Divine! My nana can eat 4 servings all by herself!.

This Strawberry Cheesecake Dump Cake is so creamy and delicious! The strawberries and cream cheese blend perfectly, while the cake mix and butter create an irresistible crispy topping.

 

EASY DESSERT MAGIC WITH MINIMAL EFFORT

Strawberry Cheesecake Dump Cake is the perfect way to make a show-stopping dessert with barely any work! This recipe is wonderfully simple, using just a handful of ingredients with minimal prep time, while your oven handles the hard part. You don’t need to wait for a special occasion to enjoy this heavenly combination of strawberries and cream cheese!

This dessert makes me think of fresh strawberries and cream, but with a delightful crispy topping that adds the perfect contrast. The whipped cream cheese layer turns out incredibly light and fluffy, melding beautifully with the sweet strawberry base. And that buttery cake mix topping? It bakes up golden and crisp – absolutely irresistible!

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I know some recipes have you just “dump” everything in without mixing (hence the name!), but taking just a minute to beat the cream cheese with egg and sugar creates a much more luxurious cheesecake texture. Trust me, this tiny bit of extra effort makes a world of difference in the final result!

FREQUENTLY ASKED QUESTIONS:

Can I use different berries instead of strawberries? Absolutely! This versatile recipe works wonderfully with raspberry, blackberry, cherry, or blueberry pie filling too. Choose your favorite or mix and match for something unique.

My cake topping has some dry spots – what happened? This is pretty common with dump cakes and nothing to worry about! It happens when some areas of cake mix don’t get enough butter coverage. Make sure your butter is very cold so you can slice it super thin, and try to cover as much of the cake mix as possible. Alternatively, you can melt the butter and drizzle it evenly over the entire surface for more consistent coverage.

What type of cake mix works best? I’ve found that white, yellow, or vanilla cake mix all work beautifully. For a more intense strawberry flavor, try strawberry cake mix! Chocolate cake mix creates an amazing chocolate-covered-strawberry vibe that’s simply divine.

How do I know when it’s done baking? Look for two key signs: the topping should be beautifully golden brown (even in the middle), and you’ll see the strawberry filling bubbling up around the edges. The total baking time is usually around 40-45 minutes, but visual cues are more reliable than timing.

Can I make this ahead for a party? You bet! This dump cake actually tastes even better the next day after the flavors have had time to meld. You can make it up to 3 days ahead and store it covered in the refrigerator. It’s delicious served cold or warmed up just a bit.

INGREDIENTS NEEDED:

• strawberry pie filling – the fruity foundation of this dessert that provides sweetness and beautiful color. Store-bought canned filling works perfectly, but if you want to use homemade, just make sure it’s thick enough.
• cream cheese – creates that wonderful cheesecake layer. Make sure it’s softened to room temperature for a smooth, lump-free mixture.
• egg – helps bind the cream cheese mixture and gives it that perfect cheesecake texture.
• granulated sugar – adds just the right amount of sweetness to the tangy cream cheese layer.
• cake mix – the magic ingredient that transforms into a crispy, buttery crust. White, yellow, or vanilla all work great!
• butter – must be cold for easy slicing. This creates that irresistible golden, crispy topping when it melts into the cake mix.
• optional garnishes – fresh strawberries, whipped cream, or vanilla ice cream take this dessert to the next level.

Now comes a key step: Take your cold butter and slice it as thinly as possible. Arrange these butter slices across the entire surface of the cake mix, trying to cover as much area as you can. The more coverage, the more evenly your topping will bake!

Bake in your preheated oven for about 40-45 minutes. You’ll know it’s done when the topping is nicely browned and you can see the strawberry filling bubbling around the edges.

Let the cake rest for about 15 minutes before serving. This cooling time allows the layers to set up properly, making it easier to serve and enjoy.

Serve warm or chilled – it’s delicious both ways! Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Instructions

• Preheat your oven to 325°F and lightly grease a 9×13 glass baking dish.
• In a medium bowl, beat together the cream cheese, eggs, sugar, and vanilla extract until smooth and fluffy, about 2 minutes.
• In a separate bowl, combine the canned strawberry pie filling with the thawed frozen strawberries, gently folding them together.
• Spread the strawberry mixture evenly across the bottom of the prepared baking dish.
• Pour the cream cheese mixture over the strawberries and use a knife to gently swirl it into the strawberry layer (don’t mix completely).
• Sprinkle the cake mix evenly over the previous layers, then sprinkle the brown sugar on top.
• Grate the cold butter using a cheese grater with large holes and distribute it evenly over the entire surface (or cut into thin slices if preferred).
• Cover loosely with foil and bake for 30 minutes, then remove foil and bake for another 25-30 minutes until the topping is golden brown and the filling is bubbling.
• Allow to cool for at least 20 minutes before serving.
• Serve warm or chilled, garnished with fresh strawberries and mint leaves if desired.

Notes

• The grated butter technique creates much better coverage than slicing, ensuring your cake topping browns evenly with no dry spots.
• Adding thawed frozen strawberries to the pie filling creates more fruit texture and a fresher flavor than using canned filling alone.
• The brown sugar sprinkled on the cake mix adds a subtle caramel flavor and helps with browning.
• For a stunning presentation, try serving in clear glass dishes so the beautiful layers are visible.
• Store leftovers in the refrigerator for up to 5 days. If freezing (up to 3 months), cut into portions first for easier thawing.
• This cake actually tastes better on day 2 after the flavors have had time to meld together overnight in the refrigerator!