Mouthwatering Crockpot Strawberry Vanilla Dump Cake

There’s something magical about desserts that practically make themselves. On busy days when I want something sweet but don’t have time to fuss in the kitchen, my crockpot strawberry vanilla dump cake is my go-to recipe. The name might not be fancy, but trust me – this dessert is all about comfort and ease.

I started making this recipe years ago when my kids were little and time was tight. Now it’s become our family’s favorite way to enjoy strawberries, especially during those months when fresh berries are everywhere. Just dump everything in the crockpot, set it, and forget it until the sweet vanilla-strawberry smell fills your kitchen.

Want to know the best part? You probably have most of these ingredients in your pantry right now. And cleanup? Just one pot to wash. Sometimes the simplest recipes turn out to be the ones we make again and again.

What Kind of Strawberries Should I Use?

For this easy dump cake recipe, you’re mainly working with strawberry pie filling, but you can add fresh strawberries as a garnish to give it an extra special touch. When picking fresh strawberries, look for ones that are bright red all the way through, without any white or green patches near the stem. The berries should be firm but not hard, and free from any soft spots or mold. If fresh strawberries aren’t in season or looking their best at your store, you can skip the garnish entirely since the pie filling provides plenty of strawberry flavor. Store-bought strawberry pie filling works perfectly fine here, and you’ll find it in the baking aisle of most grocery stores.

Options for Substitutions

This easy dump cake recipe is super adaptable – here’s how you can switch things up:

• Strawberry pie filling: You can swap the strawberry pie filling with any other fruit pie filling you like – cherry, blueberry, peach, or apple all work great. You’ll need the same amount (42 ounces total).
• White cake mix: Feel free to use yellow cake mix instead. For a fun twist, try vanilla, strawberry, or even chocolate cake mix. Just make sure it’s a standard 15-16 oz box.
• Salted butter: If you only have unsalted butter, that’s fine – just add a tiny pinch of salt. You can also use margarine, though butter gives the best flavor.
• Fresh strawberries: For garnish, you can use any fresh fruit that matches your pie filling choice – try peaches, cherries, or blueberries. Or skip the fruit entirely.
• Whipped cream: Instead of fresh whipped cream, you can use store-bought whipped topping, vanilla ice cream, or skip the topping completely – it’s still great on its own!

Watch Out for These Mistakes While Cooking

The biggest mistake when making a crockpot dump cake is lifting the lid too frequently during cooking, as each peek can add 15-20 minutes to your cooking time and create uneven heating spots. Another common error is pouring the melted butter unevenly over the cake mix, which can result in dry, powdery patches – try drizzling it in a zigzag pattern to ensure complete coverage. For the best texture, avoid the temptation to stir the ingredients together; instead, layer them as directed (pie filling, then cake mix, then butter) and let the slow cooking process do its magic. If you notice any dry spots towards the end of cooking, simply add a few small pats of butter to those areas and let them melt naturally for the last 30 minutes of cooking time.

What to Serve With Strawberry Dump Cake?

This warm, fruity dessert is perfect on its own, but there are some simple ways to make it even better! A scoop of vanilla ice cream is my go-to topping – it creates such a nice contrast between hot and cold. You can also dress it up with a dollop of homemade whipped cream or a drizzle of caramel sauce. For a nice finishing touch, I like to serve it with a cup of hot coffee or tea, especially during chilly evenings. If you’re feeling fancy, add some fresh mint leaves on top for a pop of color and fresh flavor.

Storage Instructions

Keep Fresh: Once your dump cake has cooled down, pop it in an airtight container and keep it in the fridge for up to 5 days. The cake stays super moist thanks to the fruit filling, making it a great dessert to make ahead for family gatherings or when you’re craving something sweet throughout the week.

Freeze: This cake freezes really well! Just wrap individual portions in plastic wrap, then place them in a freezer bag. It’ll stay good for up to 3 months. Perfect for when you want a quick dessert fix!

Serve Later: When you’re ready to enjoy your frozen dump cake, let it thaw overnight in the fridge. I like to warm each portion in the microwave for about 20-30 seconds before serving. Add a fresh dollop of whipped cream and some sliced strawberries right before eating – trust me, it makes all the difference!

Preparation Time	10-15 minutes
Cooking Time	105-120 minutes
Total Time	115-135 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 20-25 g
• Fat: 100-110 g
• Carbohydrates: 300-320 g

Ingredients

• Two 21-ounce cans of strawberry pie filling
• One 16-ounce box of white cake mix
• 1/2 cup melted salted butter
• 1/2 cup sliced strawberries for garnish (optional)
• Fresh whipped cream for garnish (optional)

Step 1: Prepare the Crock-Pot and Strawberry Layer

Begin by lightly greasing the inside of your Crock-Pot with nonstick cooking spray to prevent sticking.

Pour the strawberry pie filling into the bottom of the Crock-Pot, spreading it into an even layer.

Step 2: Make the Crumble Topping

In a mixing bowl, combine the cake mix with melted butter.

Stir the mixture until the butter is thoroughly absorbed and the consistency becomes crumbly.

This will form the delicious topping for your cake.

Step 3: Assemble and Cook the Cake

Transfer the prepared crumb mixture to the Crock-Pot, spreading it evenly over the layer of strawberry pie filling.

Cover the Crock-Pot with the lid and cook on high power for about 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.

For perfect texture, reduce the heat to low, allowing the cake to sit for an additional 15 minutes.

Step 4: Final Touches and Serving

Remove the lid of the Crock-Pot.

If desired, cover the cake with a layer of sliced strawberries for a fresh touch.

Using a large serving spoon, scoop the cake from the Crock-Pot and serve warm in individual bowls.

Garnish with whipped cream and enjoy alongside a scoop of vanilla bean ice cream for extra indulgence.

Step 5: Optional Additions

If strawberries are not available, feel free to add any fresh berries such as blueberries, raspberries, or blackberries on top of the cake.

For a moisture barrier that prevents steam from watering down your cake, you can place two paper towels between the lid and the Crock-Pot throughout the cooking time.

This step is optional but can help maintain the desired cake consistency.