If you’re looking for a dessert that’s easy to make but tastes like it came straight from a bakery, this Strawberry Cheesecake Dump Cake is for you! With its luscious layers of strawberry pie filling, creamy cheesecake, and golden, buttery cake topping, this dessert is as simple as it is indulgent. Perfect for potlucks, family dinners, or any time you want a no-fuss treat, this recipe will wow your taste buds with minimal effort. Grab a few simple ingredients and let’s get baking!
Ingredients
For the Cake:
- 1 can (21 oz) strawberry pie filling
- 1 package (8 oz) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) white or yellow cake mix
- 1 stick (½ cup) unsalted butter, melted
Optional Toppings:
- Whipped cream or Cool Whip
- Fresh strawberries, sliced
- Powdered sugar for dusting
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or a light coating of butter.
Step 2: Layer the Ingredients
- Spread the strawberry pie filling evenly across the bottom of the prepared baking dish.
- In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Dollop the cream cheese mixture over the pie filling and gently spread it into an even layer.
- Sprinkle the dry cake mix evenly over the cream cheese layer, covering it completely.
- Drizzle the melted butter evenly over the top of the dry cake mix. Try to cover as much surface area as possible to ensure a golden, crisp topping.
Step 3: Bake the Cake
- Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let the cake cool for at least 10 minutes before serving.
Step 4: Serve and Enjoy
- Scoop the dump cake into bowls or serve in slices. Top with whipped cream, fresh strawberries, or a dusting of powdered sugar for an extra-special presentation.
Tips
- Room-Temperature Cream Cheese: Ensure the cream cheese is softened for easier mixing and a smooth consistency.
- Even Butter Drizzle: Pour the butter slowly and evenly over the cake mix to create a perfectly crisp topping.
- Add Crunch: Sprinkle chopped nuts like pecans or sliced almonds on top of the cake mix before baking for added texture.
- Double the Fruit: For an extra fruity version, layer fresh or frozen strawberries with the pie filling.
- Let It Rest: Allow the cake to cool slightly before serving to help the layers set.
Storage Instructions
- Refrigeration: Store leftover dump cake in an airtight container or cover the baking dish tightly with plastic wrap. Keep refrigerated for up to 3 days.
- Reheating: Warm individual portions in the microwave for 20–30 seconds, or enjoy it chilled straight from the fridge.
- Freezing: Freeze for up to 2 months in an airtight container. Thaw overnight in the refrigerator and reheat as desired.
Variations
- Blueberry Cheesecake Dump Cake: Swap the strawberry pie filling for blueberry pie filling for a berrylicious twist.
- Lemon Lovers: Use lemon pie filling and add a teaspoon of lemon zest to the cream cheese mixture for a zesty flavor.
- Chocolate Strawberry: Sprinkle chocolate chips over the pie filling before adding the cream cheese layer for a decadent treat.
- Gluten-Free: Use a gluten-free cake mix to make this dessert suitable for gluten-sensitive guests.
- Strawberry Shortcake Style: Top with scoops of vanilla ice cream and drizzle with strawberry syrup for an over-the-top dessert.
Nutrition Details (Per Serving)
- Calories: 350
- Protein: 3g
- Carbohydrates: 45g
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 320mg
- Fiber: 1g
- Sugar: 30g
FAQ
1. What is a dump cake?
A dump cake is a simple dessert where ingredients are “dumped” into a baking dish without much mixing, resulting in a layered, cobbler-like texture.
2. Can I use homemade strawberry filling?
Yes! If you prefer, you can use homemade strawberry compote or jam in place of the canned pie filling.
3. Can I use margarine instead of butter?
While butter is recommended for its rich flavor, margarine can be used as a substitute. Just ensure it’s melted and evenly distributed.
4. Can I make this ahead of time?
Yes! Prepare the cake as directed, refrigerate it after baking, and reheat in the oven at 325°F for 10–15 minutes before serving.
5. What’s the best way to serve this cake?
Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent dessert.
