Table of Contents
Introduction
Get ready for sunshine in a dish! This incredible Strawberry Lemon Dump Cake Recipe delivers layers of sweet strawberries and tangy lemon pie filling, all topped with a buttery, golden cake mix crust. Imagine juicy fruit bubbling beneath a tender, almost cookie-like topping. It’s pure comfort food magic! Dump cakes gained popularity because they are incredibly simple – you literally “dump” the ingredients into the pan. This version combines classic lemon brightness with the lovely sweetness of strawberries, creating a flavor pair that dances on your tongue.
Why should you make this specific recipe today? Because it’s ridiculously easy, needs minimal prep time (about 10 minutes!), and uses readily available pantry staples. It’s the perfect solution for busy weeknights, unexpected guests, or when you just need a fuss-free dessert that feels special. Unlike some complex desserts on our blog, like the multi-layered chocolate torte, this dump cake offers maximum flavor with minimum effort. It’s a guaranteed crowd-pleaser, loved by kids and adults alike. Prepare yourself for rave reviews and requests for seconds! Let’s bake something wonderful together.
Why You’ll Love This Recipe
- Incredibly Easy: This is baking at its simplest. No mixing bowls needed, just layer ingredients in the pan. It’s a true “dump and bake” lemon dump cake recipe.
- Minimal Ingredients: You only need four main ingredients: strawberries, lemon pie filling, cake mix, and butter.
- Fast Preparation: Takes only about 10 minutes to assemble before it goes into the oven.
- Amazing Flavor Combo: The tart lemon and sweet strawberries create a perfectly balanced, bright flavor profile.
- Wonderful Texture: Enjoy warm, bubbly fruit beneath a buttery, slightly crisp cake topping.
- Crowd-Pleasing: Perfect for potlucks, family dinners, or any gathering. It disappears fast!
- Versatile: Easy to adapt with different fruits or cake mix flavors (see Tips section!).
Ingredients for Strawberry Lemon Dump Cake
Here’s exactly what you need for this easy strawberry lemon dump cake recipe:
- Strawberries: 1 can (21 ounces) strawberry pie filling OR 3 cups fresh or frozen (thawed and drained) strawberries, hulled and sliced. (Using pie filling adds extra sweetness and syrupy goodness).
- Lemon Pie Filling: 1 can (21 ounces) lemon pie filling. (Do not use lemon curd, it has a different consistency).
- Yellow Cake Mix: 1 box (approx. 15.25 ounces) yellow cake mix (or butter golden or white cake mix). (Do not prepare the cake mix according to box directions).
- Butter: 1 cup (2 sticks or 16 tablespoons) unsalted butter, melted.
Instructions: How to Make Strawberry Lemon Dump Cake (5 Steps)
Follow these simple steps for a perfect strawberry lemon dump cake:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a thin layer of butter.
- Layer the Fruit: Spread the can of lemon pie filling evenly across the bottom of the prepared baking dish. If using strawberry pie filling, spoon it evenly over the lemon layer. If using fresh or frozen strawberries, arrange the sliced strawberries evenly over the lemon pie filling.
- Add Cake Mix: Sprinkle the dry yellow cake mix directly from the box evenly over the fruit layers. Gently spread it out to cover the fruit completely, but do not mix it in. Ensure the layer is relatively even.
- Pour Melted Butter: Slowly and evenly drizzle the melted butter over the entire surface of the dry cake mix. Try to cover as much of the cake mix as possible. Tilting the pan slightly can help distribute the butter. Some dry spots are okay, but aim for good coverage.
- Bake Until Golden: Place the baking dish in the preheated oven. Bake for 45-55 minutes, or until the topping is golden brown and the fruit filling is bubbly around the edges. The center should feel mostly set. Let the cake cool for at least 15-20 minutes before serving; this allows the filling to thicken slightly.
Variation: Classic Lemon Cream Cheese Dump Cake
Want to try another incredibly popular dump cake? This Lemon Cream Cheese Dump Cake variation is rich, tangy, and uses that high-volume search term “lemon cream cheese dump cake”! It omits the strawberries for a pure lemon-and-cream-cheese experience.
Ingredients for Lemon Cream Cheese Dump Cake:
- Lemon Pie Filling: 2 cans (21 ounces each) lemon pie filling.
- Cream Cheese: 1 block (8 ounces) cream cheese, softened and cut into small cubes.
- Yellow Cake Mix: 1 box (approx. 15.25 ounces) yellow cake mix.
- Butter: 1 cup (2 sticks) unsalted butter, melted.
Instructions for Lemon Cream Cheese Dump Cake:
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Layer Lemon Filling: Spread both cans of lemon pie filling evenly in the bottom of the dish.
- Add Cream Cheese: Dot the small cubes of softened cream cheese evenly over the lemon pie filling.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the cream cheese and lemon layers.
- Pour Melted Butter: Drizzle the melted butter evenly over the cake mix, covering as much as possible.
- Bake: Bake for 50-60 minutes, or until the top is golden brown and bubbly. Let cool for 15-20 minutes before serving. This version is fantastic served warm.
Serving Suggestions
This Strawberry Lemon Dump Cake is delicious on its own, but here are ways to make it even better:
- Warm with Ice Cream: Serve scoops warm with a generous scoop of vanilla bean ice cream. The contrast of warm cake and cold cream is classic.
- Whipped Cream: A dollop of fresh whipped cream or store-bought whipped topping adds a light, airy finish.
- Extra Zest: Grate a little fresh lemon zest over the top just before serving for an extra pop of citrus aroma and flavor.
- Powdered Sugar: A light dusting of powdered sugar makes it look elegant.
- Fresh Berries: Garnish with a few fresh strawberry slices or other berries for color and freshness.
- Occasions: Ideal for spring and summer gatherings, Easter brunch, potlucks, or a simple weeknight dessert.
Recipe Tips for Success
- Butter Coverage: Ensure the melted butter covers most of the cake mix. This creates the golden, slightly crunchy topping. If you prefer distinct butter patches, you can slice cold butter thinly and place it over the cake mix instead of using melted butter.
- Fruit Distribution: Spread the fruit fillings as evenly as possible for balanced flavor in every bite.
- Don’t Mix: Resist the urge to stir the layers together! The distinct layers are key to a dump cake’s texture.
- Pan Size: A 9×13 inch pan is standard. Using a smaller pan will result in thicker layers and may require longer baking time.
- Check for Doneness: Ovens vary. Start checking around the 45-minute mark. The topping should be golden, and the edges bubbly. A skewer inserted into the topping should come out mostly clean (some moisture from the fruit is okay).
- Let it Rest: Allowing the dump cake to cool for 15-20 minutes helps the molten fruit filling set up slightly, making it easier to serve.
- Storage: Store leftover dump cake covered in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave for 30-60 seconds or until warm. You can also reheat the entire cake in a 300°F (150°C) oven for about 15-20 minutes.
- Variations:
- Other Fruits: Swap strawberries for blueberries, raspberries, peaches, cherries, or pineapple. Use canned pie filling or fresh/frozen fruit (adjust sweetness if needed). A “lemon blueberry dump cake” is another great option.
- Different Cake Mix: Try white cake mix, lemon cake mix (for extra lemon flavor!), or even spice cake mix with apple or peach filling.
- Add Nuts: Sprinkle ½ cup chopped pecans or walnuts over the cake mix before adding the butter for extra crunch.
- Spice it Up: Add ½ teaspoon of cinnamon or nutmeg to the cake mix layer, especially if using fruits like apples or peaches.
Frequently Asked Questions (FAQs)
- Can I use fresh lemon juice and zest instead of lemon pie filling?
No, this recipe relies on the specific consistency and sweetness of canned lemon pie filling to work correctly. Lemon curd is also not a suitable substitute. Stick with the canned recipes with lemon pie filling for best results. - Can I use frozen strawberries?
Yes, you can use frozen strawberries. Thaw them first and drain any excess liquid well before layering them over the lemon pie filling. Using frozen without thawing can add too much moisture. - Does it matter what brand of cake mix I use?
Most standard-size yellow or white cake mixes (around 15.25 oz) will work fine. Duncan Hines, Betty Crocker, or store brands are all suitable. - Can I make this gluten-free?
Yes, you can substitute a gluten-free yellow or white cake mix of a similar size. Baking time might vary slightly, so keep an eye on it. Ensure your pie fillings are also certified gluten-free if needed. - Can I assemble this ahead of time?
It’s best baked fresh. Assembling it too far in advance might make the cake mix layer absorb moisture from the fruit and become gummy. However, you can bake it a day ahead and reheat it before serving. - Why is it called a “dump cake”?
The name comes from the simple method: you literally “dump” the ingredients into the baking pan without extensive mixing. It’s known for its ease and minimal cleanup.
Nutrition Facts (Estimated)
Please note: This is an estimate per serving, assuming the cake is cut into 12 servings. Actual values may vary based on specific ingredient brands and variations.
- Serving Size: 1/12th of the cake
- Calories: Approximately 350-450 kcal
- Fat: Approximately 18-24g
- Saturated Fat: Approximately 10-14g
- Carbohydrates: Approximately 45-60g
- Sugar: Approximately 25-40g (will be higher if using strawberry pie filling vs fresh strawberries)
- Protein: Approximately 2-4g
- Sodium: Approximately 300-400mg
(For precise nutrition, use an online calculator with your specific ingredients).
Conclusion: Your New Favorite Easy Dessert!
This Strawberry Lemon Dump Cake Recipe proves that delicious desserts don’t need to be complicated. With just a few ingredients and minimal effort, you get a warm, bubbly, fruity treat with a delightful buttery topping. The combination of tart lemon and sweet strawberry is simply irresistible.
Whether you need a quick dessert for family dinner, a contribution to a potluck, or just a simple baking project, this easy lemon dump cake variation delivers every time. Don’t forget to try the classic Lemon Cream Cheese version too for pure citrus indulgence!
For further inspiration and variations on this delightful dish, consider exploring these resources:
- Better Homes & Gardens’ 19 Dump Cake Recipes offers a variety of easy-to-make dump cake recipes, including options like Lemon Poppy Seed Dump Cake and Peach Dump Cake.
- Allrecipes’ 18 Tart and Decadent Lemon and Cream Cheese Desserts features a collection of lemon and cream cheese desserts, such as Lemon Cheesecake and Lemon Cream Bundt Cake.
Give this recipe a try – we’re confident it will become a staple in your dessert rotation. Let us know in the comments how yours turned out or if you tried any fun variations! Happy Baking!