Would you like to save this?
We'll email this post to you, so you can come back to it later!
This Chocolate Strawberry Dump Cake is an easy recipe for a quick, delicious dessert bursting with sweet strawberry flavor and rich chocolate crumb.
I first stumbled on this dessert one warm spring afternoon when I was craving something fruity and fudgy but didn’t want to spend ages baking. A dump cake—simple layer-and-bake magic—felt like the perfect solution. This Chocolate Strawberry Dump Cake layers a smooth strawberry pie filling with chocolate cake mix and buttery drizzle. It pops into the oven in minutes, and honestly, it never lasts long once friends catch a whiff. Whether you’re hosting a casual BBQ or just treating yourself after work, this dessert shines. Plus, it uses pantry staples and fresh berries when they’re in season, making it both decadent and surprisingly light.
Why You’ll Love This Recipe
- Fuss-free layering: no mixing bowls or beaters—just dump and bake.
- Ready in under an hour: perfect for last-minute sweet cravings.
- Combination of chocolate and strawberry: tender cake meets juicy fruit.
- Versatile treat: serve warm with ice cream or chilled with whipped cream.
- One-dish cleanup: you’ll love how little washing up there is.
- Crowd-pleaser: everyone from kids to grandparents asks for seconds.
- Seasonal flair: swap fresh or frozen strawberries for year-round flavor.
Ingredients
• 1 (15-ounce) can strawberry pie filling (look for 35–40% real fruit)
• 1 cup fresh strawberries, hulled and sliced (optional, for texture)
• 1 (15.25-ounce) package chocolate cake mix (Duncan Hines or Betty Crocker)
• ½ cup unsalted butter, sliced thin (for even melting)
• ½ cup milk (whole or 2% adds creaminess; dairy-free alternative: almond milk)
• ¼ teaspoon pure vanilla extract (adds warmth)
• Pinch of salt (balances sweetness)
Tips on ingredients:
• Strawberry filling: choose a brand with minimal thickeners for a juicier bite.
• Cake mix: use a gluten-free mix if needed—just check the label.
• Butter: room-temp slices melt evenly; avoid cold chunks.
Directions
- Preheat and prep. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray—this prevents sticking and makes cleanup a breeze.
- Layer the fruit. Spread the strawberry pie filling evenly across the bottom. If you’re using fresh slices, tuck them gently into the filling for little pops of bright berry flavor.
- Sprinkle cake mix. Evenly dust the surface with the dry chocolate cake mix. Don’t worry if it looks powdery—it’ll soak up moisture as it bakes.
- Drizzle and dot. Pour milk and vanilla extract over the mix. Arrange butter slices on top, spacing them so every slice gets melted goodness.
- Bake to perfection. Slide the dish into the oven for 30–35 minutes, until the top is set and slightly crisp. You’re looking for tiny bubbling juices around the edges.
- Rest and serve. Cool for 10–15 minutes before scooping. Warm is wonderful with vanilla ice cream; chilling first gives a denser, truffle-like texture.
Servings & Timing
Yield: Serves 6–8 (about 8 generous squares)
Prep Time: 10 minutes prep—super quick!
Bake Time: 30–35 minutes in a 350°F oven
Rest Time: 10–15 minutes cooling (optional chill: 30 minutes)
Total Time: About 50 minutes from start to finish
Variations
• Lemon-strawberry twist: swap chocolate mix for lemon cake mix and add a sprinkle of zest.
• Berry medley: use mixed berry filling instead of pure strawberry.
• Peanut-butter swirl: drizzle melted peanut butter over the top before baking.
• Keto-friendly: use sugar-free cake mix and sugar-free pie filling.
• Tropical treat: swap strawberry for pineapple filling and top with toasted coconut.
• Adult flair: stir in a tablespoon of bourbon or Chambord for a boozy edge.
Storage & Reheating
Refrigerator: Store covered in the fridge for up to 4 days. The cake firms up but stays moist.
Freezer: Freeze individual squares in an airtight container for up to 2 months. Thaw in the fridge overnight.
To reheat: Warm in a 325°F oven for 10 minutes or microwave single servings for 20–30 seconds until heated through.
Make-ahead: Assemble and refrigerate (unbaked) for up to 4 hours; add an extra 5 minutes to bake time.
Notes
• Evenness matters: slice your butter thin so it melts uniformly—no dry spots.
• Fresh vs. canned: adding fresh strawberries gives texture contrast, but if berries are out of season, canned filling is a lifesaver.
• Crisp topping: for extra crunch, sprinkle ¼ cup chopped nuts or chocolate chips halfway through baking.
• Serving tip: spoon on warm whipped cream right after baking for a light, airy touch.
FAQs
Q: Can I make this dairy-free?
A: Yes—substitute almond or oat milk and use a dairy-free margarine or coconut oil in place of butter.
Q: Why isn’t my topping crispy?
A: Likely the butter was too cold. Try slicing it thinner or dotting more evenly next time.
Q: Can I halve the recipe?
A: Absolutely—use a smaller 6×6-inch dish; reduce bake time by about 5 minutes.
Q: What if I don’t have strawberry filling?
A: You can use fresh strawberries tossed with 2 tablespoons sugar and 1 teaspoon cornstarch; let sit 10 minutes to macerate.
Q: How do I prevent soggy edges?
A: Bake right in the center rack and don’t cover it—airflow crisps the edges best.
Q: Can I swap cake flavors?
A: Sure thing—chocolate, vanilla, spice, or carrot cake mix all play nicely with fruit layers.
Q: Is it gluten-free?
A: Use a certified gluten-free cake mix and ensure your pie filling is GF.
Q: Does it reheat well?
A: It does—just pop it in the oven or microwave as above, and it tastes almost fresh-baked.
Conclusion
This Chocolate Strawberry Dump Cake really is my go-to when I want a no-fuss, crowd-pleasing dessert that’s both quick and decadent. Baked in under an hour with minimal cleanup, it combines the bold flavors of chocolate and strawberry into a single, irresistible treat. Give it a try, leave a comment with your favorite variation, and don’t forget to explore my other easy recipes—like my Salted Caramel Brownie Skillet—for more sweet inspiration!
Chocolate Strawberry Dump Cake
Ingredients
- 1 can strawberry pie filling look for 35–40% real fruit
- 1 cup fresh strawberries hulled and sliced
- 1 package chocolate cake mix Duncan Hines or Betty Crocker
- 1/2 cup unsalted butter sliced thin
- 1/2 cup milk whole or 2% adds creaminess; dairy-free alternative: almond milk
- 1/4 teaspoon pure vanilla extract adds warmth
- Pinch salt balances sweetness
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish.
- Spread the strawberry pie filling across the bottom of the dish. Add fresh strawberries if using.
- Evenly dust the surface with the chocolate cake mix.
- Pour milk and vanilla extract over the mix. Arrange butter slices on top.
- Bake in the oven for 30–35 minutes until the top is set and slightly crisp.
- Cool for 10–15 minutes before serving. Enjoy warm or chilled.
