Strawberry Dump Cake Recipe

I am so excited to share this Strawberry Dump Cake Recipe with you because it’s one of those desserts that feels like a warm hug in every bite. The combination of juicy strawberry pie filling and the golden, buttery cake topping creates a simple yet irresistible treat that I always find myself coming back to. What I love most about it is how effortlessly it comes together—just a few ingredients dumped into a pan, baked, and done! It’s perfect for when you want something sweet but don’t want to fuss in the kitchen.

Why You’ll Love This Strawberry Dump Cake Recipe

From the very first time I made this, the burst of sweet, tangy strawberries with the crisp, buttery cake topping captured my heart. The flavors are balanced so perfectly—you get that rich sweetness from the cake mix paired with the vibrant, fruity punch of the pie filling. It’s the kind of dessert that tastes like you spent hours in the kitchen, but in reality, it’s just three simple steps.

Another thing I absolutely adore is how simple it is to put together. I’m not someone who enjoys complicated recipes when I’m craving a sweet snack, and this Strawberry Dump Cake Recipe fits into that ‘easy and quick’ category beautifully. Plus, it’s super versatile—whether I’m serving it at a casual family dinner, a summer barbecue, or even a festive holiday gathering, it always feels like a hit. This cake really stands out thanks to its no-fuss prep and crowd-pleasing flavors.

Ingredients You’ll Need

A white square dish is filled with a bright red cherry mixture with visible whole cherries and a thick sauce. Above the dish, a woman's hand is pouring a layer of light pink powder over the cherries, creating a fine dusting effect as the powder falls from a packet. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this recipe are straightforward and pantry-friendly, yet each plays a crucial role in bringing out that perfect harmony of flavor, texture, and color.

21 oz strawberry pie filling: This provides the juicy, sweet strawberry base that’s bursting with flavor and creates a lovely syrupy layer beneath the cake.
One box (about 15 oz) strawberry or white cake mix: I prefer strawberry cake mix to amp up the berry flavor, but white cake mix gives a lighter touch—both work like a charm!
3/4 cup unsalted butter (1 1/2 sticks): Melted and drizzled over the top, this adds richness and creates that crispy, golden crust that makes the cake so addictive.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit. I like to coat my 9 x 13-inch baking dish with a light layer of non-stick cooking spray to make sure the cake won’t stick and comes out easily.

Step 2: Next, dump the entire can of strawberry pie filling into the baking dish and spread it out evenly to cover the bottom completely. This will be the juicy, flavorful foundation of your cake.

Step 3: Evenly sprinkle the cake mix over the top of the pie filling. Don’t worry if it looks like a lot—it bakes into a tender, fluffy topping that perfectly complements the filling underneath.

Step 4: Melt the butter, then drizzle it gently over the dry cake mix layer. This step is key because the butter creates the delicious golden crust and adds richness to every bite.

Step 5: Pop the dish into the preheated oven and bake for approximately 30 minutes. You’ll want to watch for the top to turn a beautiful golden brown and for the filling to bubble around the edges.

Step 6: When it’s done baking, allow the cake to cool for a few minutes. This helps the filling thicken slightly, so when you scoop it out, it holds its shape perfectly without being runny.

Servings and Timing

This Strawberry Dump Cake Recipe comfortably serves 8 people, which makes it ideal for family dinners or small gatherings. The prep time is incredibly brief—only about 5 to 10 minutes since it’s a simple dump-and-bake dessert. The bake time takes around 30 minutes, making the total time just about 40 minutes from start to finish. I recommend letting it rest for about 5 minutes before serving to allow the filling to settle, so you get perfect slices every time.

How to Serve This Strawberry Dump Cake Recipe

The image shows a white square baking dish with a partially eaten dessert inside. The dessert has two main layers: the top layer is a golden brown crumbly crust with a rough texture, and the bottom layer is a bright red, juicy fruit filling that looks soft and slightly runny. Some of the red fruit filling has been scooped out, revealing the white ceramic bottom of the dish with smeared traces of the dessert. The baking dish is on top of a white marbled surface with a red and white checkered cloth underneath. In the background, there is a clear glass bowl with white cream, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

I love serving this cake warm so the strawberry filling is luscious and the buttery crust is at its crispiest. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cool creaminess balances the sweetness and warmth of the cake beautifully, making it feel extra special.

For garnish, I like to sprinkle a few fresh strawberries or some chopped mint leaves on top to brighten up the presentation. It also looks great dusted with a little powdered sugar for a delicate, pretty touch. If you’re serving this at a party, I recommend portioning it into squares and plating each serving with a small spoonful of cream or ice cream on the side.

When it comes to beverages, a light sparkling rosé or a chilled glass of lemonade complements the strawberry flavors perfectly. On a cozy night in, I’ve enjoyed it alongside a cup of hot tea or coffee, which rounds out the dessert experience. This cake truly shines at any occasion—family dinners, casual get-togethers, or festive celebrations alike.

Variations

If you want to customize this Strawberry Dump Cake Recipe, I’ve found a few great ways to switch things up. For example, you can use a white cake mix and add a teaspoon of lemon zest to the melted butter for a lovely citrus twist that brightens the strawberry flavor. Alternatively, swap the strawberry pie filling with mixed berry or cherry pie filling to create a different fruity profile.

For those who need a gluten-free or vegan option, I recommend using a gluten-free cake mix and vegan butter or coconut oil for the topping. This swap keeps the texture moist and delicious while staying inclusive of dietary needs. I’ve also experimented with baking this in individual ramekins instead of one large pan, which makes for a charming presentation and personalized portion size.

Another fun twist is to sprinkle chopped nuts, like pecans or almonds, on top of the butter drizzle before baking for a bit of crunch and an extra layer of flavor. No matter how you choose to adapt it, this recipe is incredibly forgiving and always turns out wonderfully.

Storage and Reheating

Storing Leftovers

I always store leftover Strawberry Dump Cake in an airtight container in the refrigerator. It keeps really well for up to 3 to 4 days. If you leave it out, it tends to become too soft or sticky, so a cool fridge environment helps maintain both texture and flavor. When storing, I like to keep the cake in the same baking dish or transfer it to a glass or plastic container with a tight seal.

Freezing

This cake can be frozen, although I find it tastes best when fresh. To freeze, I cut it into individual portions and wrap each piece tightly in plastic wrap, then place the wrapped pieces in a freezer-safe bag or container. Frozen this way, it lasts up to 2 months. When you’re ready to enjoy it, thaw the portions overnight in the fridge for the best texture.

Reheating

The best way to reheat leftover cake is in a microwave-safe dish for about 20 to 30 seconds until warm but not hot, so the filling stays nice and juicy. You can also reheat it in the oven at 325 degrees Fahrenheit for about 10 minutes. Avoid overheating, since that can dry out the cake or cause the filling to become too runny. Adding a small scoop of ice cream after reheating brings the dessert back to life beautifully.

FAQs

Can I use fresh strawberries instead of canned pie filling?

While fresh strawberries are delicious, using canned strawberry pie filling ensures you get that perfect balance of sweetness and syrupy texture that holds the cake together. If you want to use fresh strawberries, I recommend cooking them down with sugar and a bit of cornstarch first to create a thick filling.

What type of cake mix works best for this recipe?

I’ve used both strawberry and white cake mixes with great success. Strawberry cake mix intensifies the berry flavor, while white cake mix gives a more subtle backdrop. Either works well, so choose based on your personal taste or what you have on hand.

Can I make this ahead of time?

Absolutely! You can prepare it the night before and refrigerate it unbaked, then bake it fresh the next day. Just cover the dish tightly with plastic wrap. Baking fresh ensures the crust stays nice and crisp.

Is it possible to make this recipe dairy-free?

Yes, simply substitute the butter with a dairy-free alternative like coconut oil or vegan butter. The texture might vary slightly, but the cake will still taste fantastic.

How do I know when the cake is done baking?

You’ll see the top turn a golden brown and notice bubbling around the edges of the pie filling. You can also insert a toothpick into the cake topping—if it comes out mostly clean with a few moist crumbs, it’s ready to come out of the oven.

Conclusion

I really hope you give this Strawberry Dump Cake Recipe a try because it’s become one of my go-to desserts for any occasion. It’s incredibly easy to make, tastes fantastic, and always brings smiles to the table. Whether you’re new to baking or an experienced home cook, this recipe is a delightful, fuss-free way to enjoy a homemade treat that feels special. Trust me, once you try it, it will quickly become a favorite in your dessert rotation too!