Strawberry Dump Cake

Why You’ll Love This Recipe

This Strawberry Dump Cake is my go-to dessert when I need something impressive but have very little time. It is incredibly easy because you simply dump the ingredients into a dish and bake. The result is a warm, bubbly strawberry filling with a crisp, buttery cake topping. I love that it uses fresh or frozen strawberries, so I can make it any time of year. It is perfect for a weeknight treat or a casual get-together.

Ingredients

• 4 cups fresh or frozen strawberries, hulled and halved (if using frozen, do not thaw)
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 box (15.25 ounces) yellow cake mix
• 1/2 cup unsalted butter, melted

Directions

Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.

Place the strawberries in the prepared dish. Sprinkle the sugar and cornstarch over the berries and toss gently to combine.

Spread the dry cake mix evenly over the strawberry mixture. Do not stir. Drizzle the melted butter as evenly as possible over the top of the cake mix.

Bake for 40 to 45 minutes, or until the filling is bubbly and the top is golden brown. Let it cool for at least 10 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and Timing

This recipe makes 12 servings. The total time is about 1 hour, with 10 minutes of prep and 45 minutes of baking.

Variations

You can easily change the flavor of this dump cake. Use a white or vanilla cake mix for a lighter flavor, or try a chocolate cake mix for a decadent twist. Add a teaspoon of lemon zest to the strawberries for a bright, citrusy note. For a nutty crunch, sprinkle 1/2 cup of chopped pecans or walnuts over the cake mix before drizzling the butter. If you prefer a less sweet dessert, reduce the sugar to 1/4 cup or omit it entirely if your strawberries are very ripe.

Storage and Reheating

Store any leftover Strawberry Dump Cake in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 30 to 45 seconds, or warm it in a 350 degree Fahrenheit oven for about 10 minutes. The topping may lose some of its crispness upon refrigeration, but it will still be delicious.

FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Do not thaw them first. Add them directly to the baking dish and increase the baking time by about 5 to 10 minutes.

Why is my dump cake runny?

A runny dump cake is usually caused by too much liquid from the strawberries. Make sure you use the cornstarch, which helps thicken the filling. Also, let the cake cool for at least 10 minutes after baking so the filling can set.

Can I make this in a slow cooker?

Yes, you can make Strawberry Dump Cake in a slow cooker. Grease the slow cooker insert, add the strawberries and sugar, then top with the cake mix and melted butter. Cook on low for 2 to 3 hours or on high for 1 to 2 hours, until the filling is bubbly and the top is set.

Do I need to stir the cake mix into the strawberries?

No, you do not stir the cake mix into the strawberries. The dry cake mix is left on top, and the butter is drizzled over it. As it bakes, the butter soaks into the mix, creating a golden, crispy topping.

Can I use a different fruit?

Absolutely. This method works well with other fruits like blueberries, peaches, or cherries. Adjust the sugar based on the sweetness of the fruit you choose.

Conclusion

I hope you enjoy this Strawberry Dump Cake as much as I do. It is one of those recipes that feels almost like magic in the oven. The simplicity of dumping everything together and getting a warm, comforting dessert is something I never tire of. I love serving it with a big scoop of vanilla ice cream for the perfect contrast of temperatures. Give it a try for your next dessert, and let me know how it turns out.

Strawberry Dump Cake

Print Recipe

This Strawberry Dump Cake is a simple, buttery dessert with sweet strawberries and a golden cake topping. Ready in under an hour with just 5 ingredients.

• Author: CookingByNess
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

– 4 cups fresh or frozen strawberries, hulled and halved (if using frozen, do not thaw)
– 1/2 cup granulated sugar
– 1 tablespoon cornstarch
– 1 box (15.25 ounces) yellow cake mix
– 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
2. Place the strawberries in the prepared dish. Sprinkle the sugar and cornstarch over the berries and toss gently to combine.
3. Spread the dry cake mix evenly over the strawberry mixture. Do not stir. Drizzle the melted butter as evenly as possible over the top of the cake mix.
4. Bake for 40 to 45 minutes, or until the filling is bubbly and the top is golden brown. Let it cool for at least 10 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

For a less sweet version, reduce the sugar to 1/4 cup. You can also add a teaspoon of lemon zest to the strawberries for extra flavor.