5-Ingredient Strawberry Dump Cake

This oven baked 5-ingredient strawberry dump cake is the sort of easy, humble dessert that has shown up at Midwestern potlucks and church suppers for generations, just in different outfits. Instead of fussing with mixing bowls and fancy toppings, you simply layer fresh strawberries, sugar, and a few pantry staples right into the baking dish, sprinkle dry boxed cake mix over the top, dot it with butter, and let the oven do the rest. It comes out warm, bubbly, and spoon-soft—more like a cobbler than a neat cake—and it has a way of disappearing in minutes once it hits the table.

It’s the kind of recipe you make when berries are plentiful, company is on the way, and you want something comforting and dependable without a lot of work.

Serve this strawberry dump cake warm, scooped straight from the baking dish into bowls. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream melts into the warm berries and cake crumbles in the nicest way. It’s also lovely with a drizzle of heavy cream or half-and-half if that’s what you keep on hand.

For a simple country-style dessert, pair it with coffee after Sunday dinner or bring it out with iced tea on the porch in the evening. Leftovers, if you have any, are good chilled and eaten like a fruit crisp for breakfast alongside plain yogurt.

Ingredients

• 6 cups fresh strawberries, hulled and thickly sliced
• 2–3 tablespoons zero-calorie sweetener (or 1/4 cup sugar)
• 1 box sugar-free yellow cake mix
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (180°C).
2. Add the strawberries to a baking dish. Stir with the sweetener and vanilla extract.
3. Evenly sprinkle the dry cake mix over the strawberries.
4. Spoon the applesauce evenly over the top to help moisten the cake mix while baking.
5. Bake for 35–40 minutes, or until the top is golden and bubbly.

WW Points

• About 4–5 points per serving if cut into 12 servings 🍓

Variations & Tips

You can play with this simple dessert a number of ways without losing its easy, layered charm. For a slightly tarter flavor, replace 1 to 2 cups of the strawberries with fresh rhubarb pieces, keeping the total fruit amount the same and leaving the rest of the layering method as is. If you enjoy a bit of spice, sprinkle 1/2 teaspoon of ground cinnamon over the sugared berries before adding the cake mix. A white cake mix gives a softer, sweeter flavor, while a yellow cake mix adds a touch of buttery richness; both work well, so use what you have.

If your strawberries are very sweet, you can reduce the sugar to 1/3 cup; if they are out of season and more tart, you may want the full 1/2 cup. For extra texture, scatter 1/2 cup of chopped pecans or walnuts over the top of the dry cake mix before drizzling on the butter.

Food safety tips: Always wash and hull fresh strawberries just before using, and discard any that are moldy or overly soft. Make sure the dessert is baked until the fruit is bubbling hot, especially in the center, to ensure it is fully heated through. Let the pan cool down enough so that the bubbling fruit does not burn anyone’s mouth when served.

Because this dessert contains fresh fruit, butter, and sometimes dairy toppings, refrigerate leftovers within 2 hours of baking and enjoy them within 3 to 4 days, reheating individual portions gently in the microwave or enjoying them cold.