Sugar Cookie Dump Cake
If my inner child could bake without adult supervision, this Sugar Cookie Dump Cake is exactly what she’d make—and she’d eat it straight from the pan with a glittery spoon.
This dessert is basically a buttery, sprinkle-studded sugar cookie got cozy with a can of pie filling and they made magic. It’s fun, festive, and fabulous.
And best of all, it’s a dump-and-go masterpiece. No rolling pins. No cookie cutters. No “chill for 2 hours” instructions that ruin your snack momentum.
This recipe is dangerously easy. It requires a pouch of sugar cookie mix, some pie filling, and your God-given right to throw rainbow sprinkles on anything that brings you joy.
And it will bring you joy. That’s a pinky promise.
Whether you’re hosting a birthday bash, bribing your coworkers, or just need a pick-me-up that doesn’t come with a therapy bill, this cake is here to serve.
Bake it, dump it, eat it warm, and thank your inner child for having excellent taste.
Sugar Cookie Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 17.5-ounce pouch sugar cookie mix
- 1/2 cup unsalted butter melted
- 1 21-ounce can strawberry pie filling
- 1/2 cup white chocolate chips
- 1/4 cup rainbow sprinkles
- Optional: whipped cream or vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish like the fabulous kitchen goddess you are.
- Dump the strawberry pie filling into the baking dish and spread it out evenly.
- Sprinkle the white chocolate chips evenly over the filling—because balance matters.
- Pour the sugar cookie mix on top of everything, pat it down gently but do not mix.
- Drizzle that melted butter like you’re icing a cake on a cooking show—get all the dry spots.
- Shower the whole thing in rainbow sprinkles like you're celebrating something (you are).
- Bake for 35–40 minutes until golden and bubbly.
- Cool slightly, then serve with whipped cream or ice cream. Or both. Diva rules apply.
Notes
Nutrition
Diva's Terrific Tweaks
Lemon Love:
Swap the strawberry pie filling for lemon curd and add a pinch of lemon zest for a bright, citrusy version.
Sugar & Spice:
Use cinnamon chips instead of white chocolate chips and add a dash of nutmeg for cozy fall vibes.
Birthday Bash:
Replace the filling with cherry pie filling and top with crushed frosted animal cookies instead of sprinkles for a party-on-a-plate effect.
Presentation Suggestions:
Serve in pastel ramekins with tiny gold spoons for a tea party-worthy setup.
Top each serving with a scoop of vanilla bean ice cream and a mini sugar cookie for dramatic flair.
Add edible glitter on top for a full-blown diva moment—go big or go back to store-bought.
Whip up this Sugar Cookie Dump Cake and serve up some serious smiles!
Click, bake, and sprinkle your way to dessert glory—because joy should always come with frosting and zero effort.
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