Strawberry Dump Cake is one of the easiest dessert recipes I have ever made. In fact, it’s one of my favorite desserts with strawberry pie filling! All you need are five simple ingredients and a few minutes of time. The end result is a delicious treat that everyone will love.
Strawberry Dump Cake
I’m not sure who came up with the idea to dump a bunch of ingredients in a pan, toss it in the oven, and see how it turned out — but, they were absolutely brilliant!
If you’re short on time and need a quick dessert, you can have this easy-peasy strawberry dump cake recipe ready to go in the oven in just five minutes.
Recipe Video
To see us make this recipe for strawberry dump cake from start to finish, watch the video in this post!
Have a bounty of fresh strawberries and no way to use them? Don’t worry — I have dozens of recipes to choose from!
Whether it’s more sweet treats like Strawberry Shortcake Cake and homemade ice pops, or a Panzanella Salad for a light summertime meal, there’s sure to be something that catches your eye.
And, don’t forget the drinks! Infuse sweet berry flavor into smoothies, margaritas, spiked lemonade, and more.
Tips for Making Desserts with Strawberry Pie Filling
For this recipe, you start with a box of white cake mix, two cans of strawberry pie filling, a little butter and sugar, and some fresh strawberries.
Because so much of the prep work is done for you, there’s plenty of freedom to make this dessert your own!
- Keep it extra simple. Leave out the sugar and fresh strawberries — there’s plenty of summer sweetness in the canned strawberry pie filling!
- Try a different fruit. Fresh blueberries, raspberries, or blackberries would be a tasty way to create a more complex flavor.
Or, layer sliced peaches over the fresh strawberries!
- Mix and match. There’s no rule that says you have to only use one flavor of filling!
Why not replace half of the canned strawberry pie filling with cherry or peach pie filling?
- Garnish with fresh herbs. Basil and mint are popular strawberry co*cktail additions, so they’re sure to add a refreshing touch to this recipe for strawberry dump cake.
Serving Suggestions
We usually put a scoop of vanilla ice cream or homemade whipped cream on top when we make this strawberry dump cake recipe.
But, you could top your bowl with chocolate, strawberry, or even Triple Berry Sangria Ice Cream!
Kitchen Tools You Will Need
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
- Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!
Strawberry Dump Cake Recipe FAQ
Can I use chocolate cake mix instead?
You can make this strawberry dump cake recipe using any flavor of box cake mix that you’d like!
While chocolate would be delicious, so would Devil’s Food or Red Velvet. Go a different direction with lemon cake mix, or double down on flavor with strawberry cake mix instead.
Is dump cake supposed to be gooey?
Once cooled, the fruit filling should be gooey and thick, but the topping should be light and fluffy.
If the whole dessert is gooey, then something went wrong — and I bet I know what!
After assembling your strawberry dump cake, do not stir!! You want the cake mix to stay right on top in order to bake into a fluffy topping.
Can I make strawberry dump cake in the crockpot?
Yes, it’s quite easy to convert this recipe for strawberry dump cake to a slow cooker version!
Grease the inner liner, then add the ingredients in the same order — canned strawberry pie filling, cake mix, butter, sugar, and fresh berries.
Cover and cook on Low for 4 hours or on High for 2 hours. Easy peasy!
Storing and Reheating Leftovers
Allow your strawberry dump cake to cool, then cover the pan tightly and refrigerate for up to 3 days. You can also scoop it into an airtight container if you prefer.
If you plan on gobbling it up quickly, it’s fine for a day or two on the counter.
But if you want to store it longer, then you can freeze it for up to 3 months — just thaw in the fridge overnight.
You can enjoy strawberry dump cake cold or room temperature, or you can reheat it in the microwave for about a minute.
To warm the entire pan, place it back in the oven at 350°F for about 15 to 20 minutes depending on if it was chilled or not.
Enjoy!
With love, from our simple kitchen to yours.
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Other Dump Cake Recipes
Strawberry Dump Cake + Video
Donna Elick
Strawberry Dump Cake is one of the easiest dessert recipes I have ever made. All you need are 5 simple ingredients and a few minutes of prep!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 12
Ingredients
- 42 ounces strawberry pie filling, 2 21-ounce cans
- 1 box white cake mix or yellow cake mix
- 1 cup butter, 2 sticks, melted
- 3 tablespoons granulated sugar
- 1 pound sliced fresh strawberries, divided
Toppings
- vanilla ice cream
- whipped cream
Instructions
Preheat your oven to 350°F.
Grease a 9×13 inch baking dish with butter or spray it with nonstick baking spray.
Add the strawberry pie filling to the bottom of the baking dish, and using a rubber spatula, spread it evenly over the surface of the dish.
Sprinkle the cake mix on top of the strawberry pie filling, distribute evenly. Shake the pan, to make sure the cake mix is spread evenly.
Drizzle the melted butter over the top of the cake mix, try to distribute it evenly.
Sprinkle the sugar over the melted butter.
Scatter about half of the strawberry slices over the top of the sugar.
Bake the Strawberry Dump Cake in the preheated oven for about 45-50 minutes or until the top is golden brown. Start checking on the cake after 40 minutes.
Remove the cake from the oven and let it just slightly cool on a cooling rack.
Scoop cake into bowls, top with vanilla ice cream or whipped cream. Garnish with remaining fresh sliced strawberries. Serve warm.
Video
Nutrition
Serving: 1 | Calories: 448cal | Carbohydrates: 70g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 444mg | Sugar: 44g | Fiber: 2g | Calcium: 128mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published April 2020, updated and republished July 2023
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