This sweet and simple strawberry dump cake is overflowing with fresh strawberry flavor and is incredibly easy to make. With just strawberry pie filling, a box of vanilla cake mix, and melted butter, you can create a dessert that’s perfect for family dinners, potlucks, and summer barbecues.
This three-ingredient dessert comes together quickly and reliably, making it a great choice for last-minute gatherings or an easy weeknight treat. Serve it warm with a scoop of ice cream or a generous dollop of whipped cream for an extra-special finish.
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If you love refreshing fruit desserts, this strawberry dump cake is a standout. It’s one of my favorite variations on the classic dump cake, and it pairs wonderfully with whipped topping. For other fruit-based cake-mix desserts, consider lemon or peach versions for variety.
What is Strawberry Dump Cake?
A dump cake is an uncomplicated dessert made by layering ingredients directly in a baking dish and baking until the top is golden and the fruit mixture is bubbling. Unlike traditional cakes, dump cakes require no mixing or creaming—just spread, sprinkle, and pour.
The strawberry version uses canned strawberry pie filling as the base, topped with dry cake mix and melted butter. During baking, the cake mix absorbs moisture from the filling and butter, producing a tender, slightly crisp topping and a jammy strawberry base.
Ingredients
To make this quick strawberry cobbler-style dessert, you will need:
- Canned strawberry pie filling: Choose a brand you enjoy; this provides the dessert’s flavor and texture.
- Vanilla boxed cake mix: Vanilla complements the strawberry nicely, though white, yellow, or even strawberry cake mixes can work for a twist.
- Butter: 1 cup (melted) unsalted butter, poured evenly over the cake mix to help it bake into a golden topping.
- Optional garnishes: Whipped topping or ice cream are excellent served on warm slices.
See the recipe card below for exact quantities.
Substitutions and Variations
Want to customize this strawberry dump cake? Try any of these variations:
- Fresh or frozen strawberries: If using fresh or frozen fruit, toss with a little sugar and a thickener like cornstarch; baking time and final texture may vary.
- Different cake mixes: Use white, yellow, or strawberry cake mix for a subtle change in flavor.
- Butter options: Slices of butter can be used instead of melted butter, but melting helps the dry cake mix hydrate evenly and prevents powdery spots.
Equipment
You only need a few basic tools to make this dessert:
- Cooking spray or butter: To prevent sticking.
- 9×13-inch baking pan: This is the ideal size for the quantities in the recipe.
- Liquid measuring cup: Helpful for melting and pouring the butter evenly.
How to Make Strawberry Pie Filling Dump Cake
Follow these simple steps to assemble and bake your dessert:
- Preheat the oven to 350°F. This temperature allows the topping to brown slowly while the filling becomes bubbly.
- Lightly grease a 9×13 baking dish with cooking spray or butter.
- Spread the strawberry pie filling evenly across the bottom of the pan, reaching into the corners.
- Sprinkle the dry cake mix evenly over the filling in a thin layer. If some small gaps remain, a gentle shake of the pan helps the mix settle.
- Pour the melted butter evenly over the cake mix. Using a liquid measuring cup gives the best control—try to distribute it as uniformly as possible, though it will spread as it bakes.
- Bake for 50–55 minutes or until the top is golden brown and the strawberry filling is bubbling around the edges.
- Allow the dessert to cool for about 10 minutes before serving so it can set slightly. Serve warm, at room temperature, or chilled.
How to Serve
This strawberry pie filling dump cake is delicious topped with whipped cream or a scoop of vanilla ice cream. I love it warm, but it also holds up nicely at room temperature or chilled for serving later.
Storage
Because this dessert contains fruit, cover and refrigerate it after the first day. Properly covered, it will stay fresh in the refrigerator for up to four days. Reheat gently for a warm serving or enjoy cold.
Expert Tips and FAQs
Quick tips to ensure success:
- Grease the pan well, especially the corners.
- Spread the pie filling evenly so every serving has fruit.
- Shake the pan after adding cake mix to help the dry mix settle into any gaps.
- Use a liquid measuring cup to pour butter in an even pattern over the cake mix.
Yes. You can prepare the dessert ahead and store it at room temperature for a short time, but refrigeration is recommended overnight. Reheat before serving if you prefer it warm.
The name comes from the simple method: ingredients are essentially “dumped” into a baking dish and baked—no mixing required.
Powdery texture usually means the dry cake mix or butter wasn’t distributed evenly. If you see dry spots while baking, spoon some of the bubbling juices over the dry areas and continue baking until the mix hydrates and browns.
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Apple Crumble Pie
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Strawberry Dump Cake
Ingredients
- 2 (21-ounce) cans strawberry pie filling
- 1 box vanilla cake mix
- 1 cup butter, melted
- Whipped topping or ice cream, optional for serving
Instructions
- Preheat the oven to 350°F and prepare a 9×13 pan with a light coating of cooking spray or butter.
- Spread the strawberry pie filling evenly across the bottom of the prepared pan.
- Carefully distribute the dry cake mix over the strawberries in an even layer.
- Pour the melted butter evenly over the cake mix.
- Bake for 50–55 minutes, or until the top is golden brown and the filling is bubbling.
- Remove from the oven and allow to cool for about 10 minutes before serving.
Notes
Spray the 9×13-inch dish before baking, paying special attention to the corners. Shake the dish after adding the cake mix to help it settle into open spaces. Use a liquid measuring cup to distribute the butter for more even coverage.
Nutrition
Calories: 424 kcal | Carbohydrates: 64 g | Protein: 2 g | Fat: 17 g | Sugar: 39 g