Why is a dump cake called dump cake?

Because you literally dump the pie filling in the baking dish, and then dump the cake mix on top of it. If you use canned pie filling that is literal. If you use homemade filling it involves a little more prep work but is still very easy.

Does strawberry dump cake have to be refrigerated?

This dessert keeps for a day at room temperature. After that, refrigerate it, well covered, for several days. Fruit dishes can ferment if left outside, especially if the environment is warm.

How do you know when dump cake is done?

Besides a golden brown top and bubbly filling, you have to check that the inside of the topping is fully baked. For this, you can lift it here and there with a fork and verify that it's fully baked and not still wet.

Can I freeze a dump cake?

Yes, you can. Wrap it well, first with plastic wrap and then with aluminum foil. You can freeze it in the baking dish or transfer to an airtight container if freezing leftovers.

How do you reheat dump cake?

Warm the dump cake before eating in a preheated oven at a medium temperature (around 325°F/165°C). About 15 minutes if it's at room temperature and 25-30 minutes if it's cold from the refrigerator. Don't rush it, you want the middle part of the dessert to be warm also, not just the top and bottom.

Strawberry Dump Cake

Name: Strawberry Cobbler with Cake Mix
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 pound strawberries; 5 tablespoons sugar; 4 tablespoons water; 4 tablespoons orange juice; 1 tablespoon lemon juice; 2 teaspoons cornstarch; 1 extra cup of fresh strawberries, hulled and sliced; One 21 oz can of strawberry pie filling; 1/3 cup unsalted butter, melted; 1 1/2 cups yellow or white cake mix

Ingredients

Units

For the filling:

1 pound strawberries
5 tablespoons sugar
4 tablespoons water
4 tablespoons orange juice
1 tablespoon lemon juice
2 teaspoons cornstarch
1 extra cup of fresh strawberries, hulled and sliced

One 21 oz can of strawberry pie filling

For the topping:

1/3 cup unsalted butter, melted
1 1/2 cups yellow or white cake mix

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Instructions

Preheat the oven to 350°F/180°C.
Have ready an 8x11-inch ceramic or glass dish.

For the filling:

Wash, hull, and cut the strawberries into pieces.
Place in a medium saucepan and add the lemon juice, orange juice, and sugar. Stir to mix.
Cook over medium heat until it starts to bubble, stirring a few times.
Meanwhile, completely dissolve the cornstarch in a small bowl with the water.
Add in a thin stream to the strawberries stirring constantly and cook for 1 to 2 minutes when it starts to boil again. This will cook the cornstarch and remove its floury flavor.
Remove from the heat and dump into the prepared baking pan or dish.

For the topping:

Mix cake mix with the melted butter until you have a crumbly mixture.
Sprinkle over the strawberry layer. It will not cover it completely and that is fine. Don't stir it and mix it with the filling.
Bake for 40-45 minutes, until golden and dry and the filling bubbles around the edges, checking close to the end of the baking time by lifting the topping here and there and making sure it's completely baked inside. Bake it more if necessary.
Serve warm plain, with whipped cream or a scoop of ice cream. Top with extra fresh sliced strawberries if you want to.

Notes

Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.

Fruit/topping ratio: the amount of fruit layer to topping is essential to creating the best strawberry dump cake recipe. Too much strawberry filling or too much cake mixture and the magic of this dessert is lost. My personal recommendation is don't overdo it with the topping. Cake mixes are quite sweet so if you add too thick a layer, the strawberry flavor will be somewhat hidden. But you follow your own palate and feel free to adjust.

Variations: you can use other cake mixes like orange or lemon and add some extra zest for a more pronounced citrus flavor. Or add a touch of ground cinnamon and/or vanilla extract and use brown sugar in the strawberry filling for a sweeter dessert with warmer flavors.

Author: Paula Montenegro
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Desserts
Method: Baking
Cuisine: American