Looking for a dessert that’s both delicious and effortless? This strawberry dump cake is your perfect solution! With just a handful of ingredients—canned strawberry pie filling, fresh strawberries, white cake mix, and cold unsalted butter—you can whip up a mouthwatering dessert that’s bursting with fruity flavor. Make sure to check out my Cherry Dump Cake, too!
Ingredients & Substitutions
- Strawberry Pie Filling: The canned pie filling provides the base of the dessert with a sweet, fruity flavor. Any pie filling would work here!
- Strawberries: When in season, I love to use fresh strawberries. But, frozen berries will work–just thaw and drain them of any excess moisture.
- Cake Mix: Look for a box of white cake mix. Or, for a little different flavor profile, yellow or vanilla cake mix would also work.
- Butter: When the pats of unsalted butter are placed evenly over the cake mix, the cold butter melts as the cake bakes, forming a crisp, golden-brown crust.
Delicious Ways To Serve Strawberry Dump Cake
Here are a few of my favorite ways to serve strawberry dump cake:
- Whipped Cream
- No-Churn Vanilla Ice Cream
- No-Churn Strawberry Ice Cream (for even more strawberry flavor!)
- Fresh Fruit
- Yogurt
- Alone! It really is delicious just as-is, so don’t forget about that option!
Crockpot Strawberry Dump Cake
Yes, you can make strawberry dump cake in a slow cooker or crockpot, and I think you should! It is the same recipe and instructions, except you use a crockpot instead of the skillet and an oven. To make dump cake in a slow cooker, follow these steps:
- Put the strawberry pie filling and strawberries in the bottom of a greased crockpot.
- Top with the cake, and then butter.
- Cover and cook on high for 2 hours or on low for 4. You can get the same great-tasting results with a slow cooker as with cooking in the oven. This is a great option if you are already using up some of your precious oven space. I know cooking around the holidays, this happens to me quite a bit.
How To Store Strawberry Dump Cake
Once cooled to room temperature, store the dump cake, covered, in the refrigerator. It will last up to a few days. For longer storage, freeze the cake for up to 3 months. When ready to enjoy, let it thaw from in the refrigerator overnight.
More Dump Cakes
Strawberry Dump Cake
Ingredients
- 1 can (21 ounces) strawberry pie filling
- 1 cup strawberries, washed, sliced
- 1 box (15.25 ounces) white cake mix
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, cold
Instructions
- Preheat oven to 350°F. Spray a 9×9-inch baking dish with nonstick cooking spray.
- To the baking dish, add the strawberry pie filling. Then, add the strawberries.
- Sprinkle the cake mix evenly over the top.
- Slice the butter into small pats (about 16). Place them evenly over the top of the cake mixture.
- Bake for 45-50 minutes, or until the topping is golden brown and the pie filling is bubbling.
Video
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Delicious!!!
Hello, can you please tell me what I’m doing wrong,on dump cake ? I did everything that was called for but when I pulled the cake out of. The oven the the was not cook?
Cook one hour ??? Turned into crisp tough cookie! Still tasty but really tough to cut!
My dump cakes are like that too every time. I think an hour might be too long.
This came out so terrible for me! Omgoodness I’m so disappointed in myself and the recipe! I’ve made your recipes before but always from scratch. This one was just flat in flavor and way too sweet! The cake was a weird combo of chewy and powder. I wouldn’t make it again or suggest anyone does. But I’ll make another of yours from scratch again!
After reading all the comments on this Strawberry Dump Cake, I decided to give it a try. I followed all the instructions, but I used two sticks of butter, cutting them in small slices. Then made sure to completely cover the cake mix with the sliced butter. I then placed the cake in the oven to bake. I made sure to check the cake after 20 minutes, then again every five minutes after, until it was done enough to my liking. It took a total bake time of 30 minutes to get it golden brown. When cooled sufficiently I tasted the cake and it was delicious. Thank you for the recipe.
I’ve got a strawberry cake mix in my cabinet. Too much strawberry? Too sweet? Any thoughts anybody?