This Strawberry Cheesecake Dump Cake is the perfect mix of fruity sweetness and creamy decadence! It’s ridiculously easy to make, requires minimal prep time, and tastes like you spent hours in the kitchen. Whether you’re hosting a dinner party or just need a quick dessert, this recipe is sure to be a hit.

Why You’ll Love This Recipe?

Simple Ingredients: Made with pantry staples and a few fresh additions, it’s as straightforward as it gets.
Quick and Easy: Perfect for busy days or last-minute get-togethers.
Delicious Layers: The tangy strawberries, creamy cheesecake, and buttery cake topping create a dessert that’s both indulgent and comforting.
No-Fail Recipe: Even if you’re not a seasoned baker, this dump cake is virtually foolproof!

Ingredients

Here’s a peek at some of the key ingredients you’ll need. You’ll find the full list with measurements in the recipe card below!

Fresh or frozen strawberries
Cream cheese
Yellow or white cake mix
Butter

Directions

Prep the Base: Preheat your oven to 350°F (175°C). Spread the strawberries evenly in a baking dish.
Add Cream Cheese: Dollop spoonfuls of cream cheese over the strawberries.
Layer the Cake Mix: Sprinkle the dry cake mix evenly over the top.
Top with Butter: Slice butter thinly and distribute across the cake mix.
Bake: Pop it into the oven and bake for 40-45 minutes until the top is golden and bubbly.
Cool and Serve: Let it cool slightly before serving. Enjoy it warm, preferably with a scoop of vanilla ice cream!

Expert Tips and Tricks

Use fresh strawberries for a vibrant flavor, but frozen works just as well if you’re in a pinch.
Cut the cream cheese into small pieces for even distribution throughout the cake.
For a golden crust, make sure the butter is spread evenly across the cake mix.

Recipe Variations and Possible Substitutions

Berry Swap: Substitute strawberries with raspberries, blueberries, or even a mixed berry medley.
Cake Mix Options: Try vanilla or butter pecan cake mix for a different flavor profile.
Add Some Crunch: Sprinkle chopped pecans or sliced almonds on top before baking for added texture.

Serving and Pairing Suggestions

This dump cake is a treat on its own, but it pairs beautifully with:

A dollop of whipped cream.
Vanilla or strawberry ice cream.
A drizzle of warm strawberry or caramel sauce.

Storage and Reheating Tips

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm individual portions in the microwave for 15-20 seconds or bake in the oven at 300°F for 10-15 minutes.

FAQs

Q: Can I make this recipe ahead of time?
A: Yes, prepare the cake as instructed and refrigerate it before baking. Bake it fresh for the best texture and flavor.

Q: Can I use a gluten-free cake mix?
A: Absolutely! A gluten-free mix works just as well.

Q: What’s the best way to ensure the butter melts evenly?
A: Slice the butter into thin pats and space them evenly across the top of the cake mix.

Q: Can I freeze this dump cake?
A: Yes, freeze it in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Conclusion

Strawberry Cheesecake Dump Cake is one of those magical desserts that feels fancy but is deceptively easy to make. Perfect for sharing (or not—no judgment here!), it’s a dessert you’ll want to make again and again. So grab your baking dish, dump in those ingredients, and get ready to impress your taste buds!

Strawberry Cheesecake Dump Cake

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Author: Maria
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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Description

This Strawberry Cheesecake Dump Cake is an easy and delicious dessert that’s perfect for any occasion. It’s made with simple ingredients and comes together in minutes, making it a great option for busy weeknights or potlucks.

Ingredients

Units Scale

2 (15-ounce) cans of strawberry pie filling
8 ounces of cream cheese, softened
1 large egg
1/4 cup granulated sugar
1 package of vanilla or white cake mix
1/2 cup salted butter, cold
Fresh strawberries, whole or halved, for serving (optional)

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Instructions

Preheat and Prep: Preheat the oven to 350°F. Spread the strawberry filling from both cans in the bottom of a 9”x13” baking dish.
Make Cream Cheese Mixture: In a medium bowl, beat together cream cheese, egg, and granulated sugar until creamy and combined.
Layer Ingredients: Scoop dollops of the cream cheese mixture across the surface of 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. Sprinkle the cake mix evenly over the strawberry and cream cheese layers.
Add Butter: 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.
Bake: Bake about 40-45 minutes until the topping is browned, even in the center, and the strawberry filling is bubbling up from the bottom.
Serve: Serve warm or cooled. Top with fresh strawberries, if desired.

Notes

Butter: Make sure your butter is cold as this will make it much easier to slice thin.
Cake Mix: Vanilla, white, or yellow cake mix are all good options for this dump cake.
Storage: You can store leftover dump cake in the refrigerator for up to 3 days or at room temperature for a couple of days.

Nutrition

Serving Size: 1 Serving
Calories: 450kcal
Sugar: 50g
Sodium: 300mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 70g
Fiber: 2g
Protein: 7g
Cholesterol: 50mg