I love this recipe because it requires almost no prep work and still tastes like a homemade dessert. I enjoy how the strawberry filling becomes syrupy and rich while the cake mix forms a buttery, crisp topping. I also like that I can serve it casually or dress it up with whipped cream or ice cream for guests.
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I preheat the oven to 350º F and lightly coat a 9 x 13 baking pan with non-stick cooking spray.
I spread the strawberry pie filling evenly across the bottom of the baking dish.
I sprinkle the dry yellow cake mix directly over the pie filling, making sure it is evenly distributed.
I drizzle melted butter over the cake mix, covering as much of the surface as possible while leaving a few dry spots.
I bake it for about 40 minutes until the top turns golden brown and the filling bubbles around the edges.
I serve it warm, often topped with whipped cream, ice cream, or fresh strawberries.
Servings and timing
I usually get about 12 servings from this recipe. It takes me around 5 to 10 minutes to assemble and about 40 minutes to bake, bringing the total time to roughly 45 minutes.
Variations
I sometimes switch the strawberry filling with cherry or blueberry pie filling for a different flavor. I also like using a white or vanilla cake mix instead of yellow for a lighter taste. If I want a richer topping, I occasionally add a sprinkle of brown sugar or chopped nuts on top before baking.
storage/reheating
I store leftovers in a covered container in the fridge for up to 4 days. When I reheat it, I usually warm individual portions in the microwave for about 20 to 30 seconds until it is soft and warm again. I can also reheat the whole dish in the oven at a low temperature until heated through.
FAQs
Why is it called dump cake?
I like this name because I literally “dump” the ingredients into the pan without mixing them in a bowl.
Can I mix the cake batter first?
I do not mix the cake mix beforehand because it is meant to bake dry on top and form a crumbly crust.
Can I use fresh strawberries instead of pie filling?
I can, but I usually add sugar and cornstarch to mimic the thickness of pie filling.
Do I need to mix the layers?
I do not mix the layers because the baking process naturally creates the texture and structure.
How do I know when it is done baking?
I look for a golden brown top and bubbling fruit around the edges of the pan.
Conclusion
I like making strawberry dump cake because it is one of the easiest desserts I can prepare with very little effort. I enjoy how it turns simple ingredients into a warm, comforting dessert that always feels satisfying to serve.
Warm and gooey Strawberry Dump Cake made with sweet strawberry pie filling and buttery golden cake topping. An easy dessert perfect for any occasion.
Author:Ella
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
42 ounces strawberry pie filling (2 × 21 oz cans)
15.25 ounce yellow cake mix (1 box)
¾ cup butter, melted
Cool Whip and fresh strawberries (optional, for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
Spread the strawberry pie filling evenly in the bottom of the prepared baking dish.
Sprinkle the dry yellow cake mix evenly over the strawberry filling.
Drizzle the melted butter over the cake mix, covering as much surface as possible (some dry spots are fine).
Bake for about 40–45 minutes, until the top is golden brown and the edges are bubbly.
Serve warm with whipped topping, ice cream, and/or fresh strawberries if desired.
Notes
Do not mix the layers—this is what creates the signature “dump cake” texture.
Try using white or vanilla cake mix for a slightly different flavor.
Best served warm, but leftovers can be reheated.
Store covered in the refrigerator for up to 4 days.
