Get ready to fall head-over-heels for this incredibly simple yet absolutely dreamy Strawberry Cheesecake Dump Cake! As someone who’s always looking for ways to make baking both fun and fuss-free, I’m beyond excited to share this recipe with you. It’s one of those magical desserts where minimal effort leads to maximum satisfaction – perfect for those moments when you’re craving something special but don’t want to spend hours in the kitchen.
Picture layers of sweet, juicy strawberry pie filling, velvety cream cheese, and buttery cake mix coming together to create something truly spectacular. The best part? There’s no complicated mixing, no precise measuring, and definitely no fancy techniques required. Just layer, bake, and prepare to be amazed!
Why This Recipe is Pure Gold
You’re going to absolutely love this recipe, and here’s why: First, it’s practically foolproof! If you can open cans and spread ingredients in a pan, you can make this dessert. The cream cheese layer adds this incredible richness that transforms an ordinary dump cake into something that tastes like you spent hours creating a heavenly strawberry dessert.
What makes this recipe extra special is how versatile it is. Serving it at room temperature gives you that perfect balance of creamy and cakey textures, while warming it up slightly creates this incredible comfort-food experience. I’ve brought this to countless potlucks and family gatherings, and it never fails to draw recipe requests.
The combination of tender cake topping, creamy middle layer, and jammy strawberry bottom is absolutely incredible. Plus, the way the butter creates this perfectly crispy, golden-brown crust on top? Pure magic! It’s one of those desserts that makes everyone think you’re a baking genius, even though it took just minutes to throw together.
Ingredients Overview
Let’s talk about what makes this strawberry cheesecake dump cake absolutely irresistible! Each ingredient plays a crucial role in creating layers of delightful texture and flavor.
The Key Players
Strawberry Pie Filling – We’re using 2 (15.75-ounce) cans as our fruity foundation. The thick, sweet filling creates a jammy base that bubbles up beautifully during baking. If you’re feeling ambitious like when making classic homemade strawberry shortcake, you can use homemade filling – just make sure it’s cooked down to a thick consistency.
Cream Cheese – A full 8-ounce block, softened to room temperature. This creates our cheesecake layer and needs to be truly soft (but not melted) to blend smoothly. The cream cheese adds that signature tangy richness that makes this more than just a regular dump cake.
Cake Mix – Your choice of white, yellow, or vanilla creates the buttery, crispy topping. Here’s a fun twist – try strawberry cake mix for an extra berry punch or chocolate for a chocolate-covered strawberry vibe!
Butter – A critical ½ cup, kept COLD. The butter needs to be cold enough to slice into thin pats that will melt evenly across the cake mix layer. This ensures no dry patches in your finished cake.
Success Tips & Tricks
Let me share some game-changing tips that’ll help you nail this recipe every time!
– Keep that butter COLD until the moment you slice it. Warm butter won’t create those perfect little pats we need for even melting.
– When dropping the cream cheese mixture, use small spoonfuls scattered across the surface rather than one big blob. This helps create pockets of creamy goodness throughout.
– Watch for dry spots on the cake mix layer during baking. If you spot any around the 30-minute mark, drizzle a little melted butter over those areas.
For the perfect finishing touch, try garnishing with fresh strawberries or serving alongside strawberry shortcake treats. I love adding a scoop of vanilla ice cream while the cake is still slightly warm – it creates this amazing hot-and-cold contrast that’s simply heavenly!
Remember, this recipe is incredibly forgiving – that’s the beauty of dump cakes! Even if your layers aren’t perfect, it all comes together into something absolutely delicious in the oven.
Step-by-Step Instructions
Let me walk you through making this incredible strawberry cheesecake dump cake! The process is wonderfully simple, but I’ll share all my tips to make it perfect every time.
Preparing the Cheesecake Layer
1. First, preheat your oven to 350°F (175°C). While it’s heating up, grab your cream cheese – make sure it’s properly softened! Cold cream cheese will give you lumps.
2. In a medium bowl, beat the cream cheese, egg, and granulated sugar until it’s silky smooth. Take your time here – I usually beat for about 2-3 minutes until the mixture looks like a fluffy cloud.
Layering the Cake
1. Pour both cans of strawberry pie filling into your 9×13 baking dish. Spread it evenly – this creates our gorgeous fruit base.
2. Now comes my favorite part – dollop spoonfuls of the cream cheese mixture over the strawberry layer. Don’t worry about making it perfect; the layers will create beautiful swirls while baking, just like my strawberry swirl cheesecake.
3. Sprinkle the entire box of cake mix evenly over everything.
4. Here’s my secret trick: slice your cold butter SUPER thin and arrange the pieces to cover as much cake mix as possible. Think of it like laying tiles!
Baking & Cooling
Bake for 40 minutes, or until you see that gorgeous golden brown top and bubbling strawberry edges. Let it rest for 15 minutes before serving – I know it’s tempting to dig in right away!
Recipe Variations
This recipe is wonderfully versatile! Here are some of my favorite ways to mix it up:
- Try different fruit fillings – raspberry, cherry, or peach work beautifully
- Make it extra decadent like my strawberry cheesecake brownies by using chocolate cake mix
- Add a layer of white chocolate chips between the fruit and cream cheese mixture
- Sprinkle crushed graham crackers on top for extra crunch
Serving Suggestions
While this cake is heavenly on its own, try these special touches:
- Warm it slightly and top with vanilla ice cream
- Add fresh whipped cream and strawberry slices
- Drizzle with white chocolate sauce
- Garnish with mint leaves for a pretty presentation
Frequently Asked Questions
Y’all, I get so many wonderful questions about this dump cake! Here are the most common ones I hear:
Can I make this ahead of time?
You bet! Just like my beloved cinnamon roll cake, this beauty can be made 1-2 days ahead. Store it covered in the fridge, then let it come to room temperature before serving. For longer storage, it freezes beautifully for up to 3 months!
Why is my cake mix still powdery on top?
This usually happens when the butter pieces aren’t covering enough of the cake mix. My foolproof trick? Slice the butter super thin (and I mean paper-thin!) while it’s cold. If you notice any dry spots during baking, just drizzle a little melted butter over those areas.
Can I use fresh strawberries instead of pie filling?
While I love fresh strawberries, they release too much liquid during baking. Stick with pie filling – it’s specially formulated with thickeners to give you that perfect consistency. Trust me on this one!
My cream cheese mixture is lumpy – help!
No worries! This happens when the cream cheese isn’t soft enough. Next time, let it sit at room temperature for about an hour before mixing. Quick fix: beat it longer with your mixer, and those lumps should smooth right out.
Recipe Notes & Tips
Let me share some of my favorite tips that I’ve learned after making this countless times:
- Temperature matters: Room temperature egg and properly softened cream cheese are non-negotiable for that silky smooth cheesecake layer
- Butter placement: Think of arranging the butter slices like a puzzle – you want to cover as much cake mix as possible
- Pan choice: Glass or ceramic baking dishes work best here. They distribute heat more evenly than metal pans
- Cooling time: Those 15 minutes of cooling aren’t just a suggestion – they’re crucial for the perfect texture!
Have fun baking, sweet friends! Remember, dump cakes are supposed to be easy and stress-free. If yours doesn’t look exactly like mine, that’s perfectly fine – it’ll still taste amazing! Drop me a comment if you have questions – I love hearing from you!
Strawberry Cheesecake Dump Cake
Equipment (affiliate links)
- 1 9”x13” baking dish
Ingredients
- 2 15 ounce cans strawberry pie filling
- 8 oz cream cheese softened
- 1 egg large
- ¼ cup granulated sugar
- 1 package vanilla or white cake mix
- ½ cup salted butter cold
- fresh strawberries whole or halved, for serving (optional)
Instructions
- 1. Preheat the oven to 350°F.
- 2. Spread the strawberry filling from both cans in the bottom of a 9”x13” baking dish.
- 3. In a medium bowl, beat together cream cheese, egg, and granulated sugar until creamy and combined.
- 4. Drop spoonfuls of the cream cheese mixture over the strawberry filling. Try to spread the cream cheese a little bit so that the surface of the dump cake is as even as possible.
- 5. Sprinkle the cake mix evenly over the strawberry and cream cheese layers.
- 6. Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible.
- 7. Bake about 40-45 minutes until the topping is browned, even in the center, and the strawberry filling is bubbling up from the bottom.
- 8. Serve warm or cooled.
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