This simple strawberry dump cake is for anyone who’s short on time and in desperate need of dessert. You do exactly what the name suggests: dump the ingredients into a baking dish without mixing. I fell in love with this simple cobbler-like dessert after making it only once! The filling is warm and gooey while the cake topping is golden and buttery.
You can serve each slice with fresh strawberries and whipped cream for garnish—or eat a spoonful right out of the 13-by-9-inch pan.
How to Make a Strawberry Dump Cake
I’m going to walk you through how to make the best strawberry dump cake recipe, but feel free to use your favorite canned fruit or pie filling instead.
Ingredients
1 box (15.25 ounces) white cake mix
1 (21 ounce) can strawberry pie filling
1/2 cup butter, cold
Optional: Fresh strawberries and whipped cream
Editor’s Tip: This is the best white cake mix, according to our Test Kitchen experts.
Tools You’ll Need
Baking Dish: I love the durability of a Le Creuset dish—it’s worth the splurge.
Spatula: This spatula is all one piece, so there’s no dirty crevice between the end of the spat and the handle.
Oven Mitts: You can’t go wrong with non-slip mitts!
Directions
Step 1: Preheat the oven
Start by preheating your oven to 350°F. (FYI: This is the scientific reason we always preheat to 350° when we bake.)
Step 2: Gather the ingredients
Open the box of cake mix and strawberry pie filling, then set both aside. Slice cold butter into small pats (about 12-16).
Step 3: Assemble the dump cake
To make the strawberry dump cake, pour the strawberry pie filling into a 13-by-9-inch baking dish and spread out evenly using a spatula. Then sprinkle the cake mix on top, making sure to cover all of the pie filling.
Finally, top with pats of butter. I placed the butter evenly across the baking dish and in each corner.
Step 4: Bake
Bake the dump cake for 45-60 minutes, until the top is golden brown and the filling is bubbly.
Remove from the oven and let cool slightly. Serve topped with fresh sliced strawberries and whipped cream, if you have them!
Dump Cake Recipe Tips
Don’t mix the pie filling and cake mix together. Just dump and bake!
Let the cake cool for 5-10 minutes before serving.
Once the dump cake has fully cooled, store leftovers in the refrigerator for up to 3 days.
Reheat leftovers in the microwave until warm.
To make a strawberry dump cake that’s dairy-free or vegan-friendly, use plant-based butter and whipped topping.
More Dump Cakes That Require No Effort
This is one of the best peach dump cake recipes in the world. It’s sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert’s golden. —Keri Sparks, Little Elm, Texas
Because our family adores carrot cake, I experimented to find an easy way to make it so we could enjoy it all the time. This super moist dump cake version makes my family smile when it suddenly appears on the table. —Bonnie Hawkins, Elkhorn, Wisconsin
My mother-in-law loves chocolate-covered cherries, and I used to make this chocolate cherry dump cake every year for her birthday. Now we’ve moved away, but I make this for my kids on her birthday and they still feel near her. —Angela Lively, Conroe, Texas
With an apple farm just down the road, I’m always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. —Rachel Garcia, Colorado Springs, Colorado
This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. —Karin Gatewood, Dallas, Texas
I make a Black Forest cake the easy way: Dump everything into a dish and let the magic happen. Give it a cherry topping by reserving two tablespoons of juice from the canned cherries and stir into whipped cream. —Meghan McDermott, Springfield, Missouri
Canned pumpkin and cake mix make these bars an effortless alternative to pumpkin pie. It’s a tried-and-true dessert that always brings big smiles. —Linda Guyot, Fountain Valley, California
This sweet-tart cake recipe is so much fun to make with my grandkids. They love just “dumping it all in” and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada
When a chocolate craving hits, I whip up this cake my aunt inspired. It’s gooey and saucy but not crazy sweet. It’s also potluck-perfect. —Lisa Renshaw, Kansas City, Missouri
This warm Dutch oven cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It’s yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho
A satisfying dessert, pudding cake is a superb treat on a chilly night. It has three separate layers—apples, cake and sauce—and I like to serve it in a bowl. —Ellen Schroeder, Reedsburg, Wisconsin
I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it’s slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. —Bonnie Evans, Norcross, Georgia
I use this sweet coffee cake recipe often. It’s quick and easy to make. —Blanche Whytsell, Arnoldsburg, West Virginia
A friend gave me this recipe several years ago. She said a local minister’s wife fixed it every Sunday, so she named it accordingly —Mary Ann Potter, Blue Springs, Missouri
When it’s warm, this reminds me of super moist lava cake. And until I made this, I didn’t think a slow-cooker cake could be so attractive. It’s a real winner. —Scarlett Elrod, Newnan, Georgia
I love the flavors of peanut butter and banana together, and this slow-cooker pudding cake is just like eating an Elvis sandwich, only sweeter! Banana chips add a surprisingly crunchy texture; find them near the dried fruit in your grocery store. —Lisa Renshaw, Kansas City, Missouri
I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. —Bonnie Roberts, Newaygo, Michigan
I first tasted this cake about 15 years ago when a dear aunt brought it to a family reunion. I knew I had to have the recipe…and I was thrilled to discover how easy it is to make.—Donna Britsch, Tega Cay, South Carolina
A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. —Brenda Parker, Kalamazoo, Michigan
This rich, chocolate pudding cake is one of my favorites. I like to serve it warm with a scoop of vanilla ice cream. Whenever I take it to parties, everybody wants the recipe. —Paige Arnette, Lawrenceville, Georgia
I add root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear! —Kat Thompson, Prineville, Oregon
The post How to Make Strawberry Dump Cake with Only 3 Ingredients appeared first on Taste of Home.
