This Strawberry Cheesecake Dump Cake is a delightful fusion of creamy cheesecake and sweet strawberries, all topped with a buttery, crumbly cake layer. It's the perfect dessert for any occasion, offering a rich flavor with minimal effort.
Why You’ll Love This Recipe
I appreciate how effortlessly this dessert comes together. With simple layering and no need for mixing bowls, it's both convenient and delicious. The combination of tangy cream cheese and sweet strawberry filling creates a harmonious blend that's hard to resist. Plus, the golden, buttery topping adds a satisfying crunch to every bite.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 cans (20 oz each) strawberry pie filling
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) white or yellow cake mix
- ½ cup unsalted butter, melted
- ½ cup graham cracker crumbs (optional, for garnish)
Directions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread the strawberry pie filling evenly across the bottom of the prepared dish.
- In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the strawberry filling, gently spreading them to create "cheesecake pockets."
- Sprinkle the dry cake mix evenly over the layers of strawberry and cream cheese. Do not stir.
- Drizzle the melted butter over the top of the cake mix, ensuring even coverage.
- If desired, sprinkle graham cracker crumbs over the top for added texture.
- Bake for 45–50 minutes, or until the top is golden brown and the edges are bubbly.
- Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Total Time: 55–60 minutes
- Servings: 12–15
Variations
- Substitute the strawberry pie filling with cherry, blueberry, or peach for a different flavor profile.
- Use a chocolate cake mix for a richer, more decadent dessert.
- Add chopped nuts or shredded coconut on top for extra crunch and flavor.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for about 30 seconds or in the oven at 350°F (175°C) for 10 minutes. This dessert can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
FAQs
Can I use fresh strawberries instead of canned pie filling?
Yes, but I need to cook them down with sugar to achieve a similar consistency to pie filling.
What type of cake mix works best?
White or yellow cake mix works well, but I can experiment with flavors like chocolate or strawberry for a unique twist.
Can I make this recipe gluten-free?
Absolutely, by using a gluten-free cake mix and ensuring all other ingredients are gluten-free.
Is it necessary to use cream cheese?
Cream cheese adds richness, but I can omit it or replace it with a dairy-free alternative if needed.
How can I prevent the cake mix from being too dry?
Ensure the melted butter is spread evenly over the cake mix, and consider adding an extra drizzle if needed.
Conclusion
This Strawberry Cheesecake Dump Cake is a simple yet indulgent dessert that's sure to impress. With its layers of sweet strawberry filling, creamy cheesecake, and buttery cake topping, it's a treat that satisfies every time. Whether I'm hosting a gathering or just craving something sweet, this recipe is a go-to favorite.
Strawberry Cheesecake Dump Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 12–15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Cheesecake Dump Cake combines sweet strawberry pie filling, creamy cheesecake pockets, and a buttery cake topping for an easy, crowd-pleasing dessert.
Ingredients
- 2 cans (20 oz each) strawberry pie filling
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) white or yellow cake mix
- ½ cup unsalted butter, melted
- ½ cup graham cracker crumbs (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread the strawberry pie filling evenly across the bottom of the prepared dish.
- In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the strawberry filling, gently spreading them to create "cheesecake pockets."
- Sprinkle the dry cake mix evenly over the layers of strawberry and cream cheese. Do not stir.
- Drizzle the melted butter over the top of the cake mix, ensuring even coverage.
- If desired, sprinkle graham cracker crumbs over the top for added texture.
- Bake for 45–50 minutes, or until the top is golden brown and the edges are bubbly.
- Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Use other pie fillings like cherry, blueberry, or peach for variation.
- Ensure even butter distribution to avoid dry cake mix patches.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
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