Strawberry Cheesecake Dump Cake
Hey, Let’s Talk About This Wildly Simple Strawberry Cheesecake Dump Cake
Okay, so here’s the deal: I never planned on making dump cakes a thing in my kitchen. But then, I found myself with a crazy combo of leftover strawberry pie filling, half a block of cream cheese (don’t ask), and a box of yellow cake mix just sitting there, judging me every time I opened the pantry. Next thing I knew, this Strawberry Cheesecake Dump Cake happened. I brought it to my cousin Jennie’s barbecue and even her picky ten-year-old ate two helpings—basically a miracle. Also, don’t ask me how it looked coming out of the oven. Let’s just say, the taste more than makes up for the rustic (messy) presentation.
There was this one time I accidentally swapped out the cake mix flavor (thought it was vanilla; nope, it was lemon) but, you know what? Still good. And that’s what I love about this cake—hard to mess up, even if you’re chatting with your sister for half the time and forget the timer (it’s happened).
Why You’re Probably Going to Love Making This
I make this when I’ve got, oh, twenty minutes before friends show up, or when it’s too hot to care about precision baking (which, let’s be honest, is most of July here). My family goes nuts for this because it’s got gooey bits, crunchy corners, and that creamy tang. Sometimes my husband tries to claim the crisp edges before anyone else even lifts the foil. He blames “quality control.”
Oh, and sometimes dump cake recipes taste like straight-up sugar, but this one—thanks to the cream cheese swirl—hits just right. Once I forgot the butter entirely and, yeah, it was a little dry, but people still ate it. Goes to show.
Stuff You’ll Need: Ingredients and My Oddball Substitutes
- 1 can (about 540g / 20oz) strawberry pie filling (I’ve swapped in cherry or even blueberry when I was out. Still yum.)
- 1 box yellow cake mix (Betty Crocker, Duncan Hines—honestly, whatever you’ve got on hand. My grandma swore by Duncan Hines but I’ve switched brands and no one complained.)
- 225g (8oz) cream cheese, softened (Some folks use whipped cream cheese if that’s all they’ve got. Works fine, but a little less tangy, maybe.)
- 1/3 cup sugar (regular granulated—I tried brown sugar once, didn’t notice much difference, but my brother insists it matters.)
- 1 teaspoon vanilla extract (I ran out one time and just added a splash of almond extract. Totally different but not bad.)
- 1/2 cup (1 stick) unsalted butter, melted (Honestly, if you only have salted butter, welcome to my world. It’s fine.)
- Pinch of salt (unless you already used salted butter; in that case, probably skip this.)
How I Actually Make This (Directions, with a Few Messy Bits)
- Preheat your oven to about 350°F (180°C). Not precisely required; if it gets close, that’s fine. Grab a 9×13 inch baking dish—or, if you’re in a bind, two smaller pans work (that’s my backup when one’s still soaking form last week’s lasagna). Lightly grease with butter or spray.
- Spread the can of strawberry pie filling straight onto the bottom of the dish. Don’t stress if it doesn’t perfectly reach the corners; gravity fixes a lot as it bakes.
- In a bowl (sometimes I even just use a mug if I can’t be bothered), mash together the cream cheese, sugar, and vanilla. Don’t worry if it’s a bit lumpy. Drop little dollops of this mixture all over the strawberry layer. Doesn’t need to be pretty; they’ll swirl up nicely as it bakes.
- Sprinkle the cake mix powder evenly-ish over everything. Some folks sift it, but I can’t be fussed—just dump and go.
- Drizzle the melted butter all across the top. Try to cover as much of the dry mix as you can—I sometimes use a spoon to sort of poke at the stubborn dry patches, but it always seems to sort itself out in the oven anyway.
- This is the stage where I usually sneak a whiff (or a tiny taste of the cream cheese mixture, shh)—it’s not quite magic, but it smells like it’s going somewhere good.
- Bake for 40–45 minutes. The top goes golden and you’ll see some bubbles round the edges. Don’t worry if it looks a bit weird and cratered when it comes out. Dump cakes always look kind of, you know, unapologetic in their chaos.
- Let it cool for 10–15 minutes to set a bit if you can stand to wait. Or just eat it warm and accept that it’ll be a bit gooey. Half the fun, in my opinion.
Some Notes I’ve Picked Up the Hard Way
- If your cream cheese is straight from the fridge, soften it in the microwave—but keep an eye on it; I’ve had one dramatic cheese explosion already.
- You can use low-fat cream cheese, but I swear it gets runnier, and I always regret it a bit (though, less guilt…maybe?).
- If you want smaller strawberry pieces, hack at the filling in the can with a spoon first. Or just leave them big; it’s less work.
- Once I tried putting the butter on first and cake mix on second, and let’s just say… no. Don’t.
Variations I’ve Actually Tried (Plus One Fail)
- Mixed Berry: Sub half the strawberries for a can of blueberries. Fun fact: my niece thought I used “unicorn berries” the first time. Why argue?
- Chocolate Cake Mix: Rich and pretty over-the-top, but not bad. Tasted like a Black Forest cake’s wilder sibling.
- Lemon Cake Mix: Not my best idea, honestly. Too tangy. But if you like lip-puckering stuff, maybe you’ll disagree!
The Gear You’ll Need… or Not
You really just want a 9×13 baking dish, but honestly, I’ve used a couple of bread pans in a pinch. If you don’t have an electric mixer for the cream cheese, a sturdy spoon and some elbow grease gets the job done. And if your oven runs hot (like mine), watch the corners so they don’t get too “caramelized” (code for crispy-burnt).
How to Store This (If You Have Any Left, Honestly…)
Just pop leftovers in the fridge, covered, for up to three days. But I’ll be straight with you—this barely makes it past breakfast the next morning here. If you do want it warm again, microwave on medium for 20 seconds or pop under a broiler for a sec (watch closely or you’ll learn about burnt sugar crusts).
How We Eat It (Serving Suggestions, Griffith-Style)
Spoon into bowls—yes, bowls work best, trust me. My family likes it with a scoop of vanilla ice cream or, if we’re feeling fancy, a blob of whipped cream (the canned stuff is totally legit). Sometimes I drizzle a little chocolate sauce on top. It’s also bizarrely good frozen; one time I left a bowl in the freezer by accident and, you know, it was pretty great the next day—like a weird, lumpy cheesecake ice cream.
What I Wish I’d Known: Pro Tips from My Slightly Chaotic Kitchen
- I once tried to rush the cooling step, and I ended up with soup at the bottom. Actually, I find it sets better if you give it at least 10 minutes—so I try (try) to wait.
- Cover the cake loosely with foil if it starts browning too early around the edges (I forgot once; oops—crispy bits for breakfast).
- If you overbake it, the filling dries out, so check at 40 minutes and poke gently with a spoon. But don’t panic; saucy is still delicious!
FAQ (Real Questions, Real Answers)
- Do I have to use strawberry pie filling?
Honestly, not at all. I’ve used cherry, blueberry, and even a weird combo with apricots and it came out fine (maybe not award-winning, but hey). - Can I halve the recipe?
You sure can! Use a square 8×8 dish, halve everything. It bakes a little faster (check at 30-35 min). Or just make the whole thing and have dessert for breakfast. No judgment. - Does it freeze well?
Sort of. If you don’t mind a bit of extra moisture when it thaws, it’ll do. I’d wrap it well and eat within a month. Longer and it starts to taste sort of…freezer-y. - Why is there a dry spot after baking?
Happens to the best of us. Next time, drizzle a bit more butter over those patches (or use a pastry brush to nudge things around before baking). Or, let’s be honest, just scoop from a wetter spot. - Can I make this dairy-free?
Never tried it with vegan cream cheese (yet!) but I’ve heard from my pal at Minimalist Baker that plant-based cream cheese and a vegan cake mix works. Your mileage may vary.
If you want more easy, slightly chaotic dessert ideas, this Serious Eats overview is pretty handy, even for folks who get sidetracked mid-recipe like me.
Anyway, let me know how yours turns out—or what flavor combos you dream up when you’re cleaning out your pantry on a Friday night!
Ingredients
- 1 can (21 oz) strawberry pie filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup fresh strawberries, sliced (optional, for garnish)
Instructions
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1Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2Spread the strawberry pie filling evenly in the bottom of the prepared baking dish.
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3In a medium bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and milk until smooth. Drop spoonfuls of the cream cheese mixture over the pie filling and gently swirl together.
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4Sprinkle the dry yellow cake mix evenly over the cream cheese and strawberry layers. Do not stir.
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5Drizzle the melted butter evenly over the top of the cake mix to moisten as much of it as possible.
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6Bake for 40-45 minutes, or until the top is golden and the edges are bubbly. Let cool slightly and serve warm, optionally garnished with fresh strawberry slices.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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