You know those days when you need dessert fast, but don’t want to fuss? That’s exactly how my strawberry dump cake obsession began. Last summer, my cousin showed up unannounced with hungry kids in tow, and I whipped this up in minutes – the look on their faces when they tasted it? Priceless!
This magical strawberry dump cake has saved me more times than I can count. Three simple ingredients transform into gooey strawberry goodness with a golden crust that’ll make you swoon. It’s the lazy baker’s secret weapon – no mixing bowls, no fancy techniques, just dump and bake. Whether you’re feeding a crowd or just craving something sweet, this recipe never lets me down.
Why You’ll Love This Strawberry Dump Cake
Oh, where do I even start? This strawberry dump cake is basically dessert magic—the kind that makes you look like a kitchen genius with zero effort. Here’s why it’s my go-to:
- Seriously easy: Three main ingredients (yes, really!) and no mixer required. Just dump, bake, and devour.
- Impossible to mess up: No fancy techniques—even my 10-year-old nephew nails this one.
- Crowd-pleaser: That buttery golden crust hugging gooey strawberry filling? Guaranteed empty plates.
- Summer vibes: Fresh strawberries (if you’re feeling fancy) make it taste like sunshine.
- TikTok-worthy: Minimal effort, maximum wow factor—perfect for lazy bakers like me.
Trust me, once you try this lazy strawberry dessert, you’ll wonder how you ever lived without it.
Strawberry Dump Cake Ingredients
Here’s the beautiful part – you probably have most of this in your pantry right now! The magic of dump cakes is how ordinary ingredients become extraordinary with almost no effort. Here’s what you’ll need:
- 1 box yellow cake mix – The dry powder straight from the box (my secret? Betty Crocker works best) G V
- 2 cans (15 oz each) strawberry pie filling – Look for the good stuff with big berry chunks
- 1/2 cup (1 stick) unsalted butter, sliced thin – Room temp makes spreading easier
- 1 tsp vanilla extract (optional) – My grandma’s trick for extra flavor
- 1 cup fresh strawberries, sliced (optional) – For that summer-fresh punch
- Vanilla ice cream or whipped cream – Because everything’s better à la mode!
See? I told you it was simple. The fresh strawberries and vanilla are my personal twists – feel free to skip them for the ultra-lazy version!
Equipment You’ll Need
Here’s the best part—you barely need any equipment! My kind of recipe. Just grab:
- A 9×13 baking dish (that trusty Pyrex you’ve had forever works perfectly)
- Butter knife for slicing that stick of butter
- Oven (obviously!) preheated to 350°F
That’s it—no mixer, no fancy gadgets. If you’re adding fresh strawberries, a cutting board and knife will come in handy, but even those are optional. Could this get any easier?
How to Make Strawberry Dump Cake
Okay, here’s where the magic happens! I’ve made this strawberry dump cake so many times I could probably do it in my sleep (and honestly, some mornings before coffee, I practically have). Follow these foolproof steps for the easiest dessert of your life:
Step 1: Prepare the Baking Dish
First things first – grab that trusty 9×13 baking dish (mine’s covered in years of love stains) and give it a quick grease. I use butter or cooking spray – just enough so nothing sticks. Pro tip: Do this while your oven preheats to 350°F so everything’s ready to roll.
Step 2: Layer the Strawberry Filling
Now the fun part! Dump both cans of strawberry pie filling into the dish and spread it evenly with a spatula. If you’re using fresh strawberries (highly recommended when they’re in season!), scatter them over the top now. That extra pop of fresh berry flavor makes all the difference!
Step 3: Add the Cake Mix and Butter
Here’s where the “dump” in dump cake really shines. Simply sprinkle the entire box of dry cake mix evenly over the strawberries – no mixing required! Then take your sliced butter (room temp works best) and arrange the pieces across the top like little golden tiles. Don’t stress about perfection – gaps are totally fine!
Step 4: Bake to Perfection
Pop that beauty in the oven and let the magic happen! Bake for 45-50 minutes until the top turns golden brown and you see those gorgeous strawberry juices bubbling around the edges. Your kitchen will smell incredible – fair warning, you might get impatient waiting!
When it’s done, let it cool for about 10 minutes (if you can resist). Serve it warm with a scoop of vanilla ice cream melting over the top – absolute heaven! See? I told you this was easy.
Tips for the Best Strawberry Dump Cake
After making this strawberry dump cake more times than I can count (seriously, my neighbors start dropping by when they smell it baking), I’ve picked up some tricks that take it from good to “oh-my-gosh-I-need-the-recipe” amazing:
- Butter matters: Room temp butter slices like a dream and melts evenly. Cold butter? You’ll be wrestling with it!
- Vanilla magic: That teaspoon of vanilla extract isn’t just optional – it’s the secret whisper of flavor that makes people ask “what’s different about yours?”
- Fresh berry boost: Toss those sliced strawberries with a tablespoon of sugar while preheating the oven – they’ll get extra juicy!
- Golden rule: If the top isn’t quite browned enough but the edges are bubbling, broil for just 1-2 minutes – but watch it like a hawk!
Trust me, these little touches make all the difference between a good dump cake and a legendary one!
Strawberry Dump Cake Variations
Okay, here’s where things get really fun! Once you’ve mastered the basic strawberry dump cake (which, let’s be honest, takes about two tries max), you can start playing with variations. My family calls these “dump cake adventures” – here are our favorites:
- Mix it up: Swap yellow cake mix for white, spice, or even chocolate (trust me, chocolate + strawberries = magic)
- Berry bonanza: Try cherry or peach pie filling instead – the canned blueberry version is my July 4th staple
- Citrus twist: Add lemon zest to the cake mix or orange juice instead of vanilla extract
- Crunch factor: Sprinkle chopped nuts or coconut flakes over the butter layer before baking
- Fall flavors: Apple pie filling with spice cake mix and caramel drizzle? Yes please!
The beauty? You literally can’t mess it up. Every “oops” becomes a delicious new discovery!
Serving and Storing Your Strawberry Dump Cake
Oh my goodness – serving this strawberry dump cake is half the fun! I always dish it up warm, straight from the oven if possible, with a big scoop of vanilla ice cream melting over the top. The contrast between the hot, gooey strawberries and cold ice cream? Absolute perfection!
Leftovers? (As if!) But if you somehow have some, just cover the dish with foil and pop it in the fridge. When the craving hits again, reheat individual portions in the microwave for 30 seconds or the whole pan in a 300°F oven for about 15 minutes. Pro tip: Add fresh ice cream every time – it’s worth it!
Strawberry Dump Cake Nutritional Information
Now, let’s be real – we’re not eating dump cake for its health benefits! But since you asked, here’s the scoop (based on my typical ingredients):
- Calories: About 350 per serving
- Sugar: 25g (those sweet strawberries do their thing!)
- Fat: 12g (thank that glorious butter)
Remember, these numbers can change based on your specific brands and additions. My advice? Enjoy every bite and maybe take an extra walk tomorrow!
Frequently Asked Questions
I get questions about this strawberry dump cake all the time – here are the ones that pop up most often from friends and family (and yes, even strangers who smell it baking!):
Can I use only fresh strawberries instead of pie filling?
You can, but you’ll need to macerate them first! Toss 4 cups sliced strawberries with 1/2 cup sugar and let sit for 30 minutes to create your own juicy filling. The pie filling gives that perfect gooey texture though – my personal favorite combo is one can pie filling plus fresh berries!
What other cake mixes work besides yellow?
Oh honey, the possibilities are endless! White cake mix keeps it classic, while spice cake adds warmth. My wildcard? Devil’s food cake mix – chocolate and strawberries are a match made in heaven!
How long does strawberry dump cake last?
In our house? About 20 minutes! But realistically, covered in the fridge it stays delicious for 3-4 days. The microwave brings it back to life beautifully – just add fresh ice cream!
Final Thoughts
If you’ve made it this far, trust me – you need this strawberry dump cake in your life! It’s the dessert equivalent of a warm hug – comforting, effortless, and guaranteed to make everyone happy. Give it a try this weekend and let me know how it turns out. I promise, once you go dump cake, you never go back!
PrintIrresistible 3-Ingredient Strawberry Dump Cake Recipe
An easy and delicious strawberry dump cake with gooey strawberry filling and a golden crust.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box yellow cake mix
- 2 cans (15 oz each) strawberry pie filling
- 1/2 cup (1 stick) unsalted butter, sliced
- 1 tsp vanilla extract (optional)
- 1 cup fresh strawberries, sliced (optional)
- Vanilla ice cream or whipped cream (for serving)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Spread strawberry pie filling evenly in the dish. Add fresh strawberries if using.
- Drizzle vanilla extract over the fruit layer.
- Sprinkle dry cake mix evenly over the strawberries.
- Layer butter slices on top.
- Bake for 45-50 minutes until golden and bubbly.
- Serve warm with ice cream or whipped cream.
Notes
- Use room temperature butter for easier slicing.
- Fresh strawberries add extra texture.
- Vanilla extract enhances flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg