Strawberry Dump Cake Recipe

You don't need to be a baker to pull off this summer stunner. Dump, bake, serve with ice cream, and impress everyone.

Prep time 10 minutes

Cook time 55 minutes to 1 hour 5 minutes

Serves 6 to 8

Nutritional Info

Ingredients

  • 1 pound

    fresh strawberries

  • 2

    (about 21-ounce) cans strawberry pie filling

  • 1

    (15.25-ounce) box yellow, white, or lemon cake mix

  • 1 1/2

    sticks (6 ounces) cold unsalted butter, plus more for the baking dish

  • Vanilla ice cream, for serving (optional)

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with unsalted butter. Trim 1 pound fresh strawberries and coarsely chop (heaping 3 cups).

  2. 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 1 1/2 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.

  3. Bake until golden brown, bubbling, and a crispy crust begins to form, 55 to 65 minutes. Serve warm with vanilla ice cream if desired.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.