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This quick strawberry cheesecake dump cake turns basic kitchen staples into a hot, luxurious treat that seems like it took hours to make. What makes it great is how easy it is—just stack, bake, and dig into a dessert that brings together the smooth richness of cheesecake with the sweet taste of strawberries.
I whipped up this dump cake during a tight-schedule dinner party when fancy desserts weren't an option. My friends couldn't believe it wasn't an all-day baking project, and now it's my go-to trick for stress-free hosting.
Ingredients
- Strawberry pie filling: Brings sweet fruity taste and gorgeous red color with zero prep time
- Yellow cake mix: Creates that amazing cobbler-style top and sweet foundation
- Cream cheese: Adds spots of tangy creaminess that cuts through the sweetness
- Butter: Turns the cake mix into a crispy, golden crumble topping
- Whipped cream: Gives a soft, airy finish that slowly melts into the warm cake
Step-by-Step Instructions
- Prepare Your Pan:
- Drop the strawberry pie filling into a greased 13x9 inch baking dish and smooth it out. Make sure it covers the whole bottom so every bite has plenty of fruit. This layer adds the moisture that works magic on the other stuff while baking.
- Create The First Layer:
- Dump one full box of yellow cake mix over your strawberry base. Cover everything evenly as this part builds the foundation for that cheesecake taste you're after.
- Add The Cream Cheese:
- Cut cream cheese into small half-inch chunks and scatter them all over the cake mix. They'll melt while baking and make those amazing pockets of cheesecake goodness throughout.
- Complete The Layers:
- Sprinkle the second box of cake mix on top, making sure you've got an even coating. This double cake mix trick is what makes the texture so special.
- Finish With Butter:
- Drizzle melted butter over everything. The butter helps the top turn golden and develop that tasty crumbly texture during baking.
- Bake To Perfection:
- Stick it in a 350° oven for 45 to 50 minutes. You'll know it's done when the top is set, the edges are bubbling, and you can smell that wonderful buttery aroma wafting through your kitchen.
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Those cream cheese bits really make this dessert stand out from regular dump cakes. The first time my kid tried it, she said it was like having "strawberry cheesecake and birthday cake mixed into one!" We've called it that in our family ever since.
Make Ahead Magic
You can get this dessert ready up to a day before you need to bake it. Just put together all the layers except the butter, wrap it up, and pop it in the fridge. When you're ready to bake, take it out, pour on the melted butter, and cook it about 5 minutes longer than usual.
Serving Suggestions
This dump cake works for almost any occasion. It's tasty warm with some whipped cream on top, but turns into something extra special with a scoop of vanilla ice cream. For a nice brunch option, serve it at room temperature with coffee. The mix of warm dessert and cold topping makes each bite amazing.
Seasonal Twists
The recipe uses canned strawberry filling because it's easy, but during summer you can jazz it up with fresh berries. Just cook 4 cups of sliced strawberries with 1/2 cup sugar and 2 tablespoons cornstarch until it thickens, let it cool a bit, then use it instead of the canned stuff.
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Frequently Asked Questions
- → Can I switch up the fruit filling?
Absolutely! Swap the strawberry filling for cherry, blueberry, peach, or any fruit of your choice to mix things up.
- → What's the best cake mix to use?
Yellow cake mix is ideal, but white or butter cake mixes work great too for a flavorful twist.
- → Is it necessary to soften the cream cheese?
Nope, just cube it and toss it in. It'll melt perfectly while baking.
- → Can I eat this dessert cold?
Sure! While it's extra tasty warm with whipped cream, chilling leftovers and eating them cold is delicious too.
- → What's the best way to keep leftovers?
Pop leftovers in an airtight container and refrigerate for up to three days. Heat them up in the microwave or oven when ready to serve.