top of page
  • Madison

Effortlessly Delightful Strawberry Dump Cake

Craving a dessert that screams summer without the fuss? Look no further! If you adore the flavors of strawberry shortcake but lack the time or baking expertise to whip one up, you’re about to discover your new favorite treat. Enter the Strawberry Dump Cake—a marvel of simplicity that delivers maximum flavor with minimal effort.

Imagine a dessert where you can literally toss a few ingredients together and end up with a dish that looks and tastes like you spent hours in the kitchen. Just layer some canned strawberry pie filling and freshly chopped strawberries in a baking dish, sprinkle on a boxed cake mix, dot with butter, and bake. Serve it warm with a scoop of ice cream, and watch your friends and family be amazed. This four-ingredient wonder is the ultimate summer delight, perfect for any occasion where you want to impress without the stress.

Recipe from The Kitchn

PREP TIME: 10 minutes

COOK TIME: 55 minutes to 1 hour 5 minutes

SERVES: 6 to 8


  • 1 pound fresh strawberries

  • 2 (about 21-ounce) cans strawberry pie filling

  • 1 (15.25-ounce) box yellow, white, or lemon cake mix

  • 1 1/2 sticks (6 ounces) cold unsalted butter, plus more for the baking dish

  • Vanilla ice cream, for serving (optional)


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with unsalted butter. Trim 1 pound fresh strawberries and coarsely chop (heaping 3 cups).

  2. Layer the following in the baking dish in the following order (do not stir together): Spread 2 (about 21-ounce) cans strawberry pie filling into an even layer. Top with half of the strawberries in an even layer. Sprinkle evenly with 1 (15.25-ounce) box yellow, white, or lemon cake mix. Cut 1 1/2 sticks unsalted butter into thin slices and arrange over the cake mix in an even layer, covering the entire surface as best as you can. Scatter the remaining strawberries on top in an even layer.

  3. Bake until golden brown, bubbling, and a crispy crust begins to form, 55 to 65 minutes. Serve warm with vanilla ice cream if desired.


bottom of page