Everyone loves this strawberry lemon dump cake. Dump cakes are the easiest cakes to make. One bowl, a handful of ingredients and bake. This recipe is so delectable with the combo of strawberries and lemon, it’s just divine. Enjoy!

This recipe is just one in a collection of dump cake recipes on the blog.

I really enjoy making these for the ease of preparation and for never letting me down.

Dump cakes really do come out perfect each time.

This easy-peasy cake has a wonderful combo of Lemon and strawberry.

The two go so well together in desserts like this one.

 Whenever I make this cake it always a big hit with family and friends.

For the chocolate fans, If you are in the mood for a chocolate cake, look no further. Here’s the easiest chocolate cake recipe you’ll come across.

How does “Triple Chocolate Pudding Dump Cake” sound? Delicious, right? It sure is. Enjoy both of these dump cakes.

Strawberry Lemon Dump Cake

Yields: 12  servings

🍓🍋🍓🍋🍓🍋

What you’ll need to make a strawberry lemon dump cake…

Ingredients:

• 10 to 14 ounces frozen whole strawberries, no sugar, the package should only say strawberries
• 1 box lemon or white cake mix, only dry mix is used, regular or sugar free both work for this recipe
• 1 small box lemon instant pudding mix, regular or sugar free both work
• 1 1/2 cup milk, I used 2 %
• 1 teaspoon vanilla extract
• pinch salt
• 2 tablespoons milk, I used 2 %
•  1/2 -3/4 cup white chocolate chips, this is optional

Here’s how to make this delicious cake…

Directions:

1. Preheat oven to 375 degrees, grease or spray a 9 x 13 inch pan and toss frozen strawberries into pan. Do not thaw. Set aside.
2. In a large mixing bowl, prepare pudding mix with the 1 1/2 cups of milk, add the vanilla extract and salt. Add dry cake mix only. Mix with the 2 tablespoons of milk, the batter will be very thick. You can add another tablespoon of milk if needed. Make sure you dig deep and mix in all the dry ingredients.
3. Pour batter over strawberries, you can wet a rubber spatula to spread out as even as possible or wet your hands and spread until the batter reaches the corners. Add some white chocolate chips now if using and save a few for when the cake is out of the oven.
4. Bake for about 35-40 minutes or until the batter starts to bubble and the top is lightly brown. A toothpick should come out clean for the cake on top. Sprinkle a few more white chips now. They will slightly melt but hold their shape.
5. Let cool for about 20 minutes on a wire rack, serve with your favorite topping and enjoy!
6. Store in fridge for up to 2 days.

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Strawberry Lemon Dump Cake

Dump cakes are the easiest cake to bake up. One bowl, a handful of ingredients, then bake. This one is so delectable with the combo of strawberries and lemon, it’s just divine. Enjoy!

Course Dessert

Cuisine American

Keyword cake, Dump Cake, Strawberry Lemon Dump Cake

Prep Time 12 minutes

Cook Time 35 minutes

Servings 12

Author Pam

Ingredients

• 10-14 ounces frozen whole strawberries, no sugar, the package should only say strawberries
• 1 box lemon or white cake mix, only dry mix is used regular or sugar free
• 1 small box lemon instant pudding mix
• 1 1/2 cups milk I used 2 %
• 1 tsp vanilla extract
• 2 tbsp milk I used 2 %
• 1/2-3/4 cup white chocolate chips, optional

Instructions

1. 1.Preheat oven to 375 degrees, grease or spray a 9 x 13 inch pan and toss frozen strawberries into pan. Do not thaw. Set aside.

   2.In a large mixing bowl, prepare pudding mix with the 1 1/2 cups of milk, add in vanilla extract, and pinch of salt. Add dry cake mix only. Mix with the 2 tablespoons of milk, the batter will be very thick. You can add another tablespoon or two of milk if needed. Make sure you dip deep and mix in all the dry ingredients.

   3. Pour batter over strawberries, you can wet a rubber spatula to spread out as even as possible or wet your hands and spread until the batter reaches the corners. Sprinkle white chips over top if using, save some for when the cake is out of the oven. 

   4. Bake for about 35-40 minutes or until the batter starts to bubble and the top is lightly brown. A toothpick should come out clean for the cake on top. Sprinkle white chips over cake. They start to melt slightly but hold their shape.

   5 .Let cool for about 20 minutes on a wire rack, serve  with your favorite topping and enjoy!

   **Store in fridge for up to 2 days.

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