Hey there, dessert lovers! Have you ever craved something sweet, simple, and utterly satisfying? Strawberry dump cakes are the ultimate no-fuss treat, blending juicy berries with cake mix for irresistible comfort. Perfect for busy weeknights or summer gatherings, these recipes promise minimal effort with maximum flavor. Get ready to discover 20 delightful variations that’ll make your taste buds dance—let’s dive in and find your new favorite!
Classic Strawberry Dump Cake with Whipped Cream
Let’s be real—sometimes you need a dessert that’s ridiculously easy but tastes like you spent hours in the kitchen. This classic strawberry dump cake is exactly that, a sweet, gooey, and comforting treat that comes together with minimal effort. You’ll love how the juicy strawberries mingle with the buttery cake topping, all finished with a cloud of whipped cream.
Serving: 9 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 2 (21 oz) cans strawberry pie filling
– 1 (15.25 oz) box yellow cake mix
– 1 cup unsalted butter, melted
– 1 cup heavy whipping cream
– 2 tbsp granulated sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Pour both cans of strawberry pie filling into the prepared dish, spreading it evenly with a spatula.
3. Sprinkle the entire box of yellow cake mix evenly over the strawberry layer—don’t stir it in, just let it sit on top.
4. Drizzle the melted unsalted butter evenly over the cake mix layer, covering as much surface area as possible for a golden crust.
5. Bake at 350°F for 45 minutes, or until the top is golden brown and the edges are bubbly.
6. While the cake bakes, pour the heavy whipping cream into a large mixing bowl.
7. Add the granulated sugar and vanilla extract to the bowl with the cream.
8. Use an electric mixer on medium-high speed to whip the cream until stiff peaks form, about 3-4 minutes, being careful not to overmix.
9. Remove the cake from the oven and let it cool on a wire rack for at least 15 minutes to set slightly.
10. Serve warm slices topped with dollops of the whipped cream.
A warm slice of this dump cake offers a delightful contrast: the tender, crumbly cake topping gives way to a luscious, jammy strawberry base that’s pure comfort. For a fun twist, try adding a scoop of vanilla ice cream alongside the whipped cream, or sprinkle with fresh mint for a pop of color. It’s the kind of dessert that disappears fast, so enjoy every bite!
Lemon-infused Strawberry Dump Cake
Need a dessert that’s as easy as it is impressive? You’ve found it. This lemon-infused strawberry dump cake is the perfect sweet treat for when you’re short on time but big on flavor.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (21 oz) can strawberry pie filling
– 1 (15.25 oz) box lemon cake mix
– 1/2 cup unsalted butter, melted
– 1 cup water
– 1 tbsp lemon zest
– 1/4 cup granulated sugar
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Pour the entire can of strawberry pie filling into the prepared baking dish, spreading it evenly with a spatula.
3. In a medium bowl, combine the lemon cake mix, melted butter, and water, stirring until a thick batter forms.
4. Tip: For a brighter lemon flavor, fold in the lemon zest now, ensuring it’s evenly distributed throughout the batter.
5. Spoon the batter over the strawberry layer in the baking dish, spreading it gently to cover most of the surface.
6. Sprinkle the granulated sugar evenly over the top of the batter.
7. Tip: For a golden, crispy crust, avoid pressing the sugar into the batter; let it sit loosely on top.
8. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the cake layer comes out clean.
9. Tip: Let the cake cool in the pan for at least 15 minutes before serving to allow the layers to set properly.
10. Use a spatula to cut and serve the cake while it’s still warm.
Unbelievably moist and bursting with fruity sweetness, this cake has a tender crumb from the lemon batter and a gooey strawberry bottom. Try it à la mode with a scoop of vanilla ice cream for a delightful contrast, or enjoy it plain as a comforting, fuss-free dessert.
Strawberry and Cream Cheese Dump Cake Delight
Visions of sweet strawberries and creamy cheesecake filling your kitchen? This dump cake delight makes it happen with minimal fuss. You just layer a few simple ingredients and let the oven work its magic, creating a warm, comforting dessert that’s perfect for any gathering or cozy night in.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 2 (21 oz) cans strawberry pie filling
– 1 (8 oz) package cream cheese, softened
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 1 (15.25 oz) box yellow cake mix
– 1/2 cup unsalted butter, melted
– 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with non-stick spray.
2. Pour both cans of strawberry pie filling evenly into the bottom of the prepared dish.
3. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with a hand mixer on medium speed until smooth and creamy, about 2 minutes.
4. Drop spoonfuls of the cream cheese mixture over the strawberry layer, then gently spread it with a spatula to cover most of the surface.
5. Sprinkle the entire box of yellow cake mix evenly over the cream cheese layer, pressing it down lightly with your hands to form a crust-like base.
6. Drizzle the melted unsalted butter evenly over the cake mix, ensuring it coats most of the dry mix to help it bake into a golden topping.
7. Scatter the chopped pecans evenly over the top for added crunch and flavor.
8. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the edges are bubbly.
9. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the layers to set.
Delight in the gooey strawberry layer melding with the creamy cheesecake filling under a buttery, crumbly cake topping. The pecans add a nice nutty crunch that contrasts beautifully with the soft textures—serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Strawberry Rhubarb Dump Cake Goodness
Ever find yourself craving something sweet and comforting but short on time? You’re in luck because this strawberry rhubarb dump cake is the easiest dessert you’ll ever make—just dump the ingredients and bake. It’s the perfect way to use up seasonal fruit for a cozy, crowd-pleasing treat.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups fresh strawberries, hulled and sliced
– 2 cups fresh rhubarb, chopped into 1/2-inch pieces
– 1 cup granulated sugar
– 1 box (15.25 oz) yellow cake mix
– 1/2 cup unsalted butter, melted
– 1/2 cup water
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. In a large bowl, combine the strawberries, rhubarb, and granulated sugar, stirring gently until the fruit is evenly coated.
3. Spread the fruit mixture evenly into the bottom of the prepared baking dish.
4. Sprinkle the yellow cake mix in an even layer over the fruit, covering it completely.
5. Drizzle the melted butter evenly over the cake mix, using a spoon to spread it lightly if needed.
6. Pour the water evenly over the top of the butter and cake mix layer.
7. Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the fruit is bubbling around the edges.
8. Remove the dish from the oven and let it cool on a wire rack for at least 15 minutes before serving. Tip: For a crispier top, avoid stirring the layers after adding the butter and water.
9. Serve warm, scooping portions directly from the dish. Tip: If the fruit seems too tart, you can add an extra 1/4 cup of sugar to the fruit mixture before baking.
10. Store any leftovers covered at room temperature for up to 2 days. Tip: Reheat individual servings in the microwave for 20 seconds to restore that fresh-baked warmth.
Perfectly balanced between sweet strawberries and tangy rhubarb, this cake bakes up with a tender, crumbly topping and a juicy, bubbling fruit layer underneath. Try serving it à la mode with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as a simple breakfast bake with a dollop of whipped cream.
Double Chocolate Strawberry Dump Cake
Ready for a dessert that’s ridiculously easy and totally indulgent? This double chocolate strawberry dump cake is your new go-to for any occasion. You just dump, bake, and enjoy a warm, gooey treat that feels like a hug in a dish.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (21 oz) can strawberry pie filling
– 1 (15.25 oz) box chocolate cake mix
– 1 cup semi-sweet chocolate chips
– 1/2 cup unsalted butter, melted
– 1/2 cup water
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with non-stick spray.
2. Pour the strawberry pie filling evenly into the bottom of the baking dish.
3. In a medium bowl, combine the chocolate cake mix, chocolate chips, melted butter, water, and vanilla extract until a thick batter forms.
4. Drop spoonfuls of the batter over the strawberry filling, spreading it gently with a spatula to cover most of the surface—it’s okay if some filling peeks through.
5. Bake in the preheated oven for 45 minutes, or until the top is set and a toothpick inserted into the cakey part comes out clean.
6. Remove from the oven and let it cool for 15 minutes before serving.
7. You can serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra decadence.
You’ll love the contrast between the fudgy chocolate cake and the sweet-tart strawberry layer. It’s perfect for potlucks or cozy nights in, and leftovers taste amazing reheated with a drizzle of chocolate sauce.
Vegan Strawberry Coconut Dump Cake
Zipping through holiday prep? You need this easy vegan strawberry coconut dump cake. It’s the perfect last-minute dessert that comes together with minimal effort and maximum flavor.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (21 oz) can strawberry pie filling
– 1 (15 oz) can full-fat coconut milk
– 1 cup unsweetened shredded coconut
– 1 (15.25 oz) box vegan yellow cake mix
– ½ cup vegan butter, melted
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. Pour the entire can of strawberry pie filling into the prepared baking dish, spreading it into an even layer.
3. Tip: For extra flavor, gently stir 1 tablespoon of lemon juice into the pie filling before spreading.
4. Evenly sprinkle the dry vegan yellow cake mix over the strawberry layer, covering it completely.
5. Drizzle the melted vegan butter evenly over the top of the cake mix layer.
6. Tip: Use a fork to gently poke holes in the dry layer before adding the butter to help it absorb better.
7. Pour the full can of coconut milk evenly over the entire surface of the dish.
8. Evenly sprinkle the unsweetened shredded coconut over the top.
9. Tip: Do not stir the layers after assembling; the cake bakes into distinct, delicious strata.
10. Bake at 350°F (175°C) for 40-45 minutes, or until the top is golden brown and the edges are bubbling.
11. Remove the dish from the oven and let it cool on a wire rack for at least 20 minutes before serving.
Yielding a wonderfully gooey center with a crisp, golden top, this cake is a dreamy mix of sweet strawberry and rich coconut. Serve it warm with a scoop of vegan vanilla ice cream for the ultimate cozy dessert, or enjoy it chilled straight from the fridge the next day.
Gluten-Free Almond Strawberry Dump Cake
Haven’t you ever wanted a dessert that feels fancy but is secretly the easiest thing ever? This gluten-free almond strawberry dump cake is exactly that—just toss everything together and let the oven do the work. You’ll love how the sweet strawberries and nutty almond topping come together.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (16-ounce) bag frozen strawberries
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 (15-ounce) box gluten-free yellow cake mix
– 1 cup sliced almonds
– 1/2 cup unsalted butter
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Pour the frozen strawberries into the prepared baking dish in an even layer.
3. Sprinkle the granulated sugar evenly over the strawberries.
4. Drizzle the vanilla extract over the sugar and strawberries.
5. In a medium bowl, combine the gluten-free yellow cake mix and sliced almonds.
6. Pour the cake mix and almond mixture evenly over the strawberries, but do not stir.
7. Cut the unsalted butter into thin slices and arrange them evenly on top of the cake mix layer.
8. Bake for 45 minutes at 350°F, or until the top is golden brown and the edges are bubbly.
9. Remove the cake from the oven and let it cool on a wire rack for at least 15 minutes before serving.
This cake bakes up with a wonderfully crisp, buttery almond topping that gives way to a gooey, jam-like strawberry center. Try serving it warm with a scoop of vanilla ice cream for the ultimate cozy dessert.
Buttery Strawberry Pineapple Dump Cake
Fancy a dessert that practically makes itself? This buttery strawberry pineapple dump cake is the ultimate easy-bake treat—just layer a few simple ingredients and let the oven work its magic. You’ll love how the fruit juices bubble up through the cake mix for a sweet, gooey result that feels homemade without all the fuss.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (20 oz) can crushed pineapple, undrained
– 1 (21 oz) can strawberry pie filling
– 1 (15.25 oz) box yellow cake mix
– 1 cup unsalted butter, melted
– 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with non-stick spray.
2. Pour the entire can of crushed pineapple, including the juice, evenly into the bottom of the dish.
3. Spoon the strawberry pie filling over the pineapple layer, spreading it gently with a spatula to cover the surface.
4. Sprinkle the dry yellow cake mix evenly over the fruit layers, using a fork to break up any large clumps for even distribution.
5. Drizzle the melted butter slowly over the cake mix, aiming to cover as much of the surface as possible—this helps create a golden, crispy topping.
6. Scatter the chopped pecans evenly over the top for added crunch and flavor.
7. Bake at 350°F for 45 minutes, or until the top is golden brown and the edges are bubbling.
8. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the layers to set.
9. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Melt-in-your-mouth buttery crumbs contrast beautifully with the juicy strawberry-pineapple filling, creating a dessert that’s both comforting and vibrant. Try it as a cozy weeknight treat or dress it up with fresh berries for a summer gathering—it’s sure to disappear fast!
Strawberry Cheesecake Dump Cake Sensation
Ever had one of those days where you want something decadent but don’t want to fuss? You’re in luck. This strawberry cheesecake dump cake is your new best friend—it’s ridiculously easy and tastes like you spent hours in the kitchen.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (21 oz) can strawberry pie filling
– 2 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 (15.25 oz) box yellow cake mix
– 1 cup unsalted butter, melted
– 1 cup water
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Spread the strawberry pie filling evenly across the bottom of the dish.
3. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with a hand mixer on medium speed for 2 minutes until smooth and creamy.
4. Drop spoonfuls of the cream cheese mixture over the strawberry layer, then gently spread it with a spatula to cover most of the surface.
5. Sprinkle the dry yellow cake mix evenly over the cream cheese layer.
6. Pour the melted unsalted butter evenly over the cake mix, trying to cover as much area as possible.
7. Carefully pour 1 cup of water over the entire surface of the dish.
8. Bake at 350°F for 40-45 minutes, until the top is golden brown and the edges are bubbling.
9. Remove from the oven and let it cool on a wire rack for at least 30 minutes before serving.
Nothing beats the contrast of the gooey strawberry layer, the rich cream cheese, and that golden, buttery cake topping. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence, or enjoy it chilled straight from the fridge—it’s fantastic either way.
Mixed Berry Strawberry Dump Cake
Okay, so you know those days when you want something sweet, comforting, and ridiculously easy? This is that dessert. It’s a warm, gooey berry situation with a golden, buttery cake topping that basically makes itself.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 2 (21 oz) cans mixed berry pie filling
– 1 (16 oz) package frozen strawberries, thawed
– 1 (15.25 oz) box yellow cake mix
– 1 cup (2 sticks) unsalted butter, melted
– 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with non-stick cooking spray.
3. Pour both cans of mixed berry pie filling into the prepared dish and spread it into an even layer.
4. Scatter the thawed frozen strawberries evenly over the pie filling layer.
5. Sprinkle the entire box of dry yellow cake mix evenly over the fruit layer, covering it completely.
6. Drizzle the 1 cup of melted unsalted butter evenly over the top of the cake mix layer, trying to cover as much surface area as possible.
7. Sprinkle the 1/2 cup of chopped pecans evenly over the buttered cake mix.
8. Place the baking dish in the preheated oven and bake for 45 minutes.
9. Check the cake at the 45-minute mark; the top should be a deep golden brown and the fruit filling should be bubbling visibly around the edges.
10. Remove the baking dish from the oven and place it on a wire cooling rack.
11. Let the dump cake cool for at least 15-20 minutes before serving to allow the filling to set slightly. For a crispier topping, make sure the butter is evenly drizzled and not poured in one spot. If your pecans are browning too quickly, you can loosely tent the dish with aluminum foil during the last 10 minutes of baking. Using thawed, not frozen, strawberries prevents the center from being too cold and ensures even baking.
From the oven, you get this fantastic contrast: a bubbling, jammy berry base with a sweet, crumbly, buttery crust that soaks up all the juices. It’s incredible served warm with a big scoop of vanilla ice cream melting right into it, or even cold for breakfast the next day.
Strawberry Cream Soda Dump Cake Treat
Let’s be real—you want a dessert that feels fancy but is secretly easy. This strawberry cream soda dump cake is your new go-to for summer potlucks or lazy weekends. It’s a bubbly, fruity treat that comes together with minimal effort.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 box (15.25 oz) white cake mix
– 1 can (12 oz) strawberry cream soda
– 1/2 cup unsalted butter, melted
– 1 cup fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 1 cup whipped cream, for serving
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Pour the strawberry cream soda evenly into the bottom of the prepared baking dish.
3. Sprinkle the white cake mix evenly over the soda, but do not stir it in.
4. Drizzle the melted butter evenly over the cake mix layer, covering as much surface as possible.
5. In a small bowl, toss the sliced strawberries with the granulated sugar until coated.
6. Scatter the sugared strawberries evenly over the top of the butter and cake mix layers.
7. Bake at 350°F for 40-45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
8. Remove the cake from the oven and let it cool in the pan for at least 15 minutes before serving.
9. Top each serving with a dollop of whipped cream just before eating.
Here’s the best part: the cake bakes up with a tender, slightly gooey bottom from the soda and a crisp, buttery top. Its flavor is sweet and nostalgic, like a strawberry cream soda in dessert form. Try it warm with a scoop of vanilla ice cream for an extra-indulgent twist.
Strawberry and Peach Dump Cake Fusion
Gather around, friends—today we’re making a fuss-free dessert that’s perfect for any last-minute gathering. You’ll love how this strawberry and peach dump cake fusion comes together with almost no effort, yet tastes like you spent hours in the kitchen. It’s the ultimate cozy treat that’ll have everyone asking for seconds.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (21 oz) can strawberry pie filling
– 1 (15 oz) can sliced peaches in syrup, drained
– 1 box (15.25 oz) yellow cake mix
– ½ cup unsalted butter, melted
– ½ cup chopped pecans
– 1 tsp vanilla extract
– ½ tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Spread the strawberry pie filling evenly across the bottom of the dish.
3. Scatter the drained peach slices over the strawberry layer.
4. In a medium bowl, combine the yellow cake mix, melted butter, vanilla extract, and ground cinnamon until crumbly.
5. Sprinkle the cake mixture evenly over the fruit layers.
6. Top with the chopped pecans, pressing them gently into the cake layer.
7. Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling.
8. Remove from the oven and let cool for 15 minutes before serving.
Just out of the oven, this dump cake has a wonderfully crisp, buttery topping that gives way to a warm, gooey fruit filling beneath. The strawberries and peaches meld together for a sweet-tart flavor that’s perfectly balanced by the crunchy pecans. Try serving it à la mode with a scoop of vanilla ice cream, or enjoy it warm straight from the pan—it’s delicious either way.
White Chocolate Strawberry Dump Cake
Fancy a dessert that’s ridiculously easy but tastes like you spent hours? This White Chocolate Strawberry Dump Cake is your new go-to. You literally dump everything in a pan and bake—it’s that simple, and the result is a warm, gooey treat perfect for any occasion.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (21 oz) can strawberry pie filling
– 1 (15.25 oz) box white cake mix
– 1 cup white chocolate chips
– ½ cup unsalted butter, melted
– ½ cup water
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with non-stick spray.
2. Pour the strawberry pie filling evenly into the bottom of the prepared baking dish.
3. Sprinkle the white cake mix in an even layer over the strawberry filling, covering it completely.
4. Scatter the white chocolate chips evenly over the cake mix layer.
5. Drizzle the melted butter evenly over the top of the white chocolate chips and cake mix.
6. Pour the water evenly over the entire surface of the dish.
7. Place the dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the edges are bubbling.
8. Remove the dish from the oven and let it cool on a wire rack for at least 15 minutes before serving.
Enjoy the delightful contrast of the crisp, golden topping with the soft, fruity center. Each bite offers a sweet burst of strawberry and creamy white chocolate, making it irresistible served warm with a scoop of vanilla ice cream for an extra treat.
Easy Strawberry Shortcake Dump Cake
Visions of summer desserts don’t get much simpler than this. You’re about to make a ridiculously easy strawberry shortcake that’s perfect for last-minute gatherings or a sweet weeknight treat. It’s a dump cake, which means minimal effort for maximum, crowd-pleasing flavor.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 2 (21 oz) cans strawberry pie filling
– 1 (15.25 oz) box white cake mix
– 1 cup (2 sticks) unsalted butter, melted
– 1 cup cold water
– 1 tbsp granulated sugar
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Pour both cans of strawberry pie filling into the prepared dish, spreading it into an even layer.
3. In a medium bowl, combine the entire box of dry white cake mix with 1 cup of cold water, stirring until just combined and no large dry pockets remain. Tip: Do not overmix the batter; a few small lumps are fine and will prevent a tough cake.
4. Pour the cake batter evenly over the layer of strawberry pie filling.
5. Drizzle 1 cup of melted unsalted butter evenly over the top of the cake batter.
6. Sprinkle 1 tablespoon of granulated sugar evenly over the entire surface.
7. Place the baking dish in the preheated oven and bake for 45 minutes. Tip: Oven temperatures can vary, so start checking at 40 minutes. The cake is done when the top is a deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Remove the dish from the oven and place it on a wire cooling rack. Tip: Let the cake cool for at least 20-30 minutes before serving; this allows the filling to set slightly for cleaner slices.
A warm, gooey strawberry layer bubbles beneath a golden, buttery cake topping that’s delightfully crisp on the edges. The flavor is pure, sweet strawberry comfort with a perfect shortcake-like texture. Try serving it slightly warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream for the ultimate dessert experience.
Fresh Mint Strawberry Dump Cake
Picture this: a warm, gooey dessert that comes together with almost zero effort. You just dump everything in a pan, and magic happens in the oven. It’s the perfect sweet treat when you’re craving something homemade but don’t want a fuss.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
- 1 (21 oz) can strawberry pie filling
- 1 (15.25 oz) box white cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1/4 cup fresh mint leaves, finely chopped
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Evenly spread the entire can of strawberry pie filling across the bottom of the prepared dish.
- Sprinkle the dry white cake mix directly over the strawberry layer in an even layer.
- Drizzle the 1 cup of melted unsalted butter evenly over the top of the cake mix layer. Tip: For the best coverage, pour slowly in a zigzag pattern.
- Evenly sprinkle the 1/4 cup of finely chopped fresh mint leaves over the buttered cake mix.
- Evenly sprinkle the 1/2 cup of chopped pecans over the mint layer.
- Place the dish in the preheated oven and bake for 40-45 minutes. Tip: Bake until the top is a deep golden brown and the edges are bubbling.
- Remove the pan from the oven and let it cool on a wire rack for at least 15 minutes before serving. Tip: This rest time allows the filling to set slightly for cleaner slices.
After cooling, you’ll find the top is wonderfully crisp and crumbly, giving way to a soft, jammy strawberry center. Aromatic mint cuts through the sweetness beautifully. Absolutely serve it warm with a scoop of vanilla ice cream for the ultimate cozy dessert experience.
Spiced Strawberry Cinnamon Dump Cake
Just imagine a cozy winter evening with the scent of cinnamon and strawberries filling your kitchen. You’ll love this spiced strawberry cinnamon dump cake—it’s the ultimate easy dessert that feels special but requires minimal effort. Perfect for holiday gatherings or a simple weeknight treat, it combines sweet fruit with warm spices for a comforting finish.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups frozen strawberries
– 1 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 box (15.25 ounces) yellow cake mix
– 1/2 cup unsalted butter, melted
– 1 cup water
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with non-stick spray.
2. In a large bowl, combine the frozen strawberries, granulated sugar, ground cinnamon, and ground nutmeg, stirring until the strawberries are evenly coated.
3. Spread the strawberry mixture evenly in the bottom of the prepared baking dish.
4. Sprinkle the yellow cake mix in an even layer over the strawberry mixture, avoiding clumps for consistent baking.
5. Drizzle the melted unsalted butter evenly over the cake mix layer, using a spoon to gently spread it if needed.
6. Pour 1 cup of water slowly over the entire surface, being careful not to disturb the layers too much.
7. Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove the dish from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the flavors to meld.
9. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
From the first bite, you’ll notice the juicy strawberries melding with the buttery, spiced cake for a soft, crumbly texture that’s both rich and comforting. Try it topped with a sprinkle of powdered sugar or alongside a hot cup of coffee for a delightful treat that’s sure to become a favorite.
Nutty Strawberry Pecan Dump Cake Delight
Ever have one of those days where you just need a no-fuss dessert that feels special? This Nutty Strawberry Pecan Dump Cake Delight is your answer. It’s a cozy, crowd-pleasing treat that comes together with minimal effort but delivers maximum flavor.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (21 oz) can strawberry pie filling
– 1 (15.25 oz) box yellow cake mix
– 1 cup chopped pecans
– 1 cup unsalted butter, melted
– 1/2 cup old-fashioned rolled oats
– 1/4 cup packed light brown sugar
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray.
2. Pour the 21 oz can of strawberry pie filling evenly into the bottom of the prepared dish.
3. In a medium bowl, combine the 15.25 oz box of yellow cake mix, 1/2 cup old-fashioned rolled oats, 1/4 cup packed light brown sugar, and 1/2 tsp ground cinnamon until well mixed.
4. Sprinkle the dry mixture evenly over the strawberry pie filling in the baking dish.
5. In a small bowl, melt 1 cup of unsalted butter and stir in 1 tsp vanilla extract.
6. Drizzle the melted butter mixture evenly over the top of the dry ingredients in the baking dish, covering as much surface as possible.
7. Sprinkle 1 cup of chopped pecans evenly over the top of the butter-drizzled layer.
8. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the edges are bubbling.
9. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving.
10. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
You’ll love the contrast between the gooey strawberry layer and the crunchy, buttery pecan topping. It’s perfect for potlucks or a cozy night in—just scoop it straight from the pan!
Conclusion
Whether you’re craving a quick weeknight treat or a show-stopping dessert, these 20 strawberry dump cakes offer effortless indulgence. We hope you find a new family favorite! Give one a try, then drop a comment below to tell us which recipe you loved. Don’t forget to share the sweet inspiration by pinning this article on Pinterest. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
