Strawberry Cheesecake Dump Cake Recipe

Introduction

This Easy Strawberry Cheesecake Dump Cake is the ultimate no-fuss dessert. With just a 5-minute prep, you can create a luscious, crowd-pleasing treat that combines creamy cheesecake filling, sweet strawberry pie filling, and a golden cake topping. It’s perfect for busy days or last-minute gatherings. For another simple strawberry delight, try the Strawberry Cheesecake Banana Pudding Recipe.

Ingredients

This Strawberry Cheesecake Dump Cake combines the creamy tang of cheesecake with the sweet burst of strawberry pie filling, all under a golden, buttery cake topping.

• 2 (15-ounce) cans strawberry pie filling
• 8 ounces cream cheese, softened
• 1 large egg, room temperature
• ¼ cup granulated sugar
• 1 box (15.25-ounce) white or vanilla cake mix
• ½ cup salted butter, cold and sliced thin

Timing

Prep Time	10 minutes
Cook Time	45 minutes
Total Time	55 minutes

Context: This Strawberry Cheesecake Dump Cake comes together about 30% faster than a traditional layered cheesecake recipe, making it a perfect last-minute dessert.

Step-by-Step Instructions

Step 1 — Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Take a 9×13-inch baking dish and grease it thoroughly with butter or non-stick cooking spray. This prevents the Strawberry Cheesecake Dump Cake from sticking and makes for easy serving.

Step 2 — Layer the Fruit Filling

Pour two cans (21 oz each) of strawberry pie filling directly into the prepared dish. Use a spatula to spread it into an even layer, ensuring it covers the bottom completely. For a more intense berry flavor, you can add a cup of fresh, sliced strawberries to the canned filling.

Step 3 — Add the Cream Cheese

Cut one 8-ounce block of full-fat cream cheese into small, tablespoon-sized cubes. Scatter these cubes evenly over the strawberry layer. Using cold cream cheese straight from the fridge makes it easier to cube and helps it hold its shape during baking.

Step 4 — Sprinkle the Cake Mix

Open one box (about 15.25 oz) of yellow cake mix. Sprinkle the dry powder evenly over the cream cheese and strawberry layers. Do not stir. For a richer flavor, you can use a butter recipe golden cake mix instead of standard yellow.

Step 5 — Top with Butter

Take one cup (two sticks) of unsalted butter. Slice it into very thin pats and arrange them in a single layer to cover as much of the cake mix as possible. This method helps the butter melt evenly and creates the signature crumbly, golden topping as the Strawberry Cheesecake Dump Cake bakes.

Step 6 — Bake to Perfection

Place the dish in the preheated oven and bake for 45 to 55 minutes. The cake is done when the top is a deep golden brown and the edges are bubbly. The center may look slightly soft but will set as it cools.

Step 7 — Cool and Serve

Remove the dump cake from the oven and let it cool on a wire rack for at least 30 minutes before serving. This allows the fruit filling to thicken. Serve warm, optionally topped with vanilla ice cream or whipped cream for the ultimate dessert experience.

Strawberry Cheesecake Dump Cake Nutrition

Calories	~410 kcal
Protein	~5 g
Carbohydrates	~58 g
Fat	~18 g
Fiber	~1 g
Sodium	~420 mg

Note: Nutritional values for this Strawberry Cheesecake Dump Cake are estimates per serving based on typical ingredients and brands. Actual values can vary.

Healthier Alternatives

This easy Strawberry Cheesecake Dump Cake is wonderfully adaptable. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing its delicious flavor.

• Protein-Packed Cake Mix — Use a vanilla or yellow protein cake mix. This swap adds a significant protein boost and creates a slightly denser, more satisfying texture that still bakes up beautifully.
• Lower-Carb Sweetener — Replace the canned pie filling with fresh or frozen strawberries sweetened with a monk fruit or erythritol blend. This dramatically reduces the net carbs while keeping the fruity, sweet layer.
• Dairy-Free Cream Cheese — Opt for a high-quality plant-based cream cheese alternative. Many brands now offer a tangy flavor profile that mimics traditional cream cheese perfectly in this dump cake.
• Gluten-Free Flour Blend — Instead of a standard cake mix, use a 1:1 gluten-free baking mix. This simple swap makes the entire dessert celiac-friendly and maintains the expected crumbly topping.
• Reduced-Sodium Butter — Choose an unsalted or lightly salted butter. Since the cake mix and pie filling already contain sodium, this helps control the overall salt content without affecting the rich, buttery flavor.
• Greek Yogurt Swirl — For a lighter cheesecake element, mix a few spoonfuls of plain Greek yogurt with a touch of vanilla and sweetener, then dollop it over the strawberries before adding the cake mix.
• Nut-Based Topping — Sprinkle a half-cup of chopped almonds or pecans over the cake mix and butter. This adds healthy fats, a delightful crunch, and extra nutrients to your Strawberry Cheesecake Dump Cake.
• Sugar-Free Gelatin Boost — Stir a small box of sugar-free strawberry gelatin powder into the pie filling or fresh berries. This intensifies the strawberry flavor and helps thicken the fruit layer naturally.

Serving Suggestions

• Pair a warm slice with a scoop of vanilla ice cream for a classic hot-and-cold contrast that melts into the strawberry cheesecake dump cake.
• Serve with a dollop of freshly whipped cream and a few whole strawberries for an elegant, photo-worthy presentation.
• Enjoy it as a decadent dessert for potlucks or barbecues where its easy, crowd-pleasing nature shines.
• Transform it into a special brunch treat by serving smaller portions alongside coffee or mimosas.
• For a fun twist, crumble a piece over a bowl of Greek yogurt for a breakfast parfait.
• Drizzle individual plates with a simple strawberry sauce or chocolate syrup before plating for a restaurant-style finish.
• Let it cool completely and chill before serving for a firmer, more cheesecake-like texture that holds its shape beautifully.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Let it soften completely at room temperature for a smooth, lump-free batter.
• Mistake: Overmixing the cake batter after adding the dry mix. Fix: Stir just until the powder is moistened; a few lumps are fine and prevent a tough cake.
• Mistake: Not patting the strawberry layer evenly. Fix: Spread the pie filling into a uniform layer to ensure every bite has the perfect strawberry cheesecake flavor.
• Mistake: Skimping on the butter drizzle over the cake mix. Fix: Pour melted butter slowly and evenly across the entire surface for a golden, crisp topping.
• Mistake: Baking in a dish that’s too small or shallow. Fix: Use a standard 9×13-inch pan to prevent messy overflow and allow proper heat circulation.
• Mistake: Opening the oven door frequently to check. Fix: Trust the bake time; peeking causes temperature drops that can lead to a sunken or gummy center.
• Mistake: Cutting and serving the dump cake immediately. Fix: Let it cool for at least 30 minutes so the layers can set for cleaner slices.
• Mistake: Using a generic yellow cake mix instead of white or butter recipe. Fix: Choose a white or butter golden cake mix for a flavor that better complements the creamy cheesecake layer.
• Mistake: Forgetting to scrape the bowl when mixing the cream cheese. Fix: Regularly scrape the sides and bottom of your mixing bowl to incorporate all ingredients evenly.

Storing Tips

• Fridge: Cool your Strawberry Cheesecake Dump Cake completely, then cover tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for 3-4 days.
• Freezer: For longer storage, wrap the cooled cake (or individual portions) securely in plastic wrap and then aluminum foil. Place in a freezer-safe bag or container. It can be frozen for up to 2-3 months for best quality.
• Reheat: For a warm, gooey treat, reheat individual slices in the microwave for 20-30 seconds. For a larger portion, cover with foil and warm in a 300°F (150°C) oven until heated through to an internal temperature of at least 165°F (74°C).

Always let the cake cool to room temperature before storing to prevent condensation, which can make the topping soggy. Thaw frozen cake overnight in the refrigerator before reheating.

Conclusion

This easy Strawberry Cheesecake Dump Cake is the perfect no-fuss dessert for any occasion. I hope you love its creamy, fruity layers as much as we do! Give it a try and let me know what you think in the comments. For more delicious strawberry desserts, check out our Strawberry Mousse Cake Recipe or Tropical Strawberry Pineapple Shortcake Recipe. Don’t forget to subscribe for more simple, tasty recipes!

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FAQs

Can I use fresh strawberries instead of pie filling?

Yes, you can use fresh strawberries, but you must prepare them first. Cook down about 2 cups of sliced strawberries with sugar and cornstarch to create a thick, syrupy filling similar to canned pie filling. This ensures your Strawberry Cheesecake Dump Cake sets properly and doesn’t become soggy.

Do I need to refrigerate the dump cake after baking?

Yes, due to the cream cheese layer, you should refrigerate any leftovers. The Strawberry Cheesecake Dump Cake should be stored covered in the refrigerator and is best enjoyed within 3-4 days for optimal freshness and food safety.

Can I make this recipe in advance?

You can assemble the dry cake mix and cream cheese layer ahead, but add the butter just before baking. For the best texture, bake your Strawberry Cheesecake Dump Cake shortly before serving, as the cake topping is meant to be enjoyed warm and slightly crisp.