This oven baked 5-ingredient strawberry dump cake is the sort of easy, humble dessert that has shown up at Midwestern potlucks and church suppers for generations, just in different outfits. Instead of fussing with mixing bowls and fancy toppings, you simply layer fresh strawberries, sugar, and a few pantry staples right into the baking dish, sprinkle dry boxed cake mix over the top, dot it with butter, and let the oven do the rest. It comes out warm, bubbly, and spoon-soft—more like a cobbler than a neat cake—and it has a way of disappearing in minutes once it hits the table.
Warm strawberry dump cake in a rustic baking dish on a farmhouse table
Warm strawberry dump cake in a rustic baking dish on a farmhouse table
It’s the kind of recipe you make when berries are plentiful, company is on the way, and you want something comforting and dependable without a lot of work.
Serve this strawberry dump cake warm, scooped straight from the baking dish into bowls. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream melts into the warm berries and cake crumbles in the nicest way. It’s also lovely with a drizzle of heavy cream or half-and-half if that’s what you keep on hand.
For a simple country-style dessert, pair it with coffee after Sunday dinner or bring it out with iced tea on the porch in the evening. Leftovers, if you have any, are good chilled and eaten like a fruit crisp for breakfast alongside plain yogurt.
5-Ingredient Strawberry Dump Cake
Servings: 8
Ingredients
6 cups fresh strawberries, hulled and sliced thick
1/2 cup granulated sugar
1 box (about 15.25 ounces) white or yellow boxed cake mix, dry
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
Sliced strawberries and baking ingredients arranged on a kitchen counter
Sliced strawberries and baking ingredients arranged on a kitchen counter
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray so the dessert releases easily.
Spread the sliced fresh strawberries evenly in the bottom of the prepared baking dish, making sure they cover the surface in a fairly even layer.
Fresh strawberries layered in a baking dish before adding cake mix
Fresh strawberries layered in a baking dish before adding cake mix
Sprinkle the granulated sugar evenly over the strawberries. Drizzle the vanilla extract over the sugared berries, trying to distribute it across the pan so the flavor reaches every spoonful.
Take the dry boxed cake mix and sprinkle it evenly over the strawberries, sugar, and vanilla. Use your hands to gently spread the mix so it forms an even layer from corner to corner, but do not stir or mix it into the fruit.
Slowly drizzle the melted butter over the dry cake mix layer, aiming to moisten as much of the surface as you can. It is fine if some dry spots remain; the strawberry juices will bubble up as it bakes.
Melted butter being drizzled over dry cake mix in the baking dish
Melted butter being drizzled over dry cake mix in the baking dish
Place the baking dish on the middle rack of the preheated oven and bake for 35 to 45 minutes, or until the top is golden in spots and the strawberry juices are bubbling up around the edges and through a few cracks in the cake mix.
Remove the dish from the oven and let the dump cake rest for at least 10 to 15 minutes. This short cooling time allows the hot fruit to settle and thicken a bit so it spoons up nicely.
Serve the strawberry dump cake warm, scooped into bowls. Add ice cream or whipped cream if you like, and store any cooled leftovers covered in the refrigerator.
A bowl of warm strawberry dump cake topped with melting vanilla ice cream
A bowl of warm strawberry dump cake topped with melting vanilla ice cream
Variations & Tips
You can play with this simple dessert a number of ways without losing its easy, layered charm. For a slightly tarter flavor, replace 1 to 2 cups of the strawberries with fresh rhubarb pieces, keeping the total fruit amount the same and leaving the rest of the layering method as is. If you enjoy a bit of spice, sprinkle 1/2 teaspoon of ground cinnamon over the sugared berries before adding the cake mix. A white cake mix gives a softer, sweeter flavor, while a yellow cake mix adds a touch of buttery richness; both work well, so use what you have.
If your strawberries are very sweet, you can reduce the sugar to 1/3 cup; if they are out of season and more tart, you may want the full 1/2 cup. For extra texture, scatter 1/2 cup of chopped pecans or walnuts over the top of the dry cake mix before drizzling on the butter.
Strawberry and rhubarb dump cake ingredients with chopped nuts ready for variation
Strawberry and rhubarb dump cake ingredients with chopped nuts ready for variation
Food safety tips: Always wash and hull fresh strawberries just before using, and discard any that are moldy or overly soft. Make sure the dessert is baked until the fruit is bubbling hot, especially in the center, to ensure it is fully heated through. Let the pan cool down enough so that the bubbling fruit does not burn anyone’s mouth when served.
Because this dessert contains fresh fruit, butter, and sometimes dairy toppings, refrigerate leftovers within 2 hours of baking and enjoy them within 3 to 4 days, reheating individual portions gently in the microwave or enjoying them cold.