If “lazy” had a dessert category, dump cake would be its poster child. And I am SO here for it.
Strawberries, cake mix, melted butter, done. The oven does the actual work, and 40 minutes later you’ve got this golden, bubbling, jammy situation that tastes like you tried way harder than you did.
Top it with melty vanilla ice cream and try not to eat the whole pan. (I never succeed.)
Why Use Both Fresh and Canned Strawberries?
Canned pie filling gives you the SYRUP and structure that keeps this cake from becoming a soggy mess. Skip it, and you’ve got problems.
Fresh strawberries bring the TEXTURE and real fruit punch the canned stuff lacks. Toss them in lemon juice first (prevents browning AND brightens flavor).
The canned provides gooey consistency while the fresh delivers actual berry substance. Pick a side and you lose something.
How to Get a Golden, Crispy Top
The golden top is NON-NEGOTIABLE. Nail it like this….
- Sprinkle cake mix evenly (clumps equal pale sad spots).
- Drizzle melted butter over EVERY inch, zero dry pockets.
- Use real butter. Margarine has no business here.
- Bake at 350°F until DEEPLY golden, not peachy tan.
- Broil 60 seconds for extra crunch (watch it like a HAWK!).
What to Serve with Strawberry Dump Cake
- VANILLA ICE CREAM (the cold scoop melting into warm cake is *chef’s kiss*)
- Fresh WHIPPED CREAM with a pinch of lemon zest on top
- Hot COFFEE or a shot of espresso to cut through all that sugar
- Cold MILK, the OG dessert pairing that never disappoints
- A SPRINKLE of powdered sugar if you’re feeling fancy
Go creamy and cold…. the cake is already sweet enough so lean into CONTRAST! A little bitterness from coffee or tang from citrus makes every bite better. Skip anything super sweet on the side.
Make-Ahead & Storage Tips
Store it RIGHT, and this cake stays delicious for days.
- Make-ahead: Assemble up to 4 hours early, cover, and refrigerate. Bake right before serving.
- Fridge: Cover leftovers tightly or use an airtight container. Good for 4 days max.
- Reheating: Microwave individual servings for 20-30 seconds. Add toppings AFTER warming, not before.
- Freezer: Freeze the baked cake (no toppings) for up to 2 months. Thaw in the fridge overnight.
The fruit layer softens as it sits (totally normal, that’s the pie filling doing its job), but that buttery golden top holds up beautifully. Serve it WARM and never skip the ice cream…trust me on this one!
Can You Use a Different Cake Mix?
The cake mix is where you get CREATIVE without messing anything up. Solid swaps (keep the 15.25 oz size):
- Yellow = the classic base. Reliable, crowd-pleasing, a little boring.
- White or vanilla = lets strawberry flavor pop. My pick for berry-forward results.
- Strawberry mix = doubles down on berry! Pink, sweet, for true fans only.
- Lemon = strawberry’s best friend. Cuts sweetness, adds brightness.
- Chocolate = sounds wild, tastes INCREDIBLE. Chocolate-dipped strawberry in cake form!
- Spice = warm and unexpected. Try it in fall with cinnamon in the filling.
Other Recipes You’ll Love
- Best Peach Cobbler with Cake Mix
- Tasty Peach Crisp
- Layered Strawberry Icebox Cake
- Simple Strawberry Cake with Jello
- Quick Flag Poke Cake
- Sweet Raspberry Crumble
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3400-3700
- Protein: 15-18 g
- Fat: 110-125 g
- Carbohydrates: 570-610 g
Ingredients
For the cake:
- 3 1/2 cups strawberries (hulled and sliced into 1/2-inch thick pieces)
- 40 oz strawberry pie filling (I use Lucky Leaf brand for the best fruit-to-syrup ratio)
- 1 teaspoon lemon juice (tossed with fresh berries)
- 15.25 oz golden cake mix
- 1/2 teaspoon vanilla extract (whisked into melted butter)
- 1 cup butter (I like Kerrygold unsalted butter, melted and poured evenly over the top)
For the toppings (optional):
- whipped cream
- vanilla ice cream
Step 1: Ready the Oven and Dish
- butter
Preheat your oven to 350°F.
While it heats, grease a 9×13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
This advance preparation ensures your oven reaches the correct temperature and your pan is ready the moment you’re finished assembling the cake.
Step 2: Combine the Strawberry Fillings
- 3 1/2 cups strawberries
- 1 teaspoon lemon juice
- 40 oz strawberry pie filling
Hull and slice your fresh strawberries into 1/2-inch thick pieces, then toss them with the lemon juice to brighten their flavor and prevent browning.
Pour the canned strawberry pie filling into your prepared baking dish, then gently fold in the fresh strawberries.
This combination of fresh and canned fruit gives you the best of both worlds—the rich syrup from the filling plus the fresh texture and flavor of real berries.
Step 3: Assemble the Cake Layers
- 15.25 oz golden cake mix
- 1 cup butter
- 1/2 teaspoon vanilla extract
Sprinkle the dry cake mix evenly over the strawberry filling layer—don’t stir or mix it in, as the dry mix will create a wonderful cake texture as it bakes and absorbs the fruit juices.
In a small bowl, whisk the vanilla extract into the melted butter, then pour it evenly over the top of the cake mix.
I like to use quality butter like Kerrygold because it adds a richer, more flavorful result that really shines in this simple dessert.
The butter will help the cake mix cook into a golden crust while keeping the interior moist.
Step 4: Bake to Golden Perfection
Place the baking dish in your preheated 350°F oven and bake for 35-45 minutes, until the top is golden brown and a toothpick inserted into the cake portion comes out clean or with just a few moist crumbs.
The cake should pull slightly away from the edges of the pan when done.
The baking time can vary depending on your oven, so start checking at 35 minutes.
Step 5: Rest and Serve Warm
- whipped cream
- vanilla ice cream
Remove the baking dish from the oven and let it cool for 10-15 minutes before serving.
This resting time allows the cake to set up slightly while still remaining warm and delicious.
Scoop into bowls and top with a generous dollop of whipped cream or a scoop of vanilla ice cream—the cold topping against the warm cake creates the perfect contrast.
Perfect Strawberry Dump Cake
Ingredients
Method
- Preheat your oven to 350°F. While it heats, grease a 9x13 inch baking dish thoroughly with butter or cooking spray to prevent sticking. This advance preparation ensures your oven reaches the correct temperature and your pan is ready the moment you're finished assembling the cake.
- Hull and slice your fresh strawberries into 1/2-inch thick pieces, then toss them with the lemon juice to brighten their flavor and prevent browning. Pour the canned strawberry pie filling into your prepared baking dish, then gently fold in the fresh strawberries. This combination of fresh and canned fruit gives you the best of both worlds—the rich syrup from the filling plus the fresh texture and flavor of real berries.
- Sprinkle the dry cake mix evenly over the strawberry filling layer—don't stir or mix it in, as the dry mix will create a wonderful cake texture as it bakes and absorbs the fruit juices. In a small bowl, whisk the vanilla extract into the melted butter, then pour it evenly over the top of the cake mix. I like to use quality butter like Kerrygold because it adds a richer, more flavorful result that really shines in this simple dessert. The butter will help the cake mix cook into a golden crust while keeping the interior moist.
- Place the baking dish in your preheated 350°F oven and bake for 35-45 minutes, until the top is golden brown and a toothpick inserted into the cake portion comes out clean or with just a few moist crumbs. The cake should pull slightly away from the edges of the pan when done. The baking time can vary depending on your oven, so start checking at 35 minutes.
- Remove the baking dish from the oven and let it cool for 10-15 minutes before serving. This resting time allows the cake to set up slightly while still remaining warm and delicious. Scoop into bowls and top with a generous dollop of whipped cream or a scoop of vanilla ice cream—the cold topping against the warm cake creates the perfect contrast.
The directions are a bit confusing, can u clarify, melted butter on top or unmelted butter on top ?
I’m planning on making this for a barbeque this weekend. However, I have a question. In one section of the directions, it says not to use melted butter because sliced cold butter makes a better crust. But, in the actual recipe, it calls for melted butter with vanilla mixed in. Can you please tell me what the correct direction is? Thank you!
Rachel, I’m thinking about making this dump cake for Father’s Day. Did you ever get a response to the question you had about cold butter or melted butter? Thanks for helping me out with this .
Is the butter sliced or melted -recipe mentions common error is to melt butter but steps mentions to melt it first? I have made dump cakes with sliced cold butter.
So I have the same question as above! On the top of the recipe it says not to use melted butter but in the actual recipe it says melted butter! So which one is it?