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.
15.25ozyellow cake mix(Or use white, chocolate, or strawberry cake mix)
¾cupbutter(melted, or cut into ½ tablespoon pats. *See notes)
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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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