Description
Make this easy Strawberry Shortcake Dump Cake! A buttery, golden dessert with juicy strawberries and a crisp topping. Perfect for any occasion!
Ingredients
Scale
- 2 cans (21 oz each) strawberry pie filling
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon cinnamon (optional, for extra warmth)
- 1/2 cup chopped walnuts or pecans (optional, for crunch)
- 1/2 cup white chocolate chips (optional, for extra sweetness)
- Fresh strawberries (for garnish)
- Whipped cream or vanilla ice cream (for serving)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray or butter.
- Spread the strawberry pie filling evenly across the bottom of the greased baking dish.
- Evenly distribute the dry cake mix over the strawberry layer—do not stir!
- Drizzle the melted butter evenly over the cake mix, ensuring most of the surface is covered.
- Optional: Sprinkle chopped nuts, white chocolate chips, or cinnamon over the top for added texture and flavor.
- Bake for 40-45 minutes, or until the top is golden brown and crispy.
- Allow the cake to cool for 10-15 minutes before serving.
- Garnish with fresh strawberries and serve with whipped cream or vanilla ice cream.
Notes
- Use fresh strawberries for a more natural flavor—mix them with 1/4 cup sugar and 1 tablespoon cornstarch before baking.
- Do not mix the layers—keeping them separate ensures the cake’s signature texture.
- For a crispier topping, broil the cake for 2 minutes at the end of baking.
- Drizzle caramel or chocolate sauce over the top before serving for extra indulgence.
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for 3 months.
- Reheat individual servings in the microwave for 30-45 seconds for a warm, fresh-out-of-the-oven taste.
- Prep Time: 5minutes
- Cook Time: 40-45 minutes