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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I would love to make this recipe but I only have fresh strawberries can you help me with how I can do it with fresh strawberries please thank you so much jewel
Been making this cake for years. I love it. It is so simple to make.
My sister sometimes uses fresh peaches instead of canned. She just sweetens them as if she was putting them in a pie.
Blueberry and pineapple together are good also.
I work with iambaker and am happy to help out with questions!
Hi, Stacey! I’m so glad you love it!
Can I use frozen strawberries ?
Hi, Rehana! I work with iambaker and am happy to help with questions. Yes, you could use frozen strawberries in this recipe; just thaw them first. Have a great day!
Can a different type of cake mix be used? Like chocolate.
Definitely!
This recioe is much better using fresh or frozen strawberries. I’m just nor a big fan of canned strawberry pie filling.
If I use frozen strawberries do I have to sweeten then first?
Hi, Dolores! I work with iambaker and am happy to help with questions. No, you do not need to sweeten the frozen strawberries. Have a great day!
Love ‘iambaker’. Really enjoy your recipes and suggestions.
How about the recipe without using canned fruit
Love the recipe so easy and quick
I’m thinking of adding some cheesecake filling to the strawberry filling. By the spoonful, so it’s just random when you eat it.