Strawberry Cheesecake Dump Cake Recipe
This Strawberry Cheesecake Dump Cake is pure dessert bliss in every spoonful! Imagine layers of juicy strawberries, luscious cream cheese, and a buttery golden topping coming together with almost no effort at all. This easy, crowd-pleasing treat captures the magic of a classic cheesecake and strawberry shortcake, but all you need is a single pan and a handful of ingredients. It’s my go-to for potlucks, special occasions, or anytime I want to serve something wow-worthy with minimal fuss.
Ingredients You’ll Need
You’ll be amazed at how a handful of basic ingredients can create such a showstopper! Each one brings its own touch of flavor, moisture, or delightful texture, making this Strawberry Cheesecake Dump Cake seriously irresistible.
- Yellow Cake Mix: The foundation for the cake’s soft, golden topping, providing sweetness and a wonderfully light crumb.
- Strawberry Pie Filling: Adds juicy, jammy strawberry flavor and beautiful color to every bite.
- Fresh Strawberries (sliced): Freshen up the dessert with pops of real fruit and an extra burst of berry taste.
- Cream Cheese (cubed and softened): That cheesecakey tang and rich creaminess sets this dump cake apart from all others.
- Granulated Sugar: Sweetens the cream cheese, creating those silky cheesecake pockets we adore.
- Unsalted Butter (melted): Brings everything together on top, ensuring a crisp, buttery finish.
- Vanilla Extract: Rounds out the flavors with warmth and a hint of aromatic sweetness.
- Optional Whipped Cream: Makes every serving extra special with a fluffy, creamy crown.
How to Make Strawberry Cheesecake Dump Cake
Step 1: Prepare Your Baking Dish
Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. This ensures nothing sticks, and your dump cake slides out oh-so easily. A quick swipe of butter or baking spray does the trick.
Step 2: Layer the Strawberries
Start with the can of strawberry pie filling, spreading it evenly in the bottom of your dish. Scatter the sliced fresh strawberries on top of the filling. Combining both gives you big, fruity flavor and a lovely mix of textures in the finished Strawberry Cheesecake Dump Cake.
Step 3: Sweeten the Cream Cheese
In a small bowl, toss the softened cream cheese cubes with the granulated sugar and vanilla extract. This step transforms your cream cheese into creamy, sweet cheesecake dots that bake right into the berry layer.
Step 4: Add the Cream Cheese Layer
Distribute the sugared cream cheese cubes evenly over your strawberry layers. Don’t worry about arranging them perfectly—part of the fun is discovering rich, creamy bites in each portion!
Step 5: Sprinkle the Cake Mix
Open your box of yellow cake mix and sprinkle it evenly across the top. No mixing or stirring needed—just let the dry mix sit over the cream cheese and berries. This is the secret behind that signature “dump cake” texture.
Step 6: Butter Makes It Better
Drizzle the melted butter over the entire cake mix layer, covering as much surface area as possible. The butter will work its magic in the oven, helping the cake mix transform into a crisp, golden crust.
Step 7: Bake to Perfection
Slide the dish into your preheated oven and bake for 40 to 45 minutes. You’ll know it’s ready when the top is gloriously golden and the edges are bubbling with berry goodness. Let your Strawberry Cheesecake Dump Cake cool for at least 15 minutes—it helps the layers set and makes serving easier.
How to Serve Strawberry Cheesecake Dump Cake
Garnishes
Give each serving a dollop of whipped cream and, if you’re feeling fancy, a sprinkle of fresh strawberry slices or a dusting of powdered sugar. A sprig of mint adds a pop of color and makes your desserts look bakery-worthy!
Side Dishes
This cake is delicious on its own but pairs beautifully with vanilla ice cream, a mug of hot coffee, or a glass of sparkling rosé. For a classic dessert spread, serve alongside lemon bars, chocolate brownies, or fruit salad.
Creative Ways to Present
Try spooning warm Strawberry Cheesecake Dump Cake into parfait glasses, layering with whipped cream for a stunning trifle. Or, cut it into squares for easy-to-pass finger desserts at parties. You can even use cookie cutters to create adorable shapes for special occasions!
Make Ahead and Storage
Storing Leftovers
Cover any remaining dump cake tightly and store in the refrigerator for up to 3 days. The flavors intensify as it sits, and it’s just as wonderful chilled as it is warm!
Freezing
You can freeze Strawberry Cheesecake Dump Cake! Let it cool completely, then wrap portions tightly in plastic wrap and foil. Freeze for up to 2 months—just thaw overnight in the fridge before serving.
Reheating
For that just-baked magic, reheat individual servings in the microwave for 30–60 seconds or the oven at 325°F for about 10 minutes. The topping will crisp up nicely, and the cream cheese will turn delightfully gooey again.
FAQs
Can I use a different flavor of pie filling?
Absolutely! While strawberry is classic, you can use cherry, raspberry, blueberry, or even peach pie filling for a fun twist. Just swap out equal amounts and follow the recipe as written.
Do I need to soften the cream cheese first?
Yes, softened cream cheese makes it much easier to mix with sugar and vanilla, ensuring creamy streaks throughout your Strawberry Cheesecake Dump Cake. Cold cream cheese tends to clump and doesn’t melt as smoothly.
Why don’t I mix the cake mix with eggs or milk?
This is the beauty of a dump cake! The dry cake mix forms a topping as it bakes, thanks to the butter and fruit juices. No mixing bowl or extra steps required—just sprinkle and go.
Is this recipe gluten-free?
This recipe as written isn’t gluten-free, but you can substitute a gluten-free yellow cake mix to suit your dietary needs. Double-check the other ingredients to ensure they’re gluten-free as well.
Can I add nuts or chocolate chips?
Definitely! Chopped pecans, walnuts, or white chocolate chips add crunch and extra decadence. Sprinkle them on top with the cake mix layer for an irresistible Strawberry Cheesecake Dump Cake surprise.
Final Thoughts
If you’re looking for a dessert that’s as easy as it is impressive, this Strawberry Cheesecake Dump Cake belongs at the top of your list. The flavors are pure nostalgia, and you’ll love how fuss-free it is to assemble—perfect for bakers of any skill level. I promise, after one bite, it’ll become a staple in your kitchen. Give it a try and enjoy every gooey, berry-packed, creamy-crunchy bite!
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Strawberry Cheesecake Dump Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of a Strawberry Cheesecake Dump Cake – a simple yet decadent dessert that combines the flavors of strawberry pie filling, fresh strawberries, cream cheese, and cake mix for a delightful treat.
Ingredients
Cake:
- 1 box (15.25 ounces) yellow cake mix
Strawberry Layer:
- 1 can (21 ounces) strawberry pie filling
- 2 cups fresh strawberries, sliced
Cream Cheese Mixture:
- 1 package (8 ounces) cream cheese, cubed and softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup unsalted butter, melted
- Optional: whipped cream for serving
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer the ingredients: Spread the strawberry pie filling in the dish, top with fresh strawberry slices. Toss cream cheese with sugar and vanilla, then distribute over the strawberries. Sprinkle the dry cake mix on top.
- Add the topping: Drizzle melted butter over the cake mix, covering as much as possible. Do not stir.
- Bake: Bake for 40-45 minutes until golden and bubbly. Let cool for 15 minutes before serving with whipped cream.
Notes
- Enhance with white chocolate chips or nuts.
- Variation: Use cherry or raspberry pie filling.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 32 g
- Sodium: 370 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
