Strawberry Dump Cake

Prep Time 10

Cook Time 45

Resting Time 10

Total Time 1

Sweet, juicy strawberries topped with golden, buttery cake crumbs in this ultra-cozy strawberry dump cake. Layer, bake, and serve warm for an easy dessert that’s bursting with summer flavor (and nostalgia!).

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servings

Ingredients

▢ 5 cups (700 g) fresh strawberries hulled and sliced (about 1.5 lbs)
▢ 1/2 cup (100 g) granulated sugar
▢ 1 box (425 g) yellow or vanilla cake mix about 15–16 oz (425–450 g)
▢ 3/4 cup (170 g) cold unsalted butter cut into thin slices or small cubes (1.5 sticks or 170g)

Equipment

▢
9x13 inch Baking Dish

Instructions

Preheat oven to 350°F (177°C). Grease a 9x13-inch baking dish with coconut oil spray or butter.
Add the sliced strawberries to the bottom of the dish. Sprinkle the sugar over the strawberries and gently toss to combine.
Evenly sprinkle the dry cake mix over the strawberry layer. Do not stir; it should cover the berries like a blanket.
Arrange slices (or cubes) of cold butter on top of the cake mix, spacing evenly so most of the cake mix is covered.
Bake for 40–45 minutes, until the top is golden brown and the filling is bubbly around the edges.
Remove from oven and let rest for 10–15 minutes before serving. Enjoy warm with ice cream or whipped cream.

Notes

You can use frozen strawberries—just thaw and drain well first. Try with other berries, canned fruit filling, or chocolate cake mix for fun variations. For a dairy-free option, use plant-based butter.

Nutrition