Can I use fresh strawberries in a dump cake?

While canned strawberry pie filling is traditional, you *can* use fresh strawberries. Toss them with sugar and a little cornstarch before layering to help them release their juices properly and thicken slightly during baking. You may need to adjust the baking time.

Can you substitute other fruit for strawberry in a dump cake?

Yes! That's the beauty of a dump cake. You can easily substitute other canned pie fillings like cherry, apple, blueberry, or peach. Adjust baking time as needed.

How do you keep dump cake from being soggy?

To avoid a soggy dump cake, ensure your oven temperature is accurate, don't over-layer the fruit filling, and don't underbake. Allowing the cake to cool completely before serving also helps it set properly.

Do you have to refrigerate dump cake?

Yes, Strawberry Dump Cake should be refrigerated, especially if it contains fruit. Store it in an airtight container in the refrigerator for up to 3-4 days.

Can I use different cake mixes for dump cake?

Absolutely! While yellow cake mix is common, you can experiment with other flavors like white, vanilla, or even strawberry cake mix to complement the strawberry flavor.

What kind of butter is best for dump cake?

Melted unsalted butter is typically used in dump cake recipes. This helps distribute the fat evenly over the dry cake mix. You can use salted butter, but reduce any added salt in the recipe accordingly.

Strawberry Dump Cake Is The Easy Dessert You'll Crave All Summer 2026

Strawberry Dump Cake

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This is the ultimate no-fuss dessert. Simply layer strawberry pie filling, dry cake mix, and butter pats, then bake into a warm, bubbling treat with a golden crumbly topping. It’s perfect for potlucks, family dinners, or any time you crave homemade sweetness with minimal effort.

Author: Harmony
Prep Time: 10min
Cook Time: 50min
Total Time: 1h 10min
Yield: 1 9x13 inch cake 1x
Category: dessert
Method: baking
Cuisine: American

Ingredients

Scale

2 (21 oz) cans strawberry pie filling
1 (15.25 oz) box yellow cake mix
1 cup (2 sticks) unsalted butter, sliced into thin pats
1 teaspoon vanilla extract (optional)
1 pinch salt

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Pour the strawberry pie filling into the prepared dish, spreading it evenly. Stir in vanilla extract and salt if using.
Sprinkle the entire box of dry cake mix evenly over the strawberry layer. Do not stir.
Distribute the thin pats of butter evenly over the entire surface of the cake mix.
Bake for 50 to 60 minutes, until the top is deep golden brown and the fruit filling is bubbling at the edges.
Let the cake cool for 15 to 20 minutes before serving to allow the filling to set slightly.

Notes

For a from-scratch filling, use 4-5 cups fresh/frozen strawberries mixed with 1/2 cup sugar and 3 tbsp cornstarch. Do not stir the layers after adding the cake mix. Ensure the butter pats cover the surface well for a proper crust. The cake can be stored covered at room temperature for 2 days, in the fridge for 5 days, or frozen for up to 3 months.

Nutrition

Serving Size: 12
Calories: 380
Sugar: 38
Sodium: 320
Fat: 16
Saturated Fat: 10
Unsaturated Fat: 5
Trans Fat: 0.5
Carbohydrates: 58
Fiber: 1
Protein: 2
Cholesterol: 40

Find it online: https://www.homestyletable.com/strawberry-dump-cake/