Strawberry Cheesecake Dump Cake (Printable View)
Sweet strawberries and creamy cheesecake filling topped with buttery cake mix, baked into an easy, indulgent dessert.
# What You’ll Need:
→ Fruit & Filling
01 - 2 cups fresh or frozen sliced strawberries
02 - 1 can (19 oz) strawberry pie filling
→ Cheesecake Mixture
03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1 teaspoon vanilla extract
→ Cake & Topping
06 - 1 box (about 15.2 oz) yellow or white cake mix
07 - 1/2 cup unsalted butter, melted
# Cooking Steps:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick cooking spray.
02 - Spread the fresh or frozen sliced strawberries evenly across the bottom of the prepared baking dish. Spoon the strawberry pie filling over the strawberries and spread it into an even layer.
03 - In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract using an electric mixer or whisk until completely smooth and creamy.
04 - Drop spoonfuls of the cheesecake mixture evenly over the strawberry filling layer. Do not spread or stir — the dollops will spread naturally during baking.
05 - Sprinkle the dry cake mix evenly over the entire surface, covering all the cheesecake and strawberry layers. Do not stir or mix.
06 - Pour the melted butter evenly over the dry cake mix, covering as much of the surface area as possible to ensure proper browning and crispness.
07 - Bake for 40-45 minutes until the top is deep golden brown, the center is set, and the cheesecake mixture bubbles at the edges.
08 - Allow the cake to cool for at least 20 minutes before serving. Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.
# Expert Tips:
01 -
- This is the dessert you make when you want maximum wow factor with almost zero effort, and people will assume you spent hours.
- The creamy cheesecake pockets hiding inside the fruity, buttery cake layers are a surprise no one expects and everyone loves.
02 -
- Do not stir the layers together no matter how tempting it feels, because the distinct layers are what create those magical pockets of cream cheese inside the cake.
- I once used cold cream cheese straight from the fridge and ended up with chunky blobs instead of a smooth, luscious filling that melts into the berries beautifully.
03 -
- Use a spoon to drizzle the butter rather than pouring it all in one spot, because dry patches of cake mix will stay powdery and ruin the texture.
- Letting the finished cake cool for the full 20 minutes is the difference between a gorgeous layered scoop and a collapsed, runny disappointment on the plate.