Imagine the smell of sweet, bubbly strawberries wafting through your kitchen as a golden, buttery crust crisps up in the oven. You take a bite, and it’s the perfect balance of fruity sweetness and rich, cakey goodness.
I know exactly how it feels when you’ve had a long day of school runs and errands, and the last thing you want to do is measure out a dozen ingredients for a dessert.
Hate turning on the oven for a complicated recipe?
This Strawberry Dump Cake is your new best friend. It’s the ultimate low-effort, high-reward treat that lets you be the hero of the dinner table without the stress. We’re solving the ‘what’s for dessert’ dilemma in under five minutes of prep time!
At-A-Glance
- Dietary: Vegetarian (Gluten-Free option available)
- Time: 5 minutes prep, 45 minutes bake
- Difficulty: Easy
- Cost per serving: $0.85
Why This Recipe Works
The magic of a dump cake lies in the layering technique. By spreading a dry cake mix over fruit filling and topping it with melted butter, you create a unique texture that is somewhere between a cobbler and a cake.
Using melted butter instead of oil or eggs creates a rich, shortbread-like crust that stands up perfectly to the moisture of the strawberries.
The fruit filling provides all the liquid the cake mix needs to hydrate and bake. This results in a dense, flavorful topping that doesn’t require any bowls or whisks. It’s a scientific miracle of baking that saves you from doing dishes!
Key Ingredients & Notes
- 2 cans (21 oz each) Strawberry Pie Filling: These provide the sweet, fruity base. Using pre-made filling ensures consistent flavor and saves you the time of macerating fresh berries.
- 1 box (15.25 oz) Yellow or White Cake Mix: This acts as the crust. Don’t follow the box instructions; the dry mix is what gives it that signature dump cake crunch.
- 3/4 cup (1.5 sticks) Unsalted Butter, melted: Melting the butter and drizzling it evenly ensures there are no dry flour spots, resulting in a golden-brown finish.
Step-by-Step Instructions
- Prep: Preheat your oven to 350°F. Do not grease the pan; the fruit filling will prevent sticking.
- Layer the Fruit: Dump both cans of strawberry pie filling into the bottom of a 9×13 inch baking dish and spread it into an even layer with a spatula.
- Layer the Mix: Sprinkle the dry cake mix evenly over the top of the berries. Shake the pan gently to level it out.
- The “Butter Slice” Hack: Do not melt the butter. Instead, take your cold sticks of butter and slice them into thin pats (about 1/8 inch thick). Lay these butter squares all over the top of the dry cake mix like you are laying tile. This guarantees every inch of flour gets hydration and turns golden brown—no powdery dry spots allowed!
- Bake: Bake for 45 to 50 minutes until the filling is bubbling vigorously around the edges and the crust is a deep golden brown.
Expert Tips
- The Butter is Key: The “Butter Slice Hack” is non-negotiable for a perfect crust. Ensure your butter is cold, straight from the fridge, so you can slice it thinly. Don’t leave any large gaps between the slices.
- Don’t Undercook: The biggest mistake is pulling the dump cake out too early. You want the fruit filling to be bubbling vigorously around the edges. This ensures the cake mix in the center is fully cooked through.
- Let It Rest: Let the dump cake sit on the counter for at least 15 minutes after it comes out of the oven. This allows the molten-hot fruit filling to set up slightly, making it much easier to serve.
- Serving Suggestion: This cake is incredibly sweet and rich. It is best served warm with a scoop of vanilla ice cream or a dollop of unsweetened whipped cream to cut the sweetness.
Variations & Substitutions
- Go Gluten-Free: To make this Gluten-Free, simply swap the standard cake mix for your favorite 1-to-1 gluten-free yellow cake mix.
- Chocolate Twist: If you want a ‘Strawberry Covered Chocolate’ vibe, use a chocolate cake mix instead of yellow!
- Add Texture: You can also add a sprinkle of white chocolate chips on top of the fruit before adding the cake mix for extra indulgence.
FAQ
Can I use fresh strawberries instead of canned?
Yes, but you will need to toss 4 cups of sliced berries with 1/2 cup sugar and 1 tablespoon of cornstarch to ensure the cake isn’t too runny.
Should I mix the layers together?
Absolutely not! The key to a dump cake is the distinct layers; mixing them will result in a strange, thick paste rather than a cobbler-like topping.
Can I make this in a slow cooker?
You sure can! Follow the same layering steps and cook on High for 2-3 hours or Low for 4 hours.
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
