Strawberry Cheesecake Dump Cake

This Strawberry Cheesecake Dump Cake is my secret to an easy yet crowd-pleasing dessert that always disappears fast at family gatherings. It blends juicy strawberries with a creamy cheesecake layer and finishes with a tender cake topping no mixer or fuss required. It is the kind of recipe you make when you need something impressive but want to keep the prep simple

When I first made this dump cake at a summer barbecue nobody could believe how easy it was now my sister requests it for every birthday

Ingredients

• Vanilla or yellow cake mix: brings a fluffy cake topping choose a brand with real vanilla for best flavor
• Fresh strawberries: provide a pop of juicy brightness pick berries that are firm and deep red
• Strawberry pie filling: creates a glossy fruity base make sure the can is not dented and the filling looks vibrant
• Cream cheese softened: gives the cake its cheesecake character buy full fat for extra richness
• Granulated sugar: ensures a balanced sweet tang from the cream cheese use fine sugar for easy mixing
• Vanilla extract: rounds out all flavors select a real vanilla not imitation for depth
• Unsalted butter melted: guarantees that crispy golden top always use fresh butter not margarine
• Powdered sugar: is optional but adds a pretty finish sift it just before serving if you like

Step-by-Step Instructions

Prep the Baking Dish:

Grease a nine by thirteen inch baking pan thoroughly so the dessert releases easily and does not stick to the bottom

Layer the Fruit:

Spread the entire can of strawberry pie filling evenly across the bottom of the dish making sure to get it into all the corners
Scatter the halved fresh strawberries evenly on top pressing lightly so they settle into the filling

Mix and Add Cream Cheese Layer:

In a medium bowl beat the softened cream cheese with the sugar and vanilla until perfectly smooth with no lumps left
Use a spoon to dollop the cream cheese mixture in small piles across the berries then gently spread with the back of a spoon or silicone spatula so it covers most of the surface

Top with Cake Mix:

Sprinkle the dry cake mix straight from the box over everything aiming for an even layer so no big gaps are left
Shake the pan gently to help the mix settle a bit

Add Melted Butter:

Drizzle the melted butter slowly and evenly over the top making sure to cover as much of the dry mix as possible for a golden finish

Bake to Perfection:

Place the pan in a preheated oven at three hundred fifty degrees Fahrenheit and bake for about forty five to fifty minutes
Look for a deep golden brown top with bubbling fruit at the edges for the ideal finish

Cool and Serve:

Allow the cake to cool in the dish for at least fifteen minutes so the cream cheese sets and the dessert holds together when sliced
Dust with powdered sugar if desired and serve warm or chill for a firmer texture

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Storage Tips

After the cake is baked and cooled store it covered in the refrigerator for up to three days
It tastes wonderful straight from the fridge or can be reheated gently in the microwave for that just baked warmth
If you want to freeze leftovers wrap portions in plastic and use airtight containers but know that the texture softens slightly after thawing

Ingredient Substitutions

If strawberries are not in season try frozen ones thawed and patted dry
Any berry or pie filling works such as cherry raspberry or even peach for a different twist
You can swap yellow cake mix for white or lemon for fresh flavors
Dairy free cream cheese and vegan butter are good if you need a plant based option

Serving Suggestions

Serve each slice with whipped cream a few extra strawberries or a drizzle of melted chocolate
For a brunch treat top warm cake with yogurt
This is so easy to dress up for holidays with colored sprinkles or tiny candies

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Cultural and Historical Context

Dump cakes have been classic American shortcuts for generations prized for their minimal prep and flexible ingredients
Cheesecake inspired twists like this are newer but have quickly become favorites at gatherings across the country
Berries have always been a celebration fruit and this cake brings them to the party in a fuss free way

Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be substituted, but thaw and drain them first to prevent excess moisture in the dessert.

→ What type of cake mix works best?

Vanilla or yellow cake mix both work well, depending on your flavor preference. Lemon cake mix adds a zesty variation.

→ Should the dessert be served warm or cold?

It is delicious both warm and chilled. Serving warm gives a softer texture, while chilling provides a firmer slice.

→ How do I store leftovers?

Cover and refrigerate leftovers for up to three days. For best texture, allow to come to room temperature before serving.

→ Can I add extra toppings?

Absolutely! Fresh strawberries, whipped cream, or a dusting of powdered sugar make great finishing touches.