Yield: 8 Servings
Strawberry Dump Cake
This fruity strawberry dump cake recipe is made easy with a box of white cake mix! Served warm with a scoop of vanilla ice cream, it's an easy dessert perfect for the summer.
Ingredients
- 2 (21 oz) cans strawberry pie filling
- 1 (14.25 oz) box white cake mix
- ½ cup (1 stick) unsalted butter, cut into slices
- 6 fresh strawberries, optional garnish
- Vanilla ice cream, optional for serving
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Instructions
- Preheat the oven to 350°F. Grease a 9x13 baking dish with cooking spray.
- Spread the strawberry pie filling in the prepared baking dish in an even layer. Sprinkle the cake mix over the pie filling, making sure to cover the filling completely. Arrange the sliced butter evenly over the cake mix.
- Bake for 45 to 50 minutes, until the golden brown and edges are bubbling.
- Let rest for 5 minutes and then serve with a scoop of ice cream.
Notes
Store: Place cooled cake in an airtight container and refrigerate for up to 4 days.
Reheat: Microwave in 30-second intervals until warm. If reheating a large amount, you can reheat it in the oven at 350°F for about 10 minutes, until warmed through.
Prep Ahead: You can prepare this cake ahead, but do not bake. Instead, wrap tightly with saran wrap or foil. Cake can be stored at room temperature for up to a few hours, or store it in the fridge for up to 24 hours. Bake as directed.
Freeze Ahead: This method only works for assembling the cake and freezing before baking. Fill a foil baking dish as usual and cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw on the counter for 2 hours before baking as usual.
Strawberry Apple: I often make this cake with a mixture of strawberries and apples in one! Just swap one of the cans of strawberry pie filling for apple pie filling.
Chocolate: If you love chocolate and strawberries, try using a chocolate cake mix on top instead. Add a few chocolate chips and you will be in chocolate strawberry heaven!
Add-ins: Sprinkle 1/2 cup chopped pecans, almonds, cranberries, chocolate chips, or shredded coconut over the pie filling (and beneath the cake mix) for extra texture. You can also mix fresh berries into the canned filling for even more fruity goodness.
Toppings: Besides ice cream, you can top this cake with whipped cream, chocolate sauce or salted caramel sauce on top for more flavor. It’s also delicious with a hearty drizzle of homemade Nutella!
Nutrition
Serving: 1 serving, Calories: 479kcal, Carbohydrates: 84g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 380mg, Potassium: 34mg, Fiber: 2g, Sugar: 52g, Vitamin A: 355IU, Vitamin C: 32mg, Calcium: 147mg, Iron: 2mg