This Strawberry Cheesecake Dump Cake is a fuss-free, crowd-pleasing dessert with bright strawberry flavor, a soft cake layer, and creamy swirls of cheesecake. It bakes up with a golden brown top and a tender, moist interior. The smell of warm strawberries and vanilla fills the kitchen, and each bite is a mix of sweet fruit, rich cream cheese, and cakey texture.
If you like simple, crowd-pleasing recipes, you might also enjoy a savory twist on quick cooking at home like this crispy Korean tuna pancake.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
The following values are approximate per serving (1 of 12):
- Calories per serving: 360 kcal
- Protein: 5 g
- Carbohydrates: 46 g
- Fat: 18 g
- Fiber: 1.5 g
- Sugar: 35 g
- Sodium: 350 mg
Why Make This Strawberry Cheesecake Dump Cake
This recipe is perfect when you want a dessert that looks and tastes homemade but needs very little hands-on time. It uses pantry staples and a can of strawberry pie filling for bright fruit flavor. The cream cheese swirl gives a rich, tangy contrast to the sweet cake, and the result is both comforting and festive. It’s great for potlucks, weeknight treats, or when you want something special without fuss.
How to Make Strawberry Cheesecake Dump Cake
This recipe is built by layering and mixing a few simple elements, then baking until golden. The technique is forgiving, so it’s ideal for beginners. The cream cheese swirl creates a marbled look and a soft cheesecake pocket inside the cake. Read through the steps before you start so each layer goes in smoothly.
Ingredients:
1 box of yellow cake mix
1 can (21 oz) strawberry pie filling
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1/2 cup butter, melted
1 cup milk
1 tsp vanilla extract
1 cup whipped topping (optional)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter or nonstick spray so the cake won’t stick.
Step 2: Cream Cheese Mixing
In a bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Use a hand mixer or a sturdy whisk to remove lumps.
Step 3: Fruit Layering
In the greased 9×13 inch baking dish, spread the strawberry pie filling evenly across the bottom so you have a uniform fruit base.
Step 4: Cake Batter Mixing
In another bowl, combine the yellow cake mix, melted butter, milk, and vanilla extract. Stir until well combined into a slightly thick batter.
Step 5: Layering the Cake Batter
Pour and spread the cake mixture over the strawberry layer in the baking dish. It will be a bit thick; try to cover the fruit as evenly as possible.
Step 6: Swirling the Cream Cheese
Drop spoonfuls of the cream cheese mixture over the top of the cake batter. Use a knife to lightly swirl the cream cheese into the batter for a marbled effect—don’t overmix; gentle swirls look and taste best.
Step 7: Baking
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs near the cream cheese are fine).
Step 8: Cooling and Topping
Allow the dump cake to cool slightly in the pan for 15–20 minutes. Top with whipped topping if desired, slice, and serve warm or cold.
How to Serve Strawberry Cheesecake Dump Cake
Serve warm with a scoop of vanilla ice cream for a cozy dessert, or chill it and spoon a dollop of whipped topping over each slice for a cooler, café-style treat. Garnish with fresh strawberries, a sprinkle of powdered sugar, or a drizzle of strawberry sauce for a pretty finish. This dessert works well at casual family dinners and also shines at parties or potlucks.
How to Store Strawberry Cheesecake Dump Cake
- At room temperature: Cover with foil or plastic wrap and store up to 24 hours.
- In the refrigerator: Keep covered and refrigerate for 3–4 days. Chilling helps firm the cream cheese swirl.
- To freeze: Wrap tightly in plastic wrap and aluminum foil, or store in an airtight container for up to 2 months. Thaw in the fridge overnight before serving. Reheat individual slices gently in the microwave if you prefer warm.
Expert Tips for Perfect Strawberry Cheesecake Dump Cake
- Soften cream cheese to room temperature so it blends smoothly with powdered sugar. Cold cream cheese makes lumps.
- Don’t over-swirl the cream cheese; you want visible marbling, not a single blended layer.
- If the top browns too fast, tent with foil for the last 10 minutes of baking.
- For a lighter version, use reduced-fat cream cheese and low-fat milk; flavor and texture will change slightly.
- If your strawberry filling is very runny, drain a little of the excess liquid or stir in 1–2 tablespoons of quick-cooking tapioca to thicken before layering.
- Use fresh strawberries on top for color and texture contrast, but keep them as a garnish rather than mixing into the batter.
Delicious Variations
- Mixed Berry: Substitute the strawberry pie filling with blueberry or mixed berry pie filling.
- Lemon Cheesecake Swirl: Add 1 teaspoon lemon zest and 1 tablespoon lemon juice to the cream cheese for a bright lemon twist.
- Chocolate Strawberry: Sprinkle 1/2 cup chocolate chips over the batter before swirling for melty chocolate bites.
- Crumble Topping: Mix 1/2 cup chopped nuts and 1/2 cup brown sugar with 3 tablespoons melted butter and sprinkle on top before baking for crunch.
- Strawberry Shortcake Style: Bake, then split and layer with whipped cream and fresh sliced strawberries for a shortcake feel.
Frequently Asked Questions
Q: Can I use fresh strawberries instead of pie filling?
A: Yes. Chop fresh strawberries and toss with 1/4–1/2 cup sugar and 1 tablespoon cornstarch. Let sit 10 minutes so they release juice, then spoon over the pan. Fresh fruit may make the cake slightly more moist.
Q: My cream cheese had lumps. How can I fix it?
A: Beat the cream cheese longer at room temperature. Using a hand mixer helps remove lumps. If small lumps remain, press the mixture through a fine mesh sieve or whisk vigorously.
Q: Can I make this in a smaller pan?
A: You can use an 8×8 or 9×9 pan, but baking time will change. Check at 25–30 minutes; the center will cook faster in a smaller pan.
Q: How do I know when it’s done without overbaking the cream cheese?
A: Insert a toothpick into the cake portion (avoid the cream cheese swirl). It should come out with a few moist crumbs but not wet batter. The top should be golden.
Q: Is it okay to prepare this ahead of time?
A: Yes. Assemble the cake and refrigerate for up to 24 hours before baking—add about 5–10 minutes to the baking time if chilled. For best texture, bake just before serving when possible.
Q: Can I reduce sugar to make it less sweet?
A: You can use a reduced-sugar cake mix or cut the powdered sugar slightly. Keep in mind the strawberry pie filling is sweet, so overall sweetness will still be moderate.
Conclusion
This Strawberry Cheesecake Dump Cake is an easy, tasty dessert that brings bright strawberry flavor and creamy cheesecake swirls to a simple boxed-mix base—perfect for busy nights or feeding a crowd. If you want a visual reference or additional tips, see the original inspiration at Strawberry Cheesecake Dump Cake – girl. Inspired. Give it a try—you’ll love the warm, fruity smell and the creamy, tender bites of cake.
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Strawberry Cheesecake Dump Cake
- Total Time: 55
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A fuss-free dessert combining bright strawberry flavor, a soft cake layer, and creamy swirls of cheesecake, all in one delightful dish.
Ingredients
- 1 box of yellow cake mix
- 1 can (21 oz) strawberry pie filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup butter, melted
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup whipped topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter or nonstick spray.
- In a bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Spread the strawberry pie filling evenly in the greased baking dish.
- In another bowl, combine the yellow cake mix, melted butter, milk, and vanilla extract. Stir until well combined.
- Pour the cake mixture over the strawberry layer, spreading evenly.
- Drop spoonfuls of the cream cheese mixture over the cake batter and swirl lightly with a knife.
- Bake for 35–40 minutes or until golden brown and a toothpick comes out mostly clean.
- Allow to cool slightly before serving, optionally topping with whipped topping.
Notes
For best results, soften cream cheese to room temperature and do not over-swirl the cream cheese mixture.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 35g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 30mg
