Welcome to the world of sweet indulgence with our Strawberry Cheesecake Dump Cake! This delectable dessert blends the rich flavors of cheesecake with the fruity freshness of strawberries, all wrapped up in a quick and easy-to-make cake. Ideal for family gatherings, potlucks, or just a cozy night in, this recipe is sure to delight both kids and adults alike.

Why Make This Recipe

This Strawberry Cheesecake Dump Cake is not just delicious; it also provides a straightforward approach to baking. It requires minimal preparation and uses simple ingredients you likely already have in your pantry. Whether you’re a seasoned baker or a cooking novice, this recipe is designed to be a hassle-free way to create an impressive dessert. Plus, the combination of creamy cheesecake and sweet strawberries layered with cake is simply irresistible!

How to Make Strawberry Cheesecake Dump Cake

Ingredients:

1 can (21 oz) strawberry pie filling
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 box vanilla or yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1/2 cup fresh strawberries, sliced

Directions:

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract until smooth.
Spread the strawberry pie filling in the bottom of a greased 9×13 inch baking dish.
Pour the cream cheese mixture over the pie filling.
Sprinkle the cake mix evenly over the cream cheese layer.
Drizzle the melted butter over the cake mix.
Top with sliced fresh strawberries.
Bake for 45-50 minutes or until the top is golden brown.
Let it cool slightly before serving.

How to Serve Strawberry Cheesecake Dump Cake

For the perfect serving, cut the cake into squares and serve it warm or at room temperature. You can add a dollop of whipped cream or a scoop of vanilla ice cream on top for an extra touch of indulgence. Fresh mint leaves also make a great garnish!

How to Store Strawberry Cheesecake Dump Cake

To store leftovers, let the Strawberry Cheesecake Dump Cake cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. If you wish to freeze it, wrap individual slices in plastic wrap and store them in a freezer-safe container for up to two months. Thaw in the fridge before serving.

Tips to Make Strawberry Cheesecake Dump Cake

Ensure the cream cheese is softened to room temperature for easier mixing.
For a more intense strawberry flavor, consider adding sliced fresh strawberries between the layers.
You can also substitute the strawberry pie filling with other fruit fillings such as blueberry or cherry, depending on your fruit preference!

Variation

If you want to mix things up a bit, try adding a layer of crushed graham crackers for that classic cheesecake crust texture. You can also switch the flavor of the cake mix—lemon or chocolate cake mixes work wonderfully with the cheesecake and strawberry combination!

FAQs

1. Can I use fresh strawberries instead of pie filling?
Yes! You can use fresh strawberries, but you may want to add some sugar and cornstarch to create a similar consistency to pie filling.

2. Is this cake served warm or cold?
You can serve this cake either warm or cold! It’s delightful at room temperature and will stay moist in the fridge.

3. Can I make this ahead of time?
Absolutely! You can prepare the cake a day in advance. Just make sure to store it in the refrigerator and let it sit at room temperature for a few minutes before serving.

Enjoy creating, sharing, and indulging in this wonderful Strawberry Cheesecake Dump Cake! Happy baking!

Strawberry Cheesecake Dump Cake

This delightful dessert combines creamy cheesecake and sweet strawberries in an easy-to-make dump cake, perfect for any occasion.

Prep Time 10

Cook Time 50

Total Time 1

Serving Size servings

Ingredients

For the Cheesecake Layer

8 oz cream cheese, softened Ensure cream cheese is at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract

For the Cake

1 can (21 oz) strawberry pie filling
1 box vanilla or yellow cake mix
1/2 cup unsalted butter, melted Approximately 1 stick
1/2 cup fresh strawberries, sliced For topping

Instructions

Preparation

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract until smooth.

Layering

Spread the strawberry pie filling in the bottom of a greased 9×13 inch baking dish.
Pour the cream cheese mixture over the pie filling.
Sprinkle the cake mix evenly over the cream cheese layer.
Drizzle the melted butter over the cake mix.
Top with sliced fresh strawberries.

Baking

Bake for 45-50 minutes or until the top is golden brown.
Let it cool slightly before serving.

Notes

You can serve this cake warm or at room temperature. Add a dollop of whipped cream or scoop of vanilla ice cream on top for extra indulgence. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.