When you need a show-stopping dessert but are short on time and patience, this 5-ingredient strawberry dump cake is perfect. Just five minutes of prep delivers a warm, bubbling, fruity dessert that tastes like you inherited your grandma’s baking skills.
You will love how the simple ingredients come together while baking. The strawberries release their juice, creating a jammy layer that mingles with the buttery cake topping. The contrast between the fruit and the golden, slightly crisp crust is genuinely mouthwatering.
The sweet strawberries bubble up through the cake, creating pockets of fruity goodness throughout, which combine amazingly with melty cream cheese. It is the perfect balance of warm fruit and tender cake.
You can serve this to last-minute company, bring it to your next potluck, or make it the big finish at Sunday family dinner. Serve it warm with a scoop of vanilla ice cream, and suddenly, your embarrassingly easy dessert becomes the star of the table.
Let me break down the five ingredients and show you the simple steps to make this easy dessert. Just layer, bake, and prepare for your house to smell like heaven.
Looking for more quick and easy dessert recipes? Try Cinnamon Roll Dump Cake, Rootbeer Float Cake, or Kool-Aid Pie.
As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.
Ingredient Notes
For exact amounts needed see the recipe card below
- Cake mix: Either yellow or white cake mix works perfectly here. Don’t worry about following the box instructions, we’re using it differently!
- Strawberry pie filling
- Butter
- Cream cheese: This needs to be at room temperature for smooth mixing.
- Whipped topping
How to Make Strawberry Dump Cake
- Preheat your oven to 350 degrees F. Grab a 9×13-inch baking dish and spray it with non-stick cooking spray.
- Pour both cans of strawberry pie filling into your prepared baking dish. Spread it out evenly. I use the back of a spoon to make sure it reaches all the corners.
- In a medium bowl, combine the cake mix and melted butter with a fork. Keep mixing until you get a nice, crumbly texture. It should look like coarse sand when you’re done.
- Whip that room-temperature cream cheese until it’s nice and smooth. Then, drop spoonfuls of it all over the strawberry layer. Use a knife to swirl it through the filling gently. Don’t overmix – you want pretty swirls!
- Sprinkle your cake mix and butter mixture evenly over everything. Try to cover all the strawberry filling.
- Bake for about 50 minutes. When the cake is done, it will have a golden brown top and bubbly edges.
Serving Ideas
I love serving this strawberry dump cake at summer potlucks, where it never fails to disappear quickly. While it’s delicious straight from the oven, it’s even better when topped with a generous dollop of whipped topping.
Or swap the whipped topping for a scoop of vanilla ice cream! Ice cream melting into a warm cake is always a heavenly combination. During strawberry season, I dress it up by adding some fresh strawberry slices on top.
How to Store
The best way to store your strawberry dump cake is to keep it in an airtight container in the refrigerator, where it will remain fresh for up to 4 days. I usually use my cake pan with a tight-fitting lid, but any airtight container will work just fine.
When you’re ready to enjoy your leftover cake, you can eat it cold straight from the fridge (which is actually quite delicious on a hot summer day!) or warm it up slightly in the microwave. Heat individual portions for about 20-30 seconds, then add your whipped topping or ice cream afterward.
Tips & Tricks
Be sure to check out the step by step instructions
- Distribute the crumbly topping evenly over the strawberry mixture.
- Cold cream cheese won’t work in this recipe. It will give you lumps that are harder to spread. I usually take mine out about an hour before I start baking. If you’re in a hurry, unwrap it and cut it into chunks to speed up the process.
- This cake is done when the top should be golden brown and slightly crispy. I like to give the pan a gentle shake. If you see lots of liquid movement underneath, it needs more time in the oven.
Reader Questions
While fresh strawberries are amazing, they won’t work as well in this recipe. The pie filling provides the right consistency and sweetness. I’ve tried it with fresh berries, and it just doesn’t turn out the same.
If your topping looks too dry after mixing with the butter, you can add 2-3 tablespoons of melted butter. The mixture should be crumbly but not powdery.
Absolutely! I often make this the day before family gatherings. Bake, let it cool completely, and store in the refrigerator. Wait to add the whipped topping until right before serving.
While you can freeze it for up to 3 months, the texture isn’t as good after thawing. If you do freeze it, wrap it tightly in plastic wrap and aluminum foil and thaw it overnight in the refrigerator.
Did You Make This? Leave a Star Rating!
Strawberry Dump Cake Recipe
Ingredients
- 1 box yellow or white cake mix
- 2 cans strawberry pie filling 21 ounces each
- 1/2 cup salted butter melted
- 8 ounces cream cheese room temperature
- 1 tub whipped topping for serving
Instructions
- Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray.
- Place both cans of the strawberry pie filling in the bottom of the baking dish and spread evenly.2 cans strawberry pie filling
- In a medium-sized bowl, combine the cake mix and melted butter with a fork until the mixture is crumbly. Set aside.1 box yellow or white cake mix, 1/2 cup salted butter
- In a small bowl, whip the cream cheese to make it easier to spread. Place dollops of the whipped cream cheese throughout the strawberry filling and gently swirl with a knife to combine.8 ounces cream cheese
- Sprinkle the cake mix and butter mixture over the top, and bake for 50 minutes to an hour.
- Remove from the oven and top with whipped topping or ice cream.1 tub whipped topping
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
