Description
This Strawberry Cobbler Dump Cake bakes up warm, buttery, and beautifully bubbly with a juicy strawberry base and a golden cake topping. I love it for busy days because I simply layer strawberry pie filling, sprinkle cake mix, add plenty of butter, and let the oven do the magic. Serve it warm with vanilla ice cream for an easy, crowd-pleasing dessert that feels like pure comfort.
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)
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Spread both cans of strawberry pie filling evenly across the bottom of the dish.
- Drizzle vanilla extract over the strawberry layer and gently nudge it around with a spoon (don’t overmix).
- Sprinkle the dry yellow cake mix evenly over the strawberries in one even layer. Do not stir.
- Slowly drizzle the melted butter over the cake mix, aiming for even coverage.
- Place thin slices of the remaining butter over any dry spots so the top bakes evenly and turns golden.
- Sprinkle salt and cinnamon (optional) over the top.
- Bake for 45–50 minutes, until the top looks golden and the strawberry filling bubbles around the edges.
- Cool for 15–20 minutes before serving so the filling sets slightly. Serve warm.
Notes
For extra crunch, add 1/2 cup chopped pecans or sliced almonds on top before baking. For a fresher version, swap pie filling with 6 cups sliced fresh strawberries tossed with 1/4 cup sugar and 1 tablespoon cornstarch. Store leftovers covered in the refrigerator for up to 4 days. Reheat portions in the microwave for 30–45 seconds, or warm in a 300°F (150°C) oven for 10–15 minutes to crisp the top. Freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg