When it comes to effortless desserts, this Quick and Easy Strawberry Dump Cake is an absolute showstopper. If you are looking for a recipe that requires practically zero baking skills but delivers a warm, gooey, cobbler-like dessert, you have found the holy grail.
With just three simple ingredients and five minutes of prep time, this recipe is a lifesaver for last-minute gatherings, potlucks, or those Sunday evenings when you just need a warm, comforting sweet treat. The magic happens in the oven: the bubbly, sweet strawberry filling mixes with the buttery, golden-brown cake crust to create a texture that is completely irresistible. Top it off with a giant scoop of melting vanilla ice cream, and watch it disappear in minutes!
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Why You’ll Love This Recipe
- 3 Ingredients Only: You probably already have the cake mix and butter in your pantry.
- Zero Mixing Required: True to its name, you literally just “dump” the ingredients into the baking dish and let the oven do the work. No mixing bowls to wash!
- Perfect for Crowds: Baked in a 9×13 dish, this dessert easily yields 12 servings, making it incredibly budget-friendly and great for entertaining.
Recipe Ingredients
- Strawberry Pie Filling – Canned pie filling provides the perfect sweet, fruity, and syrupy base that bubbles up beautifully.
- Yellow Cake Mix – A standard box of dry yellow cake mix acts as the topping. It pairs perfectly with the strawberries to create a rich, buttery crust.
- Unsalted Butter – Sliced into squares and placed over the dry mix. As it melts in the oven, it binds the cake mix together to form a golden, crumbly topping.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Switch the Fruit: This recipe works beautifully with almost any canned pie filling! Try cherry, blueberry, apple, or peach pie filling.
- Change the Cake Mix: Swap the yellow cake mix for a white cake mix, a French vanilla mix, or even a chocolate cake mix (chocolate-covered strawberry dump cake, anyone?).
- Add Crunch: Before baking, sprinkle half a cup of chopped pecans, walnuts, or sliced almonds over the butter layer for a toasted, nutty crunch.
This recipe hasn’t been tested with all substitutions. If you try one, share how it turned out!
Step by Step Instructions
Step 1: Preheat your oven to 350°F (175°C). Lightly grease your 9×13 white baking dish with a little bit of butter or non-stick cooking spray to prevent the sugary fruit from sticking to the edges.
Step 2: Pour both cans of the strawberry pie filling directly into the bottom of your prepared baking dish. Use a spatula to spread it out into an even layer.
Step 3: Sprinkle the entire box of dry yellow cake mix evenly over the top of the strawberry filling. Crucial rule: Do NOT follow the instructions on the cake mix box, and do NOT stir the powder into the fruit! Just let it sit right on top.
Step 4: Slice your cold or room-temperature unsalted butter into thin pats. Arrange the butter squares evenly across the surface of the dry cake mix. Try to cover as much of the powder as possible so it all bakes into a crisp crust. Bake uncovered for 35 to 45 minutes. You will know it’s done when the fruit filling is bubbling rapidly around the edges and the cake topping is a beautiful golden brown.
Expert Tips
- Resist the Urge to Stir: The hardest part of this recipe is leaving it alone! If you stir the dry mix into the fruit, you will end up with a mushy cake rather than a distinct, cobbler-like crust.
- Mind the Dry Spots: If you notice large patches of dry cake mix after about 30 minutes of baking, you can melt an extra tablespoon of butter and drizzle it over those specific dry spots to help them crisp up.
- Serve Warm: Dump cakes are exponentially better when served warm, straight out of the oven.
FAQs
Why is it called a dump cake?
Because the preparation simply involves “dumping” the ingredients into a baking dish without mixing them together. It’s the ultimate lazy-day dessert!
Can I use fresh strawberries instead of canned?
You can, but it requires extra steps. Canned pie filling already contains the sugar and cornstarch needed to create a thick syrup. If using fresh berries, you will need to toss them with sugar and a thickener (like cornstarch) before adding the cake mix, or the dessert will turn out watery.
Do I have to melt the butter first?
Some people prefer melting the butter and pouring it over the cake mix, but slicing the butter into pats (as shown in the recipe) usually results in a more evenly crisp, cobbler-like topping without leaving as many dry flour spots.
Storage
- To Store: Cover the cooled baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
- To Freeze: You can freeze the baked, cooled cake in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- To Reheat: Scoop a portion into a microwave-safe bowl and heat for 30–45 seconds until warm. For a crispier topping, reheat portions in the oven at 350°F for about 10 minutes.
📖 Recipe
Quick and Easy Strawberry Dump Cake
Equipment
- 9×13 Baking Dish
- Cutting Board
- Knife
- Spatula
Ingredients
- 2 cans 21 oz. each strawberry pie filling
- 1 box 15.25 oz. yellow cake mix
- 12 tbsps unsalted butter sliced into pats, plus extra for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 baking dish with butter.
- Pour the strawberry pie filling into the prepared baking dish and spread it into an even layer.
- Sprinkle the dry yellow cake mix evenly over the top of the strawberry filling. Do not stir or mix it in.
- Place the sliced pats of butter evenly across the top of the dry cake mix, covering as much surface area as possible.
- Bake uncovered for 35-45 minutes, or until the top is golden brown and the fruit filling is bubbling around the edges.
- Let it cool for 5-10 minutes before serving warm. Top with vanilla ice cream if desired!
Notes
- Dry Mix Troubleshooting: If your butter didn’t cover everything and you see dry flour spots towards the end of baking, quickly drizzle 1-2 tablespoons of melted butter over those exact spots and bake for 5 more minutes.
- Dairy-Free/Vegan: To make this recipe dairy-free, simply swap the unsalted butter for a high-quality vegan butter block and ensure your boxed cake mix does not contain dairy.
- Serving Suggestion: This cake is incredibly sweet and rich, so serving it with unsweetened whipped cream or vanilla bean ice cream perfectly balances the flavors.
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