Strawberry Cobbler Dump Cake (the cozy, sweet shortcut I bake when I want comfort fast)

Name: Strawberry Cobbler Dump Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cans (21 oz each) strawberry pie filling; 1 box (15.25 oz) yellow cake mix; 1/2 cup unsalted butter, melted; 1/2 cup unsalted butter, thinly sliced; 1/2 teaspoon vanilla extract; 1/4 teaspoon fine salt; 1/2 teaspoon ground cinnamon (optional); Vanilla ice cream or whipped cream, for serving (optional); Fresh strawberries, for garnish (optional)

INAYA 2 hours ago

0 0 6 minutes read

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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 let me tell you about the dessert I reach for when my heart wants something sweet, warm, and familiar without a long list of steps: Strawberry Cobbler Dump Cake. I say that name with a smile because it sounds playful, and it bakes up exactly the way it sounds easy, generous, and comforting. When I make Strawberry Cobbler Dump Cake, I don’t chase perfection. I chase that bubbling fruit around the edges, that buttery golden top, and that moment when everyone leans in for the first spoonful.

I first fell for this style of “dump cake” during a busy week when I wanted something homemade but I didn’t want to measure flour and sugar for ages. I still love making proper cobblers don’t get me wrong but sometimes I want a dessert that feels like a hug without making me stand at the counter all afternoon. That’s when Strawberry Cobbler Dump Cake saves me. I keep it simple, I keep it warm, and I keep it full of love.

I also love how this dessert brings women together. I’ve watched sisters and friends stand shoulder to shoulder in my kitchen, chatting while we “dump” the layers into the pan. Nobody stresses. Nobody worries. We laugh, we talk, we sneak a strawberry taste, and we let the oven do the rest. That’s my kind of cooking.

Why I Love Making This Recipe

I love this recipe because it gives me three things I always want from dessert:

Big comfort with little effort. I pour, I sprinkle, I drizzle butter, and I bake.
That cobbler feeling without fuss. I get juicy fruit underneath and a golden topping above.
A guaranteed crowd-pleaser. Kids love it, grown-ups love it, and it disappears fast.

I also love how forgiving it feels. If I want more fruit, I add it. If I want a warmer flavor, I add cinnamon. If I want it richer, I add a little extra butter (and I never apologize for that). When I bake, I want joy, not pressure, and Strawberry Cobbler Dump Cake brings joy every time.

Ingredients & Little Kitchen Secrets

Here’s what I use for my cozy pan of happiness. I’ll share a few secrets too—little tricks I learned from cooking for real people, in a real kitchen, with real life happening around me.

Ingredients

2 cans (21 oz / 595 g each) strawberry pie filling
1 box (15.25 oz / 432 g) yellow cake mix
1/2 cup (115 g) unsalted butter, melted
1/2 cup (115 g) unsalted butter, thinly sliced (yes, I use both forms for best coverage)
1/2 teaspoon vanilla extract
1/4 teaspoon fine salt
1/2 teaspoon cinnamon (optional, but I love it)
Fresh strawberries for serving (optional)
Vanilla ice cream or whipped cream for serving (highly encouraged)

Little Kitchen Secrets (my real-life tips)

Cover the dry mix with butter as evenly as you can. Butter “patches” create the best crunchy-golden top, but large dry areas stay powdery. I drizzle melted butter first, then I lay thin butter slices over any pale, dry spots.
Add a tiny pinch of salt even in sweet desserts. Salt wakes up strawberry flavor and makes the topping taste more “baked” and buttery.
Let it rest before scooping. I know it smells like heaven, but I give it at least 15 minutes so the filling thickens slightly. I still want it gooey, not soupy.
Use a deep 9×13 dish. Strawberry filling bubbles. I like to give it room so it doesn’t climb over the edges.

How I Make It, Step by Step

I make this the way I wish every dessert worked: simple steps, big reward.

I heat the oven. I preheat to 350°F (175°C).
I grease the pan. I lightly butter a 9×13-inch baking dish.
I spread the strawberry filling. I pour both cans into the dish and smooth them into an even layer.
I add vanilla. I drizzle vanilla extract over the strawberries and gently nudge it around with a spoon. I don’t overmix.
I sprinkle the cake mix. I evenly cover the strawberries with the dry yellow cake mix. I keep my hands light and I don’t stir—this matters for the layered texture.
I drizzle melted butter. I pour the melted butter slowly over the cake mix, aiming for even coverage.
I “patch” with butter slices. I lay thin slices of butter over any dry, pale areas. This step makes the top bake evenly and turn golden.
I season the top. I sprinkle salt and cinnamon (if I use it).
I bake until bubbling and golden. I bake for 45–50 minutes. I look for bubbling fruit around the edges and a top that turns golden and crisp.
I rest it. I let it cool 15–20 minutes before serving. I want the strawberry layer to settle and thicken.

When I scoop it, I aim for a little of everything: juicy strawberry, soft cake, crisp buttery edges. That mix tastes like comfort.

How I Serve It at Home

I serve Strawberry Cobbler Dump Cake warm—always warm. I love it with:

Vanilla ice cream melting right into the hot fruit
Whipped cream if I want something lighter
Fresh strawberries if I want a brighter, fresher bite
A tiny dusting of cinnamon if I lean into cozy flavors
A spoonful of thick yogurt (Greek style, of course) when I want a tangy contrast

If I host friends, I place the baking dish in the center of the table and I let people spoon their own. That simple, casual serving style feels like home to me. I watch everyone relax the moment they see bubbling strawberries and golden crust. Dessert should feel welcoming, not stiff.

Storage, Reheating & Make-Ahead Tips

I treat leftovers like a gift.

To store: I cover the dish and keep it in the fridge up to 4 days.
To reheat: I warm a portion in the microwave for about 30–45 seconds, or I reheat in a 300°F (150°C) oven for 10–15 minutes if I want the top crisp again.
To freeze: I freeze portions in airtight containers up to 2 months. I thaw overnight in the fridge, then warm gently.
Make-ahead: I bake it earlier in the day, then I rewarm it before serving. I add ice cream at the last second.

If I want a fresher version, I also replace canned filling with fresh strawberries (sliced) tossed with sugar and a little cornstarch. I still keep the rest of the method the same. That version tastes lighter, and it feels perfect in spring.

100-Word Short Version

I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch dish. I spread 2 cans of strawberry pie filling in the bottom and drizzle in a little vanilla. I sprinkle a box of dry yellow cake mix evenly over the strawberries and avoid stirring. I drizzle 1/2 cup melted butter over the top, then I place thin butter slices over any dry spots. I add a pinch of salt and cinnamon if I want extra warmth. I bake 45–50 minutes until golden and bubbling, then rest 15 minutes and serve warm with ice cream.

Recipe Card Section

⏱️ Time
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour

🛒 Ingredients

2 cans (21 oz / 595 g each) strawberry pie filling
1 box (15.25 oz / 432 g) yellow cake mix
1/2 cup (115 g) unsalted butter, melted
1/2 cup (115 g) unsalted butter, thinly sliced
1/2 teaspoon vanilla extract
1/4 teaspoon fine salt
1/2 teaspoon cinnamon (optional)
Ice cream or whipped cream for serving (optional)

👩‍🍳 Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Spread strawberry pie filling evenly in the dish and drizzle vanilla on top.
Sprinkle dry cake mix evenly over the strawberries. Don’t stir.
Drizzle melted butter across the cake mix.
Lay thin butter slices over any dry areas for even browning.
Sprinkle salt and cinnamon (optional).
Bake 45–50 minutes until golden and bubbling.
Rest 15–20 minutes, then serve warm.

📝 Notes

I add chopped pecans or sliced almonds for crunch if I feel fancy.
I swap in fresh strawberries by mixing sliced berries with 1/4 cup sugar and 1 tablespoon cornstarch.
I reheat leftovers in the microwave, or in the oven for a crisp top.

🍽️ Nutrition (approx. per serving)
Calories: ~320
Carbohydrates: ~48g
Sugar: ~28g
Fat: ~14g
Protein: ~3g
Fiber: ~2g
Sodium: ~320mg

Conclusion (warm and personal)

When I bake Strawberry Cobbler Dump Cake, I don’t just make dessert. I make a feeling. I make the kind of warmth that pulls people into the kitchen. I make something sweet enough to soften a hard day. I love recipes like this because they remind me that comfort doesn’t need to be complicated.

If you bake it, I hope you serve it warm, and I hope you share it with someone you love or you keep a generous portion for yourself. You deserve that.