Quick And Delicious Strawberry Cheesecake Dump Cake Recipe

My Quick and Delicious Strawberry Cheesecake Dump Cake layers creamy cheesecake and ripe strawberries under a golden cake topping in a recipe that stands out among Strawberry Dessert Recipes.

I still get weirdly proud of this Quick And Delicious Strawberry Cheesecake Dump Cake. It looks like something from a bakery but I only bring a yellow cake mix and some softened cream cheese and people go nuts.

I wont say its magic, but the textures surprise everyone and every time someone asks for the recipe I grin because its embarrassingly simple. If you like Cake Mix Desserts and want to explore Dump Cake Recipes without a lot of fuss, this one is a fast win.

Try not to tell anyone how little effort it takes, you’ll thank me later.

Ingredients

• Yellow cake mix: Pre sweetened flour mix, mostly carbs, gives structure and quick convenience, not very nutritious.
• Strawberries: Fresh berries add fiber vitamin C and tart sweetness, or canned brings syrupy sugar.
• Cream cheese: Rich and creamy, mostly fat and little protein, gives tang and smooth texture.
• Sugar: Pure sweetener, adds carbs and browning, but boosts calorie count big time.
• Butter: Provides moisture and rich flavor, mostly saturated fat, helps crisp top.
• Egg: Binds ingredients, adds protein and structure, makes cake less crumbly.
• Vanilla extract: Tiny bit goes far, lifts sweetness with warm aroma, no calories usually.

Ingredient Quantities

• 1 box (15.25 oz) yellow cake mix
• 2 cans (21 oz each) strawberry pie filling OR 4 cups fresh strawberries, hulled and sliced
• 8 oz cream cheese softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter melted
• 1/8 teaspoon salt
• Optional: 1 cup whipped cream or whipped topping for serving
• Optional: extra sliced strawberries for garnish

How to Make this

1. Preheat oven to 350 F and grease a 9×13 inch baking dish with butter or nonstick spray.

2. Spread the two cans of strawberry pie filling evenly in the bottom of the pan, or if using fresh, hull and slice 4 cups of strawberries and spread them across the pan.

3. In a bowl beat the 8 oz softened cream cheese with 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract and 1/8 teaspoon salt until smooth and lump free. A hand mixer helps but a sturdy spoon will work.

4. Drop spoonfuls of the cream cheese mixture over the strawberries and gently spread or swirl it into a rough even layer. It does not need to be perfect, little pockets are fine.

5. Sprinkle the entire box of yellow cake mix evenly over the cream cheese and fruit layer, covering the pan as evenly as you can.

6. Pour or drizzle the 1/2 cup melted unsalted butter over the cake mix, trying to get it across the whole surface so it soaks in and makes a golden crust.

7. Bake in the preheated oven for about 40 to 45 minutes, until the top is golden brown and the filling is bubbly around the edges. If the top browns too fast tent loosely with foil.

8. Let the dump cake cool on a rack for at least 15 minutes, then chill in the fridge for about 1 to 2 hours if you want cleaner slices and a firmer cheesecake layer.

9. Serve warm or cold topped with optional whipped cream or whipped topping and extra sliced strawberries. Store leftovers covered in the fridge for up to 3 days.

Equipment Needed

1. Oven preheated to 350 F
2. 9 x 13 inch baking dish, greased
3. Large mixing bowl
4. Electric hand mixer or a sturdy spoon, either works
5. Measuring cups and measuring spoons
6. Rubber spatula or wooden spoon for spreading and scraping
7. Can opener or knife plus cutting board for fresh strawberries
8. Wire cooling rack for resting the pan before chilling

FAQ

Quick And Delicious Strawberry Cheesecake Dump Cake Recipe Substitutions and Variations

• Yellow cake mix: swap with white or pound cake mix or a gluten free cake mix, use the same amount 1 to 1. The crumb and sweetness might change a bit but it still works great.
• Strawberry pie filling or fresh strawberries: use thawed frozen berries or mixed berry jam, about the same volume 1 to 1, if using jam cut back on any extra sugar since jam is sweeter.
• Cream cheese: use mascarpone or Neufchatel in a 1 to 1 swap, or thick Greek yogurt for a tangier lighter filling but expect a softer set.
• Unsalted butter melted: swap with melted coconut oil or margarine using the same amount 1 to 1, if you use salted butter skip or reduce added salt.

Pro Tips

1. If you use fresh strawberries, toss them with 2 to 4 tablespoons sugar and 1 to 2 tablespoons cornstarch and let them sit 15 to 30 minutes so they release juice and thicken a bit. It stops the filling from being too runny and keeps the cream cheese layer from turning soupy.

2. Make sure the cream cheese is totally soft before you mix it, otherwise you get lumps. If you forget to take it out, microwave for 10 to 15 seconds and beat well, scrape the bowl, beat again, don’t rush it or you’ll see little chunks.

3. When you pour the melted butter over the cake mix, try drizzling it in lines across the pan and then poke a few shallow holes with the back of a spoon so the butter sinks in evenly. If it pools in one spot you’ll end up with greasy spots and dry patches.

4. Let the pan cool and chill for at least an hour if you want clean slices, and when you cut use a knife dipped in hot water and wiped between cuts. Warm-served with whipped cream is nice too, but chilling makes it much neater for serving.