Easy Strawberry Earthquake Dump Cake
A quick and easy dessert featuring juicy strawberries layered under a buttery, crispy cake crust. Perfect for last-minute cravings and crowd-pleasing occasions.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced (frozen can be used, thawed and drained)
- 3/4 cup granulated sugar (adjust based on sweetness of berries)
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, toss sliced strawberries with granulated sugar, lemon juice, and cinnamon if using. Let sit for 10 minutes to macerate.
- Transfer the berries and their juices into a greased 9×13-inch baking dish, spreading evenly.
- Sprinkle the dry yellow cake mix evenly over the strawberries without mixing.
- Pour the melted butter slowly and evenly over the cake mix layer, covering as much surface as possible.
- Bake for 40-45 minutes until the top is bubbly and golden brown with crispy edges. If the center is too wet, bake a few more minutes watching closely.
- Cool slightly before serving to allow juices to thicken. Serve warm, ideally with vanilla ice cream or whipped cream.
Notes
Macerate strawberries for 10 minutes to enhance flavor. Pour melted butter slowly and evenly to ensure a crispy crust. Tent with foil if crust browns too fast. Use frozen strawberries thawed and drained to avoid sogginess. Cooling slightly helps thicken filling for easier serving.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 280320
- Sugar: 25
- Fat: 14
- Carbohydrates: 40
- Protein: 3
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