Easy Strawberry Dump Cake
Strawberry Dump Cake layers sweet strawberry filling under a buttery cake mix topping that bakes up golden. It takes 10 minutes to put together in one dish, which makes it a potluck and cookout favorite. The secret is all in how you slice the butter, and I will walk you through it.
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The Best Strawberry Dump Cake Recipe
I have been making this strawberry dump cake for years, and the butter is what I kept changing. Melted butter soaked straight through and left the topping pale and damp in the middle. Cold butter sliced thin was the fix, and I have not gone back since.
Thin slices melt slowly and spread across the surface instead of sinking into one spot. That gives the cake mix time to hydrate evenly and brown into a crisp topping. Plus, extra frozen strawberries keep the bottom layer tart enough to balance all that sweetness.
Dump cakes are my favorite shortcut dessert, and this one has plenty of cousins. My Cherry Dump Cake is the reader favorite, and this Caramel Apple Dump Cake Recipe owns fall. When I want something tarter, I go straight to my Blueberry Dump Cake.
Ingredients For This Strawberry Dump Cake Recipe
See the recipe card below for the full list of ingredients and exact measurements.
- Strawberry Pie Filling – Builds the sweet, jammy bottom layer. Any brand you like works here.
- Yellow Cake Mix – You are going to use this completely dry. Do not follow the directions on the box.
- Unsalted Butter – Sliced very thin. Aim for four slices per tablespoon, more if you can get them thinner.
- Frozen Strawberries – Optional but worth it. They add real fruit and cut the sweetness.
Substitutions and Variations
- Swap the Cake Mix: White or butter pecan cake mix both work well. Strawberry mix makes the whole pan much sweeter.
- Use Fresh Berries: Two cups of sliced fresh strawberries can stand in for the frozen ones.
- Add a Crunch: Scatter sliced almonds or chopped pecans over the butter before it goes in the oven.
- Strawberry Cheesecake Version: Dot spoonfuls of softened cream cheese over the fruit layer first.
- Try Another Filling: Peach, cherry, or blueberry pie filling works well with no other changes.
How to Make Strawberry Dump Cake (Step-by-Step Directions)
STEP 1: Preheat the oven to 350°F. Lightly grease a 9×13 baking dish with butter or nonstick spray.
STEP 2: Spread the strawberry pie filling evenly across the bottom of the dish. Push it into the corners.
STEP 3: Scatter the frozen strawberries over the pie filling, if using them.
STEP 4: Sprinkle the dry cake mix evenly over the fruit. Cover the fruit completely and do not stir the layers.
STEP 5: Arrange the thin butter slices over the cake mix. Cover as much of the dry surface as you can.
STEP 6: Bake 50 to 55 minutes, until the top is golden and the edges bubble. Cool at least 10 minutes before serving.
Tips for Making Strawberry Cake Mix Dump Cake
- Butter slices: Slice the butter straight from the refrigerator. Cold butter holds its shape and melts slowly.
- No dry spots: Butter the corners and edges first. Those spots dry out fastest in the oven.
- Watch the cooking time: Start checking at 45 minutes if your oven runs hot. The top should be deep golden, not pale.
- Cool slightly: Let the pan rest at least 10 minutes. The filling thickens noticeably as it cools.
- Easy serving: Use a wide, flat spatula to serve. It keeps the crisp top from sliding off the fruit.
Common Mistakes to Avoid When Making Strawberry Dump Cake with Cake Mix
- Stirring the layers together. That turns the pan into a dense cake instead of a crisp-topped cobbler.
- Using melted butter. It pools in the low spots and leaves dry powder everywhere else.
- Skipping the grease. The fruit caramelizes along the edges and sticks hard to the dish.
- Adding frozen berries covered in ice. That extra water makes the topping gummy instead of crisp.
- Pulling it out early. Underbaked cake mix tastes chalky, even when the fruit looks ready.
How to Store
- Storage: Cover the cooled dish tightly and keep it at room temperature for up to one day.
- Refrigerator: Move leftovers to an airtight container and refrigerate for up to 4 days.
- Freezing: Freeze portions in sealed containers for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Warm single servings in the microwave for about 30 seconds. For a crisper top, use a 325°F oven for 15 minutes.
Serving Suggestions
Serve this warm, about 15 minutes out of the oven. A scoop of vanilla ice cream melts down into the fruit and makes it feel special. Whipped cream and a few fresh strawberry slices work just as well.
This dessert pairs well with your favorite hearty meal. Try it following my Slow Cooker Beef Curry with a side of Sauteed Broccoli Rabe. A warm basket of Homemade Pull Apart Bread rounds out the table.
Strawberry Dump Cake FAQs
No, the recipe works with just the pie filling and cake mix. I add them because pie filling alone can taste flat. The berries bring back real fruit texture and a little tartness.
That means the butter did not reach every spot. Slice it thinner and shingle the pieces so they overlap slightly. Pay extra attention to the corners and the edges of the pan.
You can, but you need to add sweetener and thickener. Toss 4 cups of sliced berries with half a cup of sugar and 2 tablespoons of cornstarch. Let that sit 10 minutes before layering it in.
Yes. Layer everything the same way in a greased slow cooker. Cook on high for 2 hours or low for 3 to 4 hours.
Bake it up to a day ahead and keep it covered at room temperature. Reheat it in a 325°F oven for about 15 minutes. I do not recommend assembling it raw and refrigerating it overnight.
Other Strawberry Recipes to Try
- If strawberry desserts are your thing, my Strawberry Pavlova is a showstopper worth the extra effort.
- For something small and rich, these Strawberry Truffles come together with just a handful of ingredients.
- These Strawberry Crunch Cookies taste like the ice cream bar you grew up with.
- My Easy Strawberry Cheesecake is the one I make for birthdays every year.
- And when it gets hot outside, a glass of Strawberry Agua Fresca is exactly right.
Final Thoughts
This is the dessert I reach for when I need to feed a crowd without planning ahead. It gets rave reviews every time that I make it. Let me know in the comments how yours turns out.
Strawberry Dump Cake
Ingredients
- 21 ounces strawberry pie filling
- 15.25 ounces yellow cake mix
- ¾ cup unsalted butter 1 ½ sticks, sliced very thin
- 16 ounces frozen strawberries optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish.
- Spread the strawberry pie filling evenly across the bottom of the prepared baking dish.
- If using frozen strawberries, scatter them evenly over the strawberry pie filling. There is no need to thaw them first.
- Sprinkle the dry yellow cake mix evenly over the strawberry layer. Make sure the fruit is completely covered. Do not stir or mix the layers together.
- Arrange the thin slices of butter evenly over the dry cake mix, covering as much of the surface as possible. This helps the cake mix become golden and crisp as it bakes.
- Bake for 50 to 55 minutes, or until the top is golden brown and the strawberry filling is hot and bubbling around the edges.
- Remove the dump cake from the oven and let it cool for at least 10 minutes before serving. This gives the strawberry filling time to thicken slightly.
- Serve warm on its own or with vanilla ice cream or whipped cream, if desired.
Notes
- Break up the cake mix lumps: Boxed mix can form hard clumps that never hydrate, so crumble it between your fingers first.
- Glass pans need a few extra minutes: Glass heats slower than metal, so add 5 minutes and look for bubbling at the edges.
- Tent with foil if the top browns early: Loosely lay foil over the pan around minute 40 so the center finishes without burning.
- Halve it in an 8×8 dish: Use half of every ingredient and start checking for golden edges at 35 minutes.
Nutrition Information
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