One pan, five ingredients, and zero stress. This strawberry cheesecake dump cake is the ultimate shortcut to a crowd-pleasing dessert. You can whip this up in minutes for a sweet, creamy treat. It is perfect for when you need a fast win in the kitchen.
Why This Recipe Is a Winner
This recipe is a winner because it tastes like a fancy cheesecake. It only takes ten minutes of hands-on work. The combination of fruit and cream cheese is pure comfort. This is a great choice for your next spring potluck. Your friends will think you spent hours in the kitchen.
Simple Method for Strawberry Cheesecake Dump Cake
Making this dessert is as easy as layering ingredients. You do not even need to stir the batter. Simply layer the fruit, cheese, and cake mix in order. Even if you are a beginner, you can master this strawberry cheesecake dump cake. It is nearly impossible to mess up this simple method.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 42 oz strawberry pie filling (two 21 oz cans)
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 15.25 oz yellow cake mix, dry
- 3/4 cup unsalted butter, melted
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and apply non-stick coating to a 9×13 inch baking pan.
- Spread both cans of strawberry pie filling into an even layer at the base of the pan.
- Whisk the softened cream cheese and powdered sugar together until homogenous, then distribute in small dollops over the strawberry layer.
- Sift the dry yellow cake mix evenly over the filling layers to ensure uniform coverage.
- Distribute the melted butter across the surface of the dry cake mix, aiming for maximum saturation of the powder.
- Bake for 45 minutes until the internal fruit layer is bubbling and the topping has achieved a deep golden-brown hue.
- Allow the dessert to rest at room temperature for 20 minutes to stabilize the cheesecake and fruit layers before portioning.
Best Ways to Enjoy It
Serve this dessert warm with a big scoop of vanilla ice cream. The cold cream balances the warm, buttery cake crust perfectly. You can also add a dollop of whipped cream on top. This is the best way to enjoy your strawberry cheesecake dump cake. Set it out at your next gathering and watch it disappear.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to four days. To reheat, place a slice in the microwave for 30 seconds. You can also warm it in a 350°F oven for ten minutes. This helps the cake topping stay nice and crisp.
Tips for Best Results
- Don’t skip the resting time after baking to let the layers set.
- Avoid leaving large dry patches of cake mix when pouring the butter.
- Use a fork to gently spread the butter if you see dry spots.
- Soften your cream cheese completely so it whisks smoothly without lumps.
- For a spring touch, top with fresh sliced strawberries before serving.
- Double the butter if you prefer an extra rich and crispy crust.
Ways to Switch It Up
- Use a gluten-free yellow cake mix to make this wheat-free.
- Swap the yellow cake mix for a chocolate mix for a decadent twist.
- Try blueberry pie filling during the summer for a different flavor.
- Add a teaspoon of lemon zest to the cream cheese for brightness.
Common Questions
Can I make this ahead of time?
Yes, you can bake it a few hours early. Just reheat it slightly before serving for the best texture. The cheesecake layer actually sets better as it cools.
Do I need to mix the cake powder?
No, do not stir the cake mix into the wet ingredients. The melted butter will soak in and create a cobbler-like topping. This is what makes it a dump cake.
Will kids like this dessert?
Kids love the sweet strawberry flavor and the cake topping. It is a very family-friendly recipe that isn’t too complicated. It is a hit at every school function.
I hope this bright dessert brings a smile to your family this spring. It is so simple and satisfying to make. Happy cooking!
— Alex
Ingredients
- 42 oz strawberry pie filling (two 21 oz cans)
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 15.25 oz yellow cake mix, dry
- 3/4 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and apply non-stick coating to a 9x13 inch baking pan.
- Spread both cans of strawberry pie filling into an even layer at the base of the pan.
- Whisk the softened cream cheese and powdered sugar together until homogenous, then distribute in small dollops over the strawberry layer.
- Sift the dry yellow cake mix evenly over the filling layers to ensure uniform coverage.
- Distribute the melted butter across the surface of the dry cake mix, aiming for maximum saturation of the powder.
- Bake for 45 minutes until the internal fruit layer is bubbling and the topping has achieved a deep golden-brown hue.
- Allow the dessert to rest at room temperature for 20 minutes to stabilize the cheesecake and fruit layers before portioning.
