The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.

I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.

Cooking is about more than just food it’s about sharing stories and making memories.

Now, I know Strawberry Almond Dump Cake does not come from my grandmother’s old Cretan notebook. But when I first made Strawberry Almond Dump Cake in my little kitchen, I felt that same joy I used to feel as a little girl standing on a wooden chair next to her. The smell of warm fruit bubbling in the oven, the buttery top turning golden, the sound of my children asking, “Is it ready yet?” this Strawberry Almond Dump Cake brought all of that magic back to me.

I love how Strawberry Almond Dump Cake feels so effortless. I pour, I sprinkle, I bake and somehow I create something that tastes like I spent hours preparing it. That’s my kind of dessert. Simple. Comforting. Full of love.

When I make Strawberry Almond Dump Cake, I don’t worry about perfection. I let the butter melt into the cake mix naturally. I let the strawberries bubble up at the edges. I let the almonds toast until they smell warm and nutty. Every time I bake this Strawberry Almond Dump Cake, I feel like I give my family a warm hug in dessert form.

Why I Love Making This Recipe

I love this recipe because it welcomes busy days. Some days I cook slowly, stirring sauces and kneading dough with patience. Other days, life moves quickly. On those days, Strawberry Almond Dump Cake saves me.

I don’t need mixers. I don’t need complicated steps. I don’t even need to stir layers together. I simply layer everything into the dish, slide it into the oven, and let time do its work.

I also love how strawberries and almonds dance together. Strawberries bring sweetness and brightness. Almonds add warmth and a delicate crunch. When butter melts over the cake mix, it creates a golden crust that feels almost like a crumble topping. Every bite gives me soft fruit underneath and slightly crisp texture on top. That contrast makes me smile every time.

Most of all, I love how women can gather around this dessert. I serve it after dinner with coffee. I bring it to a neighbor. I share it at family gatherings. I watch everyone scoop it warm into bowls, sometimes adding ice cream, sometimes eating it just as it is. No one ever refuses a second serving.

Ingredients & Little Kitchen Secrets

Let me share what I use and how I make it special.

Ingredients

• 2 cans (21 oz each) strawberry pie filling
• 1 box (15.25 oz) yellow cake mix
• 1 cup (2 sticks) unsalted butter, melted
• 1/2 cup sliced almonds
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt

Now let me tell you my little secrets.

I always choose a good quality strawberry pie filling. I want bright flavor and real strawberry pieces. If I feel inspired, I sometimes mix in a handful of fresh chopped strawberries to make it taste even fresher.

I melt the butter gently. I never rush it in high heat. I stir in almond extract into the melted butter because that small step spreads almond flavor evenly across the top.

I sprinkle the cake mix evenly and slowly. I do not dump it in one pile. I move my hand carefully across the dish so every bite bakes evenly.

And the almonds — oh, the almonds. I always toast them lightly in a dry pan for a few minutes before sprinkling them on top. This step brings out their natural oils and makes the flavor deeper.

How I Make It, Step by Step

I follow simple steps, and I enjoy every one of them.

1. I preheat my oven to 350°F (175°C). I lightly grease a 9×13-inch baking dish with butter.
2. I spread the strawberry pie filling evenly across the bottom of the dish. I smooth it gently with a spoon so it forms an even layer.
3. I stir almond extract into the melted butter and mix well.
4. I sprinkle the dry yellow cake mix evenly over the strawberries. I make sure I cover the entire surface. I do not stir.
5. I drizzle the melted butter mixture slowly over the cake mix. I try to cover as much dry mix as possible.
6. I sprinkle the sliced almonds evenly across the top.
7. I place the dish into the oven and bake for 40 to 45 minutes.
8. I watch for a golden brown top and bubbling strawberry edges. When I see that beautiful bubbling, I know it’s ready.
9. I let it cool for at least 15 minutes before serving.

When I take it out of the oven, the smell fills my kitchen. Sweet strawberry. Toasted almond. Warm butter. That moment always feels special.

How I Serve It at Home

I love serving Strawberry Almond Dump Cake warm. I scoop it gently into small bowls. I add a scoop of vanilla ice cream on top and watch it melt into the warm cake. Sometimes I drizzle a little honey over the almonds for extra shine.

When I host women for coffee, I serve it with whipped cream and strong Greek coffee. We sit together, we talk about life, about children, about dreams. Dessert becomes part of our conversation.

For family dinners, I sometimes add a sprinkle of powdered sugar just before serving. It looks simple but beautiful.

And when I want something extra cozy, I eat a small bowl late at night in my quiet kitchen, standing by the counter, enjoying the peaceful moment.

Storage, Reheating & Make-Ahead Tips

If I have leftovers, I cover the dish tightly and store it in the refrigerator for up to 4 days.

When I want to reheat it, I place it in the oven at 300°F for about 15 minutes. I prefer reheating in the oven because it keeps the top slightly crisp. The microwave works too, but the texture becomes softer.

I also freeze portions sometimes. I let the cake cool completely, then wrap it well and freeze for up to 2 months. When I want to serve it, I thaw it overnight in the refrigerator and reheat gently in the oven.

If I plan ahead for guests, I assemble everything in the baking dish and refrigerate it unbaked for a few hours. Then I bake it fresh before serving. That fresh-from-the-oven aroma makes everything feel extra welcoming.

100-Word Short Version

Strawberry Almond Dump Cake brings together sweet strawberry filling, buttery cake mix, and crunchy toasted almonds in one easy dessert. I layer strawberry pie filling in a baking dish, sprinkle dry cake mix over it, drizzle melted butter mixed with almond extract on top, and finish with sliced almonds. I bake it until golden and bubbly. I serve it warm with vanilla ice cream or whipped cream. This simple, comforting dessert requires minimal effort but delivers big flavor. It stores well, reheats beautifully, and always brings smiles to my family and friends.

Recipe Card

⏱️ Time
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

🛒 Ingredients

• 2 cans (21 oz each) strawberry pie filling
• 1 box (15.25 oz) yellow cake mix
• 1 cup (2 sticks) unsalted butter, melted
• 1/2 cup sliced almonds
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Spread strawberry pie filling evenly in the dish.
3. Stir almond extract into melted butter.
4. Sprinkle dry cake mix evenly over strawberries. Do not stir.
5. Drizzle melted butter mixture evenly over cake mix.
6. Sprinkle sliced almonds on top.
7. Bake 40–45 minutes until golden brown and bubbly.
8. Cool slightly before serving warm.

📝 Notes

• Toast almonds before using for deeper flavor.
• Add fresh strawberries for extra freshness.
• Store refrigerated up to 4 days.
• Reheat in oven for best texture.
• Freeze up to 2 months.

🍽️ Nutrition (per serving, approximate)
Calories: 320
Carbohydrates: 42g
Sugar: 28g
Fat: 16g
Protein: 3g
Sodium: 310mg

Strawberry Almond Dump Cake

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• Author: Inaya
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Strawberry Almond Dump Cake bakes into a warm, bubbly strawberry layer with a buttery golden cake topping and crunchy toasted almonds. I love how quickly it comes together with simple pantry ingredients, yet it tastes like a cozy homemade dessert. Serve it warm with vanilla ice cream or whipped cream for an easy crowd-pleaser that feels comforting and special.

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Ingredients

Scale 1x2x3x

• 2 cans (21 oz each) strawberry pie filling
• 1 box (15.25 oz) yellow cake mix
• 1 cup (2 sticks) unsalted butter, melted
• 1/2 cup sliced almonds
• 1/2 teaspoon almond extract
• 1/4 teaspoon fine salt
• Optional: 1 cup fresh strawberries, chopped (for extra fruit)

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Spread the strawberry pie filling evenly in the bottom of the dish. If using fresh strawberries, scatter them over the filling.
3. In a small bowl, stir the almond extract into the melted butter.
4. Sprinkle the dry cake mix evenly over the strawberry layer. Do not stir.
5. Drizzle the melted butter mixture slowly and evenly over the cake mix, covering as much of the surface as possible.
6. Sprinkle the salt over the top, then finish with sliced almonds.
7. Bake for 40–45 minutes, until the top turns golden and the strawberry filling bubbles around the edges.
8. Cool for 10–15 minutes before serving warm. Add vanilla ice cream or whipped cream if you like.

Notes

For a deeper almond flavor, toast the sliced almonds in a dry pan for 2–3 minutes before using. You can swap strawberry pie filling for cherry, blueberry, or mixed berry. Store leftovers covered in the fridge for up to 4 days. Reheat in a 300°F oven for 10–15 minutes to keep the topping crisp (microwave works, but softens the crust). Freeze tightly wrapped portions up to 2 months; thaw overnight in the fridge before reheating.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: B
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 28g
• Sodium: 310mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

Conclusion

Every time I bake Strawberry Almond Dump Cake, I remember that simple recipes often create the strongest memories. I don’t need complicated techniques to bring joy to my table. I need warmth, sweetness, and the desire to share.

This dessert reminds me that cooking does not have to feel overwhelming. It can feel comforting. It can feel forgiving. It can feel like home.

I hope you make this Strawberry Almond Dump Cake in your own kitchen. I hope your oven fills your home with sweet strawberry aroma. I hope you share it with people you love. And I hope you create beautiful memories around something as simple as cake, fruit, butter, and almonds.

Because in the end, food connects us. And that connection means everything to me.