Strawberry Lemon Dump Cake
This easy dessert combines sweet strawberries and bright lemon for a comforting treat. A juicy, saucy filling forms under a buttery cake mix topping with minimal effort. Perfect for family gatherings or a simple weeknight treat.
- Prep Time: 15min
- Cook Time: 50min
- Total Time: 1h 5min
- Yield: 12 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
Scale
- 6 cups fresh strawberries, hulled and sliced (about 2 pounds)
- 1 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup sliced almonds or chopped pecans (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine strawberries, sugar, lemon juice, lemon zest, cornstarch, and salt. Toss gently and let sit for 5-10 minutes.
- Pour strawberry mixture into the prepared baking dish, spreading evenly.
- Sprinkle the dry cake mix evenly over the strawberries. Do not stir. Sprinkle optional nuts on top.
- Drizzle the melted butter slowly and evenly over the entire surface of the cake mix.
- Bake for 45-50 minutes, until the top is deep golden brown and thick, bubbly sauce is visible at the edges.
- Remove from oven and let cool on a wire rack for 20-30 minutes before serving to allow the sauce to thicken.
Notes
Do not stir the layers after adding the cake mix. Letting the cake rest before serving is crucial for the perfect saucy texture. Frozen strawberries can be used without thawing. For a dairy-free version, use plant-based butter.
Nutrition
- Serving Size: 12
- Calories: 380
- Sugar: 38
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 2
- Protein: 2
- Cholesterol: 40
Find it online: https://www.stacksipsnack.com/strawberry-lemon-dump-cake-2/