Strawberry Lemon Dump Cake
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If you want a dessert that genuinely requires almost zero effort and still tastes like you put in actual thought, this strawberry lemon dump cake is it. Three ingredients. One bowl. Thirty minutes in the oven. Done.
I’m a huge fan of strawberry pie filling over cherry in dump cakes. I know cherry is the classic choice, but there’s something about that sweet strawberry base with the bright flavor of lemon cake mix that just hits differently. I made this recently and brought some to a friend, and they absolutely devoured it. That’s always the best sign.
If you love the idea of an easy dump and bake dessert, make sure to check out my full collection of easy dump cake recipes; there are flavors for every season and occasion.
Ingredients
- 2 cans (21 oz each) strawberry pie filling
- 1 box (13.25 oz) lemon cake mix
- 1 stick (1/2 cup) butter, melted
How to Make Strawberry Lemon Dump Cake
Preheat your oven to 350°F and grease a 9×13 baking dish with nonstick cooking spray.
Open both cans of strawberry pie filling and spread them evenly into the bottom of the prepared dish.
In a bowl, combine the dry lemon cake mix and melted butter. Mix until crumbly — it should look like wet sand.
Sprinkle the crumb mixture evenly over the top of the strawberry filling.
Bake for 30 minutes, or until the edges are bubbly and the top is beginning to turn golden brown.
Remove from the oven and let it stand until warm. Serve warm.
Tips for the Best Dump Cake
Mix the cake mix and butter first
Unlike some dump cake versions that have you sprinkle dry cake mix over the top and then add butter on top of that, this method combines them first into a crumbly topping. This gives you much more even coverage and a better texture across the whole dish — no dry patches of cake mix that didn’t get enough butter.
Don’t stir after layering
Once your strawberry filling is in the pan and the crumb topping is sprinkled over it, leave it alone. Dump cakes are all about the layers. Stirring them together will give you a totally different (and not as good) texture.
Watch the edges
The best sign this is done? The filling is visibly bubbling around the edges and the top is turning a light golden color. At 30 minutes you should be right there, but ovens vary — just keep an eye on it.
Serve it warm
Warm is the move. Straight out of the oven (after a few minutes to cool slightly), the filling is gooey and the crumb top has a little bit of crunch. Add a scoop of vanilla ice cream and you’ve got an easy peasy dessert that tastes like it took way more work than it did.
Can I Substitute the Strawberry Pie Filling?
Absolutely. This recipe works with pretty much any canned pie filling. Cherry is the classic dump cake choice, and you can find my cherry cream cheese dump cake for a fun variation on that. Blueberry, raspberry, or peach would also be delicious with lemon cake mix.
I personally prefer strawberry over cherry here because the flavors are a little brighter and less sweet, but make it with whatever filling you love most.
Can I Substitute the Lemon Cake Mix?
Yes! If you want a milder flavor, white or yellow cake mix works great and lets the strawberry filling be the star. The lemon just adds a light citrusy background flavor. It’s not overwhelming at all.
How to Store Strawberry Lemon Dump Cake
Cover the pan or transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat individual portions in the microwave for about 20-30 seconds. It’s also honestly good cold too.
More Easy Dump Cake Recipes
If you love how easy this is, here are a few more dump cakes from the Salty Side Dish archives you need to try:
Strawberry Cheesecake Dump Cake – Same strawberry pie filling base but with cream cheese added for a tangy, cheesecake-style twist on the filling.
Cherry Cream Cheese Dump Cake – Cherry pie filling, cream cheese, and a Chessman cookie crust layer that makes this one genuinely next level.
Crockpot Chocolate Cherry Dump Cake – Rich chocolate cake mix meets cherry pie filling in the slow cooker. A total potluck favorite.
Crockpot Apple Dump Cake – Apple pie filling, yellow cake mix, and pecans in the slow cooker. Perfect for fall.
What to Serve With Strawberry Lemon Dump Cake
Vanilla ice cream is the obvious and correct answer. Whipped cream works great too if you want something lighter. A little drizzle of lemon glaze (powdered sugar + lemon juice) would be a fun addition if you want to lean even harder into that lemon flavor.
Looking for more strawberry desserts? My strawberry angel food cake casserole is another no-fuss, crowd-pleasing option that’s great for parties and summer gatherings.
FAQ
Does a dump cake need to be refrigerated?
Yes, once it’s cooled, cover and store in the fridge for up to 3 days. The pie filling can spoil at room temperature after a couple of hours.
Why is my dump cake still liquid in the middle?
Give it a few more minutes in the oven. The edges should be actively bubbling before you pull it out. The center will firm up as it cools too. Dump cakes are meant to be a little gooey, but they shouldn’t be liquid.
Can I make this ahead of time?
Yes! You can bake it earlier in the day and then reheat in a 300°F oven for about 10 minutes before serving. It’ll taste like it just came out of the oven.
Can I make this in a slow cooker?
You can! Layer the strawberry filling in the bottom of a greased slow cooker, add the crumb topping, then place two layers of paper towels under the lid to catch condensation. Cook on high for 2-3 hours. The paper towel step is key — without it, moisture drips back down and keeps the top from setting properly. You can see examples of this in my other recipes.
This strawberry lemon dump cake is the kind of recipe you keep coming back to and not just because it’s easy, but because it’s genuinely good. Gooey, fruity, buttery, with that little pop of lemon in the background. Make it once and I promise it’ll become a regular in your dessert rotation.
Strawberry Lemon Dump Cake
Ingredients
- 42 oz strawberry pie filling usually 2 cans needed
- 13.25 oz lemon cake mix
- 1/2 cup butter (1 stick)
Instructions
- Preheat oven to 350 and grease a 9×13 baking dish with nonstick cooking spray.
- Spread strawberry pie filling into the bottom of the pan and spread evenly.
- In a bowl, combine cake mix and butter and mix well until crumbly.
- Sprinkle crumbs on top of strawberry pie filling and bake for 30 minutes or until edges are bubbly and top begins to turn golden brown.
- Remove from oven and let stand to cool until warm. Serve warm.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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