This strawberry dump cake recipe is a winning combination of delightfully flavorful and nearly effortless to make. Grab a baking dish, pie filling (plus fresh berries if desired), and a box of cake mix to whip up a family favorite dessert in no time.
Serve topped with whipped cream, Chantilly cream, or no-churn vanilla ice cream to get rave reviews!
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This strawberry dump cake is so easy to make it will quickly become your new go-to dessert for any occasion!
Strawberry pie filling is layered with a yellow cake mix and melted butter crumble for the most irresistible fruit cobbler flavor.
Dump cakes are the perfect dessert for new bakers because no special equipment is required, and the prep time is only 5 minutes.
See all my dump cake recipes; there are so many flavors to try like Oreo, Blueberry, and Pineapple to name a few.
🥘 Ingredients
This fast, delightful strawberry dump cake only has 3 simple ingredients! When you buy your pie filling and cake mix, grab a few extras for an easy dessert to whip up for a party.
- Strawberry Pie Filling - 42 ounces of strawberry pie filling (2 21-ounce cans).
- Yellow Cake Mix - 15.25 ounces yellow cake mix (Or use white, chocolate, or strawberry cake mix). If you want homemade, see my recipe here.
- Butter - ¾ cup butter (melted, or cut into ½ tablespoon pats. *See notes)
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Strawberry Dump Cake
Dump cakes are incredibly easy to make and only take 5 minutes to prepare. To begin, take out some measuring cups, a mixing bowl, a 9X13 baking pan, and a silicone spatula.
This recipe will yield one 9x13 cake, which is approximately 12 servings!
- Prep. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking pan with cooking spray.
- Pour filling. Pour the 42 ounces of strawberry pie filling into your baking pan and spread it evenly with a silicone spatula over the bottom of your baking dish.
- Combine. In a medium-sized mixing bowl, combine the package of yellow cake mix and ¾ cup of melted butter. Mix until it reaches a shaggy consistency. Spread small pieces of the cake mixture evenly over your strawberry pie filling.
- Bake. Bake the strawberry dump cake at 350°F (175°C) for 40-45 minutes or until the crumble topping becomes a light golden brown.
- Cool and serve. Remove from the oven and let your dump cake cool at room temperature for at least 5-10 minutes before serving.
💭 Angela's Pro Tips & Recipe Notes
- Strawberry Filling Alternatives: Instead of using two cans of strawberry pie filling, opt for 2 cups of fresh or thawed frozen strawberries.
- Cake Mix Quantity: A standard box of cake mix typically contains 15.25 ounces. Most brands are similar in size, so one box should suffice.
- Butter Amount: Use between ½ to ¾ cups (or 1 to 1 ½ sticks) of butter. Using the larger amount helps avoid dry spots if you're sprinkling the cake mix over the pie filling.
- Butter Application Methods: Rather than mixing the melted butter into the cake mix, try evenly sprinkling the cake mix over the pie filling and then drizzling the melted butter on top. Alternatively, you can dot the top with butter pats. These methods may require an additional 10 minutes of baking time to form a nice crust.
- Prevent Over-Browning: If the cake starts to brown too quickly during baking but isn't fully cooked, cover it with aluminum foil and continue baking as directed.
- Checking for Doneness: The cake is done when the middle is set and no longer jiggly and the top crust has formed properly.
🥡 Storing & Reheating
Transfer any leftovers into an airtight container and store them in the refrigerator for up to 5 days. Alternatively, cover your baking pan with aluminum foil or plastic wrap.
Store in a shallow, airtight freezer storage container to freeze for up to 3 months. Thaw in the fridge overnight before enjoying.
Reheating
If you reheat your leftovers straight out of the freezer, thaw them in the refrigerator overnight.
Bake at 325℉ (160℃) for 10-20 minutes or until the cake has warmed to your liking. Alternatively, single portions can be heated in a microwave-safe bowl on high power for 1 minute.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Yes! Dump cakes are extremely versatile, so you can use any of your favorite fruits! I love using canned pineapple, cherry pie filling, apple pie filling, and canned peaches! You can use any kind of cake mix for dump cakes, too.
Yes! If you have a bag of frozen strawberries or some fresh strawberries in the freezer, you can use them instead. In place of the cans of strawberry pie filling, measure out 2 cups of frozen or fresh strawberries.
Absolutely! Dump cakes are the perfect desserts to make ahead of time. Not only are they incredibly easy to prepare and bake, but they will also stay fresh for up to 5 days! If you decide to freeze this dessert, just thaw it in the fridge and enjoy it within 3 months.
🍰 More Delicious Dump Cake Recipes
- Pumpkin Dump Cake - This delicious fall dessert is made with a spice cake mix, pureed pumpkin, and pumpkin pie spice!
- Cherry Blueberry Dump Cake - If you love cherries and blueberries, this incredible easy dump cake is a must-try!
- Peach Dump Cake - Canned peaches and a yellow cake mix are combined to make a sweet summer dessert that tastes just like peach cobbler!
- Cherry Chocolate Dump Cake - This amazing dessert features a rich chocolate cake, tangy cherries, and almond extract!
- Pineapple Dump Cake - Pineapple dump cake is a fruity, caramelized, and buttery dessert that only requires 4 ingredients!
- Apple Dump Cake - This apple dump cake is the perfect dessert to make if you have fresh apples on hand!
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📖 Recipe Card
Strawberry Dump Cake
Ingredients
- 42 oz strawberry pie filling (2 21-ounce cans)
- 15.25 oz yellow cake mix (Or use white, chocolate, or strawberry cake mix)
- ¾ cup butter (melted, or cut into ½ tablespoon pats. *See notes)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking pan with cooking spray.
- Pour the strawberry pie filling into your baking pan and spread it evenly with a silicone spatula over the bottom of your baking dish.
- In a medium-sized mixing bowl, combine the package of yellow cake mix and melted butter. Mix until it reaches a shaggy consistency. Spread small pieces of the cake mixture evenly over your strawberry pie filling.
- Bake the strawberry dump cake at 350°F (175°C) for 40-45 minutes, or until the crumble topping becomes a light golden brown.
- Remove from the oven and let the cake cool at room temperature for at least 5-10 minutes before serving.
Notes
- In place of the 2 cans of strawberry pie filling, you could use 2 cups of fresh or frozen (thawed) strawberries.
- 1 standard box is equal to 15.25 ounces of cake mix. Some brands will vary, but 1 box of cake mix should do the trick.
- You can use between ½ - ¾ cups (or 1 to 1 ½ sticks) of butter. The larger amount helps to keep you from having any dry spots on your topping if you're sprinkling the cake mix over the pie filling.
- Instead of adding the melted butter directly into the cake mix as directed, you could also first sprinkle the cake mix evenly over the top of the pie filling and then pour the melted butter over the top or cut the butter into pats and place it evenly over the top of the cake mix.
Note: When making dump cakes with one of these options, they will usually take about 10 minutes longer to bake to get the juices and butter to make a nice crust with the cake mix. - If you notice that your cake is browning too quickly (but not fully done) while baking, cover the top with aluminum foil and finish baking as stated above.
- Your cake is finished baking when it's no longer jiggly in middle and the top crust has set.
- To store: Transfer any leftover dump cake into an airtight container and store it in the refrigerator for up to 5 days. Alternatively, you could cover your baking pan with aluminum foil or plastic wrap.
- To freeze: Store in a shallow, airtight freezer storage container to freeze for up to 3 months. Thaw in the fridge overnight before enjoying.
- To reheat: If you are reheating your strawberry dump cake leftovers straight out of the freezer, go ahead and let it thaw in the refrigerator overnight first. Bake at 325℉ (160℃) for 10-20 minutes or until the cake has warmed to your liking. Alternatively, single portions can be heated in a microwave-safe bowl on high power for 1 minute.
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