Strawberry Lemon Dump Cake
Strawberry Lemon Dump Cake is pure sunshine in dessert form! It is the kind of sweet, easy treat you throw together when you want something homemade without a lot of work.
The bright strawberry and lemon flavors baked under a buttery cake topping make this easy dessert completely irresistible. One bite and you will be hooked — it is the perfect dessert for lazy weekends, family dinners or any time you need a little something sweet without the fuss.
We make pineapple dump cake most often and I’ve even mixed in fresh strawberries for a strawberry dump cake but I have to say that this lemon and strawberry combo is my new favorite! I made it for our Sunday cookout and it was gone in a flash!
Why You Will Love This Strawberry Lemon Dump Cake
- Bright and fresh flavors: The sweet strawberries and tangy lemon layers are a match made in dessert heaven.
- No-fuss recipe: Just a few pantry staples and no mixer required. Dump cake is the easiest version of a cobbler that you can make.
- Versatile for any occasion: Perfect for potlucks, Sunday dinners or a quick treat to brighten any day.
Ingredients for Strawberry Lemon Dump Cake Recipe
- Lemon pie filling
- Strawberry pie filling
- Lemon cake mix
- Butter
- Sweetened whipped cream or vanilla ice cream – optional for serving
How to Make Strawberry Lemon Dump Cake
- Spread the lemon pie filling evenly in the bottom of a 9 x 13-inch baking dish.
- Spoon the strawberry pie filling over the lemon filling, gently swirling with a knife if desired.
- Sprinkle the dry cake mix evenly over the top of the pie fillings.
- Drizzle melted butter evenly over the top of the cake mix, covering as much of the surface as possible.
- Bake uncovered for about 40 minutes, until the top is golden brown and the filling is bubbling.
- Allow to cool slightly before serving.
- Top with a dollop of sweetened whipped cream if desired. Fresh berries and lemon slices also make a pretty garnish.
Recipe Notes
- Storage: Dump cake is best served the first day. Store leftovers covered in the pan or in an airtight container in the refrigerator up to 3 days. Reheat individual portions in the microwave for 20–30 seconds.
- Variations: Try swapping the strawberry pie filling with raspberry or blueberry for a different fruity twist. You can also use a white or yellow cake mix if you want a milder lemon flavor.
- Serving tip: Best served warm for a gooey texture, or chilled if you prefer a firmer slice.
More Dump Cake Recipes You Will Love
- Apple Dump Cake: Warm spiced apples topped with buttery cake crumbs, the ultimate cozy dessert for any day of the week.
- Peach Dump Cake: Sweet, juicy peaches baked into a golden, buttery cake topping — perfect with a scoop of vanilla ice cream.
- Blackberry Dump Cake: Tart, juicy blackberries baked into a sweet, buttery cake for an irresistible dessert any time of year.
Sweet, Simple, and So Delicious
Strawberry Lemon Dump Cake is a guaranteed hit whenever you need an easy, crowd-pleasing dessert. It is ideal for holidays, family get-togethers, or just because you are craving something sweet and simple. Keep this one handy — you will want to make it again and again!
If you make this strawberry lemon dump cake recipe, leave a comment and a rating! It really helps and I love hearing from you!
Strawberry Lemon Dump Cake
Ingredients
- 22 ounces lemon pie filling
- 21 ounces strawberry pie filling
- 1 box lemon cake mix
- 1 cup butter melted (2 sticks)
- sweetened whipped cream optional for garnish
Instructions
- Preheat oven to 375°.
- Spread the lemon pie filling evenly in the bottom of a 9 x 13 inch baking dish.
- Spoon the strawberry pie filling over the lemon filling, gently swirling with a knife if desired.
- Sprinkle the dry lemon cake mix evenly over the top of the pie fillings.
- Drizzle melted butter evenly over the cake mix, covering as much of the surface as possible.
- Bake uncovered for 40–45 minutes, until the top is golden brown and the filling is bubbly.
- Allow to cool slightly before serving.
- Top with sweetened whipped cream if desired.
Notes
- Storage: Store covered in the refrigerator up to 3 days. Reheat individual portions in the microwave for 20–30 seconds.
- Variations: Try swapping the strawberry pie filling with raspberry or blueberry for a different fruity twist. You can also use a white or yellow cake mix if you want a milder lemon flavor.
- Serving tip: Best served warm for a gooey texture, or chilled if you prefer a firmer slice.