Strawberry Cheesecake Dump Cake
A delightfully simple and delicious layered dessert combining sweet strawberry pie filling, creamy cheesecake, and a crisp vanilla cake topping. Perfect for busy cooks or entertaining, this dump cake requires minimal prep and delivers maximum flavor with a beautiful presentation.
Equipment
- 9×13-inch baking dish (glass or ceramic preferred)
- Electric mixer or hand whisk
- Mixing bowls
- Measuring Cups and Spoons
- Spatula
- Knife for slicing butter
- Oven
Ingredients
Fruit Layer:
- 21 oz (1 can) strawberry pie filling (or 3 cups fresh strawberries cooked down with ½ cup sugar and 1 tbsp cornstarch)
Cheesecake Layer:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
Topping:
- 1 box (15.25 oz) vanilla or yellow cake mix
- ½ cup (1 stick) unsalted butter, sliced thin or melted
Optional:
- Fresh strawberries for garnish
- Chopped nuts (pecans or almonds)
- Cinnamon or nutmeg for spice
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread the strawberry pie filling evenly in the bottom of the dish.
- In a bowl, beat softened cream cheese with sugar and vanilla extract until smooth. Dollop the cream cheese mixture evenly over the strawberries.
- Sprinkle the dry cake mix evenly over the cream cheese layer.
- Distribute thin slices of butter evenly over the cake mix. Alternatively, drizzle melted butter carefully on top.
- Bake for 45–55 minutes until the edges are golden and bubbly.
- Let cool for at least 20 minutes before serving to allow flavors to meld and for easier slicing.
- Garnish with fresh strawberries or nuts if desired, and serve warm with ice cream or whipped cream.
Notes
- For best results, use full-fat cream cheese softened to room temperature.
- If using fresh strawberries, cook them down with sugar and cornstarch before layering to avoid excess moisture.
- Butter distribution is key to a crispy, golden topping—don’t skip this step.
- Resting the cake before serving improves texture and flavor melding.
- Try variations with different fruit fillings, add nuts or coconut for texture, or swirl in chocolate chips for a twist.
- This cake can be assembled ahead and refrigerated for up to 24 hours before baking.
- Store leftovers covered in the fridge for up to 5 days or freeze for longer storage.