A rich, decadent, and no-fuss dessert? This easy strawberry dump cake recipe takes just five minutes to prep and only an hour to come out of the oven! It’s perfect for busy parents looking for a quick treat the whole family will love. And isn’t that just one of the best things in life?
What is a dump cake?
It’s not our favorite name for a recipe, but it is descriptive! A dump cake is one where you simply “dump” the ingredients right into the cake pan—no mixing bowls or even whisks required!
Is this the same as a strawberry cobbler?
They’re similar, but whereas a cobbler has a biscuit topping, dump cake has a cakey topping instead.
What you’ll need to make strawberry dump cake
This moist cake is packed with delicious strawberry flavor and comes together with just three simple ingredients easily found in most grocery stores. Grab your favorite mixing bowl and baking pan; it’s time to make your first dump cake!
- Strawberry Pie Filling: Canned or homemade strawberry filling both work—you’ll need two cans worth of filling.
- Vanilla Cake Mix: A box of cake mix makes this super easy!
- Butter
Can I use another cake mix flavor?
Try yellow, french vanilla, or white cake mix for this recipe. You could even try a strawberry cake mix for even more berry flavor, though we haven’t tried it yet ourselves.
Can I make this gluten-free?
Sure can! Just grab a box of gluten-free cake mix and check the ingredients label on your pie filling to make sure there is no hidden gluten.
How to make a simple strawberry dump cake
Who knew a couple of cans of strawberry pie filling, a box of white cake mix, and butter could turn into the most delicious dessert this side of a busy weeknight?
- Grease a 9”x13” pan and preheat the oven to 350°F.
- Evenly pour the pie filling across the bottom of the baking dish.
- Using a spoon or small measuring cup, gently sprinkle the cake mix over the top of the pie filling. Gently shake the pan to allow excess cake mix to fall into open areas and prevent clumps of dry cake mix from forming.
- Carefully pour the melted butter over the cake mix.
- Bake for 50-55 minutes, or until the top is golden and the filling is bubbly.
- Let cool for 10 minutes before serving.
Protip: Melted butter is better!
A lot of recipes call for thin slices of butter laid across the top. But after testing some of those recipes, we found that using melted butter instead of cold butter resulted in a more evenly cooked top with limited dry spots. Talk about a win!
How do I know when it’s done baking?
There are a few signs that a strawberry dump cake is ready:
- The crust is golden brown, with no doughy spots.
- The pie filling looks bubbly.
- You can smell the strawberries!
What is the best way to serve strawberry dump cake?
Our favorite way to eat this cake is warm with a scoop of ice cream (we love the temperature contrast against the hot cake) or whipped cream. But you can also serve it at room temperature as-is if you want to make it ahead of time!
How far in advance can I make this cake?
This cake will be safest to eat for up to four days. Stash your strawberry cake at room temperature for the first 24 hours, then move any remaining leftovers to the fridge. Refrigerated leftovers should be chilled in plastic wrap or an airtight container.
Want more easy recipes like these?
We loved a quick and easy way to satisfy our sweet tooth! Try:
Strawberry Dump Cake Recipe
This delicious strawberry dump cake tastes like it took hours to make, but you can throw it together in minutes!
Ingredients
- 2 21-ounce cans strawberry pie filling
- 1 box vanilla cake mix
- 1 cup butter, melted
Instructions
- Preheat the oven to 350°F and prepare a 9x13 pan with a light coating of cooking spray.
- Spread the strawberry pie filling evenly across the bottom of the prepared pan.
- Carefully distribute the cake mix over the strawberries in an even layer.
- Pour the melted butter over the cake mix.
- Bake in the preheated oven for 50-55 minutes, or until the top is golden brown.
- Remove from the oven and allow to cool for 10 minutes before serving.
Notes
- Strawberry dump cake can be stored at room temperature on the first day, then covered in the fridge for up to 4 days.
- We love to serve this warm with a scoop of vanilla ice cream or a mound of whipped cream. Make it look extra fancy by adding a sprig of fresh mint!
- We like to use a spoon or a small measuring cup to help control the sprinkling of the cake mix over the pie filling.
- Don't forget to give the pan a gentle shake once you've added the cake mix. This helps get the mix into all the nooks and crannies and helps prevent dry cake bites!
- This recipe was made for canned pie filling, but homemade will work well, too!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 467Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 57mgSodium: 538mgCarbohydrates: 59gFiber: 2gSugar: 35gProtein: 4g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
