There’s something magical about the combination of fresh strawberries and creamy cheesecake that never fails to delight the senses. My Strawberry Cheesecake Dump Cake brings together these beloved flavors in what might be the easiest dessert you’ll ever make. The beauty of this recipe lies in its simplicity – literally “dumping” layers of ingredients into a baking dish and letting the oven work its magic.
Perfect for busy weeknights, unexpected guests, or when you’re simply craving something sweet without the fuss, this dessert delivers impressive results with minimal effort. The contrast between the tangy cream cheese, sweet strawberries, and buttery cake creates a dessert that tastes like you spent hours in the kitchen, when in reality, your prep time is just minutes!
Why You’ll Love This
- Incredibly simple preparation – just layer and bake!
- No mixer needed – truly a dump-and-go dessert
- Perfect balance of creamy, fruity, and cakey textures in every bite
- Uses pantry staples and fresh or frozen strawberries
- Serves warm or cold, making it versatile for any season
Ingredients
- 1 can (21 oz) strawberry pie filling.
- 1 box (15.25 oz) yellow cake mix.
- 1 package (8 oz) cream cheese, softened.
- ½ cup sugar.
- ½ tsp vanilla extract.
- ½ cup unsalted butter, melted.
- Fresh strawberries for garnish (optional).
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the strawberry pie filling evenly over the bottom of the dish.
- In a bowl, mix cream cheese, sugar, and vanilla until smooth. Drop spoonfuls of the mixture over the strawberry filling and gently spread it out.
- Sprinkle the dry cake mix evenly over the strawberry and cheesecake layers.
- Drizzle the melted butter over the top, ensuring most of the cake mix is moistened.
- Bake for 40-45 minutes, or until the top is golden and bubbly.
- Let the cake cool slightly before serving. Garnish with fresh strawberries if desired.
Tips & Variations
- For a time-saving hack, use frozen strawberries – just thaw and drain excess liquid first.
- Try different berries or a mixed berry combination for a fun twist.
- Add a sprinkle of cinnamon to the cake mix for a warm, cozy flavor profile.
- For extra decadence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- If the top is browning too quickly during baking, loosely cover with aluminum foil.
- For a crunchy texture contrast, add 1/2 cup chopped nuts (pecans or almonds work well) to the topping.
Serving Suggestions
This Strawberry Cheesecake Dump Cake is delicious on its own, but becomes truly extraordinary with a few simple accompaniments. Serve warm with a scoop of vanilla ice cream that melts into the warm cake, or try it with freshly whipped cream and a few extra sliced strawberries on top for a beautiful presentation.
For a special brunch offering, pair smaller portions with coffee or tea. The cake also makes a wonderful ending to a summer barbecue meal, especially when strawberries are at their peak season.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- The cake can be reheated in the microwave for 20-30 seconds for a warm dessert experience.
- For best results, allow cream cheese to come to room temperature before mixing.
- The cake is done when the edges are bubbling and the center is set but still slightly jiggly.
FAQs
Can I make this dessert ahead of time?
Yes! You can prepare this up to a day in advance and refrigerate before baking. Add 5-10 minutes to the baking time if cooking from cold.
Can I use a different flavor of cake mix?
Absolutely! Strawberry, lemon, or even chocolate cake mix works wonderfully in this recipe.
My cake mix didn’t fully cook in some spots. What went wrong?
Make sure to drizzle the melted butter evenly over the entire surface of the cake mix. Any dry spots may not cook properly.
Can I make this in a different sized pan?
Yes, you can use a 9×13 inch pan for a thinner cake (reduce baking time slightly) or individual ramekins for personal portions (bake for about 20-25 minutes).
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