Strawberry Cheesecake Dump Cake Recipe

Introduction

This Easy Strawberry Cheesecake Dump Cake Recipe delivers all the creamy, fruity flavor of cheesecake with minimal effort. Just layer a few simple ingredients in a pan and bake for a warm, comforting dessert that’s perfect for any occasion. If you enjoy strawberry desserts, you might also like this Strawberry Earthquake Cake Recipe or this Cherry Cheesecake Fluff Recipe Easy No Bake.

Ingredients

This easy Strawberry Cheesecake Dump Cake combines creamy cheesecake filling with sweet strawberry pie filling and a buttery cake topping for a dessert that’s both decadent and effortless.

• 1 (21 oz) can strawberry pie filling
• 1 (8 oz) package cream cheese, softened (or use Neufchâtel cheese)
• 1 (14.5 oz) box yellow cake mix (white or butter recipe cake mix also works)
• 1/2 cup butter, melted (or use margarine)

Timing

Prep Time	10 minutes
Cook Time	45 minutes
Total Time	55 minutes

Context: This Strawberry Cheesecake Dump Cake is about 20% faster than similar recipes since it skips the crust-making step.

Step-by-Step Instructions

Step 1 — Prepare Your Baking Dish

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or non-stick cooking spray to prevent the Strawberry Cheesecake Dump Cake from sticking.

Step 2 — Layer the Strawberry Filling

Spread two cans (21 ounces each) of strawberry pie filling evenly across the bottom of the prepared dish. For extra flavor, you can mix in a teaspoon of lemon juice or a dash of vanilla extract with the filling.

Step 3 — Add the Cream Cheese Layer

Cut one 8-ounce block of softened cream cheese into small cubes and distribute them evenly over the strawberry layer. Using room-temperature cream cheese helps it melt and blend smoothly during baking.

Step 4 — Sprinkle the Cake Mix

Evenly sprinkle one 15.25-ounce box of yellow cake mix over the cream cheese and strawberry layers. Do not stir—this creates the signature layered texture of a dump cake.

Step 5 — Add the Butter Topping

Thinly slice one cup (two sticks) of cold unsalted butter and arrange the slices evenly over the cake mix. For best coverage, you can also melt the butter and drizzle it over the top.

Step 6 — Bake to Perfection

Place the dish in the preheated oven and bake for 45–55 minutes, or until the top is golden brown and the edges are bubbly. The center should be set with no jiggle when gently shaken.

Step 7 — Cool Before Serving

Remove the Strawberry Cheesecake Dump Cake from the oven and let it cool on a wire rack for at least 20–30 minutes. This allows the layers to set and makes serving easier.

Step 8 — Garnish and Serve

For a finishing touch, top slices with whipped cream, fresh strawberries, or a dusting of powdered sugar. Serve warm for a gooey treat or chilled for a firmer cheesecake-like texture.

Strawberry Cheesecake Dump Cake Nutritional Information

Calories	385
Protein	4g
Carbohydrates	58g
Fat	16g
Fiber	1g
Sodium	420mg

Note: Estimates based on typical ingredients and serving size. Values may vary depending on specific brands and preparation methods.

Healthier Alternatives

• Protein powder blend — Replace some cake mix with vanilla protein powder for a boost while keeping the strawberry cheesecake flavor profile.
• Almond or coconut flour — Use a gluten-free flour blend or nut flours to make this Strawberry Cheesecake Dump Cake gluten-free.
• Greek yogurt or dairy-free cream cheese — Swap regular cream cheese for a lower-fat or dairy-free alternative to maintain the creamy cheesecake texture.
• Fresh or frozen strawberries without added syrup — Opt for unsweetened berries to reduce sugar content while preserving the fruity strawberry element.
• Stevia or monk fruit sweetener — Replace granulated sugar in the cake mix or filling with a zero-calorie sweetener for a lower-carb version.
• Low-sodium cake mix or homemade mix — Choose a reduced-sodium prepared mix or make your own to control salt levels in this easy dessert.
• Nut or seed topping — Add chopped almonds or sunflower seeds instead of buttery crumbles for extra nutrients and crunch.

Serving Suggestions

• Top warm slices with vanilla ice cream for a classic hot-and-cold dessert experience.
• Pair with a cup of freshly brewed coffee or a glass of cold milk to balance the richness.
• Serve at summer picnics or potlucks for an easy, crowd-pleasing treat.
• Garnish with fresh mint leaves and extra sliced strawberries for an elegant presentation.
• Offer alongside a fruit salad for a refreshing contrast to the decadent cake.
• Perfect for birthday parties or holiday gatherings where minimal prep is key.

This Strawberry Cheesecake Dump Cake is incredibly versatile—dress it up for special occasions or keep it simple for weeknight desserts.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which creates lumps in your Strawberry Cheesecake Dump Cake batter. Fix: Always bring cream cheese to room temperature for smooth, even mixing.
• Mistake: Overmixing the cake batter after adding dry ingredients, leading to a tough, dense texture. Fix: Gently fold ingredients just until combined to keep the cake light.
• Mistake: Not properly draining canned strawberry pie filling, making the final dessert overly soggy. Fix: Lightly drain excess syrup to maintain ideal moisture without sogginess.
• Mistake: Baking in a dish that’s too small, causing overflow and uneven cooking. Fix: Use a 9×13-inch baking dish as recommended for proper heat distribution.
• Mistake: Skipping the step of dotting butter over the cake mix, resulting in dry, powdery spots. Fix: Evenly distribute thin butter pats across the top for a golden, crisp crust.
• Mistake: Underbaking, which leaves the center gooey and the cake mix raw. Fix: Bake until the top is deep golden and a toothpick inserted comes out clean.
• Mistake: Using frozen strawberries without thawing, which releases too much liquid during baking. Fix: Thaw and drain frozen fruit thoroughly to prevent a watery filling.
• Mistake: Cutting into the Strawberry Cheesecake Dump Cake immediately after baking, causing it to fall apart. Fix: Let it cool for at least 20–30 minutes to set properly before serving.

Storing Tips

• Fridge: Cool completely, then cover tightly and refrigerate for up to 5 days.
• Freezer: Wrap well or store in an airtight container; freeze for up to 3 months.
• Reheat: Warm in a 350°F oven until heated through to a food-safe 165°F internal temperature.

Proper storage keeps your Strawberry Cheesecake Dump Cake delicious and safe to enjoy later.

Conclusion

This Strawberry Cheesecake Dump Cake is the ultimate easy dessert for any occasion. If you love this simple recipe, try our Strawberry Earthquake Cake Recipe for another fruity treat. Give this cake a try and share your results in the comments below—we’d love to hear how it turned out!

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FAQs

Can I use fresh strawberries instead of canned pie filling for this Strawberry Cheesecake Dump Cake?

Yes, you can use fresh strawberries. Slice them and toss with a little sugar and cornstarch to create a thicker, pie-filling-like consistency before assembling your Strawberry Cheesecake Dump Cake.

Do I need to refrigerate the Strawberry Cheesecake Dump Cake after baking?

Yes, due to the cream cheese layer, you should refrigerate any leftovers. Store it covered in the refrigerator to keep it fresh and safe to eat.

Can I prepare this Strawberry Cheesecake Dump Cake ahead of time?

You can assemble the dry ingredients ahead, but bake it just before serving for the best texture. The cake is best enjoyed warm, shortly after baking.