This creamy strawberry dump cake is a crowd-pleaser that practically makes itself. Simply layer the ingredients in a baking dish, pop it in the oven, and you’ll have a warm, gooey dessert full of strawberry pie filling, a light cream cheese layer, and a buttery cake topping. It’s a perfect, fuss-free sweet for weeknights, potlucks, or anytime you want a comforting treat.
Strawberry Dump Cake Ingredients
This dessert pairs a moist, buttery cake topping with sweet strawberry filling and a lightly tangy cream cheese layer. Each bite is soft, slightly gooey, and full of strawberry flavor—comforting and simple to make.
You’ll need:
- 2 (15.75-ounce) cans strawberry pie filling
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 box white or vanilla cake mix
- 1/2 cup salted butter, cold (or melted for drizzling)
- Fresh strawberries, whole or halved, for serving (optional)
Pro tip: Choose a cake mix without instant pudding in the mix unless you want a denser topping. Read the label before you buy.
Substitutions And Additions
Pie filling: Use homemade strawberry pie filling if you prefer—either will work for this dump cake.
Cake mix: White, yellow, or vanilla cake mixes are all good options. Use a gluten-free mix to make the recipe gluten-free.
Nuts: Scatter chopped pecans or walnuts on top before baking for a crunchy contrast to the gooey filling.
Vanilla: Adding an extra teaspoon of pure vanilla to the cream cheese mixture or to the cake mix enhances flavor and aroma.
How To Make This Strawberry Dump Cake Recipe
Dump cakes are wonderfully easy because you don’t mix a batter—just layer and bake. Follow these steps for consistent results.
Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
Step 2: Spread both cans of strawberry pie filling evenly across the bottom of the prepared baking dish.
Step 3: In a medium bowl, beat together the softened cream cheese, sour cream, powdered sugar, and vanilla until smooth and slightly fluffy.
Step 4: Drop spoonfuls of the cream cheese mixture across the surface of the strawberry filling. Gently spread or smooth the dollops so the top is as even as possible.
Step 5: Sprinkle the dry cake mix evenly over the strawberry and cream cheese layers, covering them completely.
Step 6: Slice the cold butter into very thin pats and place them across the cake mix so most of the surface is covered. Alternatively, melt the butter and drizzle it evenly over the cake mix.
Step 7: Bake 40–45 minutes, until the topping is golden and browned in the center and the strawberry filling is bubbling up around the edges.
Step 8: Let the dump cake cool slightly, then serve warm or at room temperature.
How To Serve
Serve slices of this strawberry dump cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh strawberry halves make an attractive garnish. For an indulgent finish, add a drizzle of hot fudge or caramel sauce.
More strawberry ideas: If you enjoy this dessert, try other simple strawberry treats like strawberry angel food cake, strawberry blondies, or strawberry rhubarb cobbler.
Storage
This dessert stores well and can be prepared in advance with a few easy steps.
Make ahead: Assemble the cake in the pan, cover tightly, and refrigerate for up to 24 hours before baking.
Refrigerator: Store leftovers covered in the fridge for up to three days.
Freezer: Freeze portions in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm individual servings in the microwave for 20–30 second intervals, or reheat the whole pan in a 350°F oven for 10–15 minutes covered with foil until warmed through.
Why We Love This Recipe
Quick and easy: Minimal prep and pantry-friendly ingredients make this an ideal last-minute dessert.
Deliciously fruity: Sweet strawberry filling pairs beautifully with the buttery cake topping and tangy cream cheese layer.
Great for gatherings: This dump cake feeds a crowd and is simple to scale for parties or family dinners.
The cream cheese layer bakes into a silky, cheesecake-like contrast under the crisped cake topping. Families love how easy it is to make yet how impressive it tastes.
Frequently Asked Questions
A dump cake is a simple dessert where canned fruit and a dry cake mix are layered in a pan, topped with butter, and baked. The result is a moist, cobbler-like dessert with minimal effort.
Yes. Assemble the cake, cover it, and refrigerate for up to 24 hours. Bake when you’re ready for fresh, warm dessert.
Yes. White, vanilla, or yellow cake mixes all work. For extra strawberry flavor, try a strawberry cake mix.
More Recipes You’ll Love
- Blueberry Lemon Blondies
- Strawberry Rhubarb Cake
- Strawberry Rhubarb Cobbler
- Berry Cheesecake Salad
- Rhubarb Crisp
- Pecan Dump Cake
Strawberry Dump Cake
15 minutes
45 minutes
1 hour
12
Ingredients
- 31.5 ounces strawberry pie filling (two 15.75-ounce cans)
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package vanilla or white cake mix
- 1/2 cup salted butter, cold (or melted)
- Fresh strawberries for serving (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Spread the strawberry filling from both cans in the bottom of a 9×13-inch baking dish.
- Beat the cream cheese, sour cream, powdered sugar, and vanilla until smooth and fluffy.
- Scoop dollops of the cream cheese mixture over the filling and gently spread to even the surface.
- Sprinkle the cake mix evenly over the strawberry and cream cheese layers.
- Place thin pats of cold butter over the cake mix or drizzle melted butter evenly across the top.
- Bake 40–45 minutes until the topping is golden and the filling is bubbling; allow to cool slightly.
- Serve warm or at room temperature, with ice cream or whipped cream if desired.
Notes
- Use a 9×13-inch pan for the correct texture; smaller pans make the cake too thick.
- Room-temperature cream cheese mixes more smoothly and prevents lumps.
- Cold, thinly sliced butter is easier to distribute; melted butter can be drizzled as an alternative.
- Dump cakes are naturally gooey—it’s normal to see slightly wet spots beneath the topping.