Easy Strawberry Dump Cake
A delightful and hassle-free dessert featuring fragrant strawberries and a buttery cake mix, perfect for any gathering.
Ingredients
Main Ingredients
- 3 cups fresh strawberries (chopped or sliced) These juicy gems add a fresh, summery flavor.
- 42 ounces strawberry pie filling Adds a thick, luscious base layer that keeps the cake moist.
- 15.25 ounces butter cake mix The secret to a quick, golden top that's soft yet slightly crunchy.
- ¾ cup salted butter (cold) Cold butter helps create a delightful, crumbly topping.
- to taste whipped cream & vanilla ice cream Perfect toppings to elevate the dessert experience.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish.
- Rinse and chop your fresh strawberries. If using pie filling, just set it aside.
- Gather your ingredients on the counter to make the process smooth.
Cooking/Assembling
- Spread the fresh strawberries evenly over the bottom of your baking dish.
- Pour the strawberry pie filling over the strawberries, covering them completely.
- Sprinkle the dry butter cake mix evenly over the pie filling.
- Dot the cold, sliced butter over the cake mix.
- Bake in the preheated oven for about 45-50 minutes until golden and bubbly.
Serving
- Let your cake cool for about 15-20 minutes.
- Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
For extra flavor, add a sprinkle of cinnamon to the cake mix before baking. Use in-season strawberries for the best flavor. Leftovers can be stored in the refrigerator for up to 3 days.