Easy Strawberry Dump Cake Recipe

My First Dump Cake

I made my first dump cake in 1978. My grandson helped. We just “dumped” things in a pan. I was so nervous. But it came out golden and bubbly.

We danced in the kitchen. That messy, simple cake was a winner. It taught me a good lesson. Fancy isn’t always better. Sometimes, simple is just right.

Why This Recipe Works

You just layer everything. No fancy mixing! The cold butter is the secret. It melts over the cake mix. This makes a sweet, crumbly topping.

The cream cheese layer is my favorite part. It gets all warm and soft. It swirls with the strawberry filling. Doesn’t that sound amazing? What’s your favorite part of a dessert: the topping or the gooey middle?

Let’s Get Baking

First, spread your strawberry filling in the dish. Use two cans. It makes a good, thick base. Then make the cream cheese fluff. Beat it until it’s smooth.

Drop spoonfuls of it over the red filling. Now, the fun part! Sprinkle the dry cake mix right from the box. Cover everything evenly. Last, add thin slices of cold butter all over the top.

A Little Magic in the Oven

Pop it in the oven. In about 40 minutes, magic happens. The top turns a perfect golden brown. The red filling bubbles up at the edges. I still laugh at that. It looks like a happy volcano.

Fun fact: The name “dump cake” comes from the 1970s. You just “dump” the ingredients! Let it cool a bit before serving. The wait is the hardest part. Do you like your desserts warm from the oven, or cool and set?

Why This Matters

This cake matters because it brings people together. It’s not fussy. Kids can help make it. That builds happy kitchen memories. Food is about more than eating.

It’s about the time spent together. Sharing a simple dessert can make an ordinary day special. That’s the real secret ingredient. What’s a simple recipe that makes you think of home?

Ingredients:

Ingredient	Amount	Notes
strawberry pie filling	31.5 ounces	two 15.75-ounce cans
cream cheese	8 ounces	softened
sour cream	¼ cup
powdered sugar	½ cup
vanilla extract	1 teaspoon
vanilla cake mix	1 package	or white cake mix
salted butter	½ cup	cold
fresh strawberries	for serving	whole or halved, optional

My Easy Strawberry Dump Cake

Hello, dear! Let’s make my famous dump cake. It’s a happy mess. You just “dump” things in a pan. I love how simple it is. It always reminds me of my grandkids visiting. Their little faces light up when it comes out of the oven. Doesn’t that smell amazing? Let’s begin.

Step 1: First, heat your oven to 350°F. Grab your big 9×13 dish. Now, open those cans of strawberry pie filling. Pour it all into the dish. Spread it around with a spoon. It looks like a ruby red lake. I still laugh at how my grandson once tried to eat it right then.

Step 2: Now for the creamy part. Mix the soft cream cheese, sour cream, powdered sugar, and vanilla. Beat it until it’s fluffy and smooth. Drop spoonfuls all over the strawberries. Gently spread them a little. (A hard-learned tip: if your cream cheese is too cold, it will be lumpy. Let it sit out first!).

Step 3: Open your box of cake mix. Sprinkle the dry powder evenly over everything. Don’t stir it! Just let it sit there like a blanket of snow. This is the “dump” part that gives the cake its funny name. What other fruit could you “dump” instead of strawberries? Share below!

Step 4: Take your cold butter. Slice it into very thin pats. Place them all over the dry cake mix. Try to cover most of it. The butter will melt and make the topping crispy and golden. It’s the magic step.

Step 5: Bake it for 40 to 45 minutes. Your kitchen will smell wonderful. It’s done when the top is golden brown. You’ll see red strawberry bubbles peeking through. Let it cool a bit before serving. It’s cozy warm or cool.

Cook Time: 40–45 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert, Cake

Three Fun Twists to Try

This recipe is like a best friend. It’s happy to change its outfit! Here are some playful ideas. They are all so simple. Just swap one thing. Your family will think you made a whole new dessert.

Blueberry Lemon: Use blueberry pie filling. Add a teaspoon of lemon zest to the cream cheese. It tastes like a sunny morning.

Peach Cobbler Style: Dump in two cans of peach pie filling. Use a spice cake mix instead of vanilla. It feels like a hug.

Chocolate Cherry: Try cherry pie filling. Use a devil’s food chocolate cake mix. It’s rich and dreamy. Which one would you try first? Comment below!

Serving It Up Sweetly

This cake is wonderful all by itself. But a little extra touch makes it special. I love to add a few fresh strawberry halves on top. A small scoop of vanilla ice cream melting on the warm cake is perfect. Or a dollop of whipped cream makes it feel fancy.

For drinks, a glass of cold milk is my favorite. It’s a classic for a reason. For the grown-ups, a little sweet dessert wine pairs nicely. It sips like honey. Which would you choose tonight?

Keeping Your Dump Cake Cozy

Let’s talk about keeping your cake happy. Cool it completely first. Then cover the dish tightly. It will be fine in the fridge for about four days.

You can also freeze slices for later. Wrap each piece well in plastic wrap. Then pop them into a freezer bag. I once sent a frozen slice with my grandson to college.

To reheat, just warm a slice in the microwave. Do it for about 30 seconds. This makes the cake soft and gooey again. Storing food well means less waste and more sweet treats.

You can even make two cakes at once. Bake one now and freeze the other unbaked. It’s a gift for your future, busier self. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Sometimes bakers run into little problems. Do not worry. Every cook faces them. Here are easy fixes.

First, a dry or powdery topping. This means the butter did not cover enough. Use very thin pats to cover every bit. I remember when my first cake had a dusty spot.

Second, a soggy middle. Your cake might need more time. Ovens can be different. Bake until you see bubbles at the edges. Getting it right builds your cooking confidence.

Third, the cream cheese layer sinking. Just dollop it and gently spread. Do not mix it into the strawberries. This keeps the lovely layers distinct for better flavor. Which of these problems have you run into before?

Your Dump Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use a gluten-free yellow cake mix. Check that your other ingredients are gluten-free too.

Q: Can I make it ahead? A: Absolutely. Assemble it the night before. Keep it covered in the fridge. Bake it the next day.

Q: What ingredient swaps work? A: Try cherry pie filling instead of strawberry. Use plain yogurt for the sour cream. It will still be delicious.

Q: Can I make a smaller batch? A: Sure. Halve all the ingredients. Use an 8×8 inch baking dish. Your baking time will be a bit less.

Q: Any optional tips? A: Add a handful of white chocolate chips on top. *Fun fact: The name “dump cake” comes from just dumping the ingredients in the pan!* Which tip will you try first?

Bake a Memory, Share the Joy

I hope you love making this simple cake. It is about sharing sweetness with people you love. The best recipes are the ones that make you smile.

I would love to see your creation. Did you add a twist? How did your family like it? Your kitchen stories are my favorite thing to hear.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I cannot wait to see your beautiful bakes.

Happy cooking!
—Anna Whitmore.