Strawberry Cheesecake Dump Cake
ALLRECIPES, DESSERT

Strawberry Cheesecake Dump Cake

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Strawberry Cheesecake Dump Cake is one of the best dump cake recipes you can make, especially if you are a cheesecake lover, and enjoy delicious strawberry desserts. 

Between the strawberry filling, white cake mix baked with melted butter, and topped with either whipped cream or a scoop of vanilla ice cream, you cannot do better than this luscious strawberry cheesecake dump cake recipe. 

This recipe is definitely a step up from your classic dump cake recipe because the cheesecake filling on top of the cans of strawberry pie filling makes for the perfect dessert. 

Give this strawberry dump cake recipe a try, I promise you will enjoy the moist cake and sweet strawberry flavors!

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Ingredients for Strawberry Cheesecake Dump Cake:

Strawberry Cheesecake Dump Cake
  • Fruit: use cans of strawberry pie filling
  • Cream cheese: use your favorite brand of cream cheese, softened
  • Egg: you will need a room temperature large egg
  • Sugar: white granulated sugar is what you will need to make the cream cheese layer
  • Cake mix: get your favorite package vanilla cake mix
  • Butter: Use cold unsalted butter that is sliced extremely thinly

How to make Strawberry Cheesecake Dump Cake:

Preheat oven to 350 degrees.

Spray a 9×13 baking dish with non-stick spray.

Strawberry Cheesecake Dump Cake

Dump the 2 cans of strawberry pie filling to the bottom of the baking dish and spread it out evenly.

Strawberry Cheesecake Dump Cake

To a small bowl add in the cream cheese, egg, and sugar beat until smooth.

Strawberry Cheesecake Dump Cake

Spread the cream cheese filling mixture over the strawberry pie filling in the baking dish.

Strawberry Cheesecake Dump Cake

Sprinkle the box of cake mix over the top.

Strawberry Cheesecake Dump Cake

Place the thin pats of butter over the top of the dump cake layers. (try to cover most of the cake with the butter this will help prevent dry cake mix spots).

Strawberry Cheesecake Dump Cake

Bake for 45 minutes or until golden brown on the top.

Serve immediately or let cool and serve chilled.

How to store this easy dessert recipe:

Fridge: Store this strawberry cream cheese dump cake in the baking dish you cooked it in. Place plastic wrap or the lid on the container and store it in the fridge for the best result. It will last for about 4-5 days. 

Strawberry Cheesecake Dump Cake

Tips and tricks to make this easy dump cake recipe: 

Cake mix flavor to use:

To get the flavors as close to the strawberry cheesecake flavors, I like to use vanilla cake mix, but you could use a box of yellow cake mix in its place. 

However, using strawberry cake mix might overpower the cheesecake flavors. However, it will work, especially if you love strawberries. 

​Can I use fresh fruit? 

While fresh strawberries are delicious, they will not work for this recipe. But, if you want to make homemade strawberry pie filling, you could use it in place of the cans of strawberry pie filling.

More dessert recipes:

Strawberry Cheesecake Dump Cake

Recipe by Julia Pacheco
4.0 from 3 votes
Course: ALLRECIPES
Servings

10

servings
Prep time

10

minutes
Cooking time

45

minutes

With the strawberry filling, white cake mix baked with melted butter, and a scoop of vanilla ice cream, this is the best dump cake recipe. 

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Ingredients

  • 2 -15 oz cans strawberry pie filling

  • 8 oz cream cheese, softened

  • 1 egg

  • 1/4 cup sugar

  • 1 – 14 oz package vanilla cake mix

  • 3/4 cup butter, sliced extremely thinly

Directions

  • Preheat oven to 350 degrees.
  • Spray a 9×13 baking dish with nonstick spray.
  • Dump the 2 cans of strawberry pie filling to the bottom of the baking dish and spread it out evenly.
  • To a small bowl add in the cream cheese, egg, and sugar beat until smooth.
  • Spread the cream cheese mixture over the strawberry pie filling in the baking dish.
  • Sprinkle cake mix over the top.
  • Place the thin slices of butter over the top. (try to cover most of the cake with butter this will help prevent dry spots)
  • Bake for 45 minutes or until golden brown on the top.
  • Serve immediately or let cool and serve chilled.

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