Oh my gosh, you have to try this Slow Cooker Strawberry Dump Cake – it’s the easiest, most delicious dessert you’ll ever make, and I swear, it practically cooks itself! I first stumbled onto this recipe when my neighbor brought it to a potluck, and I couldn’t believe something so simple could taste so amazing. Fresh strawberries, a box of cake mix, and a little butter – that’s it! No fancy techniques, no stress. Just layer everything in your slow cooker, walk away, and come back to a warm, gooey, strawberry-packed treat that tastes like summer in a bowl.

Contents : show

Why You’ll Love This Slow Cooker Strawberry Dump Cake

Listen, this isn’t just any dessert—it’s the kind of recipe you’ll pull out every time you need something effortlessly delicious. Here’s why it’s a total game-changer:

Dump-and-go magic: Literally layer the ingredients and let the slow cooker do the work. No mixing, no fuss, just pure lazy genius.
Minimal prep, maximum flavor: Five simple ingredients (yes, really!) transform into a warm, jammy strawberry masterpiece.
Versatile for any occasion—potlucks, weeknight cravings, or even impromptu guests. Top it with ice cream for extra “wow” factor.

Trust me, once you try it, you’ll wonder how you ever lived without it.

Ingredients for Slow Cooker Strawberry Dump Cake

This beauty only needs five pantry staples – but each one plays a key role:

4 cups fresh strawberries, sliced (about 1.5 lbs whole berries)
1 box (15.25 oz) yellow cake mix – the classic choice, but see notes below for fun swaps!
1/2 cup unsalted butter, melted (that’s 1 stick)
1/4 cup water – just enough to help the magic happen
1/4 cup granulated sugar to make those berries sing

Ingredient Notes & Substitutions

Out of fresh berries? Frozen strawberries work too – no need to thaw! Just pat them dry first. For gluten-free folks, any GF cake mix substitutes beautifully. And if you’re feeling adventurous, try white cake mix or add lemon zest to the berries. The butter’s non-negotiable though – trust me, margarine just won’t give you that same rich, crispy topping.

How to Make Slow Cooker Strawberry Dump Cake

Okay, let’s get cooking! This couldn’t be easier – I promise you’ll have it ready in minutes. Just follow these simple steps:

Step 1: Prep the Slow Cooker

First, grab your slow cooker and give it a good spray with non-stick cooking spray. Now, toss in those gorgeous sliced strawberries – spread them out nice and even across the bottom. Resist the urge to stir! The layers need to stay separate for that perfect texture.

Step 2: Add Sugar and Cake Mix

Sprinkle the sugar evenly over the strawberries – this helps bring out their natural juices. Then, pour the entire box of cake mix right on top. Use your fingers or the back of a spoon to gently spread it into an even layer, but don’t press down too hard.

Step 3: Drizzle Butter and Cook

Here comes the magic! Slowly drizzle the melted butter and water over the cake mix – try to cover as much surface area as possible. Pop the lid on and cook on high for 2 hours or low for 4 hours. You’ll know it’s done when the top is golden and a toothpick comes out clean from the center.

Tips for the Best Slow Cooker Strawberry Dump Cake

After making this dessert more times than I can count, here are my foolproof secrets for dump cake perfection:

Catch it early: Start checking at 1.5 hours on high (or 3 hours on low) – slow cookers vary wildly!
Fresh is best: Ripe, juicy strawberries create those irresistible jammy pockets beneath the crust.
Patience pays: Let it rest 15 minutes before serving so the layers set just right.
Butter coverage: No dry mix spots! Tilt the slow cooker to spread butter into any missed areas.

Follow these and you’ll get that magical crispy-top, gooey-bottom texture every single time.

Serving Suggestions for Slow Cooker Strawberry Dump Cake

Ohhh, the best part – eating it! This warm, bubbly dessert practically begs for toppings. My family goes wild when I serve it with vanilla ice cream melting into the cracks. Fresh whipped cream and mint leaves make it fancy, while a dollop of Greek yogurt adds nice tang. And don’t you dare skip that drizzle of extra strawberry syrup from the bottom of the slow cooker – that’s liquid gold!

Storing and Reheating Slow Cooker Strawberry Dump Cake

This cake disappears fast in my house, but if you somehow have leftovers (miracle!), here’s how to keep them tasting fresh. Store cooled leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave single servings for 20-30 seconds until warm, or pop the whole batch back in the slow cooker on low for 15 minutes. Pro tip: The topping loses some crispness, but a quick broil in the oven fixes that!

Slow Cooker Strawberry Dump Cake FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this magical dessert:

Can I use frozen strawberries instead of fresh?

Absolutely! Just pat them dry first to remove excess moisture. No need to thaw – they’ll cook down beautifully. I actually keep a bag of frozen berries in my freezer for emergency dump cake cravings!

What if I don’t have yellow cake mix?

White cake mix works great too, or get creative with strawberry or vanilla cake mix. For gluten-free versions, any GF cake mix substitutes perfectly – just check the box size matches.

Why is my dump cake soggy?

Usually means it needed more cooking time – slow cookers vary! Next time, check earlier and leave it longer if needed. Also make sure you’re not stirring the layers – that ruins the perfect texture.

Can I make this in the oven instead?

You bet! Bake at 350°F in a greased 9×13 pan for about 35-40 minutes. But I love the slow cooker method because it’s hands-off and makes the berries extra jammy.

Nutritional Information

Here’s the skinny on this Slow Cooker Strawberry Dump Cake – each serving (about 1 slice) clocks in at roughly 280 calories. Remember, these numbers are just estimates and can vary based on your specific ingredients and toppings. Now go enjoy that deliciousness guilt-free!

Now Go Make Some Magic!

Alright, what are you waiting for? Grab those strawberries and let’s get cooking – I can’t wait to hear how yours turns out!

Unbelievably Easy 5-Ingredient Slow Cooker Strawberry Dump Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and delicious dessert made with fresh strawberries and cake mix in a slow cooker.

Author: Kitchen Hub
Prep Time: 10 mins
Cook Time: 2 hours
Total Time: 2 hours 10 mins
Yield: 6 servings 1x
Category: Dessert
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

4 cups fresh strawberries, sliced
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1/4 cup water
1/4 cup granulated sugar

Cook Mode Prevent your screen from going dark

Instructions

Grease the inside of your slow cooker with non-stick spray.
Spread the sliced strawberries evenly at the bottom.
Sprinkle sugar over the strawberries.
Pour the cake mix evenly over the strawberries.
Drizzle melted butter and water over the cake mix.
Cover and cook on high for 2 hours or low for 4 hours.
Serve warm with whipped cream or ice cream.

Notes

Use fresh strawberries for the best flavor.
Do not stir the ingredients after layering.
Check for doneness by inserting a toothpick in the center.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 28g
Sodium: 320mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg