Whip up this easy 3-ingredient strawberry dump cake recipe in minutes! Get the simple recipe for a fast & delicious treat.

Oh, the sweet arrival of strawberry season! One of my favorites. There’s just something about those juicy red berries, am I right? And what better way to celebrate strawberry season than with a quick and easy dessert.

While this recipe tastes even better when fresh strawberries are abundant, it’s also the kind of easy dessert you can whip up any time of the year. With pantry staples on hand, this strawberry dump cake recipe is your secret weapon for satisfying those sweet cravings, no matter the season.

Are you ready for a dessert that’s as simple to make as it is crazy delicious? (You’ll want to book mark this one and bring it to your next summer barbecue! It is sooooo good!)

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A plate with strawberry dump cake recipe and a scoop of vanilla ice cream sits next to a fork, fresh strawberries, a bowl of strawberries, and a baking dish of cobbler on a wooden tray with plates in the background.

Strawberry Dump Cake Ingredients

2 cans strawberry pie filling
1 package yellow cake mix (or white cake mix)
1 ½ sticks unsalted butter, pats

Directions

Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking dish.
Spread the can of strawberry pie filling evenly across the bottom of the prepared baking dish.
Sprinkle the dry cake mix evenly over the strawberry pie filling. Do not stir.
Place pats of butter evenly over the top of the dry cake mix. Try to cover as much of the dry mix as possible.
Bake for 45-55 minutes, or until the top is golden brown and bubbly.
Let the cake cool slightly before serving.

As an aside, I love using this oven-to-table scalloped baking dish for all of my dump cake recipes.

A table set with two plates and forks, a bowl of fresh strawberries, and a white baking dish with strawberry dump cake recipe. Whole strawberries are scattered on the table near the plates.

Serving Suggestions for Strawberry Dump Cake

Serve warm with a scoop of vanilla ice cream. (My favorite topping for this recipe).
Top with a dollop of whipped cream.
Dust with powdered sugar for a pretty presentation.
A sprinkle of chopped nuts (like pecans or walnuts) adds a nice crunch if you like them.

How to Make This Recipe With Fresh Strawberries

I grow my own strawberries, so I like to use those whenever I can in my recipes. And wouldn’t you know, it’s surprisingly quick to whip this same recipe with fresh strawberries too!

If you’re using fresh strawberries, swap the canned pie filling for about 4 to 5 cups of hulled and sliced berries. In a separate bowl, toss the sliced strawberries with 2-3 tablespoons of sugar (adjust based on the sweetness of your fruit) and 1-2 tablespoons of cornstarch or all-purpose flour—this crucial step helps thicken the juices as the cake bakes. For a brighter flavor, you can also add a squeeze of lemon juice.

Once coated, simply spread the sugared strawberry mixture evenly in the bottom of the baking dish, and then proceed with step 4 of the original recipe; the same storage instructions apply.

Strawberry Dump Cake Recipe Variations

Different Fruit Fillings: Get creative with other canned pie fillings like blueberry, apple, cherry, or peach. Adjust baking time as needed and follow the same storage guidelines.
Different Cake Mixes: Experiment with different cake mix flavors such as butter pecan, lemon, or even chocolate for a unique twist. Storage remains the same.
Add Spices: Sprinkle a pinch of cinnamon or nutmeg over the cake mix before adding the butter for a warmer flavor profile. Store as usual.
Nutty Topping: Mix chopped nuts (almonds, pecans, walnuts) with the dry cake mix before pouring the melted butter over the top. Follow the standard storage instructions.

A slice of strawberry dump cake recipe on a plate with a fork, surrounded by fresh strawberries, stacked plates, and a dish of cobbler on a table, creating a cozy dessert setting.

Storing Your Strawberry Dump Cake Recipe

Refrigerator

Once the strawberry dump cake has cooled completely, cover the baking dish tightly with plastic wrap or transfer the cake to an airtight container. Store in the refrigerator for up to 3-4 days.

Freezer

For longer storage, allow the cake to cool completely. You can freeze the entire cake or individual slices. Wrap the baking dish tightly with a double layer of plastic wrap and then a layer of aluminum foil, or place individual slices in freezer-safe bags or containers. Frozen strawberry dump cake can last for up to 2-3 months. To thaw, place the frozen cake in the refrigerator overnight or reheat individual slices in the microwave or a preheated oven at 350°F (175°C) until warmed through.

A close-up of a fork holding a bite of strawberry dump cake recipe, with a plate of it topped with vanilla ice cream and fresh strawberries in the background. A baking dish and stacked plates are also visible.

Final Thoughts About This Strawberry Dump Cake Recipe

You’ll be amazed at how such a delicious dessert comes together with so little effort. With just a few basic ingredients and minimal effort, you can have a warm, comforting dessert ready to enjoy in no time.

While this recipe is a great way to use up those pantry staples for a last-minute treat, imagine the burst of fresh flavor you’ll get when using strawberries straight from your garden or a local farmers market during peak season! Yummo!

Whether you’re celebrating the height of summer or simply craving a sweet and easy dessert any time of year, this Strawberry Dump Cake is a guaranteed crowd-pleaser. So give this recipe a try – you might just find your new go-to dessert recipe!

Have you made strawberry dump cake before? Are there any other dump cake recipes you enjoy? Let’s chat more about it in the comments and I’m sharing a bunch more of my favorites below!

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Enjoy your day! xo