Can I use fresh strawberries instead of pie filling?

Yes! Fresh strawberries can replace the canned pie filling. Mix 4 cups of chopped fresh strawberries with 1/4 cup of granulated sugar and 1 tablespoon of cornstarch. Let it sit for 10 minutes, then use it as the base layer.

Can I make this dessert ahead of time?

Absolutely! Strawberry Cheesecake Dump Cake tastes even better the next day. Bake it ahead, let it cool completely, and refrigerate. You can serve it chilled or reheat it in the oven at 300°F for 10–15 minutes.

What kind of cake mix works best?

A vanilla or white cake mix is ideal for this recipe, as it complements the strawberry and cheesecake flavors. However, yellow cake mix works well for a richer flavor, and lemon cake mix adds a refreshing citrus twist.

How do I prevent dry spots on top of the cake?

The key is to drizzle the melted butter slowly and cover as much of the cake mix as possible. If dry spots remain after baking, you can lightly brush them with additional melted butter.

Can I freeze Strawberry Cheesecake Dump Cake?

Yes! This cake freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Thaw in the fridge overnight before serving.

Strawberry Cheesecake Dump Cake – 5 steps To make The Most Delicious Dessert You’ll Love

Description

The best Strawberry Cheesecake Dump Cake recipe. This easy dessert combines cheesecake and strawberries for the ultimate treat. Perfect for any occasion!

Ingredients

Scale

1 can (21 oz) strawberry pie filling
1 box (15.25 oz) vanilla or white cake mix
1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh strawberries (optional, for garnish)
Powdered sugar (optional, for dusting)

Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Add Strawberry Layer: Spread the strawberry pie filling evenly across the bottom of the baking dish. For extra freshness, add 1 cup of chopped fresh strawberries.
Prepare Cheesecake Mixture: In a bowl, beat softened cream cheese and vanilla extract until smooth. Drop spoonfuls over the strawberry layer.
Top with Cake Mix: Evenly sprinkle the dry cake mix over the entire dish. Do not stir.
Drizzle Butter and Bake: Drizzle the melted butter evenly over the cake mix. Bake for 45–50 minutes or until golden brown and bubbly.

Notes

Serve warm with a scoop of vanilla ice cream or fresh whipped cream.
Chill for 2–3 hours for a firmer cheesecake texture and serve with a dusting of powdered sugar and fresh berries.
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Prep Time: PT10M
Cook Time: PT50M
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12 of the cake)
Calories: 350
Sugar: 32g
Sodium: 270mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg

Keywords: Strawberry Cheesecake Dump Cake