Strawberry dump cake combines frozen pie filling, yellow cake mix, and butter for an effortless, oven-baked dessert. This recipe requires no whisking, batter mixing, or stress in the kitchen—just layer ingredients and let the oven do the work. The result? A tender cake with a golden, buttery top and juicy strawberry filling.
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 35-45 minutes |
| Total Time | 50-55 minutes |
| Servings | 12-15 |
| Difficulty | Easy |
| Cuisine | American |
Why This Recipe Works
This back-of-the-pan recipe excels by simplifying dessert with minimal effort. The butter creates a crispy, flaky top while the cake mix forms a moist base. No need for eggs or oil—the synergy of dry mix and wet filling does the work. I’ve tested numerous variations, but this version consistently delivers a golden crust and juicy interior.
The appeal lies in its flexibility. You can use store-bought pie filling, though fresh strawberries work equally well. The cake’s texture remains tender regardless of ambient temperature, making it perfect for rushed weeknights or summer cookouts. Once you slice through the buttery crust, the strawberry flavor bursts without overwhelming the cake’s classic sweetness.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted Butter | 12 tbsps., sliced into pats | Use halal-certified butter; sub with coconut oil if preferred |
| Strawberry Pie Filling | 2 (21 oz.) cans | Thoroughly drain juice if using fresh strawberries |
| Yellow Cake Mix | 1 box | Gluten-free or vegan options available; avoid chocolate varieties |
Step-by-Step Instructions
Heat the Oven
Preheat oven to 350°F (177°C). Allow sufficient time for the oven to stabilize.
Prepare the Dish
Place 9 pats of butter in a 9 x 13-inch baking dish. Spread remaining 3 pats to coat the bottom and sides for non-stick protection.
Layer the Filling
Pour one can of drained strawberry filling into the prepared dish. Tilt the dish to distribute filling evenly without forming puddles.
Apply the Cake Mix
Sprinkle the dry cake mix over the pie filling. Do not stir or mix the ingredients after pouring.
Top with Butter
Place butter pats in an even grid pattern across the cake mix surface. The gaps between pats allow for even butter melting.
Bake
Bake 35-45 minutes or until the top is golden and a toothpick inserted into the cake testifies doneness. Avoid overbaking to maintain moisture.
Chef Tips for Perfect Results
- Place butter in the fridge for 20 minutes before using to create a crispy crust
- Use the cake mix straight from the box (do not add eggs or oil)
- Allow the cake to cool 10 minutes before slicing to stabilize the filling
- For a caramel touch, brush baker’s vanilla extract on the butter before sprinkling cake mix
Common Mistakes to Avoid
- Overcooking Lead: Watch the timer closely—the top should be golden, not browned. If overbaked, the filling may collapse
- Wet Cake Mix: Never rehydrate the cake mix with water or milk; keep it dry for proper texture
- Uneven Butter Placement: Clumped butter creates soggy spots. Spread pats evenly (3-4 inches apart)
- Grease Marks: Use non-stick spray with palm oil for even browning (paper towels work if there are any溢出 butter)
- Premature Cutting: Allow the cake to rest for 10-15 minutes to prevent filling runoff
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Unsalted Butter | Coconut Oil | Imparts coconut aroma; better for tropical flavor profiles |
| Yellow Cake Mix | Vanilla Cake Mix | Enhances butter and fruit interaction |
| Strawberry Pie Filling | Frozen Strawberries & Sugar | Less sweet (add 1/3 cup sugar to balance) |
| Dairy Butter | Coconut Oil or Vegetable Shortening | Less caramelization; slightly grainier texture |
Serving Suggestions
Pair this dessert with vanilla ice cream or Chantilly cream for contrast. The buttery crust pairs well with hot beverages like earl grey tea or iced jasmine green tea (find brew tips at coffeeendo.com). For catering, serve as a make-your-own topping bar with condiment options like whipped cream, cherries, and vegan chocolate.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 1 day | Cover with foil or plastic wrap |
| Refrigerator | 3-4 days | Store in airtight container (check USDA guidelines fsis.usda.gov) |
| Freezer | 1 month | Wrap in plastic then foil (defrost at 300°F for 20 minutes) |
| Microwave | – | Heat 30-45 seconds per serving on 50% power |
| Oven | – | Reheat 200°F for 5-7 minutes (avoid microwave for tart shells) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 3 g |
| Fat | 22 g |
| Carbohydrates | 60 g |
| Fiber | 2 g |
| Sugar | 38 g |
| Sodium | 400 mg |
| Trans Fat | 0 g |
Frequently Asked Questions
Can I sub soy butter instead of dairy butter?
No. Soy butter lacks the water content necessary for proper crust formation. Substitute non-hydrogenated coconut oil for plant-based alternatives.
How do I know when it’s done?
The top should be golden with some cracks forming. Insert a toothpick—it should come out slightly doughy but not wet. Overbaking produces a crusty top and gummy base.
Why use unwashed strawberries for homemade filling?
Unwashed contain natural sugars from enzyme action. Thoroughly dry after washing to prevent watery filling. Add no additional water during preparation.
Can I prep this ahead of time?
Yes. Prepare 1 day in advance and refrigerate. The cake mixture will firm up slightly; tap the pan lightly before baking to redistribute filling.
How do I serve without a knife?
Pre-slice individual portions using a wet pizza cutter tool. The moisture prevents sticking, but a pre-sales release blade helps cut through the buttered crust cleanly.
Conclusion
Strawberry dump cake proves that perfect desserts need not require complex techniques. The melt-in-your-mouth contrast between buttery crust and juicy filling epitomizes summer comfort without any effort. Whether serving guests or enjoying a personal treat, this recipe ensures consistent results with minimal cleanup. Pair with a cold glass of iced tea and savor that signature golden-brown crust.
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Strawberry Dump Cake: A Simple Summer Dessert
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A no-mix, oven-baked dessert with juicy strawberries, golden buttery top, and moist cake base. Perfect for effortless summer gatherings or weeknight treats.
Ingredients
- 12 tablespoons unsalted butter, cut into pats
- 2 (21 oz.) cans strawberry pie filling
- 1 box yellow cake mix (avoid chocolate varieties)
Instructions
- Preheat oven to 350°F (177°C)
- Place 9 butter pats in a 9×13-inch baking dish and spread remaining 3 pats to coat the
- bottom and sides
- Pour one can of drained strawberry pie filling into the dish
- Sprinkle the entire box of yellow cake mix over the pie filling without mixing
- Arrange the remaining 3 butter pats in a grid pattern across the cake mix
- Bake 35-45 minutes until golden and a toothpick comes out clean
Notes
- Use halal-certified butter or substitute with coconut oil
- Fresh strawberries can replace canned drain thoroughly
- Cake mix options include gluten-free or vegan varieties
- Storage: Cool completely, then store in an airtight container for up to 3 days