Description
This easy Strawberry Cheesecake Dump Cake is a crowd-pleasing dessert with layers of juicy strawberries, creamy cheesecake, and a buttery cake topping. Made in just one pan and requiring minimal prep, it’s the perfect sweet treat for any occasion. Serve warm with whipped cream or a scoop of ice cream for extra indulgence!
Ingredients
Fruit Base
- 2 cups fresh or frozen strawberries
- 1 can (21 oz) strawberry pie filling
Cheesecake Layer
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
Cake & Topping
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
- Whipped cream, for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure an even bake for your dump cake.
- Prepare the Baking Dish: Grease a 9×13-inch baking dish with non-stick spray to prevent sticking and make cleanup easy.
- Layer the Strawberries: Spread the fresh or frozen strawberries evenly at the bottom of the baking dish. Then, pour the strawberry pie filling over the strawberries, creating a sweet fruit base.
- Make the Cheesecake Mixture: In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Drop spoonfuls of this cheesecake mixture over the strawberry layer; it doesn’t need to be evenly spread, as it will melt during baking.
- Add the Cake Mix: Evenly sprinkle the dry yellow cake mix over the entire fruit and cheesecake mixture. Do not stir; let it rest as is.
- Drizzle with Butter: Pour the melted unsalted butter evenly over the cake mix, making sure to cover as much of the surface as possible. Again, do not stir.
- Bake: Place the dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and bubbly.
- Cool and Serve: Remove the cake from the oven and allow it to cool slightly before serving. Top with whipped cream if desired and enjoy!
Notes
- Try mixing in other berries, such as blueberries or raspberries, for a mixed berry variation.
- Peach pie filling can be used instead of strawberry for a different flavor.
- Add a sprinkle of lemon zest to the cheesecake layer for brightness.
- Serve with a dollop of whipped cream, vanilla ice cream, or more fresh strawberries.
- To store, refrigerate leftovers covered for 3–4 days or freeze individually wrapped slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 390
- Sugar: 32g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 51mg
