Strawberry Dump Cake is a simple, cobbler-style dessert made with fresh strawberries, boxed cake mix, and butter. Just combine the ingredients in a pan and bake — it’s that easy and perfect for warm-weather gatherings or a cozy holiday substitute for pie.
Try these variations: Cherry Dump Cake Recipe, Caramel Apple Cobbler, Lemon Dump Cake, or Chocolate Cherry Dump Cake.
Strawberry Cobbler
Strawberries and cobbler are a classic summer pairing. This dessert is an affordable, easy alternative to pie that still feels special and feeds a crowd. This Strawberry Dump Cake is one of the quickest cobbler-style desserts you can make, and it tastes every bit as good as it sounds.
Strawberry Pie Filling vs Fresh Strawberries
Many dump cake recipes call for canned strawberry pie filling, but fresh, ripe strawberries are unbeatable when they’re in season. To give fresh berries the texture of pie filling, toss them with sugar, cornstarch, and a bit of lemon juice so they release juices and thicken slightly—this is the same approach used in strawberry crisps and crumbles.
Why is it called dump cake?
Dump cakes get their name from the simplicity of the method: you essentially “dump” the components into a baking dish and bake. The name may not be glamorous, but the result is—minimal prep, easy cleanup, and a comforting warm dessert with saucy fruit and a crisp, cake-like topping.
Dump cakes are best served warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for contrast. The ice cream melting into the hot fruit and cake is a must-try.
Ingredients
This recipe uses six main ingredients. (Full amounts and instructions appear in the recipe card below.)
- Strawberries – Rinsed, hulled, and sliced into thick pieces.
- Granulated sugar – Sweetens the berries.
- Cornstarch – Thickens the berries’ juices into a saucy filling.
- Lemon juice – Brightens the fruit flavor. Fresh or bottled both work.
- Boxed cake mix – A yellow or white cake mix works well as the topping.
- Unsalted butter – Sliced thin so it melts evenly over the cake mix.
How to Make Strawberry Dump Cake with Fresh Strawberries
With the ingredients prepped, the steps are quick and straightforward.
- Preheat the oven to 350°F and lightly grease a 13×9-inch baking pan.
- In the prepared pan, combine sliced strawberries with sugar, cornstarch, and lemon juice. Stir until the berries are evenly coated, then spread them in an even layer.
- Sprinkle the dry cake mix evenly over the fruit, covering it completely.
- Top the cake mix with thin slices of unsalted butter, arranging them so they will melt and soak through the mix.
Baking and Serving
Bake at 350°F for 35–45 minutes, until the filling is bubbling, the center has puffed up, and the top is golden brown.
- Tip: After about 8–10 minutes in the oven, the butter will begin to melt. Use an offset spatula to gently spread the melted butter over the cake mix so there are no dry spots.
Serve the dump cake warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between warm fruit and cold ice cream is especially delicious.
Storage
Cover the pan with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to one week.
Reheat individual portions in a microwave-safe bowl until warmed through, or reheat the whole pan in a low oven.
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Strawberry Dump Cake
Ingredients
- 2 lbs (907 g) fresh strawberries
- 4 Tbsp granulated sugar
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice
- 15.25 oz (432 g) box yellow cake mix
- ¾ cup (170 g) unsalted butter, cut into thin slices; 1½ sticks
Equipment
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Strawberry huller or small knife
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Spatula
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9×13-inch baking pan
Instructions
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Preheat oven to 350°F. Lightly grease a 13×9-inch pan and set aside.
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Rinse and hull the strawberries, then slice them. Place the strawberries, sugar, cornstarch, and lemon juice in the pan and stir to coat. Spread the fruit evenly.
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Sprinkle the dry cake mix evenly over the strawberries.
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Arrange thin slices of butter over the cake mix so it will melt and soak the topping.
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Bake for 35–45 minutes until the filling bubbles and the top is golden. Tip: after about 8–10 minutes, spread any melted butter with an offset spatula to eliminate dry spots.
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Serve warm with vanilla ice cream or whipped cream. Enjoy!
Notes
- Store leftovers covered in the refrigerator for up to one week.
- Reheat individual portions in the microwave or warm the whole pan in a low oven until heated through.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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