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4 Ingredient Strawberry Dump Cake

4 Ingredient Strawberry Dump Cake

From the Blogger:
"Hey there! Holly here from Club Crafted with a summery recipe for double strawberry dump cake!

I've shared a few different dump cake recipes, but I just love that this particular one is packed with strawberry flavor from both fresh strawberries and strawberry cake mix. Dump cakes are a great way to embrace the ease of boxed cake mix while still adding your own spin on it for a homemade cake. They’re easy as can be, and this double strawberry cake is the perfect spring or summer cake recipe, especially when you serve it with a scoop of vanilla ice cream. Then again, I think everything is best with a scoop of ice cream!

Traditionally, I use cans of pie filling for many of my dump cake recipes, but I used fresh strawberries instead and loved it! Pie filling has more sugar from the syrupy mixture, so fresh fruit is always a great choice as long as you use enough butter to keep the cake moist. Note, you can use frozen strawberries, but it’s best to thaw before using and I recommend fresh strawberries if possible."

Cooking Time30 min



  • 1 box strawberry cake mix
  • 8 ounces fresh strawberries, halved
  • 1/2 cup butter, melted
  • Nonstick spray


  1. Preheat the oven to 350 degrees F and spray a casserole dish or similar with nonstick spray.

  2. Wash the strawberries and cut in half. Cover the bottom of the prepared dish with strawberries and sprinkle the cake mix evenly over the top. If you want a better ratio, you don’t have to use all of the cake mix.

  3. Pour the melted butter evenly over the cake mix and spread with the back of a spoon so the entire top is covered.

  4. Bake for about 30 minutes until the top appears crusty and the edges browned. Remove and let cool for at least 20 minutes before servings. Serve warm or cooled with ice cream or whipped cream if desired.

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