Highlight
When you want something sweet without a hassle, this Strawberry Cheesecake Dump Cake is your answer. Creamy cheesecake meets juicy strawberries, all covered with a buttery golden crust. It’s one of those desserts that vanishes during gatherings and leaves folks begging for how you made it.
My sister kept asking for this after she tried it at a family picnic. Now it’s our emergency dessert for holidays and every time we celebrate last minute.
Decadent Ingredients
- Butter: Melt it and pour over the top for a crispy, tasty finish. Go for fresh, unsalted if you can.
- Sugar: Fine granulated gives you a smooth cheesy layer and just enough sweetness.
- Vanilla extract: This brings out all the flavors—especially the berries. Try for real vanilla if possible.
- Egg: Makes the cheesecake part creamy and thick once baked.
- Cream cheese: You want this softened so it blends into that creamy goodness. Full fat turns out best.
- Yellow cake mix: Easiest topping ever—gives you that crunchy, buttery layer on top. Pick a good quality mix for best results.
- Strawberry pie filling: Tart, sweet, and hassle-free. Get one with whole berries if available for a homemade vibe.
Simple Step-by-Step
- Give It Time to Cool:
- Don’t rush—let it rest for 10-15 minutes so you can slice it and the layers won’t fall apart.
- Bake Until Done:
- Pop your dish into the hot oven and bake about 40 minutes. When it’s bubbling and you see golden brown edges, it’s ready. Your kitchen will smell amazing.
- Pour the Butter:
- Evenly drizzle your melted butter all across the cake mix so every bite comes out crispy and rich.
- Spoon on the Cake Mix:
- Sprinkle dry cake mix over everything, completely covering the cheesecake dollops and berry filling beneath.
- Drop in the Cheesecake Mixture:
- Spoon big dollops of your cream cheese blend right over the strawberry layer. Don’t worry about spreading—just plop it on.
- Spread the Strawberries:
- Dump the whole can of pie filling in your baking dish and use a spatula to get those corners, so every forkful is fruity.
- Mix Together the Cheesecake:
- Blend softened cream cheese, sugar, vanilla, and the egg by hand or with a mixer. Scrape the sides to make sure everything’s well combined and super creamy.
Highlight
Strawberries and cheesecake always send me back to cozy birthday mornings with my grandma, who swore this was the quickest yet fanciest thing to bake.
How to Store it
Once it cools, just cover and pop it in the fridge for up to four days. It’s good chilled or reheated for a few seconds in the microwave. Want to freeze it? Cut in squares, wrap them up tight, and store for two months max. Defrost overnight in the fridge, then warm it up if you want that fresh-from-the-oven taste.
Swap Out Ingredients
Try using cherry or blueberry pie filling if you’re craving something new. You can go with a white cake mix for more vanilla notes. Want it lighter? Use low fat cream cheese, but know the cheesecake part will be a bit softer.
Serving Ideas
Take your slice up a notch with a dollop of whipped cream and a handful of berries. During summer, pair it with iced coffee. When it’s chilly, go for hot chocolate. Just serve right from the bake pan for something casual or top with vanilla ice cream if you want to impress.
History and Background
These easy cakes took off in the US in the 70s because ready-made ingredients got popular. People love them for potlucks since they’re low effort and always a hit. The strawberry-cheesecake version feels retro—like cool diner desserts everyone gets excited for.
Recipe FAQs
- → Is it okay to swap canned strawberry filling for fresh strawberries?
Go for it! Just toss fresh strawberries with a little sugar first so they get nice and saucy like the canned stuff.
- → Do I have to chill it before eating?
Cooling helps everything firm up, but you can totally sneak a warm piece for a gooier bite or let it chill if you want neater slices.
- → What's the best cake mix for this?
Yellow cake mix is a winner because it's buttery and mellow, but white cake mix works if that's all you have.
- → Is it okay to put toppings on after baking?
Definitely! Toss on some whipped cream, fresh berries, or a sprinkle of powdered sugar for extra flair and taste.
- → How do I store any that's left?
Pop leftovers in the fridge covered up. They'll keep for three days, and you can eat them cold or warm them up if you like.