Strawberry Dump Cake
This super simple Strawberry Dump Cake is made with strawberry pie filling, yellow cake mix, and melted butter. It may be easy to make but the flavor is outstanding!
A 3 INGREDIENT DESSERT
Strawberry Dump Cake is a huge family favorite around here. If you haven’t made a dump cake before, this is a super easy type of dessert because you literally are just dumping everything into a baking dish then baking. I make these a lot because I almost always have these things on hand and it makes for the perfect dessert when you want a little something sweet after dinner but don’t want to put in a lot of fuss. Just dump it all together, toss it in the oven and then enjoy!
FREQUENTLY ASKED QUESTIONS:
Yes of course. You can cut the butter into slices and lay them evenly around the top of the cake mix. I think it just depends on how much work you feel like doing. With the melted butter way of doing it, you just need to make sure you pour it around as evenly as possible so you don’t end up with dry patches of cake mix. You can even take a butter knife or offset spatula and gently push it around t make sure it all gets covered.
If you want to see how the sliced butter method looks, check out my recipe for Blueberry Dump Cake. I think they both work just fine but some people prefer the slice method and others prefer the drizzle method.
No, please don’t. Friend, this is really so easy, you just need the cake mix and follow my directions to make the entire thing. Ditch the box directions, you don’t need them.
Certainly! If you choose to use a homemade pie filling, you will need 4 cups of it. I have a gorgeous peach pie filling recipe that would work beautifully with this.
Try adding two cups of sliced fresh strawberries on top of the strawberry pie filling layer so you can really berry it up. You could also add some chopped pecans to the cake mixture on top.
You sure can! Just layer the dump cake ingredients into a 4-6 quart crock pot in the same order as I specified for the original recipe using a baking dish. Then cover the slow cooker and cook on high for 1 1/2-2 hours or low for 3-4 hours.
You can store leftovers in the fridge, covered in a container for up to 4 to 5 days. You can freeze for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- strawberry pie filling– you could swap this out for other pie filling flavors to change the flavor profile of this dump cake.
- yellow cake mix– you could swap the yellow cake mix out for white cake mix, strawberry cake mix, or even vanilla cake mix.
- salted butter– stick to salted butter though since it helps balance the sweetness of the cake and filling. Don’t use margarine since that is mostly oil and you won’t get the texture you want after it is done baking. Butter is what helps give you the crispiness in the topping.
HOW TO MAKE A STRAWBERRY DUMP CAKE
Preheat the oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. Spread the pie filling in an even layer into the baking dish. Evenly sprinkle the cake mix over the pie filling.
Finally, drizzle the melted butter over the top of the cake mix as evenly as possible. Do not mix. Bake for about 45-50 minutes or until the top is light golden brown and the filling is bubbling around the edges.
Allow the cake to cool for 5 minutes before serving.
CRAVING MORE RECIPES?
- Cherry Dump Cake
- Blueberry Dump Cake
- Crock Pot Apple Dump Cake
- Pumpkin Dump Cake
- Peach Dump Cake
- Oreo Dump Cake
- Strawberry Tiramisu
- Strawberry Crumble
- Strawberry Poke Cake
- Strawberry Shortcake Cake
- Strawberry Icebox Cake
- Southern Strawberry Shortcakes
- The Best Strawberry Pie
Strawberry Dump Cake
Ingredients
- 2 (21 ounce) cans strawberry pie filling
- 1 box yellow cake mix
- ¾ cup (1½ sticks) salted butter, melted
Instructions
- Preheat the oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Spread 2 (21 ounce) cans strawberry pie filling in an even layer into the baking dish.
- Evenly sprinkle 1 box yellow cake mix over the pie filling.
- Finally, drizzle ¾ cup (1½ sticks) salted butter, melted over the top of the cake mix as evenly as possible. Do not mix.
- Bake for about 45-50 minutes or until the top is light golden brown and the filling is bubbling around the edges.
- Allow the cake to cool for 5 minutes before serving.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I was out of some stuff but improvised and it was delicious! I love this cake!! only had one can of pie filling so I used a jar of strawberry jam and 8 oz cream cheese and put that with the one can of pie filling, worked fine. try this cake!! so good!
made this four times, real easy and simple. I add whipped frosting.
Thanks so much Austin!!
I love a good dump cake! I think I want to try this with chocolate cake!
PLEASE let us know how it went or how it turns out when you make it!!
This is one of my absolute favorites