Who else is craving a super easy but totally delicious dessert? I just whipped up this amazing strawberry dump cake, and I have to share it with you!
This recipe is a total game-changer. It tastes like it came from a bakery but only requires four ingredients.
I served mine warm with a big scoop of vanilla ice cream, and it was pure heaven.
I’m telling you, you need this strawberry dump cake in your life.
Why You’ll Love This Strawberry Dump Cake
Here are just a few reasons this cake is the best.
- Easy and Effortless: This foolproof dessert is a breeze to make, even for novice bakers.
- Make It Your Own: Swap in different cake mix flavors like chocolate or lemon. Add a cream cheese layer for a cheesecake twist. Or use other fruits like peaches or mixed berries.
- Nostalgic Comfort: This cake is simple and comforting. It’ll evoke warm memories from your childhood.
- Year-Round Treat: Fresh strawberries are ideal. But you can easily use frozen berries to enjoy this dump cake any time of year.
Ingredients
Gather these four ingredients, and get baking!
- Fresh Strawberries: The star of this easy dump cake. Slice them thick for the best texture.
- Granulated Sugar: It enhances the natural sweetness of the berries and helps create a syrupy filling.
- Yellow or Vanilla Cake Mix: A box of cake mix is the secret shortcut to a golden, buttery cobbler-like topping.
- Cold Butter: It melts into the cake mix to create a rich, crumbly crust.
How to Make Strawberry Dump Cake
Follow these simple steps to whip up this cake.
- Prep the oven and dish. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Prepare the strawberries. Spread the sliced strawberries in the baking dish. Sprinkle with sugar and toss to coat.
- Add the cake mix. Sprinkle the dry cake mix evenly over the strawberries. Do not stir.
- Top with butter. Arrange thin butter slices over the cake mix, covering as much as possible.
- Bake the cake. Bake for 40-45 minutes, until the top is golden brown and strawberries are bubbling.
- Cool and serve. Allow to cool for 10-15 minutes. Serve warm, topped with ice cream or whipped cream if desired.
Tips For the Best Strawberry Dump Cake
You can make this cake with little to no effort. But these tips make it shine!
- Swap out the fruit. Try using other fruits like raspberries, blueberries, blackberries, peaches, or bananas for different flavors.
- Mix up the cake mix. Experiment with different cake mix flavors like chocolate, lemon, vanilla, or Funfetti.
- Add a pretty topper. Add some fresh sliced strawberries on top before baking for extra flavor and texture.
- Resist the urge to stir! Don’t stir the layers together. The cake mix should stay on top to bake into a fluffy topping.
- Dump and go. This dump cake can easily be made in a greased slow cooker. Cook it on high for 2 hours or low for 4 hours.
How to Store
If you have leftover cake, here’s how to keep it fresh:
To Store: Cover the cooled dump cake tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 5 days. Keep in mind the topping may absorb some moisture and become softer over time.
To Freeze: Tightly wrap the cooled dump cake in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw the cake overnight in the refrigerator before reheating and serving.
To Reheat: Individual portions can be reheated in the microwave for 30-60 seconds, or until warmed through. To reheat the entire cake, cover with foil and place in a 350°F oven for 10-15 minutes, or until heated through.
Strawberry Dump Cake
12
servings5
minutes45
303
kcalThis strawberry dump cake couldn’t be more effortless! With just 4 ingredients, you can whip up the most amazing and flavorful dessert.
Ingredients
2 pounds fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1 box yellow or vanilla cake mix
3/4 cup (1 1/2 sticks) cold butter, sliced into thin pats
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Spread the sliced strawberries evenly in the bottom of the prepared baking dish. Sprinkle the sugar over the strawberries and gently toss to coat.
- Sprinkle the dry cake mix evenly over the top of the strawberries. Do not stir.
- Arrange the thin butter slices evenly over the top of the cake mix, covering as much of the dry mix as possible.
- Bake for 40-45 minutes, until the top is golden brown and the strawberries are bubbling around the edges.
- Remove from the oven and allow to cool for 10-15 minutes before serving warm. Top with vanilla ice cream or whipped cream if desired.
Notes
- Ensure the butter covers the entire top of the cake mix as it melts. Add additional butter if needed to avoid any dry spots.
- For extra flavor, add a teaspoon of vanilla extract or some orange zest to the strawberries before baking.
- You can substitute frozen strawberries if fresh ones are not available. Thaw and include any juice.
- For a chocolate version, use chocolate cake mix and add a layer of chocolate chips or fudge sauce under the cake mix.
Love your recipes. I have tried a number of them but keep every one. I have so many of your recipes on my machine I am running out of memory….or is that just my 82 year old brain.
Hi John!
So glad to hear you like the recipes 🙂
Can a gluten-free cake mix such as the confetti gluten-free cake mix from Pillsberry be used in this recipe?
Absolutely! Gluten-free cake mixes are fine. I’m not sure how the funfetti one, specifically, would taste, but gluten-free isn’t a problem at all.
I’ve made so many of your recipes. They’re all so good!!! I want to make this dump cake. Is it something that can be made ahead of time and then baked before serving? Or does it taste better to bake it right away?
Thanks!
Tara:))
Hi, Tara!
Because of the fresh strawberries and whipped topping, it’s best to bake this one right away. However, you can store leftovers for up to 5 days, so if you wanted to totally prepare the cake ahead of time (including baking it), you could do that and refrigerate it overnight before serving.
It will, of course, taste best straight from the oven, though. 😉