Strawberry Cheesecake Dump Cake

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Strawberry Cheesecake Dump Cake

A rich, creamy, fruity dessert with almost no effort

 Ingredients (5 simple items)

  • 1 box (15.25 oz) yellow cake mix
  • 1 can (21 oz) strawberry pie filling
  • 8 oz cream cheese (softened)
  • ½ cup granulated sugar
  • ½ cup (1 stick) unsalted butter (melted)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Spread strawberry filling evenly in a greased 9×13 baking dish.
  3. In a bowl, mix cream cheese + sugar until smooth and creamy.
  4. Drop spoonfuls of the cream cheese mixture over the strawberries (don’t worry about perfect spreading).
  5. Sprinkle dry cake mix evenly over everything.
  6. Drizzle melted butter over the top, covering as much dry mix as possible.
  7. Bake for 40–45 minutes or until golden and bubbly.
  8. Let cool slightly before serving.

Description

This dessert combines the tangy richness of cheesecake with the sweet brightness of strawberries and the buttery crispness of a cake topping. It’s called a “dump cake” because you basically layer everything—no complicated mixing or technique required.

 Tips for Best Results

  • Cut cream cheese into small cubes if you don’t want to mix it—still works great.
  • Add a little vanilla extract to the cream cheese for extra flavor.
  • Make sure butter covers most of the cake mix to avoid dry patches.
  • Let it rest 15–20 minutes after baking—it thickens nicely.
  • Serve warm with whipped cream or vanilla ice cream.

 Variations

  • Swap strawberry filling for blueberry, cherry, or peach
  • Use white or vanilla cake mix for a lighter flavor
  • Add fresh strawberries on top after baking for a fresh finish

 Servings

  • Makes about 10–12 servings

Nutritional Info (approx per serving)

  • Calories: 320–380
  • Carbs: 45g
  • Fat: 15g
  • Protein: 3–5g
  • Sugar: 28–35g

(Varies based on brands and portion size)

Benefits of This Recipe

  • Minimal prep (under 10 minutes)
  • No mixer required
  • Beginner-friendly
  • Budget-friendly ingredients
  • Perfect for gatherings or last-minute desserts

 Q&A

Q: Can I use fresh strawberries instead of pie filling?
A: Yes, but mix them with sugar and a bit of cornstarch to create a syrupy texture.

Q: Can I make it ahead of time?
A: Absolutely! Store covered in the fridge for up to 3 days. Reheat before serving.

Q: Why is my cake mix still powdery?
A: The butter didn’t fully cover it—next time drizzle more evenly or use thin slices of butter.

Q: Can I freeze it?
A: Yes, freeze for up to 2 months. Thaw overnight and reheat gently.

Q: Can I reduce sugar?
A: You can cut sugar in the cream cheese slightly, but the filling and cake mix already contain sugar.

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