Strawberry Cheesecake Dump Cake (Printable)
Sweet strawberries, creamy cheesecake filling and buttery cake baked together into an easy, crowd-pleasing dessert.
# What You Need:
→ Fruit & Filling
01 - 2 cups fresh or frozen sliced strawberries
02 - 1 can (21 oz) strawberry pie filling
→ Cheesecake Mixture
03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1 teaspoon vanilla extract
→ Cake & Topping
06 - 1 box (about 15 oz) yellow or white cake mix
07 - 1/2 cup (1 stick) unsalted butter, melted
# How-To:
01 - Preheat the oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Spread the fresh or frozen sliced strawberries evenly across the bottom of the prepared baking dish. Spoon the strawberry pie filling over the strawberries and spread it into an even layer.
03 - In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract using an electric mixer or whisk until completely smooth and creamy.
04 - Drop spoonfuls of the cheesecake mixture evenly over the strawberry filling layer. Do not spread or stir — the dollops will spread during baking.
05 - Sprinkle the dry cake mix evenly over the entire surface. Do not stir or mix into the layers below.
06 - Pour the melted butter evenly over the dry cake mix, covering as much surface area as possible to help the cake mix brown and crisp during baking.
07 - Bake for 40 to 45 minutes until the top is golden brown, the cake layer is cooked through, and the cheesecake filling bubbles at the edges.
08 - Allow the dump cake to cool for at least 20 minutes before serving. Serve warm or at room temperature.
# Expert Tips:
01 -
- It gives you all the wow factor of a layered cheesecake dessert with exactly zero fancy techniques, making it the kind of recipe you can assemble while catching up with a friend on the phone.
- The contrast between tangy cream cheese pockets and jammy, bubbling strawberries tucked under a golden, buttery crust is genuinely unforgettable.
02 -
- Resist every urge to stir the layers together, because the entire magic of a dump cake relies on each ingredient staying in its own lane until the oven does the work of merging them.
- If you notice dry patches of cake mix after drizzling the butter, just gently press them down with the back of a spoon so they pick up enough moisture to bake properly.
03 -
- Soften the cream cheese thoroughly before mixing, because cold lumps will not dissolve no matter how long you beat them, and you want those cheesecake pockets to be silky smooth.
- Cover the edges loosely with foil if they are browning too quickly during the last ten minutes of baking, since the center needs that extra time to cook through without the top burning.