Some desserts require hours of preparation, a long list of ingredients, and meticulous layering. But sometimes, you just need a simple, no-fuss recipe that delivers big flavor without the hassle. That’s exactly where this Strawberry Cheesecake Dump Cake shines!
This recipe is a dream come true for anyone who loves a rich, creamy cheesecake but doesn’t want to deal with water baths or complicated steps. It’s also perfect for those who crave the sweet, fruity goodness of strawberries paired with the buttery crunch of cake. Best of all? You literally dump everything into a baking dish, pop it in the oven, and in less than an hour, you’ve got a decadent dessert that tastes like it took all day to make.
Whether you’re baking for a potluck, a family get-together, or just a cozy night in, this dump cake is bound to be a hit. It’s sweet, creamy, buttery, and completely irresistible. Let’s get started!
What You’ll Need
Before you begin, gather the following ingredients:
- Strawberry pie filling – This provides the base of the cake with a sweet and slightly tart strawberry flavor.
- Cream cheese – Cubed and softened, it melts into the filling for that rich cheesecake texture.
- Yellow or white cake mix – Creates a golden, buttery topping with a slight crunch.
- Unsalted butter – Melted and drizzled on top, it ensures the cake mix bakes up beautifully.
- Crushed graham crackers (optional) – If you want an extra crunch that mimics a cheesecake crust, this is the perfect addition.
- Vanilla extract (optional) – A splash of vanilla deepens the flavors of the strawberry and cream cheese.
Now that we’ve got everything ready, let’s dive into the simple steps that make this cake come together effortlessly.
Step 1: Preheat the Oven
First things first—preheat your oven to 350°F (175°C). This ensures even baking and the perfect golden-brown crust. While the oven heats up, lightly grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking.
Step 2: Layer the Ingredients
This is where the magic happens! Start by evenly spreading the strawberry pie filling across the bottom of the greased baking dish. The pie filling creates a sweet and fruity base, which will bubble up beautifully as it bakes.
Next, take your softened cream cheese and cut it into cubes. Scatter the cubes evenly over the strawberry filling. As the cake bakes, these little pockets of cream cheese will melt into the filling, creating that delicious cheesecake-like texture.
If you’re using vanilla extract, now’s the time to mix it into the pie filling for an extra boost of flavor.
Once your fruit and cream cheese layers are set, it’s time to add the cake mix. Simply sprinkle the dry cake mix evenly over the top. No need to stir—just make sure it covers everything completely for the best texture.
Step 3: Add the Butter and (Optional) Graham Crackers
To ensure that beautiful golden-brown crust, drizzle the melted butter evenly over the cake mix. The butter helps moisten the dry mix, creating a buttery, crumbly topping as it bakes. Try to coat as much of the surface as possible, but don’t worry if some dry spots remain—these will absorb moisture as the cake bakes.
If you’re feeling extra indulgent, go ahead and sprinkle some crushed graham crackers over the top. This step is totally optional, but it adds a wonderful crunch that mimics a classic cheesecake crust.
Baking and Serving the Perfect Strawberry Cheesecake Dump Cake
Now that we’ve layered all the delicious ingredients, it’s time to let the oven work its magic. This part of the process is where the cake transforms into a warm, golden, and gooey dessert that tastes like a cross between a cobbler, cheesecake, and cake—all in one dish.
If you’ve never made a dump cake before, you’re in for a treat. Unlike traditional cakes that require careful mixing, this dessert relies on the “dump and bake” method, meaning the ingredients bake together in layers to create a luscious, scoopable texture.
Let’s get baking!
Step 4: Bake Until Golden and Bubbly
Carefully place your prepared baking dish in the preheated 350°F (175°C) oven. Bake for 40–45 minutes or until the top is golden brown and the strawberry filling is bubbling up around the edges.
Here are a few baking tips to ensure the perfect result:
- Check at the 35-minute mark. If your oven runs hot, the top may brown faster, so keep an eye on it.
- Look for bubbling edges. This is a sign that the fruit is fully heated through and has combined well with the cream cheese.
- The top should be slightly crisp. The cake mix and butter form a buttery, slightly crumbly crust that contrasts beautifully with the soft filling underneath.
If the top looks too dry in certain areas, you can lightly brush on a little extra melted butter in the last 10 minutes of baking. This helps ensure even browning.
Step 5: Let It Cool Before Serving
Once your dump cake is beautifully golden and bubbling, remove it from the oven and let it cool for at least 10–15 minutes. This step is crucial—straight out of the oven, the filling is extremely hot and needs time to set.
During this brief cooling period, the cream cheese firms up slightly, and the flavors meld together for that perfect creamy, fruity bite.
Step 6: Serve and Enjoy
Now comes the best part—serving up this warm, irresistible dessert! Since dump cake has a soft, spoonable texture rather than a firm cake structure, the best way to serve it is by scooping it into bowls.
Here are some fun serving ideas to elevate your Strawberry Cheesecake Dump Cake:
- Top with vanilla ice cream. The contrast of warm cake and cold ice cream is absolutely heavenly.
- Add a dollop of whipped cream. Light and airy, whipped cream adds a nice balance to the rich flavors.
- Drizzle with caramel or white chocolate sauce. If you want an extra touch of indulgence, a drizzle of sauce enhances the flavors beautifully.
- Garnish with fresh strawberries. A few fresh strawberry slices on top make for a gorgeous presentation and an extra burst of freshness.
Storage and Reheating Tips
If you have leftovers (which isn’t always the case with this dessert!), here’s how to store and reheat them properly:
- Refrigerate: Store any leftover dump cake in an airtight container in the fridge for up to 3–4 days. Since it contains cream cheese, refrigeration is necessary.
- Reheat: To enjoy it warm, reheat individual portions in the microwave for about 20–30 seconds or pop the entire dish back in the oven at 300°F (150°C) for 10–15 minutes.
- Freeze: While best enjoyed fresh, you can freeze portions in an airtight container for up to 2 months. Just thaw in the fridge overnight and warm it up before serving.
Strawberry Cheesecake Dump Cake: FAQs and Final Thoughts
By now, you’ve mastered the art of making a Strawberry Cheesecake Dump Cake—an easy, crowd-pleasing dessert that’s perfect for any occasion. But if you’re wondering about ingredient swaps, storage tips, or how to make it even better, you’re in the right place. Below, we’ll answer some of the most commonly asked questions about this recipe so you can bake with confidence.
Frequently Asked Questions
1. Can I use fresh strawberries instead of pie filling?
Yes, but you’ll need to make a quick homemade strawberry filling first. Simply combine 4 cups of fresh sliced strawberries, ½ cup sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon juice in a saucepan. Cook over medium heat until the mixture thickens, then use it as a substitute for the canned pie filling.
2. Can I use a different flavor of cake mix?
Absolutely! While yellow or white cake mix is the classic choice, you can switch things up with vanilla, butter pecan, or even strawberry cake mix for extra flavor. Chocolate cake mix is another fun twist if you love the combination of strawberries and chocolate.
3. How do I make this dessert less sweet?
If you prefer a slightly less sweet version, try these adjustments:
- Use unsweetened frozen strawberries instead of pie filling and add a little sugar to taste.
- Choose reduced-fat cream cheese, which has a tangier flavor.
- Use only half of the cake mix for a lighter topping.
4. Can I make this dump cake ahead of time?
Yes! You can prepare the cake a day in advance and store it in the refrigerator. Simply reheat it in the oven at 300°F (150°C) for about 10–15 minutes before serving.
5. What can I use instead of cream cheese?
If you’re out of cream cheese or prefer a different texture, you can substitute mascarpone cheese for a milder, creamier taste. A dollop of ricotta cheese mixed with a little sugar and vanilla also works well.
6. Can I make this in a slow cooker?
Yes! To make this in a slow cooker, layer the ingredients in the same order, cover, and cook on LOW for 2½–3 hours or until the top is set. This method results in a slightly softer, more pudding-like texture.
7. What’s the best way to serve leftovers?
This dump cake is best enjoyed warm, but leftovers can be served chilled as well. The flavors deepen overnight, making it a delicious next-day treat straight from the fridge.
Final Thoughts: A Dessert Everyone Will Love
Strawberry Cheesecake Dump Cake is the kind of dessert that never fails to impress—whether you’re making it for a holiday gathering, a casual family dinner, or just because you’re craving something sweet. It’s ridiculously easy to make, requires only a handful of ingredients, and tastes like something you’d get from a fancy bakery.
The best part? You can customize it in so many ways—switch up the fruit filling, try different cake mixes, or add crunchy toppings to make it your own. No matter how you serve it, this is one dessert that will have everyone coming back for seconds.
So go ahead, grab a spoon, and enjoy every bite of this creamy, buttery, strawberry-filled goodness. And if you give this recipe a try, let us know how it turned out—we’d love to hear about your favorite twists and variations!
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Strawberry Cheesecake Dump Cake
Description
This easy, no-fuss dessert combines the sweet, fruity flavor of strawberries with the creamy richness of cheesecake and the buttery goodness of cake mix. Perfect for potlucks, family gatherings, or a quick homemade treat, this dump cake requires minimal prep but delivers maximum flavor.
Ingredients
- 1 (21 oz) can strawberry pie filling – The sweet, fruity base of the cake.
- 1 (8 oz) block cream cheese, softened and cubed – Adds a creamy cheesecake texture.
- 1 (15.25 oz) box yellow or white cake mix – Forms a buttery, crumbly topping.
- ½ cup (115g) unsalted butter, melted – Ensures a rich, golden crust.
- ½ cup (60g) crushed graham crackers (optional, for topping) – Adds a crunchy cheesecake-like finish.
- 1 teaspoon vanilla extract (optional, for added flavor) – Enhances the strawberry and cream cheese taste.
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
Layer the Ingredients
Evenly spread the strawberry pie filling across the bottom of the dish. Scatter the cubed cream cheese over the pie filling. If using, stir vanilla extract into the pie filling for extra depth of flavor.
Sprinkle the dry cake mix evenly over the cream cheese and pie filling, making sure to cover everything completely.
Drizzle the melted butter evenly over the dry cake mix, ensuring that most areas are moistened. If desired, sprinkle crushed graham crackers on top for an added crunch.
Bake
Place the dish in the oven and bake for 40–45 minutes, or until the top is golden brown and bubbling.
Allow the dump cake to cool for 10–15 minutes to set before serving.
Serve
Scoop the cake into bowls and serve warm. For extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Experiment with different pie fillings, such as blueberry or cherry, for variety.
- Use chocolate cake mix instead of yellow/white for a chocolate-covered strawberry twist.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
