Mar 18

Strawberry Lemon Dump Cake

This recipe is just one in a collection of dump cake recipes. I really enjoy making these for the ease of preparation and for never letting me down and coming out perfect each time. Lemon and strawberry go so well together. A great combo.


 Strawberry Lemon Dump Cake



  • 1 frozen bag 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 cup milk, I used 1%
  • 1/2 tsp vanilla extract
  • 1/8 tsp Kosher or sea salt
  • 2 tbsp. milk
  • 3/4 cup white chocolate chips, optional


  1. Preheat oven to 375 degrees, grease or spray a 9 inch square 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 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.
  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 now if you are adding them.
  5. Let cool for about 20 minutes on a wire rack, serve up with your favorite topping and enjoy!
  6. Store in fridge for up to 3 days.

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