Looking for a dessert that’s quick, easy, and packed with fruity goodness? This Strawberry Dump Cake is just the treat you need! With minimal ingredients like canned strawberry pie filling, fresh strawberries, white cake mix, and cold butter, you can create a scrumptious dessert in no time. It’s the perfect combination of sweet, fruity flavors with a buttery, crisp topping. Don’t forget to check out my Cherry Dump Cake for another delightful variation!
Ingredients & Substitutions
- Strawberry Pie Filling: The canned strawberry pie filling gives this dessert its rich fruity base. Feel free to experiment with different fruit pie fillings, like cherry or blueberry.
- Fresh Strawberries: If strawberries are in season, using fresh ones is best! If using frozen strawberries, thaw and drain them before adding to the mix.
- Cake Mix: Use a box of white cake mix, but yellow or vanilla cake mix will also work, providing a slightly different flavor.
- Butter: Slices of cold, unsalted butter melt into the cake as it bakes, forming a golden-brown, crispy topping.
Delicious Ways to Serve Strawberry Dump Cake
There are plenty of tasty ways to serve this dump cake:
- Whipped Cream: Light and fluffy whipped cream is always a crowd-pleaser.
- Vanilla Ice Cream: The combination of warm cake and cold ice cream is irresistible.
- Fresh Fruit: Add more fresh strawberries or mixed berries on top for an extra burst of flavor.
- Yogurt: For a breakfast option, try it with some Greek yogurt.
- As-Is: The cake is fantastic on its own too!
Crockpot Strawberry Dump Cake
If you want to make this dessert in a slow cooker, you definitely can! The process is just as easy and yields the same delicious results. Here’s how:
- Grease the crockpot and add the strawberry pie filling and sliced strawberries.
- Sprinkle the cake mix over the strawberries and top with butter slices.
- Cover and cook on high for 2 hours or low for 4 hours. The result is the same—rich, buttery, fruity goodness!
How to Store Strawberry Dump Cake
After baking and cooling to room temperature, store your Strawberry Dump Cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to save some for later, you can freeze the cake for up to 3 months. Let it thaw in the fridge overnight before serving.
Ingredients
- 1 can (21 ounces) strawberry pie filling
- 1 cup strawberries, washed and sliced
- 1 box (15.25 ounces) white cake mix
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, cold
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch (23×23 cm) baking dish with nonstick cooking spray.
- Spread the strawberry pie filling evenly at the bottom of the baking dish, then layer the sliced strawberries on top.
- Sprinkle the dry white cake mix evenly over the strawberries.
- Slice the cold butter into approximately 16 small pats and distribute them evenly across the top of the cake mix.
- Bake for 45-50 minutes, or until the topping turns golden brown and the strawberry filling is bubbling around the edges.
- Serve warm, optionally with whipped cream or ice cream. Enjoy!
This Strawberry Dump Cake is a perfect dessert when you’re looking for something quick and delicious, offering all the flavors of a homemade pie without the effort of rolling out dough.
