Strawberry Crunch Dump Cake – Sweet & Creamy Layers

If you’re craving an effortless dessert that tastes like something straight out of a bakery, the strawberry cheesecake dump cake is your answer. This charmingly rustic cake layers creamy cheesecake filling, juicy strawberries, and a buttery golden topping—all baked in one dish with no mixing bowls required.

Dump cakes are a beloved American invention, known for their “dump-and-bake” simplicity. The strawberry cheesecake version offers the bright, sweet flavor of strawberries balanced by a rich cream cheese layer and a soft, crumble-like cake topping. Whether you’re feeding a crowd, bringing a dessert to a potluck, or just want a no-fuss treat, this recipe is both practical and indulgent.

Ingredients Overview

Each ingredient in this strawberry cheesecake dump cake has a specific job to create the luscious layers and decadent texture that make this recipe a standout.

• Strawberry Pie Filling: This provides the base layer and fruity sweetness. Canned strawberry pie filling is the easiest choice, but you can also use homemade or a mix of fresh strawberries with sugar and cornstarch if desired.

• Cream Cheese: Adds the cheesecake element with a creamy, slightly tangy layer. It’s best to soften the cream cheese to room temperature so it melts evenly during baking. Block-style cream cheese works best for structure.

• Vanilla Extract: Adds warm undertones and rounds out the tanginess of the cream cheese.

• Granulated Sugar: Sweetens the cream cheese layer just enough to mimic cheesecake filling. You can adjust the quantity based on how sweet your pie filling is.

• Yellow Cake Mix: The dry mix creates the buttery topping when combined with melted butter. You don’t need to prepare the cake mix—just sprinkle it straight from the box.

• Butter: Melted and drizzled over the top, butter transforms the cake mix into a golden, slightly crisp topping. Use unsalted butter for better flavor control.

Optional Add-Ins:

• Fresh Strawberries: Scatter a handful on top before baking for extra texture and flavor.

• White Chocolate Chips: Add richness and a dessert-shop flair.

• Chopped Pecans or Walnuts: For a crunchier top layer.

All ingredients are pantry-friendly and easy to source, making this dump cake a great last-minute option for any occasion.

Step-by-Step Instructions

This strawberry cheesecake dump cake comes together with almost no effort—and the result is a layered, cobbler-meets-cheesecake delight.

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and ensure even baking.

2. Layer the Strawberry Base

Pour two cans of strawberry pie filling into the baking dish and spread evenly with a spatula. If using homemade filling or fresh strawberries, make sure the mixture is thickened with cornstarch and sugar to avoid excess liquid.

3. Add the Cheesecake Layer

In a small bowl, mix softened cream cheese, sugar, and vanilla extract until smooth. You can use a hand mixer or beat by hand. Drop spoonfuls of this mixture evenly over the strawberry layer. Don’t worry about spreading perfectly—the cream cheese will melt and settle naturally during baking.

4. Sprinkle Cake Mix

Open your box of yellow cake mix and sprinkle the dry mix evenly across the top. This is the signature “dump” step—no mixing needed!

5. Add Melted Butter

Slowly drizzle melted butter across the entire surface, trying to moisten as much of the cake mix as possible. Dry patches may remain, but that’s okay—they’ll become crispy and textured in the oven.

6. Optional Toppings

Add sliced strawberries, a handful of white chocolate chips, or chopped nuts on top for extra flavor and crunch.

7. Bake

Bake uncovered for 45–50 minutes, or until the top is golden brown and bubbly around the edges. The cream cheese should be soft and set, and the cake topping should be crisp in spots and tender in others.

8. Cool Slightly Before Serving

Let the dump cake sit for 15–20 minutes before serving. It will firm up slightly and be easier to scoop.

Tips, Variations & Substitutions

Pro Tips:

• Don’t overmix or stir the layers—this is meant to be a layered dessert.

• For an extra-rich topping, dot the top with cubed butter instead of pouring melted butter.

• Cover loosely with foil if the top browns too quickly during baking.

Flavor Variations:

• Mixed Berry Version: Swap strawberry pie filling with a mixed berry blend—blueberry, blackberry, and raspberry all work well.

• Lemon Cheesecake Twist: Add lemon zest to the cream cheese layer and use a white cake mix.

• Chocolate Strawberry Dump Cake: Use a chocolate cake mix for a deeper flavor contrast.

Dietary Substitutions:

• Gluten-Free: Use a gluten-free yellow cake mix (many brands offer this 1:1).

• Dairy-Free: Substitute with vegan cream cheese and plant-based butter.

• Lower Sugar: Use no-sugar-added pie filling and reduce sugar in the cream cheese layer.

Serving Ideas & Occasions

This dump cake is a dessert that fits every mood and moment:

• Weeknight Dessert: Scoop into bowls and serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

• Holiday Potlucks: A crowd-pleaser that travels well and feeds many.

• Spring & Summer Parties: Highlight the freshness of strawberry season with extra berries on top.

• Brunch Tables: Serve with coffee and mimosas as a dessert-meets-breakfast treat.

• Make-Ahead: Bake earlier in the day and reheat gently in the oven before serving.

Its warm, gooey texture pairs beautifully with something cool and creamy—ice cream, whipped cream, or even Greek yogurt.

Nutritional & Health Notes

Strawberry cheesecake dump cake is definitely a treat—sweet, rich, and satisfying. Most of the calories come from the cake mix, butter, and cream cheese, making it more indulgent than your average fruit-based dessert.

To make it slightly lighter:

• Opt for low-fat cream cheese.

• Use a reduced-fat or dairy-free butter alternative.

• Serve smaller portions with a scoop of fresh berries to balance richness.

While not exactly a “health food,” it offers the comfort and joy that desserts are meant to deliver—just enjoy mindfully and occasionally.

FAQs

Q1: Can I make strawberry cheesecake dump cake ahead of time?
Yes! It can be made a day in advance. Simply bake, cool, and refrigerate. Reheat in a 300°F oven for 10–15 minutes before serving.

Q2: Can I use fresh strawberries instead of pie filling?
You can, but you’ll need to make a quick filling with sugar and cornstarch to mimic the thickness and sweetness of canned pie filling.

Q3: What if parts of my cake mix stay dry after baking?
That’s normal for dump cakes—some dry patches crisp up into a crumbly topping. If desired, you can dot with extra butter before baking to prevent this.

Q4: Can I freeze leftover dump cake?
Absolutely. Store in airtight containers and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

Q5: What cake mix flavors work best?
Yellow cake mix is classic, but white, vanilla, or even strawberry cake mix adds fun flavor variations. Chocolate is great for a deeper, richer version.

Q6: Can I use whipped cream cheese?
It’s better to use block-style cream cheese because it has less air and more structure, which gives the cheesecake layer the right texture.

Q7: Is this dessert served warm or cold?
It’s best served warm so the cream cheese is soft and the topping is tender-crisp. That said, cold leftovers are still delicious!

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