When you need something sweet in a hurry, make this gorgeous strawberry cheesecake dump cake.
This easy dessert calls for just four key ingredients and 5 minutes of prep. After that, it’s up to the oven!
The smell alone will have you waiting at the door. And when it comes out all golden and bubbly, it’ll be all you can do not to dive right in!
Why You’ll Love This Strawberry Cheesecake Dump Cake
This dessert is a game-changer, combining the best of both worlds – the creamy richness of cheesecake and the fruity goodness of strawberry pie.
Minimal Effort: This dump cake requires no mixing bowls or complex preparation – simply layer the ingredients and let the oven do the work!
Customizable Recipe: Feel free to swap out the pie filling or even the cake mix for new flavors!
Make Ahead Marvel: You can assemble this dessert up to two days in advance and refrigerate it until ready to bake. That takes some of the stress out of entertaining!
Ingredients
With just a few simple ingredients and minimal prep work, this dump cake comes together in a snap.
And as mentioned, it’s a simple 4-ingredient recipe.
- Strawberry Pie Filling: Sweet, juicy strawberries in a thick, syrupy sauce give this dessert a burst of fruity flavor.
- Cream Cheese: Rich, creamy, and slightly tangy, it creates a luscious cheesecake-like layer.
- Vanilla or White Cake Mix: Forms a buttery, golden crust on top as it bakes – no extra bowls needed!
- Salted Butter: Dotted on top, it melts into the cake mix for rich flavor and irresistible texture.
Optional Ingredients:
A true dump cake uses no bowls. Just dump everything in the baking dish (in a specific order) and bake.
But if you want a super rich, cheesecake-like layer in the middle, add the following to the cream cheese.
- Egg: For that signature cheesecake texture.
- Sour Cream: Adds a subtle tang and creaminess that complements the cream cheese perfectly.
- Powdered Sugar: Sweetens the cream cheese mixture and dissolves smoothly for a silky texture.
- Vanilla Extract: Enhances the overall flavor with its warm, sweet aroma.
How to Make Strawberry Cheesecake Dump Cake
Perfect for potlucks, family gatherings, or simply satisfying your sweet tooth, this strawberry cheesecake dump cake is a crowd-pleaser everyone will love.
And it’s as easy to make as 1-2-3!
1. PREP. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. LAYER. Spread the pie filling in the baking dish, then add chunks of cream cheese evenly over the top. Sprinkle the cake mix next, followed by thin slices of butter.
3. BAKE. Bake for 40-45 minutes, until the top is golden brown and the strawberry filling is bubbling around the edges. Let it cool for 5-10 minutes before serving. Enjoy!
Tips For the Best Strawberry Cheesecake Dump Cake
The secret to this incredible treat lies in the layers. So, as much as you may want to, don’t mix them!
Other than that, here are a few tips to remember before you start.
- Add the optional ingredients. Yes, it means getting a bowl dirty so you can beat the cream cheese with the egg, sour cream, powdered sugar, and vanilla. But the texture after baking is more than worth it!
- Use melted butter. If you don’t mind getting a second bowl dirty, melt the butter and then combine it with the cake mix until crumbly. This guarantees the best topping with no dry bits.
- Try frozen butter. Freeze it in a block, then grate it and sprinkle it over the cake mix for a nice, even coating.
- Choose the right cake mix. For the best texture and results, choose a box without pudding.
- Spread layers evenly. Ensure the strawberry filling and cream cheese mixture are spread evenly for consistent flavor and texture throughout.
- Cover with foil. Cover the cake with foil during the last 10-15 minutes of baking if the top browns too quickly.
- Add toppings. Enhance the dessert by serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
- Experiment with flavors. Try different fruit fillings or cake mix flavors to create your own unique variations on this classic recipe. I think cherry pie filling and chocolate cake would work well. Or maybe blueberry and lemon!
How to Store
I had to hold myself back when this came out of the oven. It smelled like heaven – which is why my family devoured the whole thing in one go!
But if you happen to have leftovers, here’s how to store them:
To Store: Cover the cooled cake tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 5 days.
To Freeze: Wrap the cooled cake tightly in plastic wrap, then in aluminum foil, or place in an airtight container. Freeze for up to 3 months, then thaw in the fridge overnight before serving.
To Reheat: Microwave individual portions for about 1 minute. To reheat the entire cake, cover it with foil and place it in a 350°F oven for 15-20 minutes.
More Dump Cakes Recipes To Try
Blueberry Dump Cake
Pineapple Dump Cake
Chocolate Dump Cake
Pumpkin Dump Cake
Strawberry Cheesecake Dump Cake
12
servings5
minutes45
minutes475
kcalWhen you need something sweet in a hurry, make this gorgeous strawberry cheesecake dump cake. The smell alone will have you waiting at the oven door.
Ingredients
2 (21 ounce) cans strawberry pie filling
8 ounces cream cheese, softened
1 (15.25 ounce) box vanilla or white cake mix
1/2 cup (1 stick) cold salted butter
- Optional Ingredients
1/4 cup sour cream
1/2 cup powdered sugar
1 egg
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish with cooking spray. Set aside.
- Spread both cans of strawberry pie filling evenly in the bottom of the baking dish.
- Method 1: Cut the cream cheese into thin slices and lay them over the pie filling in a single, even layer.
- Method 2: Beat the cream cheese in a bowl until smooth. Scrape the sides and bottom, add the sour cream, powdered sugar, egg, and vanilla, and beat until smooth. Dollop the cheesecake mixture over the pie filling.
- Sprinkle the dry cake mix evenly over the strawberry and cream cheese layers. Then top with thin slices of butter.
- Bake for 40-45 minutes or until the top is golden brown and the strawberry filling is bubbling around the edges. (Check it after 30 minutes and cover with foil if the top is browning too quickly.)
- Let the dump cake cool for 5-10 minutes, then serve warm and enjoy!
Notes
- Frozen butter: Freeze and grate the butter so it’s easier to get an even coating over the cake mix.
- Use melted butter: Melt the butter and then mix it with the cake mix until crumbly. This guarantees the best topping with no dry bits.
- Cake mix: Choose a cake mix without pudding for best results.
