Strawberry Cheesecake Dump Cake Recipe: Easy Sweetness

Strawberry Cheesecake Dump Cake Recipe: Ingredients

Base Ingredients

• Yellow Cake Mix: Don’t overthink it, just a standard box. I tried a white cake mix once, and it was okay, but the yellow really gives it that classic, warm vanilla vibe.
• Unsalted Butter: Melted, please. I learned the hard way that cold butter makes for uneven distribution. It’s the fat that helps everything get crispy and golden on top, so don’t skimp here.

Cheesecake Layer

• Cream Cheese: Softened, definitely. I’ve tried to rush it and ended up with tiny cream cheese lumps. Not the end of the world, but smoother is better for that creamy cheesecake dream.

• Granulated Sugar: Just enough to sweeten the cream cheese without making it sickly. I’ve accidentally put in too much before, it was like a sugar bomb, so measure carefully!

• Large Egg: Helps bind the cheesecake layer. I once forgot the egg, and the layer was a bit too soft, almost runny. It still tasted good, but it wasn’t quite the texture I was aiming for.

• Vanilla Extract: A splash makes a huge difference. Use good quality, honestly. The cheap stuff just doesn’t have the same warm, comforting smell and flavor.

Strawberry Topping

• Canned Strawberry Pie Filling: This is the hero, the shortcut that makes this dessert so easy. Don’t use fresh strawberries here unless you want to add a ton of sugar and thickener, the pie filling just works.

Finishing Touches

• Optional Whipped Cream or Vanilla Ice Cream: For serving! Honestly, this is where the magic happens. A cold dollop on the warm cake? Yes, please.

Strawberry Cheesecake Dump Cake Recipe: Making It

Prep the Pan, Get Ready:

First things first, grab your 9×13 inch baking dish. Give it a good spray with non-stick cooking spray. I usually just eyeball it, but make sure the corners are covered, nobody wants a stuck dump cake, trust me. Preheat your oven to 350°F (175°C) while you’re at it. This step always feels like the calm before the delicious storm, setting the stage for all that strawberry goodness.

Layer the Strawberries:

Now, pour that beautiful can of strawberry pie filling right into the bottom of your prepared dish. Spread it out evenly. This is where the vibrant color starts, and it always makes me smile. I’ve tried to get fancy and arrange the strawberries perfectly, but honestly, just spread it. It’s a dump cake, after all! This layer is the sweet, fruity foundation for our amazing dump cake.

Whip Up the Cheesecake:

In a medium bowl, combine your softened cream cheese, granulated sugar, egg, and vanilla extract. Beat it with an electric mixer until it’s super smooth and creamy. No lumps, please! This step smells heavenly, that sweet, tangy cream cheese aroma filling the air. This creamy layer is what makes this dessert truly special, so take your time getting it just right.

Add the Cheesecake Swirl:

Carefully dollop spoonfuls of the cream cheese mixture over the strawberry layer. Don’t try to spread it completely, we’re going for a beautiful, swirled effect. I usually just drop blobs randomly, it always looks pretty once baked. This is where the “cheesecake” part of our easy dump cake really comes to life, creating those pockets of tangy sweetness.

Sprinkle the Cake Mix:

Now, evenly sprinkle the dry yellow cake mix over the cream cheese and strawberry layers. Just dump it right on top! Make sure it’s a nice, even blanket. I always worry I’m not covering it enough, but it usually works out. This dry mix will absorb all the delicious moisture and create that wonderful cakey topping.

Drizzle with Butter, Then Bake:

Finally, drizzle the melted butter evenly over the dry cake mix. This is crucial for that golden, crispy top crust. Pop it into your preheated oven and bake for 45-55 minutes, or until the top is golden brown and the filling is bubbly. The whole house will smell incredible, like a bakery! Let it cool a bit before serving, though I never really manage to wait that long. It’s the best warm, honestly.

Strawberry Cheesecake Dump Cake Recipe: Storing Leftovers

So, you’ve got leftovers of this delightful Strawberry Cheesecake Dump Cake Recipe? Lucky you! Once it’s completely cooled, cover the baking dish tightly with plastic wrap or aluminum foil. I usually just pop it straight into the fridge. It’ll keep beautifully for about 3-4 days. I’ve tried freezing it before, and honestly, the texture changes a bit, especially the cream cheese layer it gets a little crumbly when thawed. So, I don’t really recommend freezing it. Reheating a slice in the microwave for 30-60 seconds is my favorite way to enjoy it again, just be careful not to overheat, or the strawberry filling can get a bit too saucy. Cold, straight from the fridge, is also a surprisingly delicious treat, especially on a warm day.

Strawberry Cheesecake Dump Cake Recipe: Swaps

I’ve experimented with a few swaps for this Strawberry Cheesecake Dump Cake Recipe, mainly out of necessity or just plain curiosity. For the cake mix, I’ve used a white cake mix, and it was okay, but the yellow really has that classic, comforting flavor. Chocolate cake mix? Tried it once, it was a bit too rich for me with the strawberry, but hey, if you love chocolate, go for it! As for the pie filling, I’ve swapped the strawberry for cherry pie filling, and that was a huge hit like a cherry cheesecake dump cake! Apple pie filling also worked, but it definitely changed the whole vibe. You could even try adding a sprinkle of cinnamon to the cake mix if you’re using apple. Just know that changing the fruit will change the overall profile, but it’s fun to play around!

Serving Suggestions for This Sweet Treat

Honestly, this dessert is fantastic all on its own, warm from the oven. But if you want to elevate it, a scoop of good vanilla ice cream melting into the warm cake is just divine. Or, a generous dollop of freshly whipped cream adds a lovely lightness. For a little extra something, a few fresh strawberry slices on top make it look extra fancy and add a burst of fresh flavor. I love serving this after a casual weeknight dinner, maybe with a cup of coffee or even a light, sparkling rosé if it’s a weekend treat. It’s also surprisingly good for breakfast the next day, if you have any left, with a strong cup of tea. It just hits different, no matter how you serve it.

Strawberry Cheesecake Dump Cake Recipe: Backstory

Dump cakes, in general, are a fascinating bit of American culinary history. They emerged as a super convenient dessert, especially popular from the mid-20th century onwards, when canned goods and boxed mixes became staples in home kitchens. The idea was simple: dump ingredients into a pan and bake. No fancy mixing, no complicated steps. For me, this particular Strawberry Cheesecake Dump Cake Recipe feels like a nod to those simpler times, when desserts were about comforting flavors and less about intricate techniques. It reminds me of my grandma’s kitchen, where everything was made with love and a little bit of improvisation. It’s a testament to how delicious simplicity can be, and how a few humble ingredients can create something truly special and memorable.

Frequently Asked Questions

→ Does this Strawberry Cheesecake Dump Cake Recipe really require no mixing?

Mostly! You’ll mix the cheesecake layer, but everything else is pretty much just layering and dumping. It’s truly one of the easiest desserts I make when I’m short on time or energy, honestly.

→ Can I use fresh strawberries instead of pie filling for this dessert?

You could, but it would change the consistency quite a bit. You’d need to add sugar and a thickener like cornstarch to prevent it from being too watery. I tried it once, and it wasn’t the same gooey experience, so I stick to the canned pie filling for this one.

→ My dump cake top isn’t getting golden brown. What am I doing wrong?

Ah, this happened to me once when I didn’t drizzle the melted butter evenly enough! Make sure that butter really covers all the dry cake mix. It helps create that lovely crispy, golden crust. Also, ensure your oven temperature is accurate.

→ How long does this dessert last in the fridge?

Once cooled and covered, it’s good for about 3-4 days in the refrigerator. I actually think it tastes even better the next day, as the flavors meld together more. Just don’t forget to cover it well!

→ Can I add other fruit to this Strawberry Cheesecake Dump Cake Recipe?

Absolutely! I’ve had success with cherry pie filling for a different twist. Peach or blueberry pie filling would also be delicious, though it wouldn’t be a strawberry cheesecake dump cake anymore, obviously. Experiment and see what you love!