Strawberry Cheesecake Dump Cake Recipe

Jump to Recipe Print Recipe

The Comfort of Strawberry Cheesecake Dump Cake Recipe

I’m always drawn to desserts that feel like a warm hug, and this Strawberry Cheesecake Dump Cake Recipe fits that image perfectly. It’s one of those sweet treats that come together in a snap but taste like you spent hours in the kitchen. With its golden crust, velvety cream cheese pockets, and bursts of juicy strawberries, it’s just the kind of dessert that makes any afternoon feel special.

You’ll notice how effortlessly the flavors layer as you bake, creating cozy forks of sweetness and rich creaminess in every bite. I love how this recipe balances the bright strawberry essence with the buttery cake crust, topped with a light whipped topping and fresh strawberries that elevate each forkful into something truly dreamy.

This Strawberry Cheesecake Dump Cake Recipe has become my go-to for casual dinners or last-minute guests. You don’t need fancy skills or complicated ingredients, just a simple, comforting dessert everyone will ask for again and again.

Ingredient Guide

• Yellow cake mix: Forms the lightly crisp, golden topping that adds buttery texture. You can swap for white cake mix if preferred.
• Unsalted butter: Melts over the cake mix creating that signature crust. Use melted for even coverage.
• Strawberry pie filling: Brings juicy, aromatic sweetness—feel free to use fresh strawberry compote for a fresher berry burst.
• Cream cheese: Adds that velvety richness, balancing tartness and sweetness perfectly. Soften well before mixing.
• Granulated sugar: Sweetens the cream cheese layer just right without overpowering.
• Vanilla extract: Enhances all flavors with a cozy, comforting note.
• Whipped topping: Lightens the dessert at serving; for an extra touch, swap with homemade whipped cream.
• Fresh strawberries: Garnish for freshness and vibrant appeal.
• Powdered sugar: Adds a delicate sweetness and pretty finish.

Prep Before You Begin

Before diving in, take a moment to gather and prepare your ingredients—that mise en place really speeds things up. Preheat your oven to 350°F (175°C) so it’s ready when you are. Grease your 9×13-inch baking dish well; I like to butter mine to ensure the dump cake slides out effortlessly later.

How to Make Strawberry Cheesecake Dump Cake Recipe

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish well. This sets the stage for an even bake and easy cleanup.
2. Spread two cans of strawberry pie filling in an even layer across the bottom of your baking dish. You’ll love how aromatic the kitchen smells as the berries bubble in the oven later.
3. Mix softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Dropping spoonfuls gently across the strawberry filling adds those luscious pockets of creamy tang you want in every bite.
4. Sprinkle the dry yellow cake mix evenly over the top of the cream cheese and strawberries. Don’t stir—this untouched layer will bake into a beautifully crisp and crumbly topping.
🚀

Expert Tips to Nail It

To get that perfect buttery top, be sure to drizzle your melted butter evenly over the cake mix—try to hit every spot so the crust browns uniformly without any dry patches. If your butter cools too much and thickens, quickly remelt it to keep it fluid.

5. Drizzle the melted unsalted butter over the cake mix, covering as much of the surface as possible. This is the trick that produces that lightly crisp, golden crust you’ll savor.
6. Bake uncovered in your preheated oven for 40–45 minutes. Watch as it turns bubbly and golden brown around the edges—a sign that the flavors have melded perfectly and the crust is beautifully crisp.
7. Let cool for about 15 minutes before topping with whipped topping. The resting time allows the dessert to set slightly without losing that melt-in-your-mouth appeal.
8. Garnish with fresh sliced strawberries and a dusting of powdered sugar for a light, fresh contrast that lifts the whole dessert.

Creative Variations for Strawberry Cheesecake Dump Cake Recipe

• Swap strawberry pie filling with blueberry or cherry filling for a berry twist that suits the season.
• Swirl in some lemon zest to the cream cheese mixture for a bright, citrusy lift that pairs beautifully with the strawberries.
• Add chopped nuts like pecans or almonds on top before baking for a crunchy texture contrast.
• Use fresh strawberries instead of pie filling, toss them with a bit of sugar and lemon juice, and let sit to macerate before layering.
• Top with homemade whipped cream infused with a splash of vanilla or almond extract for extra aroma.
• Try mini versions in ramekins for a charming single-serving dessert presentation.

Storage, Freezing & Reheating

• Store leftovers covered in the fridge for up to 4 days — it tastes even better slightly chilled!
• To freeze, wrap the baked dump cake tightly or transfer to an airtight container; freeze for up to 2 months.
• Thaw overnight in the fridge and reheat in a 350°F oven for about 15 minutes to regain that freshly baked warmth.
• If topping with whipped topping, add just before serving to keep it fresh and light.

Strawberry Cheesecake Dump Cake Recipe FAQs

• Can I use fresh strawberries instead of pie filling? Yes! Just macerate fresh strawberries with a little sugar and lemon juice until juicy—this adds a nice natural sweetness and freshness.
• Is it necessary to soften the cream cheese? Absolutely. Softened cream cheese blends much smoother and spreads more easily, ensuring those creamy pockets without lumps.
• Can I make this ahead of time? For sure. You can assemble ahead, keep it covered in the fridge, and bake within 24 hours. It’s also great reheated.
• What’s the best way to melt butter for drizzling? Microwave it in short bursts, stirring in between, to avoid burning or bubbling.
• Can I substitute the whipped topping with whipped cream? Definitely! Freshly whipped cream adds a lovely, airy touch and lets you control sweetness and flavor notes.

Print