Gluten-Free 3-Ingredient Strawberry Dump Cake
Effortless strawberry dump cake that requires no mixing. Canned pie filling and boxed cake mix create a tender, fruit-filled dessert with a buttery, golden topping. The cake bakes in a single dish with minimal prep. Perfect for potlucks, weeknight desserts, or when you need something impressive without effort. This version works equally well with strawberry or yellow cake mix.
Ingredients
- 1 ½ sticks butter, sliced into 24 pats
- 2 cans (21 oz each) strawberry pie fillingcherry/blueberry/peach pie filling1:1fruity
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- 1 box (15.25 oz) yellow cake mix, or strawberryvanilla cake mix1:1neutral
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Instructions
- 1
Preheat oven to 350 F and grease a 9x13 baking dish.
- 2
Pour both cans of strawberry pie filling into the dish.
- 3
Sprinkle dry cake mix evenly over filling without stirring.
- 4
Distribute butter pats across the top of the cake mix.
- 5
Bake uncovered until the top is golden brown.
Tips
Do not stir the layers together. The distinct stratification creates the signature dump cake texture with a cake topping and fruit filling.
Use cold butter cut into pats for even browning. Melted or room-temperature butter can make the topping greasy.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently before serving.
Assemble in the baking dish up to 8 hours ahead. Add butter pats just before baking.
Serve warm with whipped cream or vanilla ice cream. Optionally add fresh strawberries.
Common Mistakes
Stir the filling and cake mix to avoid a mushy, underbaked bottom layer.
Use cold butter pats to avoid a greasy, unevenly browned top.
Overbake past golden brown to avoid a dry, bitter-tasting cake.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I use fresh strawberries instead of canned pie filling?
Fresh strawberries alone will release too much liquid and create a soupy filling. Toss 3 cups fresh berries with 1/4 cup sugar and 1 tablespoon cornstarch, let sit 15 minutes, then proceed as directed.
What if my topping isn't golden after 45 minutes?
Tent with foil and bake another 5-10 minutes. If the filling is bubbling at the edges but topping isn't brown, increase heat to 375 F for the final 5 minutes.
How long can I keep leftovers?
Store covered in the refrigerator for up to 3 days. Reheat in a 300 F oven for 10-15 minutes until warm. Freezing is not recommended due to texture changes.