This Strawberry Cheesecake Dump Cake is the perfect blend of creamy cheesecake and sweet strawberries, all baked into a golden, buttery cake topping. Whether you’re hosting a gathering or simply craving a cozy dessert, this quick and easy recipe will have everyone coming back for seconds.
Why You’ll Love This Recipe
- Quick & Easy: Minimal prep with maximum flavor, perfect for busy days or last-minute dessert needs.
- Crowd-Pleaser: Combines the beloved flavors of cheesecake and strawberry shortcake into one irresistible treat.
- Customizable: Easily swap the strawberry filling for your favorite fruit flavor for a unique twist.
- Comfort Food Bliss: The warm, bubbly layers make this a go-to dessert for any season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cans (20 oz each) strawberry pie filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow or white cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup graham cracker crumbs (optional, for topping)
Directions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the strawberry pie filling evenly across the bottom of the prepared dish.
- In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Drop spoonfuls of the mixture over the strawberry pie filling, spreading gently to create cheesecake pockets.
- Sprinkle the dry cake mix evenly over the layers of filling.
- Drizzle the melted butter over the top, covering as much of the cake mix as possible.
- For an optional crunchy topping, sprinkle graham cracker crumbs evenly over the top.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbly.
- Allow the cake to cool slightly before serving. Serve warm or chilled, and add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Servings and Timing
- Servings: 12
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
Variations
- Flavor Swap: Replace the strawberry pie filling with cherry, blueberry, or mixed berry filling for a different fruity twist.
- Chocolate Delight: Use chocolate cake mix instead of yellow or white for a decadent chocolate-strawberry combination.
- Nutty Topping: Add chopped pecans or almonds to the graham cracker crumbs for a nutty crunch.
- Lemon Cheesecake: Add a teaspoon of lemon zest to the cream cheese mixture for a citrusy pop of flavor.
Storage/Reheating
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm individual portions in the microwave for 15-20 seconds to enjoy it warm.
FAQs
1. Can I use fresh strawberries instead of pie filling?
Yes, but you’ll need to cook them down with sugar and cornstarch to create a pie filling consistency.
2. Can I make this recipe ahead of time?
Absolutely! Prepare and bake the cake, then store it in the fridge. Reheat before serving if you prefer it warm.
3. What type of cream cheese should I use?
Full-fat cream cheese is ideal for the creamiest texture, but you can use reduced-fat if preferred.
4. Can I substitute the butter with margarine?
While butter is recommended for its rich flavor, margarine can be used in a pinch.
5. What’s the best way to ensure even butter coverage?
Use a pastry cutter or fork to mix small cubes of butter into the dry cake mix for a more even distribution.
6. Can I freeze this cake?
Yes, freeze leftovers in an airtight container for up to 1 month. Thaw overnight in the fridge and reheat as desired.
7. Is this recipe gluten-free?
Not as written, but you can use a gluten-free cake mix and confirm all other ingredients are gluten-free.
8. Can I skip the graham cracker crumbs?
Yes, the graham cracker crumbs are optional and simply add extra crunch.
9. How do I make this dessert more festive?
Top with fresh strawberries and whipped cream or a sprinkle of powdered sugar before serving.
10. Can I reduce the sugar?
You can reduce the sugar in the cream cheese mixture to 1/4 cup if you prefer a less sweet dessert.
Conclusion
The Strawberry Cheesecake Dump Cake is an effortless dessert that delivers big on flavor. With its layers of fruity filling, creamy cheesecake, and buttery cake topping, it’s sure to be a hit at any gathering. Whether served warm with ice cream or chilled with whipped cream, this dessert is the perfect treat for any occasion. Enjoy this delightful creation and savor the blend of textures and flavors in every bite!
Print
Strawberry Cheesecake Dump Cake
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Cheesecake Dump Cake combines luscious strawberry pie filling, creamy cheesecake, and a golden buttery cake topping for the ultimate comfort dessert. Quick to prepare and bursting with flavor, this easy recipe is a hit for gatherings, potlucks, or any special occasion.
Ingredients
2 cans (20 oz each) strawberry pie filling
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 box (15.25 oz) yellow or white cake mix
1/2 cup unsalted butter, melted
1/2 cup graham cracker crumbs (optional, for topping)
Instructions
- Preheat oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Layer strawberry filling: Spread the strawberry pie filling evenly across the bottom of the dish.
- Prepare cheesecake mixture: In a medium bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy. Drop spoonfuls over the strawberry filling and gently spread to create pockets of cheesecake.
- Add cake mix: Sprinkle the dry cake mix evenly over the layers of strawberry and cheesecake filling.
- Drizzle butter: Pour melted butter evenly over the dry cake mix, ensuring as much of the mix is covered as possible.
- Optional topping: Sprinkle graham cracker crumbs over the top for added crunch.
- Bake: Place the dish in the oven and bake for 40-45 minutes, or until the top is golden brown and bubbly.
- Cool and serve: Allow the cake to cool slightly before serving. Serve warm or chilled with whipped cream or vanilla ice cream for an extra indulgent touch
Notes
- Flavor Variations: Swap the strawberry pie filling for cherry, blueberry, or peach for a fresh twist.
- Butter Tips: For more even coverage, cut the butter into small cubes and scatter across the cake mix.
- Leftover Storage: Store in an airtight container in the refrigerator for up to 3 days.
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