Can I use fresh strawberries in a dump cake?

While canned strawberry pie filling is traditional for a dump cake, you can use fresh strawberries. Hull and slice about 4-6 cups of fresh strawberries and toss them with 1/4-1/2 cup of sugar (depending on sweetness) and a tablespoon of lemon juice. Let them macerate for about 30 minutes before adding to the cake. You may need to adjust baking time slightly.

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

White or yellow cake mix works best for a Strawberry White Chocolate Dump Cake, as they allow the strawberry and white chocolate flavors to shine. You can also use a butter pecan cake mix for a richer flavor.

Can I make a dump cake ahead of time?

Yes, you can assemble the dump cake ahead of time and store it, unbaked, in the refrigerator for up to 24 hours. Add the melted butter just before baking. You may need to add a few minutes to the baking time since it will be cold.

How do I store leftover dump cake?

Store leftover Strawberry White Chocolate Dump Cake in an airtight container in the refrigerator for up to 3 days. It can be reheated in the microwave or oven.

Can I add nuts to this dump cake?

Yes, chopped nuts like pecans or walnuts can be added to the topping for extra flavor and texture. Sprinkle them over the cake mix before drizzling with butter.

What size baking dish should I use for a dump cake?

A 9x13 inch baking dish is the standard size for a dump cake. It provides enough surface area for even baking and a good ratio of topping to filling.

Strawberry White Chocolate Dump Cake Is Your Dreamy Dessert 2026

Strawberry White Chocolate Dump Cake

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This dreamy dessert features a gooey strawberry base, creamy white chocolate cheesecake swirls, and a golden, buttery cake topping. It is the ultimate easy comfort food, requiring minimal effort for maximum flavor. Perfect for potlucks or a cozy family treat.

Author: Harmony
Prep Time: 15min
Cook Time: 50min
Total Time: 1h 5min
Yield: 1 cake 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

2 (21 oz) cans strawberry pie filling
1 tablespoon fresh lemon juice
1 (15.25 oz) box white cake mix
1 cup (2 sticks) unsalted butter, melted
1 (8 oz) block full-fat cream cheese, softened
1 cup white chocolate chips
1/4 cup granulated sugar
Vanilla ice cream or whipped cream for serving (optional)
Fresh mint for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Pour strawberry pie filling into the dish. Spread evenly. Drizzle with lemon juice and stir gently.
In a medium bowl, combine softened cream cheese, white chocolate chips, and granulated sugar. Beat until just combined and creamy.
Drop spoonfuls of the cream cheese mixture evenly over the strawberry layer.
Sprinkle the dry cake mix evenly over the top. Do not stir.
Slowly and evenly drizzle the melted butter over the cake mix, trying to cover most of the surface.
Bake for 45-50 minutes, until the top is deep golden brown and the edges are bubbly. The center should no longer look wet.
Let the cake cool for 15-20 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

Do not stir the layers after assembling. Ensure cream cheese is fully softened for easy mixing. For a fruit variation, try using one can of strawberry filling with 2 cups of fresh or frozen rhubarb tossed with 1/4 cup sugar.

Nutrition

Serving Size: 12
Calories: 480
Sugar: 42
Sodium: 320
Fat: 25
Saturated Fat: 15
Unsaturated Fat: 8
Trans Fat: 0.5
Carbohydrates: 60
Fiber: 1
Protein: 4
Cholesterol: 50

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