18 Delicious Strawberry Dump Cake Recipes Easy

Picture this: juicy, ripe strawberries bubbling under a golden, buttery cake topping, filling your kitchen with the sweet scent of summer. Dump cakes are the ultimate no-fuss dessert, perfect for busy weeknights or last-minute gatherings. We’ve gathered 18 irresistible recipes that are as easy as ‘dump and bake’—get ready to wow your family and friends with minimal effort!

Classic Strawberry Dump Cake with Yellow Cake Mix

Satisfyingly simple, this dump cake transforms basic ingredients into a warm, fruity dessert. Strawberries bubble up through a golden cake topping, creating a rustic treat that’s perfect for last-minute cravings. It’s the kind of effortless bake that feels like a hug from the oven.

Ingredients

– 2 (21 oz) cans of strawberry pie filling (I love the extra fruit chunks for texture)
– 1 box (15.25 oz) yellow cake mix (the classic Betty Crocker version never fails)
– 1 cup (2 sticks) unsalted butter, cold and sliced into thin pats (cold butter gives the best crumbly topping)
– Optional: ½ cup chopped walnuts for crunch (my grandma always added these)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure even baking from the start.
2. Spread both cans of strawberry pie filling evenly in a 9×13-inch baking dish.
3. Sprinkle the entire box of yellow cake mix directly over the strawberry layer—no stirring needed.
4. Arrange the cold butter pats in a single layer across the top of the cake mix, covering as much surface area as possible.
5. If using, scatter chopped walnuts evenly over the butter for added texture.
6. Bake for 45–50 minutes, until the top is deep golden brown and the edges are bubbly.
7. Let the cake cool for 15 minutes before serving—it firms up slightly but stays wonderfully gooey.

Heavenly warm, this cake boasts a crisp, buttery crust that gives way to jammy strawberries beneath. Serve it straight from the dish with a scoop of vanilla ice cream melting over the top, or enjoy it chilled the next day when the flavors have deepened even more.

Strawberry Cheesecake Dump Cake

Very few desserts deliver such creamy, fruity satisfaction with so little effort. This dump cake transforms simple ingredients into a warm, comforting treat that’s perfect for busy weeknights or last-minute guests. You’ll love how the juicy strawberries meld with rich cheesecake flavor under a golden cake topping.

Ingredients

– 1 (21 oz) can strawberry pie filling (I like the kind with whole berries for extra texture)
– 1 (8 oz) package cream cheese, softened (room temp blends smoother)
– 1 cup granulated sugar (divided use—half for the cream cheese, half for the cake)
– 1 tsp vanilla extract (pure vanilla makes a noticeable difference)
– 1 box (15.25 oz) yellow cake mix (the classic Betty Crocker works perfectly)
– ½ cup unsalted butter, melted (I always use real butter for better flavor)
– Cooking spray (a quick spritz prevents sticking)

Instructions

1. Preheat your oven to 350°F.
2. Lightly spray a 9×13-inch baking dish with cooking spray.
3. Spread the strawberry pie filling evenly across the bottom of the dish.
4. In a medium bowl, beat the softened cream cheese with ½ cup sugar and vanilla until smooth.
5. Drop spoonfuls of the cream cheese mixture over the strawberry layer.
6. Sprinkle the dry yellow cake mix evenly over the cream cheese layer.
7. Drizzle the melted butter evenly over the cake mix, covering as much surface as possible.
8. Sprinkle the remaining ½ cup sugar over the buttered cake mix.
9. Bake for 40-45 minutes until the top is golden brown and the edges are bubbly.
10. Let cool for 15 minutes before serving—the filling will be extremely hot. The cake emerges with a crisp, buttery top that gives way to a gooey strawberry-cheesecake center. Serve it warm with a scoop of vanilla ice cream for contrast, or enjoy it straight from the pan—it’s that irresistible.

Strawberry Pineapple Dump Cake

Oozing with summer sweetness, this dump cake is the easiest dessert you’ll make all season. Only five ingredients transform into a bubbling, golden treat that practically makes itself. Perfect for last-minute gatherings or when you need a quick sweet fix.

Ingredients

– 1 (20 oz) can crushed pineapple in juice, undrained – I love using the juice for extra moisture
– 1 (21 oz) can strawberry pie filling – go for the kind with whole berries for better texture
– 1 (15.25 oz) box yellow cake mix – the classic Betty Crocker works perfectly here
– ½ cup unsalted butter, melted – I always melt mine slightly cooled to prevent scorching
– ½ cup chopped pecans – toasted first for maximum crunch

Instructions

1. Preheat your oven to 350°F and grab a 9×13 inch baking dish.
2. Pour the entire can of crushed pineapple with juice directly into the baking dish, spreading evenly.
3. Spoon strawberry pie filling over the pineapple layer, distributing the berries throughout.
4. Sprinkle the dry yellow cake mix evenly over the fruit layers, covering completely.
5. Drizzle melted butter over the cake mix, trying to cover as much surface area as possible.
6. Scatter chopped pecans across the top for added crunch and nutty flavor.
7. Bake at 350°F for 45-50 minutes until the top is deep golden brown and edges are bubbling.
8. Let the cake cool for 15 minutes before serving to allow the layers to set properly.

You’ll love the contrast between the crisp, buttery topping and the warm, gooey fruit beneath. The pecans add wonderful texture against the soft berries and pineapple. Try serving it warm with a scoop of vanilla ice cream for the ultimate comfort dessert experience.

White Chocolate Strawberry Dump Cake

Looking for the easiest dessert that tastes like you spent hours baking? This white chocolate strawberry dump cake requires zero mixing skills and delivers maximum comfort. Let’s get straight to it.

Ingredients

– 1 box (15.25 oz) white cake mix – I always keep a few boxes in the pantry for emergencies
– 2 cups fresh strawberries, hulled and sliced – local berries make all the difference
– 1 cup white chocolate chips – I prefer the mini ones for better distribution
– 1/2 cup (1 stick) unsalted butter, melted – salted works too if that’s what you have
– 1/4 cup granulated sugar – just enough to sweeten the berries
– 1 tsp vanilla extract – real vanilla makes it taste bakery-quality

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish thoroughly.
2. Spread the sliced strawberries evenly across the bottom of the prepared baking dish.
3. Sprinkle the granulated sugar over the strawberries to help them release their juices.
4. Drizzle the vanilla extract evenly over the strawberry layer.
5. Pour the dry white cake mix directly over the strawberries in an even layer – don’t stir!
6. Scatter the white chocolate chips across the cake mix surface.
7. Pour the melted butter evenly over everything, covering as much surface area as possible.
8. Bake for 35-40 minutes until the top is golden brown and the edges are bubbling.
9. Let the cake cool for 15 minutes before serving – this allows the layers to set properly.

Heavenly warm with a scoop of vanilla ice cream, this cake develops a crisp top layer while the bottom becomes almost pudding-like. The white chocolate melts into sweet pockets that complement the tart strawberries beautifully. Serve it straight from the pan for that rustic, family-style appeal everyone loves.

Strawberry Rhubarb Dump Cake

Just when you think desserts can’t get easier, this strawberry rhubarb dump cake proves otherwise. Juicy fruit meets buttery cake topping with minimal effort. Perfect for when you need something impressive without the fuss.

Ingredients

– 1 lb fresh strawberries, hulled and sliced (frozen works too, no need to thaw)
– 2 cups chopped fresh rhubarb, ½-inch pieces (I prefer the vibrant red stalks for better color)
– 1 cup granulated sugar (this balances the rhubarb’s tartness perfectly)
– 1 box (15.25 oz) yellow cake mix (I always keep a couple boxes in the pantry for emergencies)
– ½ cup unsalted butter, melted (use the real stuff for that rich flavor)
– ½ cup chopped pecans (toasted first for extra crunch)

Instructions

1. Preheat your oven to 350°F and grab a 9×13-inch baking dish.
2. Combine sliced strawberries, chopped rhubarb, and granulated sugar directly in the baking dish.
3. Toss the fruit mixture until the sugar coats everything evenly.
4. Sprinkle the entire box of yellow cake mix evenly over the fruit layer.
5. Drizzle the melted butter over the cake mix, covering as much surface area as possible.
6. Scatter chopped pecans across the top for that nutty crunch.
7. Bake for 45 minutes at 350°F until the top is golden brown and fruit is bubbling at the edges.
8. Let the cake cool for 15-20 minutes before serving.
Let this dessert rest before diving in—the juices thicken beautifully as it cools. That crispy golden topping gives way to tender, jammy fruit beneath. Serve it warm with a scoop of vanilla ice cream melting into the sweet-tart filling.

Strawberry Lemon Dump Cake

Crafting this strawberry lemon dump cake couldn’t be simpler—just layer and bake for a dessert that feels fancy without the fuss. Fresh lemon zest brightens the sweet berries, creating a perfect balance in every bite. Your kitchen will smell incredible while this bakes to golden perfection.

Ingredients

– 1 box (15.25 oz) yellow cake mix—I always keep an extra box in the pantry for last-minute desserts
– 2 (21 oz) cans strawberry pie filling, my secret for maximum fruit flavor
– 1/2 cup (1 stick) unsalted butter, cold and sliced thin for even melting
– Zest of 1 large lemon, freshly grated for that bright citrus punch
– 1 tbsp granulated sugar, sprinkled on top for a delicate crunch

Instructions

1. Preheat your oven to 350°F and grab a 9×13 inch baking dish—no greasing needed here.
2. Empty both cans of strawberry pie filling directly into the baking dish, spreading it evenly with a spatula.
3. Sprinkle the entire box of yellow cake mix evenly over the strawberry layer—don’t stir! Tip: Shake the box gently to distribute the mix without clumps.
4. Arrange thin slices of cold butter across the top, covering as much surface area as possible for a crispy crust.
5. Combine lemon zest with 1 tbsp granulated sugar in a small bowl, then sprinkle this mixture over the butter layer. Tip: Use a microplane for the zest to avoid bitter white pith.
6. Bake at 350°F for 45–50 minutes, until the top is deep golden brown and edges bubble vigorously. Tip: Rotate the pan halfway through for even browning.
7. Remove from oven and let cool for 15 minutes before serving—the filling will be dangerously hot.

Keep this dessert simple with a scoop of vanilla ice cream melting over the warm cake, or dress it up with fresh mint and whipped cream. The cake soaks up the strawberry juices while the buttery topping stays delightfully crisp. Leftovers (if you have any) taste even better the next day when the flavors fully meld.

Strawberry Shortcake Dump Cake

Keeping dessert simple doesn’t mean sacrificing flavor. This strawberry shortcake dump cake delivers maximum satisfaction with minimal effort. Perfect for busy weeknights or last-minute gatherings.

Ingredients

– 1 box (15.25 oz) white cake mix – I prefer the classic Betty Crocker for consistent results
– 2 cans (21 oz each) strawberry pie filling – look for ones with plenty of whole berries
– 1 cup (2 sticks) unsalted butter – cold and sliced into thin pats for even melting
– 1 container (8 oz) frozen whipped topping – thawed in the refrigerator overnight
– 1/4 cup granulated sugar – for that extra sparkle on top

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish thoroughly.
2. Spread both cans of strawberry pie filling evenly across the bottom of the prepared dish.
3. Sprinkle the entire box of white cake mix directly over the strawberry layer without stirring.
4. Arrange the cold butter pats in a single layer covering the cake mix completely.
5. Sprinkle the 1/4 cup granulated sugar evenly over the butter layer for added crunch.
6. Bake at 350°F for 45-50 minutes until the top is golden brown and bubbly around the edges.
7. Remove from oven and let cool completely on a wire rack for at least 2 hours.
8. Spread the thawed whipped topping over the cooled cake just before serving.
Perfectly crisp on top with a gooey strawberry center that begs for a scoop of vanilla ice cream. The buttery crust contrasts beautifully with the sweet fruit filling. Serve it warm for maximum comfort food appeal or chilled for a refreshing summer treat.

Strawberry Angel Food Dump Cake

Angel food cake mix creates an impossibly light base for this effortless dessert. Fresh strawberries bubble into a jammy layer beneath the fluffy topping. Anyone can master this five-ingredient wonder.

Ingredients

• 1 box angel food cake mix – the kind that says “just add water” works perfectly here
• 2 lbs fresh strawberries, hulled and sliced – I look for the ripest, reddest berries available
• 1 cup granulated sugar – this sweetens the natural strawberry juices beautifully
• 1/2 cup unsalted butter, cold and cubed – chilling helps create those perfect crumbles
• 1 tsp vanilla extract – pure vanilla makes all the difference in flavor

Instructions

1. Preheat your oven to 350°F and grab a 9×13 inch baking dish.
2. Spread the sliced strawberries evenly across the bottom of the baking dish.
3. Sprinkle the granulated sugar directly over the strawberries – this will create a syrupy base as it bakes.
4. Pour the dry angel food cake mix evenly over the sugared strawberries, but do not stir.
5. Scatter the cold butter cubes across the entire surface of the cake mix.
6. Drizzle the vanilla extract over the butter-topped cake mix.
7. Place the baking dish in the preheated oven and bake for 45 minutes exactly.
8. Check for doneness – the top should be golden brown and the strawberry juices should be bubbling around the edges.
9. Remove from oven and let cool for at least 20 minutes before serving – this allows the layers to set properly.

Not overly sweet, the cake develops a crisp topping while the strawberries become intensely fruity beneath. Serve warm with vanilla ice cream melting into the tender crumb, or enjoy it plain for breakfast the next day – it holds up beautifully overnight.

Strawberry Banana Dump Cake

Unbelievably simple yet incredibly satisfying, this dump cake transforms basic pantry staples into a warm, fruity dessert. Using frozen fruit means you can make this comforting treat year-round without waiting for strawberry season. Just layer and bake—it’s that straightforward.

Ingredients

• 1 (21 oz) can strawberry pie filling – I love the thick, syrupy texture for maximum fruitiness
• 2 cups sliced frozen strawberries – these hold their shape better than fresh during baking
• 2 ripe bananas, sliced – spotty bananas add natural sweetness
• 1 box (15.25 oz) yellow cake mix – the classic Betty Crocker version works perfectly
• ½ cup (1 stick) unsalted butter, cold and cubed – cold butter creates those delicious crispy pockets
• Vanilla ice cream for serving – absolutely essential for the hot-cold contrast

Instructions

1. Preheat your oven to 350°F and grab a 9×13 inch baking dish.
2. Spread the strawberry pie filling evenly across the bottom of the baking dish.
3. Scatter the frozen strawberry slices over the pie filling layer.
4. Arrange the banana slices in a single layer over the strawberries.
5. Sprinkle the entire box of dry cake mix evenly over the fruit layers.
6. Distribute the cold butter cubes evenly across the cake mix surface.
7. Bake for 45 minutes at 350°F until the top is golden brown and fruit bubbles at the edges.
8. Let the cake rest for 15 minutes before serving to allow the fruit filling to set.

Crunchy golden topping gives way to warm, jammy fruit beneath in every spoonful. The bananas melt into the strawberries, creating a naturally sweet sauce that needs no extra sugar. Serve it straight from the baking dish with generous scoops of vanilla ice cream melting over the warm cake.

Strawberry Coconut Dump Cake

Frozen strawberries and coconut transform into a magical dessert with minimal effort. This dump cake bakes up with a golden crust and juicy fruit filling that’s perfect for busy weeknights. You’ll love how the coconut adds tropical flair to the classic strawberry base.

Ingredients

– 1 (21 oz) can strawberry pie filling (I always grab the no-sugar-added kind for a less cloying sweetness)
– 1 (15 oz) bag frozen strawberries (thawed works best for even baking)
– 1 (15.25 oz) box white cake mix (the kind with pudding in the mix gives extra moisture)
– 1 cup sweetened shredded coconut (toasted coconut adds crunch if you have it)
– ½ cup unsalted butter, melted (I prefer salted butter for a subtle contrast)
– ½ cup whole milk (room temp blends smoother with the dry ingredients)

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish thoroughly.
2. Spread the strawberry pie filling evenly across the bottom of the dish.
3. Scatter the thawed frozen strawberries over the pie filling in a single layer.
4. Sprinkle the entire box of dry cake mix directly over the strawberries—no stirring needed.
5. Evenly distribute the shredded coconut over the cake mix layer.
6. Drizzle the melted butter slowly over the entire surface, covering as much area as possible.
7. Pour the milk evenly over the top, focusing on any dry patches.
8. Bake for 45–50 minutes until the top is deep golden brown and edges are bubbly. Tip: Rotate the pan halfway through for even browning.
9. Let the cake cool for 15–20 minutes before serving. Tip: The filling will thicken as it rests.
10. Serve warm with a scoop of vanilla ice cream. Tip: For extra texture, sprinkle with toasted coconut right before serving.
Decadent and comforting, this cake emerges with a crisp topping that gives way to a warm, jammy strawberry center. The coconut toasts beautifully during baking, adding nutty notes that complement the sweet fruit. Try it topped with whipped cream or alongside coffee for a simple yet impressive finish.

Strawberry Chocolate Chip Dump Cake

Whip up this effortless dessert when you need something sweet fast. Strawberry chocolate chip dump cake requires zero mixing skills and bakes into pure comfort. It’s the perfect lazy-day treat that always satisfies a crowd.

Ingredients

– 1 box (15.25 oz) yellow cake mix – I prefer Duncan Hines for its consistent texture
– 1 can (21 oz) strawberry pie filling – look for one with plenty of whole berries
– 1 cup semi-sweet chocolate chips – I like Ghirardelli for their rich flavor
– ½ cup (1 stick) unsalted butter – cold butter creates the best crumbly topping
– ½ cup chopped walnuts – toast them first for deeper flavor
– Cooking spray – the butter-flavored kind prevents sticking best

Instructions

1. Preheat your oven to 350°F and grab a 9×13 inch baking dish.
2. Spray the entire interior of the baking dish with cooking spray, coating all surfaces evenly.
3. Pour the strawberry pie filling directly into the prepared baking dish, spreading it into an even layer with a spatula.
4. Sprinkle the entire box of yellow cake mix evenly over the strawberry layer, covering all areas completely.
5. Distribute the semi-sweet chocolate chips uniformly across the cake mix layer.
6. Scatter the chopped walnuts evenly over the chocolate chips and cake mix.
7. Slice the cold butter into ¼-inch thick pats using a sharp knife.
8. Arrange the butter pats in a single layer across the entire surface, spacing them about 1 inch apart.
9. Place the baking dish in the preheated oven and bake for 45 minutes exactly.
10. Check for doneness – the top should be golden brown and the edges should be bubbling slightly.
11. Remove from oven and let cool on a wire rack for 15 minutes before serving. Crunchy top layers give way to warm, gooey strawberry centers in every bite. Chocolate chips melt into pockets of richness that complement the tart berries perfectly. Serve it warm with vanilla ice cream for the ultimate contrast of temperatures and textures.

Strawberry Almond Dump Cake

Hectic days call for effortless desserts that still impress. This strawberry almond dump cake requires zero mixing bowls and comes together in minutes. Just layer and bake for a warm, comforting treat that feels homemade without the fuss.

Ingredients

– 1 (21 oz) can strawberry pie filling (I like the kind with whole berries for more texture)
– 1 (15.25 oz) box yellow cake mix (use the dry mix straight from the box—no preparing)
– ½ cup sliced almonds (toasted first for deeper flavor)
– ½ cup unsalted butter, cold and cut into thin pats (cold butter creates those perfect crispy pockets)
– ½ tsp almond extract (don’t skip this—it makes the almond flavor pop)

Instructions

1. Preheat your oven to 350°F and grab a 9×13-inch baking dish.
2. Spread the strawberry pie filling evenly across the bottom of the dish.
3. Sprinkle the dry yellow cake mix in one even layer over the strawberries—no stirring.
4. Drizzle the almond extract evenly over the cake mix layer.
5. Scatter the sliced almonds on top for crunch.
6. Arrange the cold butter pats evenly across the entire surface, about 1 inch apart.
7. Bake for 40–45 minutes, until the top is deep golden brown and you see bubbling around the edges.
8. Let it cool for 15 minutes before serving—this helps the layers set.
The cake bakes up with a crisp, buttery topping that contrasts the gooey strawberry base. For a next-level treat, serve warm with a scoop of vanilla ice cream melting into the crevices.

Strawberry Cream Cheese Dump Cake

Easy dump cakes are my go-to for stress-free desserts that still impress. Everyone loves this strawberry cream cheese version—it’s rich, fruity, and comes together in minutes. Expect a gooey, cake-like treat with minimal effort.

Ingredients

• 1 box (15.25 oz) yellow cake mix – I always keep a spare in the pantry for last-minute cravings.
• 2 cups fresh strawberries, hulled and sliced – ripe ones add the best natural sweetness.
• 8 oz cream cheese, softened to room temp – this helps it blend smoothly without lumps.
• 1/2 cup (1 stick) unsalted butter, melted – I use salted sometimes for a subtle contrast.
• 1/4 cup granulated sugar – adjust if your strawberries are super sweet.
• 1 tsp vanilla extract – pure vanilla makes a noticeable difference here.

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish lightly with butter or non-stick spray.
2. Spread the sliced strawberries evenly across the bottom of the prepared dish.
3. Sprinkle the granulated sugar over the strawberries to enhance their juiciness as they bake.
4. In a medium bowl, beat the softened cream cheese and vanilla extract with a hand mixer until smooth and creamy.
5. Drop spoonfuls of the cream cheese mixture over the strawberry layer, spacing them out for even distribution.
6. Pour the dry yellow cake mix evenly over the cream cheese and strawberries, but do not stir—this creates the signature layered texture.
7. Drizzle the melted butter evenly over the entire surface of the cake mix, covering as much as possible to help it crisp up.
8. Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbly. Tip: Rotate the pan halfway through for even browning.
9. Remove from the oven and let it cool for 10–15 minutes before serving—this allows the layers to set slightly. Tip: Serve warm for the best gooey texture.
10. Store any leftovers covered in the fridge; it reheats well in the microwave for 20–30 seconds. Tip: Add a scoop of vanilla ice cream while it’s warm for an extra treat.

Zesty strawberry pockets melt into the creamy cheese layer, while the buttery cake topping crisps up beautifully. Serve it warm with a dollop of whipped cream or chilled straight from the fridge—it’s versatile enough for any occasion. Leftovers (if you have any) make a surprisingly great breakfast with coffee.

Strawberry Pecan Dump Cake

Tired of complicated desserts that take forever? This strawberry pecan dump cake requires zero mixing bowls and comes together in minutes. Perfect for last-minute guests or when you need something sweet without the fuss.

Ingredients

– 1 (21 oz) can strawberry pie filling (I like the kind with whole berries for better texture)
– 1 (15.25 oz) box yellow cake mix (don’t use pudding-in-the-mix varieties)
– 1 cup chopped pecans (toast them first for deeper flavor)
– ½ cup unsalted butter, melted (cold butter won’t distribute properly)
– ½ cup water (room temperature helps with even absorption)

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Dump the entire can of strawberry pie filling into the prepared baking dish, spreading it evenly with a spatula.
3. Sprinkle the dry yellow cake mix directly over the strawberry layer in a uniform layer.
4. Distribute the chopped pecans evenly across the cake mix layer.
5. Drizzle the melted butter over the entire surface, covering as much area as possible.
6. Pour the ½ cup water evenly over the top, focusing on any dry spots.
7. Bake for 45-50 minutes until the top is golden brown and edges are bubbling.
8. Remove from oven and let cool for 15 minutes before serving.

Just out of the oven, this cake forms a crisp, buttery topping that contrasts beautifully with the gooey strawberry filling beneath. The toasted pecans add welcome crunch to each spoonful. Serve warm with vanilla ice cream for the ultimate comfort dessert experience.

Strawberry Vanilla Dump Cake

Baking this strawberry vanilla dump cake couldn’t be simpler—just layer ingredients and let the oven work its magic. Perfect for when you need dessert fast without sacrificing flavor. Even beginners get impressive results with this method.

Ingredients

– 1 box vanilla cake mix (I prefer Betty Crocker for consistent results)
– 2 (21 oz) cans strawberry pie filling (look for ones with whole berries)
– 1 cup unsalted butter, cold and cubed (cold butter creates the best crumb topping)
– ½ cup sliced almonds (toasted first for maximum crunch)
– Vanilla ice cream for serving (absolutely essential in my book)

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×13 inch baking dish thoroughly with butter or cooking spray.
3. Pour both cans of strawberry pie filling directly into the prepared baking dish.
4. Spread the filling evenly across the bottom using a spatula.
5. Sprinkle the entire box of vanilla cake mix evenly over the strawberry layer.
6. Distribute the cold butter cubes evenly across the cake mix surface.
7. Scatter sliced almonds over the top layer.
8. Bake at 350°F for 45 minutes exactly.
9. Check that the top is golden brown and the edges are bubbling.
10. Remove from oven and let cool for 15 minutes before serving.

That golden, crumbly topping gives way to warm, jammy strawberries underneath. Serve it warm with vanilla ice cream melting over the top—the contrast between hot cake and cold cream is pure magic. Leftovers (if you have any) taste amazing straight from the fridge the next day.

Strawberry Cinnamon Dump Cake

Only have 15 minutes to throw together dessert? This strawberry cinnamon dump cake delivers maximum flavor with minimal effort. Perfect for last-minute guests or when that sweet tooth strikes unexpectedly.

Ingredients

– 1 box (15.25 oz) yellow cake mix – I always keep a few boxes in the pantry for emergencies
– 2 cans (21 oz each) strawberry pie filling – the thick, syrupy kind works best here
– 1/2 cup unsalted butter, cold and cubed – cold butter creates those perfect crumbles
– 1 tsp ground cinnamon – I add an extra pinch because I love the warmth
– Cooking spray – a quick spritz prevents any sticking drama

Instructions

1. Preheat your oven to 350°F.
2. Spray a 9×13 inch baking dish thoroughly with cooking spray.
3. Empty both cans of strawberry pie filling directly into the prepared baking dish.
4. Spread the filling evenly across the bottom using a spatula.
5. Sprinkle the entire box of yellow cake mix evenly over the strawberry layer.
6. Distribute the cubed cold butter pieces across the cake mix surface.
7. Sprinkle cinnamon evenly over the butter and cake mix layers.
8. Bake at 350°F for 45 minutes until the top is golden brown and crispy.
9. Remove from oven and let rest for 10 minutes before serving.

My favorite part is the contrast between the warm, jammy strawberry bottom and the crunchy cinnamon-spiced topping. Serve it straight from the pan with a scoop of vanilla ice cream melting over the top, or try it chilled the next day when the textures have melded together beautifully.

Strawberry Oatmeal Dump Cake

A simple dessert that transforms basic pantry staples into a warm, comforting treat with minimal effort. This strawberry oatmeal dump cake comes together in minutes but tastes like you spent hours baking. Always my go-to when unexpected guests arrive or I need a quick sweet fix.

Ingredients

– 1 (21 oz) can strawberry pie filling – I prefer the kind with whole berries for better texture
– 1 cup old-fashioned rolled oats – not quick-cooking, they hold their shape better
– 1/2 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/2 cup unsalted butter, cold and cubed – cold butter creates the perfect crumbly topping
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon – I always add a little extra for warmth
– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking dish.
2. Pour the entire can of strawberry pie filling directly into the prepared baking dish, spreading it evenly across the bottom.
3. In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt using a fork.
4. Add the cold cubed butter to the dry ingredients and use your fingers to work it in until the mixture resembles coarse crumbs.
5. Drizzle the vanilla extract over the oat mixture and stir briefly to incorporate.
6. Sprinkle the oat topping evenly over the strawberry filling, covering it completely but not pressing down.
7. Place the baking dish in the preheated oven and bake for 35-40 minutes.
8. Check at 35 minutes – the topping should be golden brown and the filling should be bubbling around the edges.
9. Remove from oven and let cool on a wire rack for at least 15 minutes before serving.

Fresh from the oven, this cake delivers contrasting textures with a juicy strawberry base and crisp oatmeal crumble. For an extra treat, serve warm with a scoop of vanilla ice cream melting over the top. The cinnamon-scented topping pairs beautifully with the bright berry filling, making it feel both rustic and special.

Strawberry Brown Sugar Dump Cake

You won’t believe how this simple dump cake transforms basic ingredients into something magical. Year after year, this strawberry brown sugar version remains my most requested dessert for potlucks and family gatherings. Just layer everything in the pan and let the oven work its magic.

Ingredients

– 1 box (15.25 oz) yellow cake mix – I always keep a couple boxes in the pantry for last-minute desserts
– 1 cup (2 sticks) unsalted butter, cold and cubed – Cold butter creates those perfect crumbly pockets
– 1 cup light brown sugar, packed – Pack it firmly for that rich molasses flavor
– 2 lbs fresh strawberries, hulled and sliced – Look for bright red berries without white tops
– 1 tsp vanilla extract – Pure vanilla makes all the difference here
– 1/4 tsp salt – Just a pinch to balance the sweetness

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish thoroughly.
2. Spread the sliced strawberries evenly across the bottom of the prepared baking dish.
3. Sprinkle the vanilla extract evenly over the strawberry layer.
4. In a medium bowl, combine the yellow cake mix, packed brown sugar, and salt.
5. Use a pastry cutter or two forks to cut the cold cubed butter into the dry mixture until it resembles coarse crumbs. Tip: Keep the butter cold for the best texture.
6. Sprinkle the crumb mixture evenly over the strawberries, covering them completely.
7. Place the baking dish in the preheated oven and bake for 45-50 minutes. Tip: Rotate the pan halfway through for even browning.
8. Check for doneness when the top is golden brown and the edges are bubbling vigorously.
9. Remove from oven and let cool on a wire rack for at least 20 minutes before serving. Tip: The filling will thicken as it cools.
Absolutely irresistible when served warm, this cake develops a crisp golden crust that gives way to juicy strawberry filling beneath. The brown sugar caramelizes beautifully with the fruit, creating deep caramel notes that complement the bright berries perfectly. Try it à la mode with vanilla bean ice cream for the ultimate dessert experience.

Summary

Excitingly simple yet utterly delicious, these 18 strawberry dump cake recipes prove that amazing desserts don’t have to be complicated. We’d love to hear which recipe becomes your family favorite—drop us a comment below and don’t forget to share these easy treats with fellow bakers by pinning this article!