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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
Servings 12
Author Pam


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


  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. 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 3 days.