There’s something incredibly comforting about a strawberry cheesecake dump cake that combines the lusciousness of creamy cheesecake with the vibrant, juicy sweetness of fresh strawberries. This easy-to-make dessert is perfect for those moments when you want a homemade treat without spending hours in the kitchen.
This dump cake is a brilliant way to capture the flavors of summer strawberry season, layered simply but bursting with delightful texture and flavor contrast. Whether you’re serving it at a casual brunch or finishing a dinner, its rich cream cheese notes blend beautifully with the bright fruit and a buttery cake topping.
- No complicated process: just layer and bake for effortless indulgence.
- Combines fresh strawberries and creamy cheesecake for irresistible flavor.
- Perfect dessert for gatherings, potlucks, or simply treating yourself.
- Minimal cleanup with ingredients dumped right into the pan.
Ingredients
- Fresh Strawberries: Choose ripe, juicy strawberries for natural sweetness and vibrant color.
- Cream Cheese: Softened to room temperature to create a smooth, rich cheesecake layer.
- Sugar: Granulated sugar to enhance sweetness and balance the tartness of strawberries.
- Vanilla Extract: Adds warm, aromatic flavor elevating the cheesecake layer.
- Canned Strawberry Pie Filling: Adds a thick, syrupy texture and intense strawberry flavor.
- Boxed Yellow Cake Mix: Quick and easy base that crisps up buttery and golden during baking.
- Butter: Melted butter poured over dry cake mix to create a crunchy, golden crust.
- Eggs: Bind the cheesecake layer and add richness and structure.
- Milk: Helps blend cream cheese and eggs smoothly for a creamy texture.
Instructions
- Preheat the Oven
-
Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish lightly with butter or nonstick spray. Proper preheating ensures even baking and the perfect crust texture.
- Prepare the Cheesecake Layer
-
In a mixing bowl, beat softened cream cheese with sugar, vanilla, eggs, and milk until smooth and creamy. This mixture forms the luscious cheesecake base that will balance the sweet strawberry topping.
- Layer Strawberries and Pie Filling
-
Spread fresh sliced strawberries evenly over the bottom of the prepared baking dish. Then spoon the canned strawberry pie filling over the fresh berries to add syrupy richness and extra strawberry flavor.
- Add the Cheesecake Layer
-
Pour the prepared cheesecake mixture gently over the strawberry layers, smoothing it out with a spatula. This creates a creamy middle that contrasts beautifully with the fruit and crumbly topping.
- Top with Cake Mix and Butter
-
Sprinkle the boxed yellow cake mix evenly over the cheesecake layer without stirring. Drizzle melted butter over the cake mix to give the topping a crispy, golden-brown finish once baked.
- Bake Until Golden and Set
-
Bake uncovered for about 50 to 60 minutes, or until the cake topping is golden and the cheesecake layer is set with slight jiggle. This slow baking melds all layers into a moist, flavorful dessert.
- Cool and Serve
-
Allow the dump cake to cool for at least 30 minutes to let layers firm up. Serve warm or chilled with whipped cream or vanilla ice cream for a decadent experience.
- Use fresh strawberries in season for best flavor, but frozen can be substituted if thawed and drained well.
- Do not stir once the cake mix is added; this preserves the signature layered texture.
- Let the cake cool completely if you prefer a firmer cheesecake texture.
Storage Tips
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or serve chilled for a different texture experience.
Serving Suggestions
Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the creamy cheesecake and fruity notes. Garnish with extra fresh strawberries or mint leaves for a pretty presentation.
- Use room temperature cream cheese for the smoothest cheesecake layer without lumps.
- Melt the butter evenly and drizzle slowly to ensure full coverage of the cake mix topping.
- If using frozen strawberries, drain thoroughly to prevent excess moisture pooling in the cake.
- To add more texture, sprinkle chopped nuts like pecans over the butter before baking.
FAQs
- Can I use other fruits instead of strawberries?
-
Yes! This dump cake works well with other berries, peaches, or cherries; just use pie filling and fresh fruit for best results.
- Is it necessary to use boxed cake mix?
-
Boxed cake mix is used for convenience and texture, but you can substitute with homemade cake mix if preferred.
- Can I prepare this ahead of time?
-
Yes, assemble the cake the day before and refrigerate overnight; bake just before serving for fresh results.
- How do I avoid a soggy cake?
-
Ensure strawberries are well-drained and do not mix cake layers before baking to keep the textures distinct.
- Can I make this gluten-free?
-
Use a gluten-free yellow cake mix and gluten-free pie filling to make this recipe suitable for gluten-free diets.
- Why does the dump cake layer stay crumbly?
-
The poured butter over the dry cake mix forms a crisp top while baking, which is essential for the classic dump cake texture.
Strawberry Cheesecake Dump Cake
Equipment
- 1 baking dish 9x13 inch recommended
- 1 mixing bowl
- 1 spatula
Ingredients
- 1 package 8 oz cream cheese, softened
- 1 can 20 oz strawberry pie filling
- 1 box yellow cake mix
- 1/2 cup butter melted
Instructions
- Preheat oven to 350°F (175°C).
- Spread softened cream cheese evenly in the bottom of the baking dish.
- Pour strawberry pie filling over the cream cheese layer.
- Sprinkle dry yellow cake mix evenly over the strawberry layer.
- Drizzle melted butter evenly across the top.
- Bake uncovered for 40-45 minutes or until golden and bubbly.
- Allow to cool slightly before serving.
Notes
- Use fresh strawberries for added texture.
- Can substitute cream cheese with mascarpone for richness.
- Store leftovers covered in refrigerator for up to 3 days.
- Serve warm or chilled with whipped cream.
