Introduction
Craving a dessert that’s bursting with strawberry flavor and creamy cheesecake goodness but requires minimal effort? Look no further than Strawberry Cheesecake Dump Cake! This easy, crowd-pleasing treat layers sweet strawberry pie filling, rich cream cheese, and a buttery vanilla cake mix crumble for a dessert that tastes like a cheesecake and cobbler hybrid. Perfect for potlucks, family gatherings, or a quick sweet fix, this dump cake is as simple as it is delicious. Curious about how to whip up this irresistible dessert? Let’s dive into this fuss-free recipe that’s sure to impress!
Overview: Why Strawberry Cheesecake Dump Cake Is Special
Strawberry Cheesecake Dump Cake is a no-fuss dessert that delivers big on flavor with minimal prep. The “dump” method—layering ingredients straight into the pan—makes it beginner-friendly, while the combination of juicy strawberry filling, creamy cheese, and golden cake mix crumble creates a delightful mix of textures and tastes. It’s quick to assemble, uses pantry staples, and is perfect for serving a crowd, making it ideal for casual get-togethers or last-minute dessert needs.
- Time Requirement:
- Prep: 10 minutes
- Baking: 30 minutes
- Total: About 40 minutes
- Difficulty Level: Very Easy. Involves minimal mixing and layering, perfect for beginners.
- Why It’s Special: This recipe serves 10–12, offers a cheesecake-like flavor with minimal effort, and is visually appealing with its bubbly, golden top. It’s budget-friendly, great for summer, and ideal for strawberry lovers.
Essential Ingredients
This dump cake comes together with just four ingredients that create a sweet, creamy, and crumbly dessert. Here’s what you need and why each matters:
- Vanilla or French Vanilla Cake Mix (15.25 oz): Forms the buttery, crumbly topping with a sweet, tender texture.
- Unsalted Butter (1 stick, melted): Combines with the cake mix to create a rich, golden crumble.
- Cream Cheese (8 oz package): Adds a creamy, tangy layer reminiscent of cheesecake.
- Strawberry Pie Filling (2 cans, 21 oz each): Provides a sweet, juicy base with vibrant strawberry flavor.
Substitutions and Variations
- Cake Mix: Use yellow or white cake mix for a similar flavor, or try a lemon cake mix for a citrusy twist.
- Butter: Swap for margarine or vegan butter for a dairy-free option.
- Cream Cheese: Use reduced-fat cream cheese for a lighter version or dairy-free cream cheese for a vegan alternative.
- Pie Filling: Substitute with cherry, blueberry, or mixed berry pie filling for a different fruit flavor.
- Gluten-Free: Use a gluten-free cake mix and ensure the pie filling is gluten-free.
- Add-Ins: Sprinkle ½ cup chopped nuts (like pecans) or white chocolate chips over the cream cheese for extra texture.
Step-by-Step Instructions
Follow these steps to create a Strawberry Cheesecake Dump Cake that’s sweet, creamy, and effortlessly delicious:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Prepare the Cake Mix Crumble:
- In a medium bowl, melt 1 stick of unsalted butter (about ½ cup).
- Add the 15.25 oz vanilla or French vanilla cake mix to the melted butter.
- Mix with a fork until well combined and the mixture has a crumbly, sandy texture. Set aside.
- Layer the Strawberry Filling:
- Pour 2 (21 oz) cans of strawberry pie filling into the prepared 9×13-inch baking dish.
- Spread evenly with a spatula to cover the bottom of the dish.
- Add the Cream Cheese:
- Open the 8 oz package of cream cheese and slice into thin pieces (about ⅛-inch thick).
- Lay the cream cheese slices evenly over the strawberry pie filling, covering as much of the surface as possible.
- Top with Cake Mix Crumble:
- Sprinkle the crumbly cake mix mixture evenly over the cream cheese and strawberry layers, ensuring full coverage.
- Gently spread with a spatula if needed, but avoid pressing down too hard.
- Bake:
- Bake in the preheated oven for 30 minutes, or until the strawberry filling is bubbling around the edges and the top is lightly golden brown.
- Check for doneness; bake an additional 5 minutes if the top isn’t golden or the filling isn’t bubbly.
- Serve:
- Remove from the oven and let cool for 5–10 minutes to set slightly.
- Serve warm, scooped into bowls, optionally topped with whipped cream or vanilla ice cream for extra indulgence.
Cooking Tips
- Thin Cream Cheese Slices: Slice the cream cheese thinly to ensure it melts evenly and blends with the strawberry filling.
- Even Layers: Spread the pie filling and cake mix crumble evenly for consistent flavor and texture in every bite.
- Check Bubbling: Ensure the strawberry filling is bubbling to confirm the cake is fully baked and the flavors have melded.
- Nonstick Spray: Don’t skip spraying the dish, as the sticky pie filling can adhere to the pan.
Assembly: Building the Perfect Strawberry Cheesecake Dump Cake
This dump cake is all about layering simple ingredients for a rich, flavorful dessert with minimal effort. Here’s how to make it look and taste amazing:
- Strawberry Pie Filling:
- Spread the filling evenly to create a juicy, uniform base.
- Ensure no gaps for consistent strawberry flavor.
- Cream Cheese Layer:
- Place slices close together to mimic a cheesecake layer; they’ll melt into creamy pockets during baking.
- Avoid large chunks to ensure even distribution.
- Cake Mix Crumble:
- Sprinkle the crumble lightly and evenly to create a golden, cobbler-like topping.
- Don’t press down, as this keeps the texture light and crumbly.
- Presentation Tips:
- Serve in bowls to capture the gooey filling and crumbly topping.
- Garnish with fresh strawberry slices, whipped cream, or a dusting of powdered sugar for a festive touch.
- Pair with a scoop of vanilla ice cream or a glass of lemonade to complement the sweet-tart flavors.
Storage and Make-Ahead Tips
This dump cake is best enjoyed fresh but can be stored or prepped ahead:
- Room Temperature: Store covered at room temperature for up to 1 day.
- Refrigerator: Store in an airtight container or covered in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven for 10 minutes or microwave individual portions for 20–30 seconds.
- Freezer: Freeze baked cake for up to 2 months; wrap tightly in plastic wrap and foil. Thaw in the fridge overnight and reheat before serving.
- Make-Ahead: Assemble the cake up to 1 day in advance, cover, and refrigerate unbaked. Bake just before serving to maintain the crumble’s texture.
- Serving Tip: Serve warm for a gooey, cobbler-like texture or chilled for a firmer, cheesecake-like consistency.
Recipe Variations
Get creative with these fun twists to make the dump cake your own:
- Blueberry Cheesecake Dump Cake: Replace strawberry pie filling with blueberry pie filling for a different berry flavor.
- Lemon Strawberry Dump Cake: Use a lemon cake mix and add 1 tsp lemon zest to the cream cheese for a citrusy twist.
- Chocolate Strawberry Dump Cake: Use a chocolate cake mix for a decadent, berry-chocolate combo.
- Peach Cheesecake Dump Cake: Swap strawberry filling for peach pie filling for a summery variation.
- Gluten-Free Version: Use a gluten-free cake mix and ensure the pie filling is gluten-free.
Conclusion
Strawberry Cheesecake Dump Cake is the ultimate easy dessert, offering a perfect blend of juicy strawberries, creamy cheese, and buttery crumble in every bite. With its minimal prep, vibrant flavors, and crowd-pleasing appeal, it’s a must-try for potlucks, family dinners, or any time you crave a sweet, fuss-free treat. This recipe is so simple and delicious, you’ll want to make it a go-to for every occasion. So grab your cake mix, layer that filling, and get ready to enjoy a dessert that’s pure strawberry bliss!
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Strawberry Cheesecake Dump Cake
Description
Craving a dessert that’s bursting with strawberry flavor and creamy cheesecake goodness but requires minimal effort? Look no further than Strawberry Cheesecake Dump Cake! This easy, crowd-pleasing treat layers sweet strawberry pie filling, rich cream cheese, and a buttery vanilla cake mix crumble for a dessert that tastes like a cheesecake and cobbler hybrid. Perfect for potlucks, family gatherings, or a quick sweet fix, this dump cake is as simple as it is delicious.
Ingredients
This dump cake comes together with just four ingredients that create a sweet, creamy, and crumbly dessert. Here’s what you need and why each matters:
-
Vanilla or French Vanilla Cake Mix (15.25 oz): Forms the buttery, crumbly topping with a sweet, tender texture.
-
Unsalted Butter (1 stick, melted): Combines with the cake mix to create a rich, golden crumble.
-
Cream Cheese (8 oz package): Adds a creamy, tangy layer reminiscent of cheesecake.
-
Strawberry Pie Filling (2 cans, 21 oz each): Provides a sweet, juicy base with vibrant strawberry flavor.
Substitutions and Variations
-
Cake Mix: Use yellow or white cake mix for a similar flavor, or try a lemon cake mix for a citrusy twist.
-
Butter: Swap for margarine or vegan butter for a dairy-free option.
-
Cream Cheese: Use reduced-fat cream cheese for a lighter version or dairy-free cream cheese for a vegan alternative.
-
Pie Filling: Substitute with cherry, blueberry, or mixed berry pie filling for a different fruit flavor.
-
Gluten-Free: Use a gluten-free cake mix and ensure the pie filling is gluten-free.
-
Add-Ins: Sprinkle ½ cup chopped nuts (like pecans) or white chocolate chips over the cream cheese for extra texture.
Instructions
-
Preheat the Oven:
-
Preheat your oven to 350°F (175°C).
-
Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
-
-
Prepare the Cake Mix Crumble:
-
In a medium bowl, melt 1 stick of unsalted butter (about ½ cup).
-
Add the 15.25 oz vanilla or French vanilla cake mix to the melted butter.
-
Mix with a fork until well combined and the mixture has a crumbly, sandy texture. Set aside.
-
-
Layer the Strawberry Filling:
-
Pour 2 (21 oz) cans of strawberry pie filling into the prepared 9×13-inch baking dish.
-
Spread evenly with a spatula to cover the bottom of the dish.
-
-
Add the Cream Cheese:
-
Open the 8 oz package of cream cheese and slice into thin pieces (about ⅛-inch thick).
-
Lay the cream cheese slices evenly over the strawberry pie filling, covering as much of the surface as possible.
-
-
Top with Cake Mix Crumble:
-
Sprinkle the crumbly cake mix mixture evenly over the cream cheese and strawberry layers, ensuring full coverage.
-
Gently spread with a spatula if needed, but avoid pressing down too hard.
-
-
Bake:
-
Bake in the preheated oven for 30 minutes, or until the strawberry filling is bubbling around the edges and the top is lightly golden brown.
-
Check for doneness; bake an additional 5 minutes if the top isn’t golden or the filling isn’t bubbly.
-
-
Serve:
-
Remove from the oven and let cool for 5–10 minutes to set slightly.
-
Serve warm, scooped into bowls, optionally topped with whipped cream or vanilla ice cream for extra indulgence.
-
Cooking Tips
-
Thin Cream Cheese Slices: Slice the cream cheese thinly to ensure it melts evenly and blends with the strawberry filling.
-
Even Layers: Spread the pie filling and cake mix crumble evenly for consistent flavor and texture in every bite.
-
Check Bubbling: Ensure the strawberry filling is bubbling to confirm the cake is fully baked and the flavors have melded.
-
Nonstick Spray: Don’t skip spraying the dish, as the sticky pie filling can adhere to the pan.
FAQs
Q: Can I use fresh strawberries instead of pie filling?
A: Pie filling is recommended for its thickened, sweet consistency. For fresh strawberries, cook 4 cups sliced strawberries with ½ cup sugar and 2 tbsp cornstarch until thickened, then cool before using.
Q: Is this dessert healthy?
A: It’s a sweet treat high in sugar and fat. Use reduced-fat cream cheese or a sugar-free cake mix for a lighter version, and enjoy in moderation!
Q: Why is my topping not golden?
A: If the top isn’t browning, ensure the butter is evenly mixed with the cake mix. Extend baking by 5 minutes or broil for 1–2 minutes, watching closely.
Q: Can I use a different pan size?
A: A 9×13-inch pan is ideal. For an 8×8 pan, halve the recipe and reduce baking time to 25 minutes; for a larger pan, the cake will be thinner.
Q: How do I store leftovers?
A: Store at room temperature for 1 day, in the fridge for up to 4 days, or freeze for up to 2 months. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use a vegan cake mix, dairy-free cream cheese, vegan butter, and ensure the pie filling is vegan-friendly.