Can you use fresh strawberries in a dump cake?

While canned or frozen strawberries are typically used for convenience and consistent texture in dump cakes, you *can* use fresh strawberries. Toss them with a bit of sugar and cornstarch before adding them to the cake to help draw out moisture and thicken the juices during baking. Be aware that fresh strawberries may result in a slightly softer cake.

What is the best kind of cake mix to use for dump cake?

Yellow or white cake mix works best for a Strawberry Lemon Dump Cake, as they provide a neutral base that allows the strawberry and lemon flavors to shine. You could also experiment with lemon cake mix for an even more pronounced lemon flavor.

Can I make a dump cake ahead of time?

Yes, you can! Dump cakes are often even better the next day after the flavors have had time to meld together. Store it covered in the refrigerator for up to 3 days. You can also freeze it for longer storage; let it thaw completely before serving.

How do you keep dump cake from being soggy?

To avoid a soggy dump cake, ensure you're not adding too much liquid from the fruit filling. Drain excess juice from canned fruit if needed. Also, make sure your oven temperature is accurate and that you bake the cake until it's bubbly around the edges and the topping is golden brown.

Can I use frozen fruit in a dump cake?

Yes, you can absolutely use frozen fruit in a dump cake! There's no need to thaw the fruit beforehand. Just spread it evenly in the baking dish as directed in the recipe. Keep in mind that frozen fruit will release more liquid during baking, so you might need to increase the baking time slightly.

What can I serve with strawberry lemon dump cake?

Strawberry Lemon Dump Cake is delicious on its own, but it's also wonderful served with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of lemon glaze. Fresh berries also make a beautiful and tasty garnish.

Strawberry Lemon Dump Cake: Your New Favorite Easy Dessert 2026

Strawberry Lemon Dump Cake

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This is the ultimate easy dessert where sweet strawberry filling meets bright lemon cake mix. With a simple dump-and-bake method, it transforms into a warm, cobbler-like treat perfect for sharing. It’s a crowd-pleaser that delivers maximum flavor with minimal effort.

Author: Harmony
Prep Time: 10min
Cook Time: 50min
Total Time: 1h
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 (21 oz) can strawberry pie filling
1 (15.25 oz) box lemon cake mix (not pudding-in-the-mix variety)
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
Optional: 1/2 cup white chocolate chips or chopped pecans for topping

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Pour the strawberry pie filling into the dish and spread evenly. Drizzle the lemon juice over the top.
In a medium bowl, whisk the dry lemon cake mix with the lemon zest. Sprinkle this mixture evenly over the strawberry layer. Do not stir.
Pour the melted butter evenly over the top of the cake mix, covering as much surface area as possible. Add optional toppings like white chocolate chips or pecans now.
Bake for 45-50 minutes, until the top is deep golden brown and the fruit is bubbling at the edges.
Remove from oven and let cool on a wire rack for 20-30 minutes before serving.

Notes

Do not stir the layers after adding the cake mix. For a fresh berry version, use 3 cups strawberries tossed with 1/4 cup sugar and 2 tbsp cornstarch. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition

Serving Size: 12
Calories: 320
Sugar: 35
Sodium: 300
Fat: 12
Saturated Fat: 7
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 52
Fiber: 1
Protein: 2
Cholesterol: 20

Find it online: https://harmonymeal.com/strawberry-lemon-dump-cake/