Description
This Strawberry Chocolate Chip Dump Cake is my favorite cozy, no-fuss dessert when I want something warm, fruity, and chocolatey without mixing bowls. I layer sweet strawberry pie filling, a blanket of cake mix, plenty of chocolate chips, and melted butter, then bake until golden and bubbly. The result tastes like a buttery cobbler-meets-cake with pockets of melted chocolate in every spoonful—perfect with vanilla ice cream or a little whipped cream for an effortless family treat.
Ingredients
Scale
- 1 can (21 oz / 600 g) strawberry pie filling
- 1 box (15.25 oz / 430 g) yellow or vanilla cake mix
- 1 cup (175 g) semi-sweet chocolate chips
- 3/4 cup (170 g) unsalted butter, melted
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
- Optional: 1 cup fresh strawberries, sliced
Instructions
- Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish with a little butter.
- Spread the strawberry pie filling evenly in the bottom of the dish. If using vanilla, drizzle it over the filling and gently swirl once.
- Sprinkle half of the chocolate chips over the strawberry layer.
- Evenly sprinkle the dry cake mix over everything, covering the fruit as much as possible. Do not stir.
- Scatter the remaining chocolate chips over the cake mix. Add sliced fresh strawberries if you want extra fruit.
- Slowly drizzle the melted butter over the surface, aiming to moisten most of the dry mix. Small dry patches are okay.
- Bake for 40–45 minutes, until the top looks golden and the edges bubble with strawberry sauce.
- Let the cake rest for 10–15 minutes so the layers set slightly, then scoop and serve warm.
Notes
- Butter tip: Drizzle butter slowly and evenly for a more golden, crisp topping. If you notice large dry spots before baking, lightly drizzle 1–2 extra tablespoons of melted butter.
- Chocolate choices: Use milk chocolate for a sweeter cake, dark chocolate for a richer one, or mix both.
- Serving: I love it warm with vanilla ice cream, whipped cream, or a spoon of Greek yogurt for a tangy balance.
- Storage: Cover and refrigerate up to 4 days. Reheat portions 20–30 seconds in the microwave, or warm the pan in a 320°F (160°C) oven for about 15 minutes.
- Make-ahead: Assemble in the dish, cover, and refrigerate up to 6 hours before baking. Add 3–5 minutes to bake time if starting cold.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg