Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest memories in the kitchen was the first time I made this Strawberry Dump Sheet Cake Dessert. I was feeling a bit tired after a long week, and I wanted something sweet but absolutely no fuss. I remember grabbing a box of cake mix, a can of strawberry pie filling, and a few pantry staples. Within 30 minutes, the house smelled like heaven, and my kids were crowding the counter, eager for a slice. It was then I realized sometimes the simplest desserts make the biggest memories.
This recipe is my go-to when I want something sweet, festive, and comforting without spending hours in the kitchen. The beauty of a dump cake is that it’s literally throwing ingredients together, but it turns out wonderfully every time. And the strawberries? Oh, they make it feel like spring has arrived, even on the gloomiest winter day. I use this recipe whenever I want a dessert that feels special but doesn’t require a pastry chef’s skill set.
Why I Love Making This Recipe
I adore this Strawberry Dump Sheet Cake Dessert because it’s a hug in dessert form. Life can be hectic, and not every day calls for elaborate baking. With this recipe, I get a luscious, moist, fruity cake with minimal effort. The sweetness of the strawberries pairs perfectly with the buttery, soft cake, and the crunchy topping gives just the right amount of texture.
It’s also incredibly versatile. Sometimes I like to sprinkle extra frozen strawberries on top, or drizzle a little cream cheese glaze over the warm cake. Other times, I serve it straight from the pan with a scoop of vanilla ice cream. Honestly, it feels like magic ingredients I usually have on hand become something extraordinary.
What makes it even more special is how it brings people together. Whether I serve it at a casual family dinner, a picnic, or a friend’s gathering, I always notice smiles and “wow”s. There’s something about the simplicity of a dump cake that makes everyone feel cozy and welcomed.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this dreamy dessert:
- 1 box yellow cake mix (about 15.25 oz)
- 1 can (21 oz) strawberry pie filling
- 1/2 cup unsalted butter, sliced into thin pats
- 1 tsp vanilla extract (optional but adds warmth)
- 1/2 tsp almond extract (optional for depth)
- 1/2 cup chopped pecans or walnuts (optional for topping)
Little kitchen secrets:
- Use room temperature butter so it melts evenly over the cake mix.
- For an extra-moist cake, spoon a little of the pie filling juice evenly across the cake before baking.
- If you like it extra fruity, stir in 1/2 cup of fresh strawberries on top before baking.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. I usually line mine with parchment for easy cleanup.
- Pour the entire box of yellow cake mix evenly into the pan. Don’t mix — this is a dump cake!
- Spread the strawberry pie filling evenly over the dry cake mix. The filling will sink slightly as it bakes, creating pockets of gooey strawberry goodness.
- Dot the top with thin slices of butter. Try to cover the surface evenly so every bite has that buttery richness.
- Sprinkle vanilla and almond extracts over the top. If using nuts, scatter them now.
- Bake for 40–45 minutes, or until the top is golden and bubbly. The edges should pull slightly from the pan.
- Let it cool for 10 minutes before serving though I rarely can wait that long!
How I Serve It at Home
I love cutting this cake into generous squares and serving it straight from the pan. Sometimes I add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It also pairs wonderfully with a cup of afternoon tea the sweetness of the cake complements a light, floral tea beautifully.
For family gatherings, I sometimes layer it in a trifle dish with extra fresh strawberries and whipped cream. It becomes an elegant, effortless centerpiece that disappears fast.
Storage, Reheating & Make-Ahead Tips
- Store leftovers in an airtight container at room temperature for up to 2 days.
- You can refrigerate for up to 4 days. Warm slightly in the microwave before serving.
- This cake freezes well! Wrap individual portions in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in the oven at 325°F (160°C) for 10–15 minutes.
100-Word Short Version
This Strawberry Dump Sheet Cake Dessert is my go-to quick and cozy dessert. I dump a yellow cake mix, strawberry pie filling, and pats of butter into a 9×13 pan, then bake until bubbly and golden. Optional extracts and nuts elevate the flavor. The result is a moist, fruity cake with buttery, crunchy edges perfect for family dinners or casual gatherings. Serve warm with whipped cream or ice cream. It’s simple, nostalgic, and loved by everyone. Cleanup is easy, and leftovers store well. Truly, this dessert proves comfort can be effortless.
Recipe Card Section (Before Conclusion)
⏱️ Time
Prep: 5 minutes | Cook: 45 minutes | Total: 50 minutes
🛒 Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 can strawberry pie filling (21 oz)
- 1/2 cup unsalted butter, sliced
- 1 tsp vanilla extract (optional)
- 1/2 tsp almond extract (optional)
- 1/2 cup chopped pecans or walnuts (optional)
👩🍳 Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Pour cake mix into pan; do not mix.
- Spread pie filling evenly over cake mix.
- Dot with butter slices. Sprinkle extracts and nuts if using.
- Bake 40–45 minutes until golden and bubbly.
- Cool 10 minutes before serving.
📝 Notes
- Use room temperature butter for even melting.
- Add fresh strawberries on top for extra fruitiness.
- Serve with whipped cream or ice cream.
- Freeze leftovers for up to 2 months; reheat before serving.
🍽️ Nutrition (per serving, approx.)
Calories: 310 kcal
Sugar: 29g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 44g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg
Strawberry Dump Sheet Cake Dessert
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Dump Sheet Cake Dessert is a cozy, effortless treat perfect for family gatherings or casual nights at home. Bursting with juicy strawberries and buttery cake, it’s a hug in dessert form.
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 can strawberry pie filling (21 oz)
- 1/2 cup unsalted butter, sliced
- 1 tsp vanilla extract (optional)
- 1/2 tsp almond extract (optional)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Pour cake mix into pan; do not mix.
- Spread pie filling evenly over cake mix.
- Dot with butter slices. Sprinkle extracts and nuts if using.
- Bake 40–45 minutes until golden and bubbly.
- Cool 10 minutes before serving.
Notes
- Use room temperature butter for even melting.
- Add fresh strawberries on top for extra fruitiness.
- Serve with whipped cream or ice cream.
- Freeze leftovers for up to 2 months; reheat before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 29g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Conclusion
Making this Strawberry Dump Sheet Cake Dessert is more than just baking it’s about creating warmth and memories. Every time I make it, I remember why I love cooking: sharing food, laughter, and love with my family. The ease of the recipe doesn’t take away from its charm; in fact, it makes the moment even sweeter. I hope you enjoy it as much as I do let it remind you that comfort and joy are often found in the simplest pleasures.