It only take me 5 minutes to put this irresistible strawberry dump cake together. I top each serving with creamy, vanilla ice cream and it’s undeniably everyone’s favorite dessert.
Strawberry Dump Cake
I love whipping up a speedy dessert that only requires three ingredients. I’ve shared this treat at numerous barbecues, potlucks, and spontaneous gatherings. Its irresistible flavor almost guarantees there are never any leftovers.
People are always curious about the recipe for this strawberry dump cake, and it’s almost embarrassing to confess that it’s incredibly simple to make.
Why I Love This Recipe
- It takes me only five minutes to put this dump cake together. Who doesn’t have five minutes?
- Spring through summer, it’s always everyone’s favorite.
- It feels and tastes like a simpler version of strawberry pie.
Ingredients
As promised, only three ingredients to make this strawberry dump cake recipe.
- Butter: No dump cake is complete without a generous amount of butter. I use unsalted, but you can absolutely use salted butter if you prefer.
- Strawberry Pie Filling: Let’s admit it, canned strawberry pie filling is an indulgence we all love!
- Yellow Cake Mix: Use you’re favorite brand and for even more strawberry flavor you could use strawberry cake mix.
How To Make Strawberry Dump Cake
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: I preheat the oven, and butter my baking dish.
- Step Two: I layer the ingredients – pie filling, cake mix and butter.
- Step Three: I place the cake in the oven and bake until it’s bubbling and golden brown on top.
Recipe Notes
- If strawberry is not your favorite, you can substitute with any pie filling for this dessert. I’ve used blueberry, cherry and apple on occasion.
- I usually top my strawberry dump cake with vanilla ice cream, but I’ve also used whipped cream, which is almost as good.
- Let the cake come to room temperature before serving, otherwise the pie filling will be runny.
Leftovers and Storage
- I’ve kept this cake at room temperature on the countertop for three days without any problems.
- However, if you live in a humid climate, I’d recommend storing it in the refrigerator for the same duration.
- I haven’t tried freezing this cake, so I can’t guarantee how it would taste. If you do decide to freeze it, thaw it in the fridge overnight and serve it at room temperature, or give it a quick zap in the microwave before enjoying.
More Dump Cake Recipes
If you’re a fan of easy, delicious desserts, you’ll love these other dump cake recipes that require minimal effort and maximum flavor.
More Strawberry Recipes
- Strawberry Pizza
- Strawberry Marble Cake
- No-Bake Strawberry Cheesecake Bars
- Strawberry Goat Cheese Tart
- Fresh Strawberry Pie
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Strawberry Dump Cake
Ingredients
- 12 tbsps. unsalted butter, sliced into pats extra for coating the pan
- 2 (21 oz.) cans strawberry pie filling
- 1 box yellow cake mix
Instructions
- Preheat the oven to 350 degrees F.
- Prepare a 9 x 13 baking dish with butter.
- Add strawberry pie filling to the baking dish.2 (21 oz.) cans strawberry pie filling
- Cover the strawberry filling with the dry cake mix. (Do not make the cake mix according to the cake mix directions.)1 box yellow cake mix
- Place pats of butter on top of the cake mix.12 tbsps. unsalted butter, sliced into pats
- Bake uncovered for 35-45 minutes or until the top is golden brown.
Notes
Nutrition
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Emma O. says
This is one of the best strawberry desserts that I’ve ever tasted and it is unbelievably easy. We served it with vanilla ice cream and it was so delicious.
Cathy Pollak says
So happy you enjoyed it.
Audra says
Absolutely delicious! My whole family devoured it.
Cathy Pollak says
Yay!
wilhelmina says
I’m not much of a cook, but this recipe made me feel like a pro!
Windber says
Can you use a lemon pie filling for a recipe like this? Or maybe a lemon/blueberry pie filling combined?
Cathy Pollak says
Yes, I did mention in the notes of the post that you could do that. Works great.