Description

This Classic Strawberry Dump Cake with Yellow Cake Mix is my go-to cozy dessert when I want something sweet, warm, and effortless. Juicy strawberry filling bubbles underneath a buttery golden cake topping—no mixing bowls, no stress, just simple pantry ingredients and that irresistible homemade taste. Serve it warm with vanilla ice cream or whipped cream for the most comforting family-style treat.

Ingredients

Scale

2 cans (21 oz / 595 g each) strawberry pie filling
1 box (15.25 oz / 432 g) yellow cake mix
1/2 cup (1 stick / 115 g) unsalted butter, sliced thinly
1/2 cup fresh strawberries, chopped (optional, for extra fruitiness)
1/2 teaspoon vanilla extract (optional)
Pinch of salt (optional, boosts flavor)

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Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread the strawberry pie filling evenly across the bottom of the dish. If using fresh strawberries, scatter them over the filling.
Sprinkle the dry yellow cake mix evenly over the fruit layer, covering it from edge to edge. Do not stir.
Slice the butter thinly and place the slices evenly over the cake mix, covering as much of the dry mix as possible.
Bake for 45–55 minutes, until the top looks deeply golden and the strawberry edges bubble.
Let the cake rest for 10–15 minutes so the filling thickens slightly.
Scoop and serve warm—best with vanilla ice cream or a fluffy dollop of whipped cream.

Notes

For the best topping, spread the butter slices as evenly as you can—any dry patches will stay powdery. If you notice dry spots at the 30-minute mark, tuck in a few extra thin butter slices. You can swap strawberry filling for cherry, blueberry, or peach. Store leftovers covered in the refrigerator for up to 4 days. Reheat portions in the microwave for 20–30 seconds or warm the whole dish in a 325°F (160°C) oven for about 15 minutes.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 32 g
Sodium: 280 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg