Strawberry Cheesecake Dump Cake

Short Description

Strawberry Cheesecake Dump Cake is an effortless, crowd-pleasing dessert that layers sweet strawberry pie filling, creamy cheesecake, and a buttery cake topping in one dish. With minimal prep and maximum flavor, this dump cake is perfect for potlucks, holidays, or an easy weeknight indulgence.

Why You’ll Love This Recipe

• Quick and Easy: No mixing of batter required—just layer and bake.

• Cheesecake Twist: Combines the tangy richness of cheesecake with the fruity sweetness of strawberry pie filling.

• Crowd-Pleaser: Great for serving a group with its generous 9×13-inch pan size.

• Minimal Ingredients: Uses common pantry staples for maximum convenience.

• Versatile: Easily adaptable with different pie fillings or cake mix flavors.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 (21 oz) cans strawberry pie filling

• 1 (8 oz) package cream cheese, softened

• 1/3 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 (15.25 oz) box white or yellow cake mix (dry)

• 1/2 cup unsalted butter, melted

• 1/4 cup graham cracker crumbs

Directions

1. Prep & Layer Fruit:

   • Preheat the oven to 350°F (175°C).

   • Spread the strawberry pie filling evenly into the bottom of a 9×13-inch baking dish.

2. Add Cheesecake Layer:

   • In a mixing bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy.

   • Dollop the mixture over the pie filling and gently spread—it doesn’t need to cover completely, as it will swirl while baking.

3. Top & Bake:

   • Sprinkle the dry cake mix evenly over the cream cheese and fruit layers.

   • Drizzle the melted butter evenly over the top, covering as much of the dry mix as possible.

   • Finish with a sprinkle of graham cracker crumbs for extra texture and flavor.

4. Bake and Cool:

   • Bake for 40–45 minutes or until the top is golden brown and the filling is bubbling at the edges.

   • Let cool for at least 15 minutes before serving to allow the layers to set.

Servings and Timing

• Servings: 12

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

• Calories: Approximately 390 kcal per serving

Variations

• Berry Blend: Use a mix of strawberry and blueberry pie fillings for a colorful twist.

• Different Cake Mix: Try lemon or butter pecan cake mix for a flavor variation.

• Nutty Crunch: Add chopped pecans or sliced almonds on top before baking.

• Gluten-Free Option: Use gluten-free cake mix and certified gluten-free graham crackers.

• Chocolate Drizzle: After baking, drizzle with melted chocolate for an extra indulgent touch.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Warm individual servings in the microwave for 20–30 seconds.

• Freezing: Freeze cooled cake in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.

FAQs

Can I use fresh strawberries instead of pie filling?

Not directly. Strawberry pie filling has added sugar and thickener. To use fresh berries, cook them with sugar and cornstarch until thickened first.

Does the cake need to be refrigerated?

Yes, due to the cream cheese layer, it should be refrigerated after it cools to room temperature.

Can I use a different flavor of pie filling?

Absolutely. Cherry, blueberry, or peach pie filling would all work well in this recipe.

How do I know when the dump cake is done?

The top should be golden brown and the fruit should be bubbling around the edges. A few dry spots are okay if most of the cake mix is moistened.

What’s the best way to serve this dessert?

Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.

Can I prepare this dessert ahead of time?

Yes, you can assemble it up to 24 hours in advance. Store it covered in the refrigerator and bake just before serving.

Can I use low-fat cream cheese?

Yes, low-fat cream cheese can be used, but avoid fat-free as it may not bake properly.

Can I double the recipe?

Yes, double the ingredients and bake in two separate 9×13-inch pans for large gatherings.

What’s the difference between white and yellow cake mix in this recipe?

White cake mix has a more neutral flavor, while yellow cake mix adds a buttery richness. Both work well.

Why are graham cracker crumbs added?

They add a slight crunch and a hint of cheesecake crust flavor, complementing the creamy and fruity layers.

Conclusion

Strawberry Cheesecake Dump Cake is a simple yet indulgent dessert that’s as easy to make as it is to love. With minimal effort and maximum flavor, it’s the perfect recipe to keep in your rotation for holidays, gatherings, or anytime you need a quick and satisfying sweet treat.

Strawberry Cheesecake Dump Cake

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• Author: Douaa
• Total Time: 55 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

This Strawberry Cheesecake Dump Cake is an easy, crowd-pleasing dessert layered with sweet strawberry pie filling, creamy cheesecake, and a buttery cake topping. It’s the perfect lazy-day bake with big flavor and no fuss!

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Ingredients

• 2 (21 oz) cans strawberry pie filling

• 1 (8 oz) package cream cheese, softened

• 1/3 cup granulated sugar

• 1 tsp vanilla extract

• 1 (15.25 oz) box white or yellow cake mix (dry)

• 1/2 cup unsalted butter, melted

• 1/4 cup graham cracker crumbs

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Instructions

1. Prep & Layer Fruit:
Preheat oven to 350°F (175°C). Spread both cans of strawberry pie filling evenly in a 9×13-inch baking dish.

2. Add Cheesecake Layer:
In a mixing bowl, beat together cream cheese, sugar, and vanilla until smooth.
Dollop the cheesecake mixture over the strawberries and gently spread — it doesn’t need to be perfect as it will swirl during baking.

3. Top & Bake:
Sprinkle the dry cake mix evenly over the entire surface.
Drizzle the melted butter over the cake mix, trying to moisten as much of it as possible.
Sprinkle graham cracker crumbs over the top for added crunch.

4. Bake & Serve:
Bake for 40–45 minutes, or until the top is golden and the edges are bubbly.
Let cool for at least 15 minutes before serving.

Notes

For a richer version, use yellow cake mix and serve with a scoop of vanilla ice cream. This dump cake can be stored in the fridge for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American