Only 4 ingredients in this Strawberry Dump Cake recipe! Cake mix and strawberry pie filling come together to make a luscious strawberry cake with little effort. One of the easiest dump cake recipes ever!
Dump cakes are one of my all-time favorite family desserts to make. The name leaves something to be desired, but the taste and ease of preparing? It’s perfection. I’ve made several of these cake mix hacks already on my blog including this popular Caramel Apple Dump Cake.
If you’re short on time and don’t feel like preparing a fussy dessert, this is the cake you need to make.
Seriously. Just look at these simple ingredients.
- Strawberry Pie Filling. You can use one or two cans depending on how saucy you want the cake to be.
- Cake Mix. I like using yellow cake mix, but white cake mix will also work. I like Betty Crocker cake mixes, but any brand should work.
- Butter. This is KEY. The butter is what is going to bake the cake mix. I like salted butter.
- Sugar. I like how it adds the crusty sweet topping to the cake. A little extra bit of sweetness!
Yep, only four ingredients to make this easy strawberry cake recipe.
How to Make Dump Cake in the Oven
- Start by preheating the oven to 350F. Grease a 9×13 baking dish.
- Spread the strawberry pie filling on the bottom of the baking dish.
- Sprinkle the cake mix over top of the pie filling making sure it’s completely covered.
- Place the butter pads evenly over the cake mix. Sprinkle sugar on top.
- Bake for 1 hour. Remove from oven and let the cake cool for 10 to 15 minutes before dishing out in serving dishes.
- Add to plates and top with whipped cream, ice cream and/or fresh strawberries.
Helpful Kitchen Tools
These kitchen tools will come in handy for this recipe.
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How to Make Dump Cake in a Slow Cooker
It’s super simple to convert this oven dump cake recipe to a crockpot dump cake. Use the same ingredients and measurements.
- Spray the slow cooker with cooking spray.
- Spread the strawberry pie filling on the bottom of the crockpot.
- Sprinkle the cake mix over top of the pie filling. Spread the butter pads evenly over the cake mix. Sprinkle with sugar.
- Cook on low heat for 4 hours. Serve with ice cream, whipped cream or fresh strawberries. Yum!
- It’s important to use enough butter to cover the cake mix. The butter is what will bake the cake mix and leave it crispy and golden. Check the cake while it’s baking around the 30 minute mark to make sure there is no powdery spots. If there is, just add a pad of butter to the area.
- Use two cans of strawberry pie filling for a saucier cake.
- Make sure you DO NOT STIR the ingredients in the baking pan. Layer and leave them be.
- Check the expiry date on your cake mix. I’ve been known to forget about them in the back of my pantry so I wanted to pass this along.
The sky is the limit with how you can modify this recipe switching out the cake mix and pie filling flavors.
Here are a few ideas:
- Swap out the yellow cake mix for chocolate cake mix and make a Chocolate Strawberry Dump Cake. Serve with some hot fudge sauce, too!
- Try a new pie filling like cherry or blueberry. Strawberry pie filling can be hard to find depending on where you live. I was lucky to find it at our local Walmart when Metro didn’t even carry it.
- Mix some fresh strawberries with your pie filling to give it a strawberry boost.
- Make a cinnamon sugar topping by mixing together 3 tablespoons sugar with 1 teaspoon of cinnamon. Sprinkle over top of the butter.
Eat it plain, but it tastes SOOOOO good with a few sweet toppings.
- Whipped cream
- Cool Whip
- Fresh strawberries
- Vanilla ice cream (or strawberry ice cream)
- Strawberry sundae syrup
- Strawberry Sauce
After the cake has cooled and your family is done devouring it, store the leftovers covered in the fridge for up to three days. I recommend heating it in microwave when you serve it again to soften it up a little and really bring out those luscious flavors.
If you want to freeze your dump cake, go for it! It freezes well for up to three months. Make sure to store it in a freezer safer container. Thaw it out in the fridge the night before you want to serve it. You can reheat it in the oven (for the full cake) or in the microwave (if you froze individual servings). Easy peasy.
What Does Dump Cake Taste Like?
It depends on the ingredients. This dessert tastes like a cross between a strawberry cobbler and a strawberry cake. The filling is sweet and gooey while the cake is buttery and golden. Together, they are the perfect marriage.
Why is it Called a Dump Cake?
It’s pretty self-explanatory once you read the recipe. All the ingredients are literally “dumped” in a baking dish. My spouse had never tried a dump cake before and thought the name was hilarious. It doesn’t sound too appetizing when you think about it, right?!
More Dump Cake Recipes
- Cranberry Cobbler Dump Cake
- Slow Cooker Pumpkin Dump Cake
- Caramel Apple Dump Cake
- Cherry Pineapple Dump Cake
- Peach Cobbler Dump Cake
- Black Forest Dump Cake
You’ll also like these Strawberry Cake Mix Cookies, Strawberry Cheesecake Bars, Strawberry Pretzel Salad, Strawberry Cream Pie, Strawberry Lemon Fool and Strawberry Cupcakes with Strawberry Buttercream.
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
Strawberry Dump Cake Recipe
- 1 box yellow cake mix 432g/15.25oz box
- 1 can strawberry pie filling 540ml/21oz can
- ½ cup salted butter cold and sliced into square pads
- 3 tbsp sugar
- strawberries for garnish, optional
- Preheat oven to 350°F. Grease a 9×13 inch casserole dish.
- Spread strawberry pie filling on the bottom of the casserole dish.
- Sprinkle the cake mix over top of the pie filling. Make sure it’s fully covered.
- Spread butter pads evenly over cake mix. Sprinkle sugar on top.
- Bake for 1 hour. Let cool for 10 to 15 minutes.
- Add to plates and top with whipped cream or ice cream and fresh strawberries.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.