Strawberry Dump Cake
This Strawberry Dump Cake is the ultimate 5-minute dessert! Uses strawberry cake mix and fresh berries for a bubbly, buttery, and easy "triple berry" treat.
Ingredients
- 15.25 oz strawberry cake mix
- 42 oz strawberry pie filling (2 cans)
- 2 cups chopped fresh strawberries
- 2 sticks cold salted butter (1 total cup)
Instructions
- Preheat the oven to 375℉ (190℃).
- Pour both cans of strawberry pie filing in the bottom of a 9x13" dish.
- Layer fresh chopped strawberries over the top.
- Sprinkle dry cake mix over the top of the strawberries. Do not mix!
- Slice butter into ¼" pats. Layer these pieces over the top of the cake mix, again, not mixing.
- Bake at 375℉ for 35-40 minutes, until sides of cake are bubbling and top begins to turn golden brown.
- Serve warm, topped with vanilla ice cream or whipped cream.
Notes
- Do Not Stir: This is the golden rule of dump cakes! Keep the layers separate so the butter can "fry" the cake mix into a crisp, cobbler-like topping instead of a dense batter.
- Butter Coverage: If you see any large dry patches of cake mix after layering your butter, add a few extra thin slivers. Total coverage is the secret to avoiding floury spots.
- Fresh vs. Frozen: If using frozen strawberries, thaw and drain them well before adding to the pan to prevent the filling from becoming too watery.
- Serve Warm: This cake is best enjoyed warm from the oven, ideally topped with vanilla ice cream or a big dollop of whipped cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30 seconds to bring back that "just baked" buttery texture.
Nutrition Facts
Calories: 422kcalCarbohydrates: 60gProtein: 1gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 388mgPotassium: 41mgFiber: 2gSugar: 40gVitamin A: 474IUVitamin C: 35mgCalcium: 99mgIron: 1mg
