I love easy desserts that feel like a treat, and The Ultimate Strawberry Cheesecake Dump Cake fits that bill. I will walk you through simple steps and tips so you can make it with confidence and joy, and for other quick cake ideas try the Brazilian carrot cake recipe I like.
Gathering Your Ingredients
- 1 box yellow cake mix
- 1/2 cup unsalted butter (melted)
- 2 cans (21 oz each) strawberry pie filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1 cup fresh strawberries, halved or whole (optional for garnish)
- Powdered sugar (optional, for dusting)
The Tools That Help
I keep this recipe simple. You need a 9×13-inch baking dish, a medium bowl, a mixer or sturdy whisk, a spatula, and a small saucepan or microwave-safe cup for melting butter. A sharp knife helps for slicing fresh strawberries.
The Step-by-Step Process
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Mix cream cheese, sugar, and vanilla until smooth.
- Spread the strawberry pie filling evenly in the baking dish.
- Spoon and gently smooth the cheesecake mixture over the strawberries.
- Sprinkle the dry yellow cake mix evenly over the cheesecake layer.
- Drizzle the melted butter over the cake mix to moisten the top.
- Bake for 40 to 45 minutes until the top is golden and bubbling.
- Let cool for 30 minutes and chill if you want firmer layers.
- Top with whipped topping before serving and add fresh strawberries and a light dusting of powdered sugar if you like.
Lighter, Healthier Touches
You can cut calories by using low-fat cream cheese and a light whipped topping. If you want to add veggies, try shredded zucchini in other cakes; I learned useful zucchini cake tips that help keep texture light when you bake with vegetables.
Perfect Pairings
This dessert goes well with plain coffee, a glass of milk, or a scoop of vanilla ice cream. For a very light finish try serving it with a simple sponge cake or a short slice of fluffy vanilla sponge cake with strawberry jelly when you want a small extra treat.
Common Stumbles to Avoid
Do not skip the melted butter on top; it helps the dry cake mix form a golden crust. Avoid overmixing the cheesecake layer or it can get too soft. Watch the bake time near the end so the top does not burn.
Storing Your Creation
Cover the dish and keep it in the fridge for up to four days. For best texture, store without whipped topping and add it right before serving. Freeze in portions for up to one month, then thaw in the fridge.
A Final Warm Word
I make this when I need a dessert that feels special but is truly simple. Share it, enjoy the smiles, and make memories around the table.
Answering Your Questions
How long should I chill The Ultimate Strawberry Cheesecake Dump Cake?
I let it cool 30 minutes at room temperature and then chill for at least one hour if I want cleaner layers; overnight gives the best slice.
Can I make The Ultimate Strawberry Cheesecake Dump Cake ahead of time?
Yes. You can make it a day ahead, keep it covered in the fridge, and add whipped topping and fresh strawberries just before you serve.
Can I use fresh strawberries instead of pie filling in The Ultimate Strawberry Cheesecake Dump Cake?
You can, but fresh fruit is wetter. Cook them down a bit with a little sugar to remove extra juice, or drain some liquid before layering to keep the cake from getting soggy.
Print
The Ultimate Strawberry Cheesecake Dump Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
An easy and delightful dessert that combines cheesecake and strawberry pie filling for a simple yet impressive treat.
Ingredients
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 2 cans (21 oz each) strawberry pie filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 container (8 oz) whipped topping, thawed
- 1 cup fresh strawberries, halved or whole (optional for garnish)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Mix cream cheese, sugar, and vanilla until smooth.
- Spread the strawberry pie filling evenly in the baking dish.
- Spoon and gently smooth the cheesecake mixture over the strawberries.
- Sprinkle the dry yellow cake mix evenly over the cheesecake layer.
- Drizzle the melted butter over the cake mix to moisten the top.
- Bake for 40 to 45 minutes until the top is golden and bubbling.
- Let cool for 30 minutes and chill if you want firmer layers.
- Top with whipped topping before serving and add fresh strawberries and a light dusting of powdered sugar if you like.
Notes
For a lighter dessert, use low-fat cream cheese and light whipped topping. Cover and store leftovers in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: cake, dessert, cheesecake, strawberry, easy recipe