Strawberry Dump Cake

Strawberry dump cake is a buttery, golden, irresistible dessert that comes together in minutes with just a handful of pantry staples! This crowd pleasing recipe features juicy strawberry pie filling topped with cake mix and butter that bakes into the most incredible cobbler-like crust. No mixing bowls, no fuss, just pure deliciousness.

Why You’ll Love This Recipe

Sweet, buttery, and bursting with juicy strawberry flavor in every bite. Made with just a few simple ingredients, this easy dessert comes together in minutes with no mixing required. Warm, gooey, and topped with a golden cake layer, it’s perfect for potlucks, family dinners, or last-minute cravings.

Print

Ingredient List

Fruit Layer

• 2 cans (21 ounces each) strawberry pie filling
• 1–2 cups fresh strawberries, sliced (optional, but highly recommended!)

Topping

• 1 box yellow or white cake mix (about 15 ounces)
• ½ cup sliced almonds (optional, for extra crunch)
• ½ cup (1 stick) unsalted butter, sliced into thin pats

Friendly Notes:

• You can use white cake mix for a lighter flavor or yellow for that classic buttery taste—I’ve tried both and love them equally!
• Fresh strawberries add amazing texture, but if you’re in a pinch, the canned filling alone works beautifully
• Salted butter works too if that’s what you have on hand; just use it!

Why These Ingredients Work

Let me break down the genius behind this simple ingredient list! The strawberry pie filling does all the heavy lifting—it’s already sweetened and thickened, so you get that perfect gooey consistency without any guesswork.

The dry cake mix acts like a streusel topping when combined with butter, creating those golden, crispy patches we all fight over. The butter is the real MVP here—as it melts, it seeps down into the cake mix and activates it, creating a texture that’s part cobbler, part crumble, part cake. It’s basically baking alchemy!

Those sliced almonds (if you use them) add a delightful crunch and a slightly nutty flavor that complements the sweet strawberries perfectly.

And if you toss in fresh strawberries, you get these wonderful bursts of bright, fresh fruit flavor that balance out the sweetness of the filling.

Essential Tools and Equipment

You’ll need:

• 9×13-inch baking dish
• Butter knife or pastry cutter (for slicing butter)
• Nonstick spray or butter (for greasing)
• Aluminum foil (just in case you need to tent it)
• Measuring cups
• Oven mitts (because safety first!)

That’s it! No mixer, no whisk, no fancy equipment. Just basic kitchen essentials.

How To Make Strawberry Dump Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). I always do this first so the oven is ready to go when I am—no waiting around!

Step 2: Prepare the Baking Dish

Grease your 9×13-inch baking dish generously with butter or nonstick spray. Don’t skip this step—it makes serving SO much easier later, and nobody wants their beautiful dessert stuck to the pan!

Step 3: Add the Fruit Layer

Spread both cans of strawberry pie filling evenly across the bottom of the dish. If you’re using fresh strawberries (and I really hope you are!), scatter those sliced beauties right on top of the filling. Just eyeball it and spread everything into an even layer.

Step 4: Add the Cake Mix

Here’s where it feels a little weird, but trust me: sprinkle the dry cake mix evenly over the entire fruit layer. Yes, DRY. Do NOT stir. Do NOT add water or eggs or anything else the box tells you to add. Just a nice, even layer of powder covering all that gorgeous fruit.

Step 5: Add Butter

Slice your stick of butter into thin pats—I usually get about 16-20 slices per stick. Place these butter slices evenly over the entire surface of the cake mix, spacing them out so every area gets some buttery love.

Step 6: Bake

Pop that dish into your preheated oven and bake for 40–45 minutes. You’re looking for bubbling filling around the edges and a gorgeous golden-brown top. The butter should be completely melted and the cake mix should look crispy and delicious.

Step 7: Cool Slightly

I know this is the hardest part, but let the cake rest for about 10 minutes before serving. This gives the filling time to thicken up just a bit so it’s not soup-runny when you scoop it.

You Must Know

The butter MUST be sliced, not melted! This is the number one mistake people make. When you use thin pats of cold butter, they melt gradually and evenly distribute across the cake mix. If you pour melted butter over everything, it’ll just sink straight through and you won’t get that beautiful golden crust.

Also, resist every urge to stir the layers together. I know it looks weird with dry cake mix just sitting there, but that’s exactly how it’s supposed to work!

Personal Secret: I like to freeze my butter for about 10 minutes before slicing it. This makes it SO much easier to cut into thin, even pats without it getting smushy.

Pro Tips & Cooking Hacks

• Use a pizza cutter to slice your butter quickly and evenly—seriously, try it!
• If you see dry spots of cake mix after baking, don’t panic. Just tent the dish with foil and bake for another 5–10 minutes. The butter will redistribute and everything will be golden.
• Room temperature matters less here than in traditional baking, which is why this recipe is so forgiving. Straight-from-the-fridge ingredients work just fine!
• Place a baking sheet on the rack below your cake to catch any drips. Strawberry pie filling loves to bubble over and make a mess.
• Don’t overbake! Once the top is golden brown and you see bubbling around the edges, it’s done. The middle might look a little jiggly, but it’ll set as it cools.

Flavor Variations & Suggestions

This basic recipe is endlessly customizable! Here are my favorite twists:

• Triple Berry Dump Cake: Use cherry pie filling mixed with blueberries and raspberries
• Peach Cobbler Dump Cake: Swap strawberry for peach pie filling and add a dash of cinnamon to the cake mix
• Chocolate Strawberry: Use chocolate cake mix instead of yellow—tastes like chocolate-covered strawberries!
• Lemon Lovers: Use lemon cake mix and add lemon zest over the top before baking
• Nutty Delight: Try pecans or walnuts instead of almonds, or use a mixture of all three
• Boozy Version: Add 2 tablespoons of amaretto or Grand Marnier to the pie filling before spreading

Make-Ahead Options

Here’s the beautiful thing: you can prep this entire dessert ahead of time! Assemble everything in your baking dish (through Step 5), cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, just pull it out, let it sit on the counter for 10 minutes while the oven preheats, then bake as directed. You might need to add 5 extra minutes to the baking time since it’s starting cold.

You can also bake it completely, let it cool, and then cover and refrigerate for up to 3 days. Reheat individual portions in the microwave for about 30 seconds, or warm the whole thing covered with foil in a 300°F oven for 15-20 minutes.

Recipe Notes & Baker’s Tips

The type of cake mix you use makes a subtle difference. Yellow cake mix gives you a richer, more buttery flavor, while white cake mix lets the strawberry flavor shine through a bit more. I honestly keep both in my pantry and just grab whichever one I’m in the mood for!

Some cake mixes are 15.25 ounces and some are 14.5 ounces—either one works perfectly, so don’t stress about finding the exact size. The slight difference won’t affect your results at all.

If you want to make this in a smaller dish, you can easily halve the recipe and use an 8×8-inch or 9×9-inch pan. Just check it at the 30-minute mark since it’ll bake faster.

Serving Suggestions

Oh my goodness, the serving possibilities! My absolute favorite way is warm from the oven with a big scoop of vanilla ice cream melting all over it. The contrast of hot and cold, fruity and creamy—it’s perfection!

Other delicious options:

• Dollop with fresh whipped cream (make it fancy with a little vanilla extract mixed in)
• Dust with powdered sugar for a pretty presentation
• Serve with a drizzle of heavy cream
• Top with extra fresh strawberries
• Add a sprinkle of cinnamon before serving

This is perfect for potlucks, holiday gatherings, summer BBQs, or just a random Tuesday when you need something sweet. I’ve served it for breakfast (don’t judge me!), and it’s wonderful alongside your morning coffee too.

How to Store Your Strawberry Dump Cake

Room Temperature: This cake is best eaten the day it’s made, but if you need to leave it out, cover it loosely with foil and it’ll keep for up to 4 hours. Any longer and I’d move it to the fridge.

Refrigerator: Cover tightly with plastic wrap or aluminum foil and store in the fridge for up to 4 days. The topping will soften a bit in the fridge, but it’s still absolutely delicious!

Freezer: You can freeze individual portions in airtight containers for up to 2 months. Thaw in the fridge overnight.

Reheating Instructions: Microwave individual portions for 30-45 seconds until warmed through. For the whole dish, cover with foil and warm in a 300°F oven for 15-20 minutes. If you want to crisp up the topping again, remove the foil for the last 5 minutes.

Allergy Information

Common Allergens in This Recipe:

• Dairy (butter)
• Gluten (cake mix)
• Tree nuts (almonds, if using)

Substitution Suggestions:

• Dairy-Free: Use vegan butter or coconut oil in place of regular butter. Most cake mixes are already dairy-free, but double-check the label!
• Gluten-Free: Swap in your favorite gluten-free cake mix—I’ve had great success with Bob’s Red Mill and King Arthur brands
• Nut-Free: Simply omit the almonds! The cake is wonderful without them

Questions I Get Asked A Lot

Can I use a different type of pie filling?

Absolutely! Cherry, blueberry, apple, and peach all work beautifully. I’ve even mixed different fillings together—cherry and blueberry is a winning combination! Just stick with the same total amount (about 42 ounces).

What if I don’t have a 9×13-inch pan?

No problem! You can use any similar-sized baking dish. A deep-dish pie plate works, or even a cast-iron skillet (which actually makes for gorgeous presentation!). Just keep an eye on baking time—deeper dishes might need a few extra minutes.

Can I make this in a slow cooker?

You bet! Grease your slow cooker insert, dump everything in the same way, and cook on HIGH for 2-3 hours or LOW for 4-5 hours. The texture will be a little different (less crispy on top), but it’s still incredibly delicious and perfect for parties where you need the oven free.

My topping turned out gummy instead of crispy—what happened?

This usually means the butter wasn’t distributed evenly or there was too much filling bubbling over the top. Make sure you’re using thin pats of butter spread across the entire surface, and don’t overfill your pan. If it happens, you can actually scoop portions onto a baking sheet and crisp them under the broiler for 1-2 minutes!

Do I really not mix anything?

I KNOW it seems wrong, but yes—do not mix! The magic of dump cake is that the butter melts into the dry cake mix and creates that incredible texture. If you mix it, you’ll end up with something more like a traditional cake, which isn’t bad, but it’s not what we’re going for here!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your favorite variations or how your family loved it.