Strawberry Cheesecake Dump Cake

 

Strawberry cheesecake dump cake is a luscious treat that uses a handful of ingredients to make a dump cake that tastes like strawberry cheesecake.
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Table of Contents
  1. Strawberry Cheesecake Dump Cake Ingredients
  2. Substitutions and Additions
  3. How to Make Strawberry Cheesecake Dump Cake
  4. How to Serve Strawberry Cheesecake Dump Cake
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Strawberry cheesecake dump cake is such a simple and delicious recipe that uses a handful of ingredients to make a dump cake that tastes like strawberry cheesecake. This scrumptious cake is a combination of sweet strawberry, creamy cheesecake filling, and a moist cake. 

If you love easy and tasty dump cakes then you’ll also want to make Banana Split Dump Cake, Pineapple Upside Down Dump Cake, and Apple Dump Cake.

Strawberry Cheesecake Dump Cake Ingredients

You will need:

  • 42 ounces strawberry pie filling
  • 8 ounces cream cheese, softened
  • ¼ cup sour cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 15.25 ounces white cake mix
  • 1 cup salted butter, cold

PRO TIP: When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.

Substitutions and Additions

STRAWBERRIES: You can also serve this with fresh strawberries over the top. Do not cook the filling mixed with fresh or frozen strawberries added as it will change the consistency of the filling. 

PIE FILLING: For this easy dump cake recipe, you can substitute the can of pie filling with a homemade strawberry pie filling if you have any on hand. 

CAKE MIX: You can use vanilla, white, or yellow cake mix for this strawberry dump cake with cream cheese. Use a gluten-free cake mix to make this dish gluten-free.

How to Make Strawberry Cheesecake Dump Cake

PRO TIP: You’ll want to use a 9×13-inch baking pan for this easy dessert recipe so that the texture and consistency are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Spread the strawberry filling into the bottom of a 9×13-inch baking dish.

PRO TIP: Different brands of strawberry filling can vary in color. If the cans are older, the fruit may not be as vibrant, but it will still taste amazing.

STEP THREE: In a medium bowl, use a hand mixer to combine cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and combined.

STEP FOUR: Drop spoonfuls of the cream cheese mixture over the strawberry filling.

STEP FIVE: Sprinkle the cake mix evenly over the first two layers.

STEP SIX: Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.

PRO TIP: You may end up with a few dry cake mix spots on the top. This is normal and is just where the butter did not saturate into the cake mix. If you prefer, you can add additional pats of butter over the dry area. Check the dump cake after about 30 minutes to determine if the melted butter missed any areas. The dump cake is made correctly and tastes delicious even with some dry spots on the top. Do try to cover as much of the top as possible with butter. The pats of butter need to be VERY thin to cover the whole top of the cake.

STEP SEVEN: Bake for 40 minutes or until the topping is browned and the strawberry filling is bubbling around the edges.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

STEP EIGHT: Allow the dump cake to rest for 15 minutes before serving it.

PRO TIP: Allowing the dump cake to rest for a bit before serving it will give the strawberry filling time to cool just a bit so that it is not super runny when you scoop into it. 

How to Serve Strawberry Cheesecake Dump Cake

This cake is so easy to make, you don’t need a reason to whip it up! Ready to eat in just an hour, enjoy it for a yummy weeknight dessert or serve it to guests at a potluck. This creamy dump cake is delicious served either warm or cold. You can even add a scoop of vanilla ice cream on the side or a spoonful of whipped cream on top to really take it over the edge. 

Storage

IN THE FRIDGE: Store this strawberry cheesecake dump cake in the refrigerator, covered with plastic wrap or in an airtight container, for 5 to 7 days. 

IN THE FREEZER: You can also freeze the delicious cake for up to 1 month. Thaw in the refrigerator or reheat to serve. 

Strawberry cheesecake dump cake is a luscious treat that takes all of the best elements of cheesecake and combines them with a classic dump cake for a fantastic dessert that is sure to impress. The moist cake with a sweet strawberry and creamy cheesecake filling is baked until it is an irresistible golden brown. Make a regular day extra special with this nearly perfect dessert.

FREQUENTLY ASKED QUESTIONS

What is a dump cake? 

A dump cake is one of the easiest dessert recipes around in which the ingredients are simply dumped into the pan and baked. Usually, they use a box of cake mix and a handful of additional ingredients.

Can you make strawberry dump cake ahead of time? 

This is a great recipe to make ahead. You can make this easy dessert cake up to 2 days ahead of time. Just store it in the fridge until you are ready to serve.

Can I switch a yellow cake mix for the white? 

You can substitute a box of yellow cake mix for the white in this delicious dessert. Or what about strawberry cake mix for even more strawberry flavor?

MORE RECIPES YOU’LL LOVE

Strawberry Cheesecake Dump Cake

Strawberry cheesecake dump cake is a luscious treat that uses a handful of ingredients to make a dump cake that tastes like strawberry cheesecake.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 42 ounces strawberry pie filling
  • 8 ounces cream cheese softened
  • ¼ cup sour cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 15.25 ounces white cake mix
  • 1 cup salted butter cold

Instructions
 

  • Preheat the oven to 350°F.
  • Spread the strawberry filling into the bottom of a 9×13-inch baking dish.
  • In a medium bowl, use a hand mixer to combine cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and combined.
  • Drop spoonfuls of the cream cheese mixture over the strawberry filling.
  • Sprinkle the cake mix evenly over the first two layers.
  • Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.
  • Bake for 40 minutes or until the topping is browned and the strawberry filling is bubbling around the edges.
  • Allow the dump cake to rest for 15 minutes before serving it.

Notes

When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
You’ll want to use a 9×13-inch baking pan for this easy dessert recipe so that the texture and consistency are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
Different brands of strawberry filling can vary in color. If the cans are older, the fruit may not be as vibrant, but it will still taste amazing.
You may end up with a few dry cake mix spots on the top. This is normal and is just where the butter did not saturate into the cake mix. If you prefer, you can add additional pats of butter over the dry area. Check the dump cake after about 30 minutes to determine if the melted butter missed any areas. The dump cake is made correctly and tastes delicious even with some dry spots on the top. Do try to cover as much of the top as possible with butter. The pats of butter need to be VERY thin to cover the whole top of the cake.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
Allowing the dump cake to rest for a bit before serving it will give the strawberry filling time to cool just a bit so that it is not super runny when you scoop into it.

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