Easiest Strawberry Dump Cake
This is the simplest, most delicious strawberry dump cake you’ll ever make. With just a few pantry ingredients and minimal effort, you’ll have a moist, flavorful dessert that looks as good as it tastes. Try it once and it will become a go-to.
I love dump cakes because they’re so easy to put together: dump, whisk, pour, and bake. This recipe produces a tender cake layered over sweet strawberry filling—perfect served chilled with whipped topping.
If you enjoy dump cakes, you might also like a lemon version that’s bright and tangy. Both are simple and irresistible, so you don’t have to choose—make both!
Strawberry Dump Cake
Yields: 16 servings
What you need to make this easy strawberry dump cake
Ingredients:
- 1 box yellow or white cake mix
- 21-ounce can strawberry pie filling
- 12-ounce can plain, strawberry, cherry, or raspberry seltzer (Sprite or Fanta can work); add more if needed to reach a batter-like consistency
- 4 tablespoons unsalted butter, cut into small cubes
- 1/2 teaspoon vanilla extract (regular or clear)
- 1/2 teaspoon baking powder
- 8-ounce tub Cool Whip or another whipped topping such as TruWhip
- Fresh strawberries for garnish
- Pink or red candy balls or sprinkles for garnish (optional)
This recipe has just a few simple steps
Directions:
- Preheat the oven to 350°F. Lightly spray a 13 x 9 or 13 x 11 baking pan with cooking spray.
- Empty the strawberry pie filling into the prepared pan and spread it evenly with a rubber spatula.
- In a large mixing bowl combine the cake mix, seltzer, baking powder, and vanilla. Whisk until combined; some small lumps are fine. The mixture should have a batter-like consistency—add a little more seltzer if necessary.
- Pour the cake mixture over the pie filling and dot the top with the cubed butter. Bake for about 29–38 minutes. Begin checking at 29 minutes. If using a toothpick, avoid inserting it through to the bottom because of the filling; the cake is done when crumbs come away dry or nearly dry.
- Cool the cake on a wire rack for about an hour, then refrigerate until completely chilled. Once cold, spread the whipped topping over the cake and return it to the fridge for a few hours to set. Slice or scoop to serve. Keep the cake covered and refrigerated; store up to 2 days.
More easy strawberry desserts to try
If you enjoyed this recipe, consider trying other simple strawberry treats like strawberry oat bars, a no-bake strawberry pie, or a five-ingredient strawberry tart for more quick and delicious options.
Easiest Recipe for Strawberry Dump Cake
Ingredients
- 1 box yellow or white cake mix
- 21-ounce can strawberry pie filling
- 12-ounce can plain, cherry, or strawberry seltzer (Sprite or Fanta can work)
- 4 tbsp butter, cut into small cubes
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 8-ounce tub Cool Whip or similar whipped topping
- Strawberries and optional sprinkles for garnish
Instructions
- Preheat oven to 350°F and lightly spray a 13 x 9 or 13 x 11 pan.
- Spread the strawberry pie filling evenly in the prepared pan.
- Mix cake mix, seltzer, baking powder, and vanilla in a large bowl. Whisk until combined; it’s okay if a few lumps remain. Pour over the pie filling and dot with butter.
- Bake about 29–38 minutes, checking at 29 minutes. The top should have dry crumbs when tested without touching the filling.
- Cool an hour at room temperature, then chill until completely cold. Spread whipped topping and refrigerate a few hours before serving. Store covered in the fridge up to 2 days.
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