Strawberry Cheesecake Dump Cake Recipe

Why You’ll Love This Recipe

• Easy to Make – No mixing or layering hassles; just dump and bake.
• Rich & Creamy – The cheesecake pockets add a luscious, creamy texture.
• Bursting with Flavor – Sweet strawberries and buttery cake make a perfect match.
• Minimal Ingredients – Uses pantry staples and a box of cake mix for convenience.
• Customizable – Easily swap the fruit filling or add extra toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Strawberry pie filling
• Cream cheese
• Granulated sugar
• Vanilla extract
• Yellow or white cake mix
• Unsalted butter
• Graham cracker crumbs (optional)

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Spread the strawberry pie filling evenly over the bottom of the dish.
3. In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Drop spoonfuls of the mixture over the pie filling, gently spreading it to create cheesecake pockets.
4. Evenly sprinkle the dry cake mix over the top of the filling layers.
5. Drizzle the melted butter evenly over the cake mix, ensuring as much coverage as possible.
6. Sprinkle graham cracker crumbs on top for added crunch (optional).
7. Bake for 40-45 minutes, or until the top is golden brown and bubbly.
8. Let the cake cool slightly before serving. Serve warm or chilled with whipped cream or vanilla ice cream, if desired.

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 45 minutes
• Total Time: 55 minutes
• Servings: 12
• Calories: Approximately 320 kcal per serving

Variations

• Fruit Swaps: Replace strawberry pie filling with cherry, blueberry, or mixed berry.
• Cake Mix Options: Try vanilla, butter pecan, or even chocolate cake mix for a unique twist.
• Crunchy Topping: Add chopped nuts or extra graham cracker crumbs for more texture.
• Extra Cheesecake Flavor: Double the cream cheese mixture for a richer cheesecake taste.

Storage/Reheating

• Storage: Cover and store leftovers in the refrigerator for up to 4 days.
• Reheating: Warm individual portions in the microwave for 15-20 seconds or enjoy chilled.
• Freezing: Freeze in an airtight container for up to 2 months. Thaw in the fridge before serving.

FAQs

1. Can I use fresh strawberries instead of pie filling?

Yes, but you’ll need to cook them with sugar and cornstarch to create a jam-like consistency.

2. Do I need to mix the cake mix with anything before adding it?

No, just sprinkle it dry over the filling and let the butter moisten it while baking.

3. Can I use a different type of cream cheese?

Full-fat cream cheese works best, but you can use reduced-fat or flavored cream cheese.

4. Why is my cake mix still powdery after baking?

Make sure the butter is evenly distributed. You can mix in a little extra melted butter if needed.

5. Can I make this in a slow cooker?

Yes! Cook on low for 3-4 hours or until the top is set and golden.

6. What can I serve with this cake?

Vanilla ice cream, whipped cream, or even a drizzle of caramel sauce pair well.

7. Can I make this ahead of time?

Yes, bake it a day in advance and refrigerate. Reheat before serving if desired.

8. How do I make this less sweet?

Use unsweetened strawberries or reduce the amount of sugar in the cheesecake layer.

9. Can I use a sugar-free cake mix?

Yes, a sugar-free cake mix will work, but the texture may be slightly different.

10. What if I don’t have graham cracker crumbs?

You can skip them or use crushed vanilla wafers or shortbread cookies instead.

Conclusion

Strawberry Cheesecake Dump Cake is a simple yet indulgent dessert that requires minimal effort but delivers big on flavor. Whether you serve it warm with ice cream or enjoy it chilled, this sweet and creamy treat is guaranteed to be a hit. Try it today and customize it to your liking!

Strawberry Cheesecake Dump Cake Recipe

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

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Description

Strawberry Cheesecake Dump Cake is an easy, crowd-pleasing dessert that blends creamy cheesecake pockets with sweet strawberry filling and a buttery cake topping. Made with simple ingredients and minimal prep, this dump-and-bake treat is perfect for potlucks, holidays, or any occasion.

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Ingredients

• 1 (21 oz) can strawberry pie filling
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 box (15.25 oz) yellow or white cake mix
• ½ cup unsalted butter, melted
• ¼ cup graham cracker crumbs (optional)

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Instructions

• Preheat & Prep: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
• Layer the Filling: Spread the strawberry pie filling evenly in the baking dish.
• Make Cheesecake Pockets: Beat cream cheese, sugar, and vanilla extract until smooth. Drop spoonfuls over the filling and lightly spread.
• Add Cake Mix: Evenly sprinkle the dry cake mix over the top.
• Drizzle Butter: Pour melted butter over the cake mix, ensuring even coverage.
• Optional Crunch: Sprinkle graham cracker crumbs on top.
• Bake: Bake for 40-45 minutes until golden brown and bubbly.
• Cool & Serve: Let cool slightly, then serve warm or chilled with ice cream or whipped cream.

Notes

• Fruit Variations: Swap strawberry pie filling for cherry, blueberry, or mixed berry.
• Cake Mix Options: Try butter pecan or chocolate cake mix for a twist.
• Storage: Refrigerate for up to 4 days or freeze for up to 2 months.
• Slow Cooker Option: Cook on low for 3-4 hours.

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