Description
This strawberry dump cake features sweet strawberry pie filling topped with cake mix, butter, and sliced almonds that bakes into an irresistible cobbler-like dessert. Perfect for potlucks, BBQs, and last-minute gatherings!
Ingredients
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
Instructions
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!
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!
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.
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.
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.
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.
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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American