Ingredients
Fruit layer
- 2 cans (21 ounces each) strawberry pie filling
Cheesecake layer
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Cake layer
- 1 box (15.25 ounces) vanilla or white cake mix
- 3/4 cup unsalted butter, melted
Optional toppings
- Powdered sugar
- Fresh strawberries
- Vanilla ice cream or whipped cream
These amounts line up closely with other strawberry cheesecake dump cake recipes that use 2 cans of filling, one 8 oz block of cream cheese, a standard cake mix, and melted butter over the top.
Step-by-step instructions
Step 1: Prep the pan and oven
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with unsalted butter or nonstick spray.
Most strawberry cheesecake dump cakes bake at 350°F so the filling bubbles and the topping browns evenly.
Step 2: Build the strawberry layer
- Spread both cans of strawberry pie filling evenly across the bottom of the prepared baking dish.
- Use a spatula to smooth it into an even layer so every scoop has plenty of fruit.
If you like, you can add some chopped fresh strawberries over the canned filling for extra texture and fresh flavor, as some versions do.
Step 3: Mix the cheesecake layer
- In a medium bowl, beat the softened cream cheese until smooth and lump‑free.
- Add the granulated sugar and vanilla extract, then continue mixing until creamy and fully incorporated.
This simple cheesecake mixture mirrors what many dump cake recipes use: sweetened cream cheese beaten until smooth and dolloped over the fruit.
- Drop spoonfuls of the cream cheese mixture evenly over the strawberry filling, spacing them across the surface without spreading.
- Leave them as small mounds; they will soften and spread slightly in the oven, creating ribbons and pockets of cheesecake throughout the dessert.
Step 4: Add the cake mix layer
- Sprinkle the dry cake mix evenly over the strawberry and cream cheese layers.
- Cover the surface completely, but do not stir—dump cakes bake in layers, and stirring would muddy the structure.
Many strawberry cheesecake dump cakes follow this same pattern: fruit, cheesecake dollops, dry cake mix, then butter.
Step 5: Add melted butter and bake
- Pour the melted butter evenly over the entire surface of the cake mix, aiming for as much coverage as possible.
- If you see some dry mix, you can lightly drizzle extra melted butter in those areas, or rely on the strawberry filling bubbling up to moisten the mix as it bakes.
- Bake in the preheated 350°F oven for 45–50 minutes, or until the top is golden brown and the strawberry filling is bubbling around the edges.
- Around the 30‑minute mark, check for any stubborn dry spots; if needed, drizzle 1–2 tablespoons of additional melted butter over them and continue baking until everything is golden and set.
Similar recipes bake 40–55 minutes until the topping is browned all the way across, including the center.
Step 6: Cool, garnish, and serve
- Allow the dump cake to cool for at least 15 minutes before serving so the layers can settle and thicken.
- Serve warm or at room temperature, scooping portions into bowls.
- Garnish with powdered sugar, fresh strawberries, vanilla ice cream, or whipped cream for a true strawberry cheesecake vibe.
Most sources recommend serving dump cake warm with ice cream, or chilled if you want a firmer, more sliceable texture.