If you've ever felt like classic dump cake recipes were just a bit too sweet, this fruit-forward strawberry dump cake might be the dessert recipe for you. In addition to the juicy whole strawberries (rather than the sugary canned pie filling), we're topping this dump cake recipe with salty pretzels. The result is a sweet-and-salty dessert that's the perfect balance of flavors and textures.
As if that wasn't enough on it's own, serve the warm strawberry cake with a fluffy cream cheese whip. It's a take on classic strawberry shortcake that couldn't be easier or more delicious. Read on to learn how to make strawberry dump cake, including our tested tips for achieving the perfect crunchy topping.
Strawberry Dump Cake Ingredients
A few things set this dump cake with strawberries apart from the rest, including the use of frozen strawberries, a salty contrast of pretzels, and whipped cream cheese topping to take it to the next level. To make strawberry dump cake, you'll need:
- Frozen strawberries: There's no need to prep a pound of strawberries for this dump cake recipe. You can grab a bag of fruit from the freezer and dump it right into the baking dish. No need to thaw or even plan ahead.
- Cake mix: Our Test Kitchen preferred the mild flavor of white cake mix in this recipe, but you could easily swap in yellow cake mix or even a flavored mix, like strawberry or lemon.
- Salted butter: To help balance the sweetness, use salted butter in this easy dessert recipe.
- Pretzels: Yep, salty pretzels are our secret to the perfect balance of flavors in this dump cake recipe. Choose mini pretzels and crush them lightly before sprinkling them on top.
- Cream cheese topping: For the lightest, fluffiest whipped topping, mix cream cheese, vanilla, and sugar until well combined. Add heavy cream and beat until it's whipped and dreamy, about three minutes. It's like strawberry shortcake meets strawberry cheesecake, all in a dump cake.
Can I Make Strawberry Dump Cake Ahead?
This cake can be baked in advance, wrapped, and refrigerated for up to two days for peak freshness, or frozen for up to three months. Thaw overnight in the refrigerator if frozen, then bring to room temperature or pop into a preheated 350°F oven until warmed throughout before serving. Keep in mind that the longer the dump cake is stored, the softer the pretzel topper will become.
Ingredients
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Nonstick cooking spray
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1 (32-oz.) pkg. frozen whole strawberries
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1 pkg. (2-layer-size) white cake mix
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3/4 cup cold salted butter, sliced into 24 pats
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3/4 cup mini pretzels, coarsely crushed, plus additional for serving, if desired
Directions
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Add Frozen Strawberries
Preheat oven to 350°F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Place frozen strawberries in the prepared dish.
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Sprinkle with Cake Mix
Evenly sprinkle cake mix over strawberries.
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Adding Topping
Arrange pats of cold butter evenly over the cake mix. Top with crushed pretzels.
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Bake and Serve
Bake 45 to 50 minutes or until cake mix is firm and browned and filling is bubbly. Serve warm or at room temperature. If desired, serve with Whipped Cream Cheese Topping and additional crushed pretzels.
Whipped Cream Cheese Topping
Beat half of an 8-ounce package softened cream cheese, 1/2 cup sugar, and 1/4 teaspoon vanilla together in a medium bowl until sugar is dissolved, about 2 minutes. Add 1 cup heavy whipping cream and beat until fluffy, about 3 minutes.
How to Store Strawberry Dump Cake
Refrigerate leftover strawberry dump cake for up to four days, or freeze for up to three months. Bring to room temperature or heat in the microwave or a preheated 350°F oven until warmed throughout before serving.
Strawberry Dump Cake Recipe Variations
A cake this simple is just ripe for variations. To change up this quick and easy dump cake, consider these additions and substitutions:
- Strawberries: This cake recipe can be made with any type of fruit you prefer, including other types of berries, rhubarb, sliced stone fruits, and more.
- Cake mix: While white cake mix lets the strawberry flavor shine through, feel free to swap with any preferred cake mix (or one you already have on hand).
- Flavorings: Add a splash of vanilla, almond or lemon extract for additional flavor. You can also add Grand Marnier, rum, or bourbon for depth of flavor.
- Spices: Add a pinch of cardamom, cinnamon, ginger, black pepper, or nutmeg along with the cake mix for a touch of warmth.
- Citrus: Add lemon or orange zest along with the strawberries for a citrusy touch.
- Herbs: Sprinkle in finely chopped basil, thyme, or mint for an herbaceous addition.
- Toppings: Swap the pretzels with white or dark chocolate chips, shredded coconut, or chopped nuts, if preferred.
- Serving: If you aren't up for making the cream cheese topping, serve with whipped cream, ice cream, or a drizzle of chocolate or caramel sauce for a decadent finish.
Nutrition Facts (per serving)
| 304 | Calories |
| 13g | Fat |
| 45g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 303.6 | |
| % Daily Value * | |
| Total Fat 13.2g | 17% |
| Saturated Fat 8g | 40% |
| Cholesterol 30.5mg | 10% |
| Sodium 449.4mg | 20% |
| Total Carbohydrate 45.2g | 16% |
| Dietary Fiber 2.2g | 8% |
| Total Sugars 22.4g | |
| Protein 2.4g | 5% |
| Vitamin D 0mcg | 0% |
| Vitamin C 31.2mg | 35% |
| Calcium 108.5mg | 8% |
| Iron 1.6mg | 9% |
| Potassium 142.8mg | 3% |
| Fatty acids, total trans 0.6g | |
| Vitamin D 0IU | |
| Alanine 0.1g | |
| Arginine 0.1g | |
| Ash 2.3g | |
| Aspartic acid 0.2g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 10mg | |
| Copper, Cu 0.1mg | |
| Cystine 0g | |
| Energy 1268.9kJ | |
| Fluoride, F 0.4mcg | |
| Folate, total 48.2mcg | |
| Glutamic acid 0.7g | |
| Glycine 0.1g | |
| Histidine 0.1g | |
| Isoleucine 0.1g | |
| Leucine 0.2g | |
| Lysine 0.1g | |
| Methionine 0g | |
| Magnesium, Mg 13.9mg | |
| Manganese, Mn 0.3mg | |
| Niacin 1.5mg | |
| Phosphorus, P 152.6mg | |
| Pantothenic acid 0.3mg | |
| Phenylalanine 0.1g | |
| Proline 0.3g | |
| Retinol 95.2mcg | |
| Selenium, Se 2.1mcg | |
| Serine 0.1g | |
| Starch 2.3g | |
| Theobromine 0mg | |
| Threonine 0.1g | |
| Vitamin E (alpha-tocopherol) 1mg | |
| Tryptophan 0g | |
| Tyrosine 0.1g | |
| Valine 0.1g | |
| Vitamin A, IU 389IU | |
| Vitamin A, RAE 98.6mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 4mcg | |
| Water 73.5g | |
| Zinc, Zn 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
