Strawberry Dump Cake might just be the easiest dessert you’ll ever make. With just three ingredients, no mixing bowls, and practically no prep, it’s the kind of recipe that feels too good to be true — until you taste it. Whether you’re a seasoned baker or a kitchen rookie, this is one of those go-to recipes you’ll keep coming back to. And best of all? It’s customizable, affordable, and crowd-pleasing.
Let’s walk through exactly how to make it, what variations you can try, and everything else you need to know to nail it every time.
Why Strawberry Dump Cake Works
This cake is technically more of a cobbler or crisp than a traditional fluffy cake. The name “dump cake” comes from the method — you literally dump the ingredients into the pan and bake. No stirring. No fancy steps.
The magic happens in the oven. As the cake bakes, the dry cake mix absorbs the butter and juices from the fruit filling, creating a rich, buttery topping with a crisp edge and a gooey fruit layer underneath.
This is the kind of dessert you serve warm with a scoop of vanilla ice cream or cold the next day right out of the fridge. It’s comfort food, low effort, and wildly satisfying.
Required Equipment
- 9 x 13 inch baking dish (glass or ceramic)
- Spatula or spoon for spreading
- Small saucepan or microwave-safe bowl (for melting butter)
- Oven (preheated to 350°F / 175°C)
- Non-stick cooking spray
Optional:
- Mixing bowl (for fresh berry versions)
- Knife and cutting board (for slicing fresh strawberries)
Ingredients
Here’s what you need for the classic 3-ingredient version:
| Ingredient | US Measurement | Metric Equivalent |
|---|---|---|
| Strawberry pie filling | 1 can (21 oz) | 595 g |
| Strawberry or white cake mix | 1 box (about 15.25 oz) | 432 g |
| Unsalted butter | ¾ cup (1 ½ sticks) | 170 g |
Preparation and Cooking Times
- Prep time: 5 minutes
- Cook time: 35 minutes
- Cooling time: 5–10 minutes
- Total time: ~40–45 minutes
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 x 13 inch baking dish with non-stick cooking spray.
- Dump the strawberry pie filling into the dish. Use a spoon or spatula to spread it evenly across the bottom.
- Sprinkle the cake mix evenly over the filling. You don’t need to stir — just make sure the cake mix covers the fruit completely.
- Melt the butter. Use a small saucepan or microwave-safe bowl and heat until fully melted.
- Drizzle butter evenly over the dry cake mix. Try to cover as much of the surface as you can. If some dry spots remain, they’ll crisp up in the oven — not a bad thing.
- Bake for about 35 minutes. The top should look golden and slightly crisp, and you might see some bubbling around the edges.
- Cool for 5–10 minutes before serving. Serve warm, at room temp, or chilled. Top with ice cream or whipped cream if you’re feeling fancy.
Variations and Customizations
Strawberry Dump Cake is wildly versatile. Here are some popular spins:
1. Fresh Strawberry Dump Cake
If you want to skip the canned pie filling and use real fruit, here’s how to do it:
Ingredients:
- 4 cups fresh or frozen strawberries, hulled and sliced
- ¼ cup granulated sugar (50 g)
Instructions:
- Toss the strawberries in the sugar and let them sit for 10 minutes until juicy.
- Dump the sugared berries into the baking dish.
- Proceed with the rest of the recipe as usual.
2. Strawberry Cheesecake Dump Cake
Adding cream cheese turns this into a strawberry cheesecake-style dessert.
Additional Ingredient:
- 8 oz (226 g) whipped cream cheese, at room temperature
Instructions:
- After placing the pie filling or fresh berries in the baking dish, dollop the cream cheese across the surface.
- Sprinkle the cake mix over everything.
- For better texture, mix the melted butter with the dry cake mix to form a crumbly topping, then spread that over the top.
- Bake as usual.
3. Strawberry Banana Dump Cake
Add slices of banana for a fruity twist.
Instructions:
- After spreading the strawberry filling, add a single layer of thin banana slices.
- Continue with cake mix and butter.
4. Chocolate Strawberry Dump Cake
Use chocolate cake mix instead of white or strawberry. It’s like chocolate-covered strawberries in cake form.
5. Gluten-Free Option
Substitute the regular cake mix with a gluten-free cake mix. Everything else stays the same.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or frozen yogurt.
- Add whipped cream and fresh strawberries on top.
- For a brunch twist, serve it with coffee as a coffee cake alternative.
- Chill and slice into bars for a picnic dessert.
Storage and Leftovers
- Fridge: Store covered in the fridge for up to 5 days.
- Freezer: You can freeze baked dump cake for up to 3 months. Wrap tightly in plastic wrap and foil, then reheat in the oven at 300°F (150°C) until warmed through.
- Reheating: Microwave individual servings for 30–45 seconds or reheat in the oven.
Nutritional Information (Per Serving – approx.)
| Nutrient | Amount |
|---|---|
| Calories | 370 kcal |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Cholesterol | 45 mg |
| Sodium | 350 mg |
| Carbohydrates | 50 g |
| Sugar | 28 g |
| Fiber | 1 g |
| Protein | 2 g |
Note: Nutritional values can vary depending on the cake mix and type of butter used.
Tips for the Perfect Dump Cake
- Even Butter Distribution: If you’re worried about dry patches of cake mix, stir the melted butter into the mix before adding it to the dish. This forms a crumbly topping that bakes more evenly.
- Don’t Overbake: The edges should be golden and crisp, but the center should still be a little soft and gooey. If it overbakes, it may become dry.
- Let It Rest: As tempting as it is to dig in immediately, letting it cool for at least 5–10 minutes helps the layers set up a bit.
- Double It for a Crowd: You can easily double the recipe and bake it in a deeper pan or two 9×13 dishes for potlucks and parties.
- Use Sliced Almonds or Crushed Pecans: Sprinkle some nuts on top of the cake mix before baking for added crunch.
Common Questions
Can I use other pie fillings?
Yes. Cherry, blueberry, peach, apple — all of them work with the same method.
Can I make this ahead of time?
Yes. You can bake it a day ahead, store it covered in the fridge, and reheat before serving.
What if I don’t have pie filling?
Use fresh or frozen fruit tossed with a bit of sugar or cornstarch to create a similar juicy base.
Can I make it in a slow cooker?
Absolutely. Dump everything into a greased slow cooker and cook on high for 2–3 hours or low for 4–5 hours. The texture will be softer and more cobbler-like.
Final Thoughts
Strawberry Dump Cake is a masterclass in simplicity. It’s what happens when lazy cooking meets smart baking — and the result is delicious every time. Whether you’re making dessert on a weeknight or bringing something sweet to a gathering, this cake delivers.
The best part is how adaptable it is. You can stick to the classic or riff with chocolate, cream cheese, fresh fruit, or even nuts. You can scale it up, make it gluten-free, or serve it hot, cold, or in between.
And if anyone asks for the recipe, you can just say: “It’s a dump cake. You just dump and bake.” That’s dessert with attitude.
