Strawberry Cheesecake Dump Cake

I stumbled onto this strawberry cheesecake dump cake recipe last summer when I needed a quick dessert for unexpected company. The combination of strawberry filling, cream cheese, and buttery cake creates this incredible layered dessert that tastes like it took hours to make, though it's ridiculously simple. It's become my go-to when I need something impressive but don't have the time or energy for anything complicated.

My neighbor stopped by just as this was coming out of the oven, and the aroma alone convinced her to stay for dessert. After one bite, she immediately asked for the recipe, saying she couldn't believe something that tasted so complex could be so easy to make. Sometimes the simplest recipes create the biggest impressions.

Simple Ingredients

• Strawberry pie filling - The shortcut ingredient that provides fruit flavor without any prep
• Cream cheese - Creates that signature cheesecake layer without fussing with eggs or baking issues
• Cake mix - The ultimate convenience food that transforms into a buttery, crumbly topping
• Milk - The secret ingredient that helps the cake mix cook properly without being dry
• Butter - Brings everything together and creates those irresistible golden edges

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Cake Creation

Dish Preparation

While a light greasing is all that's needed, I've found that a quick spritz of cooking spray followed by a light dusting of flour makes serving even easier. The first time I made this, I skipped greasing the dish altogether and regretted it when the fruit layer caramelized and stuck to the edges. A 9x13 glass baking dish works perfectly, though a metal pan will work too - just keep an eye on it as it might cook a bit faster due to more efficient heat conduction.

Pie Filling Distribution

When spreading the strawberry pie filling, make sure to create an even layer that reaches all the way to the corners of the dish. I use the back of a spoon to gently nudge the filling where it needs to go. The filling creates the moisture that helps cook the cake layer above it, so even distribution is important for consistent texture throughout. Sometimes I add a handful of fresh or frozen strawberries to the pie filling for extra fruit and texture.

Cream Cheese Layer

Having your cream cheese truly softened makes this step much easier. I leave mine out for at least an hour, or if I'm in a hurry, I unwrap it and microwave it for about 20 seconds. When dropping spoonfuls of the cream cheese mixture, I space them out evenly over the strawberry layer rather than plopping it all in the center. Don't worry about creating a perfectly smooth layer - the cream cheese will spread and meld with the other ingredients during baking, and those little pockets of creaminess throughout the dessert are part of its charm.

Cake Mix Magic

Sprinkling the dry cake mix evenly is crucial for a uniform top layer. I use a measuring cup to scoop it out of the box and sprinkle it like I'm dusting the top with snow, making sure there are no heavy spots that would stay dry or light spots that would get too soggy. The cake mix will absorb the moisture from the butter, milk, and fruit below it to create a soft cake-like layer on top and a slightly gooey layer where it meets the fruit - that contrast is what makes dump cakes so special.

Butter and Milk Distribution

Drizzling the melted butter and milk evenly over the entire surface is perhaps the most important step. I pour them in a zigzag pattern, trying to hit all areas of the cake mix. Any dry pockets of cake mix will remain powdery even after baking, so I use a fork to gently press down any spots that look like they didn't get enough liquid. The addition of milk alongside the butter is what sets this recipe apart from traditional dump cakes - it creates a moister, more cake-like topping rather than a crunchy crumble.

Baking Process

The visual cues for doneness are more reliable than strict timing. Look for a golden brown top with some spots that look slightly deeper golden where the butter has created rich pockets of flavor. The edges should be bubbling gently, and the center should no longer look wet or doughy. I start checking at about 35 minutes, especially if using a metal pan. Let it cool for at least 15-20 minutes before serving - it's tempting to dig in immediately, but the texture and flavor actually improve as it sets slightly.

My teenage son, who typically passes on fruity desserts in favor of chocolate, took one bite and declared it "weirdly awesome" before helping himself to a second serving. When a picky teen gives that kind of endorsement, you know you've found a winner of a recipe.

Perfect Pairings

Serve this warm with vanilla ice cream for the ultimate comfort dessert experience. For summer gatherings, I pair it with fresh berries on the side for extra color and freshness. Coffee or tea complements the sweetness beautifully for afternoon gatherings. My husband likes his with a glass of milk, while I prefer mine with a cup of coffee for that perfect sweet-bitter balance.

Creative Variations

Try different pie fillings like cherry or blueberry for new flavor combinations. Swap the yellow cake mix for chocolate if you're craving a chocolate-covered strawberry vibe. Add a layer of white chocolate chips between the cream cheese and cake mix for extra decadence. Last Christmas, I experimented with adding crushed gingersnap cookies to the topping for a festive twist that complemented the strawberries beautifully.

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I've made this strawberry cheesecake dump cake for everything from casual family dinners to potlucks and holiday gatherings, and it never fails to impress. There's something magical about the way these simple ingredients transform in the oven into distinct layers of flavor and texture. My daughter has started requesting it for her birthday instead of traditional cake, which I consider the highest form of culinary praise possible. Sometimes the easiest recipes become the most beloved family favorites, creating memories around the table that last far longer than the dessert itself.

Frequently Asked Questions

→ Can I use a different fruit filling for this dump cake?

Absolutely! This recipe works well with any pie filling flavor you prefer. Try cherry, blueberry, peach, or apple pie filling for delicious variations. You can even mix two different flavors for a unique combination.

→ Why is my cake mix still powdery on top after baking?

This happens when some of the dry cake mix doesn't get enough moisture. Make sure to drizzle the melted butter and milk evenly across the entire surface, covering all of the dry cake mix. You can also dot any remaining dry spots with small pieces of butter before baking.

→ Can I make this dump cake ahead of time?

Yes! You can assemble the dump cake up to 24 hours ahead and refrigerate unbaked. Add a few minutes to the baking time if baking from cold. Once baked, it keeps well at room temperature for 1-2 days or refrigerated for up to 5 days. Reheat individual portions in the microwave if desired.

→ Is there a dairy-free or vegan version of this recipe?

For a dairy-free version, use dairy-free cream cheese, plant-based butter, and non-dairy milk. Check that your cake mix is dairy-free (many are). For a vegan version, you'll also need to ensure your cake mix doesn't contain eggs or other animal products.

→ Can I freeze this strawberry cheesecake dump cake?

Yes, you can freeze it after baking. Cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and warm in a 300°F oven or microwave before serving for best texture and flavor.