This Strawberry Dump Cake is just 3 ingredients and so easy to make. Sweet strawberry pie filling under a golden, buttery cake topping — no mixer needed!

There’s something about a bubbling dish of strawberries under a golden, buttery crust that feels like summer no matter what’s going on outside. This one is so much easier than a traditional pie or cake with just three ingredients! They get dumped into a pan and letting the oven do the rest. It’s the kind of dessert I make when I want something that tastes like I spent all afternoon in the kitchen, but really took five minutes of prep.

 

Dump cakes have been around for decades, they are definitely not new. But they are a classic and still around for a reason. They are fast, easy, tasty, and they just work! Pumpkin Dump Cake is a fall version. If you like chocolate, Chocolate Peanut Butter Cup Dump Cake is another. Also don’t miss this Apple Dump Cake. This version uses strawberry pie filling (you could really use any fruit) for a sweet berry twist!

Ingredients You’ll Need

• Strawberry Pie Filling – you do want the juices and mix from the filling to add moisture, so don’t just swap fresh berries.
• White Cake Mix
• Butter – I always bake with unsalted butter

How To Make Strawberry Dump Cake

• Layer – pour the strawberry pie filling into the base of a 13×9 inch baking dish, and spread into a single layer. Sprinkle the cake mix evenly over the top. Finally place the pats of butter evenly over the top of the cake mix, so as they melt it will mix with the cake mix.
• Bake – Place in the oven and bake for about 45 minutes, until the top is golden brown and set. Remove and let cool for at least 10 minutes before serving.

Recipe Tips & Tricks

• Make sure to use canned strawberry pie filling for this recipe. You can not just swap in fresh berries, you need the liquid and gel that is in the pie filling for the moisture. But if you want fresh strawberries, you can definitely chop some up and add them to the base of the pan with the pie filling!
• Cut the butter into small pieces, so you have enough to cover the entire 13×9 inch pan. Some recipes call for melting the butter and pouring it over. Either works, I just find this method gets the cake covered more evenly.
• Let the cake cool for at least 10 minutes after it comes out of the oven. The strawberry part with be bubbling hot and not only burn your mouth, but be very hard to serve.
• If you can’t find strawberry pie filling, you can use any pie filling you like and follow the same recipe.
• Want to make your own cake mix? Go for it! There are a lot of recipes out there for your homemade cake mix, and they would work great. You just need the dry ingredients, so don’t just use any cake batter recipe thought.
• Don’t stir the layers together. Dump cakes work because the fruit, cake mix, and butter bake as separate layers — mixing them introduces extra moisture and can leave you with a soggier bottom instead of that jammy-fruit-under-crisp-topping texture.

Topping Strawberry Dump Cake

One thing about dump cakes like this, is they are more like a cobbler than a traditional cake. The top does not get light and fluffy like a cake. So topping with Vanilla Ice Cream or Homemade Whipped Cream is my favorite choice. It isn’t something you would add Vanilla Frosting to.

Recipe Variations

• Yellow Cake Mix – swap the white cake mix for yellow cake mix for a slightly richer, more buttery flavor.
• Add Fresh Strawberries – chop fresh strawberries and add them to the base of the pan along with the pie filling for extra berry flavor and texture.
• Frozen Strawberries – you can use frozen strawberries in place of fresh; just thaw them completely and drain off the excess liquid first so the cake doesn’t turn soggy.

Storage

If you have leftover dump cake, make sure to cover and keep at room temperature for 2-3 days. It is best served the day you make it, and it is best served warm. So any leftover pieces I like to to microwave to warm up and then top with ice cream.

For longer storage, cover and refrigerate leftovers for up to 3-4 days. Let the cake cool completely to room temperature before covering and refrigerating, otherwise trapped steam will make it soggy. Reheat individual pieces in the microwave before serving.

More Strawberry Dessert Recipes

• Strawberry Crumble
• Strawberry Lemonade Bars
• Strawberry Shortcake Pancakes
• Strawberry Cream Squares
• Strawberry Crumb Bars
• Strawberry Brownies