Strawberry Cheesecake Dump Cake is the ultimate dessert mashup that combines the sweet tang of strawberries with the creamy richness of cheesecake, all topped off with a buttery cake crumble. Whether you’re hosting a potluck, planning a holiday meal, or simply craving something sweet and indulgent, this easy dump cake recipe is sure to be a crowd-pleaser. With only five ingredients and minimal prep time, this dessert offers maximum flavor with minimal effort. Perfect for beginners and seasoned bakers alike, it’s the ideal go-to treat when you want a wow-worthy dessert without the hassle.
Why You’ll Love This Strawberry Cheesecake Dump Cake
This Strawberry Cheesecake Dump Cake checks all the boxes: it’s quick, easy, and irresistibly delicious. The luscious layers of strawberry pie filling, dollops of whipped cream cheese, and a golden vanilla cake topping come together to create a dessert that’s equal parts comfort food and celebration-worthy. Best of all, it requires no complicated techniques or baking skills. You simply dump, layer, and bake. It’s also perfect for any season—fresh and fruity for summer, cozy and comforting for winter gatherings. Plus, it’s endlessly customizable and always a hit at parties.
Ingredients
- 1 box Vanilla Cake Mix
- 8 tablespoons Butter, melted
- 2 cans Strawberry Pie Filling (21 oz each)
- 8 oz Whipped Cream Cheese
Step-by-Step: How to Make Strawberry Cheesecake Dump Cake
- Preheat and Prep: Preheat your oven to 350°F. Lightly spray a 9×13 inch baking dish with non-stick cooking spray to prevent sticking.
- Add the Filling: Pour the two cans of strawberry pie filling into the bottom of the prepared baking dish. Spread evenly with a spoon.
- Layer the Cream Cheese: Add spoonfuls of whipped cream cheese on top of the strawberry layer. Distribute it evenly across the surface.
- Make the Crumble: In a medium mixing bowl, pour the melted butter over the vanilla cake mix. Stir gently until it forms a crumbly mixture.
- Top the Cake: Sprinkle the butter-cake mix crumble evenly over the cream cheese and strawberry layers.
- Bake: Place the dish in the oven and bake for about 30 minutes, or until the top is golden and the edges are bubbling.
- Cool and Serve: Let the cake cool slightly before serving warm. Optional: top with vanilla ice cream or a dollop of whipped cream for extra decadence.
Helpful Tips
- Use room temperature cream cheese for easier dolloping.
- Don’t overmix the cake mix and butter—you want a crumbly texture, not a batter.
- For a crispier top, broil the dump cake for the last 2-3 minutes of baking, watching closely.
- Serve warm for the best gooey texture, but it’s also delicious chilled.
- Line your baking dish with parchment paper if you want easier cleanup.
Substitutions And Variations
- Different Pie Fillings: Swap strawberry pie filling for cherry, blueberry, or apple for different flavors.
- Cake Mix Options: Try white, yellow, or even lemon cake mix in place of vanilla.
- Cream Cheese Alternative: If whipped cream cheese isn’t available, soften regular cream cheese and mix with a bit of milk to lighten the texture.
- Add Crunch: Sprinkle chopped pecans, walnuts, or sliced almonds on top before baking.
- Gluten-Free Option: Use a gluten-free cake mix to make this recipe suitable for gluten-sensitive guests.
Storage Instructions
Let the cake cool completely before covering and placing it in the refrigerator, where it will stay fresh for up to five days. To reheat, simply microwave individual servings for about 30 seconds until warm. If freezing, allow the cake to thaw overnight in the refrigerator, then reheat in a 300°F oven for approximately 15 minutes before serving.
Nutritional Information
Approximate per serving (1/12 of the cake):
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 340mg
- Total Carbohydrates: 48g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 2g
Serving Suggestions
- Top with a scoop of vanilla ice cream for a dreamy dessert.
- Add fresh strawberries or a berry medley for a refreshing twist.
- Drizzle with white chocolate or strawberry syrup for extra indulgence.
- Pair with a cup of hot coffee or a glass of cold milk.
- Serve warm with whipped cream at brunch gatherings or potlucks.
Frequently Asked Questions About Strawberry Cheesecake Dump Cake
Can I make this recipe ahead of time?
Yes! You can prepare the dump cake a day in advance. Store it in the fridge and reheat before serving.
Do I need to refrigerate leftovers?
Absolutely. Because of the cream cheese and fruit filling, this dessert should be stored in the refrigerator.
Can I use fresh strawberries instead of pie filling?
You could, but fresh strawberries will release a lot of juice and may affect the cake texture. Pie filling ensures a consistent result.
Can I make it in a slow cooker?
Yes! Set your slow cooker to high and cook for 2 to 3 hours, or on low for 4 to 5 hours. Leave the lid slightly ajar during the final 30 minutes to help reduce excess moisture and prevent sogginess.
What if I don’t have whipped cream cheese?
Use regular cream cheese, softened and lightly whipped with a fork or hand mixer. You can add a tablespoon of milk to make it easier to spread.
Conclusion
Thank you for stopping by to try this incredibly simple and scrumptious Strawberry Cheesecake Dump Cake. It’s a dessert that brings together the best of both worlds—the fruity sweetness of strawberries and the creamy delight of cheesecake, all wrapped in a buttery cake crumble. I absolutely love how easy it is to make, yet it tastes like you spent hours baking. Whether you’re whipping it up for family dinner, a special occasion, or just because, I hope it brings as much joy to your table as it does to mine. Happy baking, and thank you for sharing in the joy of homemade treats!
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Strawberry Cheesecake Dump Cake
- Total Time: 40 minutes
- Yield: 12 servings 1x
Description
Strawberry Cheesecake Dump Cake is a quick and delicious dessert with layers of strawberry pie filling, cream cheese, and buttery vanilla cake topping.
Ingredients
1 box Vanilla Cake Mix
8 tablespoons Butter, melted
2 cans Strawberry Pie Filling (21 oz each)
8 oz Whipped Cream Cheese
Instructions
- Preheat and Prep: Preheat your oven to 350°F. Lightly spray a 9×13 inch baking dish with non-stick cooking spray to prevent sticking.
- Add the Filling: Pour the two cans of strawberry pie filling into the bottom of the prepared baking dish. Spread evenly with a spoon.
- Layer the Cream Cheese: Add spoonfuls of whipped cream cheese on top of the strawberry layer. Distribute it evenly across the surface.
- Make the Crumble: In a medium mixing bowl, pour the melted butter over the vanilla cake mix. Stir gently until it forms a crumbly mixture.
- Top the Cake: Sprinkle the butter-cake mix crumble evenly over the cream cheese and strawberry layers.
- Bake: Place the dish in the oven and bake for about 30 minutes, or until the top is golden and the edges are bubbling.
- Cool and Serve: Let the cake cool slightly before serving warm. Optional: top with vanilla ice cream or a dollop of whipped cream for extra decadence.
Notes
Store in the fridge for up to 5 days. Reheat in the microwave for 30 seconds or warm in the oven at 300°F for 15 minutes. Freeze for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Carbohydrates: 48g
- Protein: 2g