Description
This Strawberry Cheesecake Dump Cake is a warm, gooey dessert made with sweet strawberry pie filling, fresh strawberries, a creamy cheesecake layer, and a buttery golden cake topping. With just 10 minutes of prep and no complicated mixing, it is an easy, crowd-pleasing dessert for summer gatherings, potlucks, holidays, or family dinners.
Ingredients
Scale
Strawberry Layer
- 2 cans (21 oz each) strawberry pie filling
- 1 cup fresh strawberries, sliced
Cheesecake Layer
- 8 oz cream cheese, softened
- 1 large egg
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Cake Topping
- 1 box (15.25 oz) vanilla or yellow cake mix
- 1/2 cup unsalted butter, melted
Optional Toppings
- Whipped cream
- Vanilla ice cream
- Fresh strawberries
Instructions
- Preheat the oven to 350°F.
- Lightly grease a 9×13-inch baking dish.
- Spread the strawberry pie filling evenly across the bottom of the prepared baking dish.
- Scatter the sliced fresh strawberries over the pie filling.
- In a medium bowl, beat the softened cream cheese, egg, granulated sugar, and vanilla until smooth and creamy.
- Spoon dollops of the cream cheese mixture evenly over the strawberry layer. Gently spread the dollops slightly, but do not mix them into the strawberries.
- Sprinkle the dry cake mix evenly over the cheesecake layer. Do not stir.
- Slowly drizzle the melted butter over the cake mix, covering as much of the surface as possible.
- Bake for 45–50 minutes, or until the topping is golden brown and the strawberry filling is bubbling around the edges.
- Remove from the oven and let the dump cake rest for 15 minutes before serving.
- Serve warm with whipped cream, vanilla ice cream, or additional fresh strawberries, if desired.
Notes
- Use softened cream cheese so the cheesecake mixture blends smoothly.
- Do not stir the layers after assembling the dessert.
- Make sure the melted butter covers as much of the dry cake mix as possible to prevent dry or powdery spots.
- Let the dump cake rest for about 15 minutes after baking so the filling can set slightly.
- Fresh strawberries provide extra brightness and texture, but canned strawberries can be substituted.
- For a mixed-berry version, replace half of the strawberries with fresh blueberries.
- For a raspberry variation, substitute fresh raspberries for the strawberries.
- Add 1 teaspoon lemon zest to the cheesecake layer for a brighter flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
- For the crispest topping when reheating, warm portions in a 350°F oven rather than the microwave.
- To freeze, cool completely, cover well, and freeze for up to 2 months. Reheat in the oven until hot and bubbly.
- Nutrition information is approximate and will vary depending on the brands of cake mix, pie filling, cream cheese, and butter used.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 405 per serving
- Fat: 18g per serving
- Carbohydrates: 59g per serving
- Fiber: 2g per serving
- Protein: 4g per serving
Keywords: Strawberry Cheesecake Dump Cake