If you are looking for an easy, like really easy dessert, this Strawberry Lemon Dump Cake is it! With just four ingredients, you get a bright strawberry lemon flavor in every bite. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Or, just grab a spoon and dig in as-is! It is like the best of my popular Strawberry Dump Cake and Lemon Cream Cheese Dump Cake combined into one delicious dessert!
Ingredients & Substitutions
- Strawberry Pie Filling: Look for a can of strawberry pie filling. It is the key to adding sweet, juicy berry flavor to this easy dump cake.
- Strawberries: Besides the strawberry pie filling, I add fresh strawberries for extra flavor and texture. Because really, there is no such thing as too many strawberries! (Plus, I enjoy the fresh touch that the berries bring.) If using frozen strawberries, simply add them while still frozen.
- Lemon Cake Mix: The lemon cake mix adds a sunny, citrus flavor that pairs perfectly with the strawberries. Sweet, tangy, and no zesting required!
- Butter: Cold butter is key for that classic dump cake texture. As it melts in the oven, it creates pockets of moisture that help form a golden, buttery topping. Using cold, sliced butter also ensures even coverage, which helps avoid dry patches in the cake mix.
Can I Use A Different Baking Dish Or Oven-Safe Skillet For Dump Cake?
Yes! You can definitely use a different baking dish or an oven-safe skillet like cast iron for this dump cake. In fact, I used a cast iron skillet for my Blueberry Dump Cake. Just keep in mind that if your dish is larger, the cake will be thinner and may bake faster, so start checking for doneness a few minutes earlier. If it’s smaller or deeper, it might need a bit more time to bake through. Using a skillet adds a rustic touch and works great. Just adjust your baking time as needed to get that perfect golden top and bubbly filling every time!
What Is the Biggest Mistake to Avoid When Making Dump Cake?
The biggest mistake is stirring the ingredients together. Dump cakes are all about layering; just dump and bake for the best texture and flavor!
Crockpot Strawberry Lemon Dump Cake
Yes, you can make Strawberry Lemon Dump Cake in a slow cooker or crockpot, and I totally recommend it! You’ll use the same ingredients and basic method, just skip the oven and grab your crockpot instead. It’s a great option when your oven is already busy, especially around the holidays. (I’ve been there!) To make dump cake in a crockpot:
- Lightly grease the bowl of your slow cooker.
- Add the strawberry pie filling and fresh strawberries, spreading them out evenly.
- Sprinkle the dry lemon cake mix over the fruit.
- Top with slices of cold butter, covering as much of the surface as possible.
Cover and cook on high for 2 hours or low for 4 hours, until the top is set and the filling is hot and bubbly. You’ll get all the delicious flavor of the oven-baked version—sweet, tangy, and so easy—with the bonus of hands-off cooking!
How to Store Strawberry Lemon Dump Cake
Once the dump cake has cooled to room temperature, cover it and store it in the refrigerator. It will stay fresh for up to 3 days.
Can I Freeze Dump Cake?
Yes! To freeze, let the cake cool completely, then store it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight.
Strawberry Lemon Dump Cake
Ingredients
- 1 can (21 ounces) strawberry pie filling
- 1 cup (144 g) strawberries, chopped
- 1 box (15.25 ounces) lemon 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.
- Add the strawberry pie filling to the prepared dish and spread it out evenly.
- Sprinkle the chopped fresh strawberries over the filling.
- Evenly sprinkle the dry lemon cake mix over the strawberries.
- Distribute the cold butter slices evenly across the top of the cake mix, covering as much of the surface as possible to prevent dry spots.
- Bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Let cool for 10–15 minutes before serving.
- Enjoy warm with vanilla ice cream or whipped cream, if desired.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
If you love quick desserts, dump cakes are the way to go! And, this one has the perfect balance of strawberry and lemon flavor.
Elizabeth
I could even make this dessert! Delicious!
Stephanie
This is such a simple recipe and so good, especially with ice cream on top!
Bella
This seems like a perfect summertime dessert! And, I like that there are some fresh strawberries in there, too.
