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Gooey Strawberry Dump Cake with Buttery Crust

A ridiculously easy dessert with juicy strawberries, a golden buttery crust, and a gooey jammy center that tastes like you spent hours baking.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert, strawberry dump cake recipes
Cuisine American
Servings 8 servings

Ingredients
  

  • 4 cups fresh strawberries hulled and halved (or quartered if large)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 box 15.25 oz yellow cake mix
  • 1/2 cup unsalted butter cold, cut into thin pats
  • 1/4 teaspoon salt omit if using salted butter

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with butter or nonstick spray.
  • In a large bowl, toss the strawberries with sugar, cornstarch, and lemon juice until evenly coated. Spread the strawberry mixture in an even layer in the prepared dish.
  • Sprinkle the entire box of yellow cake mix evenly over the strawberries. Do not stir. Make sure every bit of fruit is covered.
  • Place the cold butter pats all over the top of the cake mix, covering as much surface area as possible. Gaps are okay, but try to keep them small.
  • Bake for 40-45 minutes, or until the top is golden brown and the strawberry juices are bubbling up around the edges. The center should still be slightly jiggly.
  • Let the cake cool on a wire rack for at least 10-15 minutes before serving. This allows the filling to set up. Serve warm with vanilla ice cream or whipped cream.

Notes

1. For frozen strawberries: thaw and drain them well, then pat dry with paper towels.
2. Add an extra tablespoon of cornstarch to compensate for extra moisture.
3. Storage: cover leftovers tightly and refrigerate for up to 4 days. Reheat in the microwave or oven before serving.
4. Make-ahead: assemble the dish (without baking), cover, and refrigerate for up to 24 hours.
5. Bake straight from the fridge, adding 5-10 minutes to the bake time.
6. Freezer: bake the cake, cool completely, wrap tightly in foil, and freeze for up to 3 months.
7. Thaw overnight in the fridge before reheating.
8. Substitutions: use white, vanilla, or gluten-free cake mix as needed.
9. For dairy-free, use plant-based butter sticks (not spreadable margarine).