Description

This Strawberry Cheesecake Dump Cake combines the flavors of sweet strawberries, creamy cheesecake, and buttery golden cake in one irresistible, easy-to-make dessert. Made with layers of fresh or frozen strawberries, strawberry pie filling, a luscious cream cheese mixture, cake mix, and melted butter, it bakes up bubbly and golden brown for a crowd-pleasing treat. Flexible and perfect for any occasion, it can be served warm with whipped cream, ice cream, or fresh berries.

Ingredients

Fruit Base

2 cups fresh or frozen strawberries
1 can (21 oz) strawberry pie filling

Cheesecake Layer

1 package (8 oz) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract

Cake Topping

1 box yellow cake mix
1 cup unsalted butter, melted

Optional Topping

Whipped cream, for serving

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Instructions

Preheat Oven – Preheat your oven to 350°F (175°C) to ensure even baking.
Prepare Baking Pan – Grease a 9×13-inch baking dish with non-stick spray. This will prevent the cake from sticking and make cleanup easier.
Layer the Strawberries – Evenly spread the fresh or frozen strawberries at the bottom of the prepared pan. Pour the strawberry pie filling over the strawberries to create a fruity, flavorful base.
Make Cheesecake Mixture – In a bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy. Drop spoonfuls of this mixture over the strawberry layer. Don’t worry about spreading it evenly; it will melt into the dessert while baking.
Add Cake Mix – Sprinkle the dry yellow cake mix evenly over the strawberry and cheesecake layers. Do not stir or mix; this step gives you that signature dump cake texture.
Drizzle Butter – Pour the melted butter evenly over the dry cake mix. Again, do not stir; the butter will soak through the cake mix as it bakes.
Bake – Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and bubbling around the edges.
Cool and Serve – Let the cake cool slightly before serving. Top with whipped cream, a scoop of vanilla ice cream, or extra fresh berries if desired.

Notes

Try mixing in other berries or use peach pie filling for a unique twist.
Add lemon zest to the cheesecake layer for a hint of citrus flavor.
Store leftovers covered in the refrigerator for up to 4 days.
Freeze individual cake slices for longer storage—wrap tightly in plastic wrap and aluminum foil.
Best served warm with ice cream or whipped cream on top.

Nutrition

Serving Size: 1/12 of cake
Calories: 390
Sugar: 32g
Sodium: 370mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 3g
Cholesterol: 47mg