Description

This delightful Strawberry Cheesecake Dump Cake combines fresh strawberries, creamy cheesecake, and a crunchy cake topping into one easy-to-make dessert. Perfect for a quick yet impressive sweet treat, it requires simple layering and baking, producing a luscious, golden dessert that’s sure to be adored by all.

Ingredients

Scale

Fruit Layer

2 cups Fresh Strawberries (Frozen works in a pinch)
1 can Strawberry Pie Filling (Try cherry for a twist)

Cheesecake Layer

8 oz Cream Cheese (Neufchâtel is a lighter alternative)
1 cup Sugar (Feel free to use honey for a healthier option)
1 tsp Vanilla Extract (Almond extract brings a delightful change)

Cake Topping

1 box Dry Cake Mix (Use gluten-free mix for dietary needs)
1/2 cup Butter (Margarine is a good dairy-free swap)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure an even baking temperature for the cake.
Prepare Baking Dish: Grease a 9×13-inch baking dish with butter or cooking spray to prevent the dessert from sticking after baking.
Layer Strawberries: Evenly spread the fresh strawberries across the bottom of the baking dish as the base fruit layer.
Add Pie Filling: Pour the strawberry pie filling evenly over the fresh strawberries to create a luscious second fruit layer.
Mix Cheesecake Layer: Beat together the cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy.
Drop Cheesecake Mixture: Spoon dollops of the creamy cheesecake mixture evenly over the strawberry layers.
Add Cake Mix: Sprinkle the dry cake mix evenly over the top of the cheesecake layer. Do not stir, as the cake mix will bake on top to create a crunchy topping.
Pour Butter: Melt the butter and pour it evenly over the dry cake mix, ensuring full coverage for even baking.
Bake: Place the baking dish into the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the cake is bubbly.
Cool and Serve: Allow the cake to cool for 10 minutes before serving. Optionally, top with whipped cream or ice cream for extra indulgence.

Notes

Frozen strawberries can be used if fresh are unavailable; just thaw slightly before using.
For a lighter version, use Neufchâtel cream cheese and consider honey instead of sugar.
Try almond extract in place of vanilla for a different flavor profile.
To make this dessert gluten-free, substitute the cake mix with a gluten-free variety.
Allow the cake to cool slightly to enable easier slicing and serving.
This dump cake is best enjoyed the day it’s made but can be refrigerated and reheated within 2 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry cheesecake dump cake, easy dump cake, strawberry dessert, cheesecake dessert, quick cake recipe, no-mixer cake