Indulge in the luscious layers of this Strawberry Cheesecake Dump Cake, a delightful dessert that combines the sweet tartness of ripe strawberries with the creamy richness of cheesecake. This effortless recipe transforms simple pantry staples into a show-stopping treat perfect for any occasion.
The ease of preparation does not sacrifice flavor, making it an irresistible choice whether you’re entertaining guests or craving a comforting homemade dessert. This cake’s vibrant berry flavor and velvety texture will bring warmth and joy to your table.
- Simple, few-step preparation using pantry-friendly ingredients.
- Deliciously creamy cheesecake and fresh strawberry flavors combined.
- Perfectly moist cake with a crunchy topping for added texture.
Ingredients
- Fresh Strawberries: Ripe, juicy berries that provide vibrant flavor and natural sweetness to the dessert.
- Cream Cheese: Soft and tangy, it creates a smooth cheesecake layer with rich, creamy texture.
- Granulated Sugar: Balances the tartness of strawberries and smooths the cream cheese filling.
- Yellow Cake Mix: Adds a fluffy, moist cake base with buttery undertones.
- Butter: Melted and drizzled for a golden, crisp topping and enhanced richness.
- Vanilla Extract: Provides a warm, aromatic note enhancing overall flavor depth.
- Eggs: Bind the cheesecake layer, creating a firm yet tender texture.
- Sour Cream: Adds moisture and slight tang to the cheesecake filling, balancing sweetness.
- Salt: Enhances all other flavors, keeping sweetness well-rounded.
Instructions
- Prepare the Cheesecake Layer
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In a mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs, sour cream, vanilla extract, and a pinch of salt, blending until fully combined. This mixture will form the rich and tangy cheesecake layer, essential for the cake’s signature smooth texture.
- Layer Fresh Strawberries
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Wash and slice fresh strawberries, then evenly spread them at the bottom of a greased baking dish. These juicy berries release natural sweetness and moisture, which infuse the cake with fresh, fruity flavor.
- Assemble the Cake Layers
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Pour the cheesecake mixture over the strawberry layer and gently spread it smooth. Sprinkle dry yellow cake mix evenly on top to create the crumbly cake base. This assembly process ensures contrasting layers that bake into a luscious harmony.
- Add Melted Butter
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Drizzle melted butter uniformly over the dry cake mix layer. The butter melts and saturates the cake mix as it bakes, creating a crisp, golden topping, adding buttery richness with every bite.
- Bake Until Golden and Set
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Place the baking dish in a preheated oven and bake at 350°F (175°C) for about 45-50 minutes. You’ll know it’s done when the top is golden brown, and the cheesecake layer is set with slight jiggle. This balance prevents overbaking, maintaining moistness.
- Cool and Serve
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Allow the cake to cool for at least 20 minutes before slicing. Cooling helps the layers set firmly, making it easier to serve neat slices with an inviting mix of textures and flavors.
- This dump cake is best served slightly warm or at room temperature to enjoy the full flavor and creamy texture.
- Use fresh, ripe strawberries for optimal sweetness and moisture in the filling.
- If cream cheese is too cold, it will create lumps; soften well before mixing.
Storage Tips
Store any leftovers covered tightly in the refrigerator for up to 3 days to maintain freshness. For best texture, allow the cake to return to room temperature before serving.
Serving Suggestions
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish. Garnish with additional fresh strawberries or a light dusting of powdered sugar to enhance presentation.
- Use room temperature ingredients to ensure smooth batter and even baking.
- For a crunchier top, sprinkle chopped nuts over the cake mix before adding melted butter.
- Let the cake rest after baking to allow flavors to meld and the cheesecake layer to fully set.
FAQs
- Can I use frozen strawberries instead of fresh?
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Yes, but thaw and drain frozen strawberries to avoid excess moisture which can make the cake soggy.
- What can I substitute for sour cream?
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Greek yogurt or crème fraîche can be used as tangy alternatives to sour cream in the cheesecake layer.
- Can I make this cake gluten-free?
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Using a gluten-free yellow cake mix will work, but check all ingredient labels to ensure they are gluten-free certified.
- How long does this cake keep?
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Refrigerated, it stays fresh for about 3 days. Avoid freezing as it may alter texture.
- Can I prepare this dump cake ahead of time?
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Yes, you can assemble it a few hours before baking and keep it refrigerated, then bake just before serving.
- Is it possible to add other fruits?
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Absolutely! Blueberries, peaches, or raspberries can be swapped or combined for different fruit flavors.
Strawberry Cheesecake Dump Cake
Equipment
- 1 baking dish 9x13 inch recommended
Ingredients
- 1 package 8 oz cream cheese, softened
- 1 can 21 oz strawberry pie filling
- 1 box yellow cake mix
- 1/2 cup 1 stick butter, sliced
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the softened cream cheese evenly in the bottom of the baking dish.
- Pour the strawberry pie filling evenly over the cream cheese layer.
- Sprinkle the dry yellow cake mix evenly over the strawberry layer.
- Top the cake mix with sliced butter, distributing evenly.
- Bake the cake for 45 to 50 minutes or until the top is golden brown and bubbly.
- Allow the cake to cool slightly before serving.
Notes
- Use a sharp knife to slice the cake without crushing it.
- Store leftovers covered in the refrigerator up to 3 days.
- For variation, substitute blueberries or cherry pie filling.
