Strawberry Cheesecake Dump Cake Recipe

I still remember the first time I stumbled into the world of dump cakes—it was during a weekend potluck where the dessert table had a mysterious golden-brown dish that people kept raving about. One bite of that warm, gooey Strawberry Cheesecake Dump Cake Recipe and I was hooked. The beauty of that dessert wasn’t just in its rich, creamy texture or sweet berry flavor—it was in how easy it was to make. No mixer, no complicated steps, just pure, effortless comfort food.

This Strawberry Cheesecake Dump Cake Recipe easy sheet pan dessert is ideal for beginner cooks who want to impress without stress. It’s a quick and healthy meal substitute for when you need something sweet but don’t want the hassle. Whether you’re baking for a party, a family gathering, or a cozy night in, this lemon herb chicken—scratch that—this strawberry cheesecake dump cake recipe is the easiest win you’ll make this week.

Why This Recipe is Special

Strawberry Cheesecake Dump Cake Recipe are famously low-effort, but this one takes things up a notch with a luscious cheesecake twist. It’s got the nostalgic charm of classic strawberry shortcake, the richness of a baked cheesecake, and the no-fuss nature of a traditional dump cake—all in one pan. The balance of textures and flavors makes this a crowd favorite, especially for beginner bakers who want something simple but memorable.

Ingredients and Preparation

Strawberries (fresh or frozen): These provide the fruity base of the cake. Strawberries bring natural sweetness, a hint of tartness, and vibrant color. Frozen ones work just as well, making this dish accessible year-round.

Strawberry pie filling: This enhances the berry flavor while adding moisture and a syrupy consistency that seeps into the cake mix as it bakes.

Cream cheese: The creamy element that transforms this from a basic dump cake to a cheesecake hybrid. It softens during baking and creates pockets of richness.

Granulated sugar: Used to sweeten the cheesecake layer, balancing out the tanginess of the cream cheese.

Vanilla extract: Enhances both the strawberry and cheesecake components, adding a warm aroma and flavor depth.

Yellow cake mix: The “cake” part of this dump cake, it soaks up juices from the strawberries and butter to form a fluffy, golden crust.

Unsalted butter (melted): Poured over the dry cake mix, butter creates a crisp, golden top layer and ensures the cake bakes evenly.

Whipped cream (optional): For topping. It adds extra creaminess and elegance to the final presentation.

Ingredient Swaps:

• Swap yellow cake mix with white or vanilla for a lighter flavor.
• Use mixed berry pie filling or peach pie filling for a fruity twist.
• Add lemon zest to the cream cheese for brightness.
• Dairy-free butter and vegan cream cheese work well for a plant-based version.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F (175°C). This ensures even baking and gives you time to prepare everything without feeling rushed.

Step 2 Lightly grease a 9×13-inch baking dish using non-stick spray or a thin layer of butter. This prevents the cake from sticking and makes cleanup much easier.

Step 3 Spread the strawberries in an even layer across the bottom of the pan. Then pour the strawberry pie filling on top. No need to mix; the layers will blend beautifully while baking.

Step 4 In a mixing bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Stir until the mixture is smooth and creamy. Drop spoonfuls of this cheesecake mixture over the strawberries, distributing evenly. Don’t worry about perfection—it’ll melt and swirl during baking.

Step 5 Evenly sprinkle the dry yellow cake mix over everything. Resist the urge to stir; layering is key in dump cakes.

Step 6 Drizzle the melted butter across the entire surface of the cake mix. Aim to cover as much of the dry mix as possible for even browning.

Step 7 Bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling around the edges. Let it cool slightly before serving so the layers can set a bit.

Beginner Tips and Notes

• Cheesecake not blending well? Make sure the cream cheese is fully softened. Microwave it for 10–15 seconds if needed.
• Dry spots in your cake mix? You may have missed some areas with the butter drizzle. Try adding a few more teaspoons of melted butter mid-bake if needed.
• Fruit too runny or too thick? If using frozen strawberries, thaw and drain them first to avoid excess moisture. Add a teaspoon of cornstarch if your filling feels too loose.

Kitchen Tips:

• Use an ice cream scoop to neatly portion out cream cheese.
• No 9×13 pan? Use two 8×8 pans and adjust bake time by 5–10 minutes.
• Silicone spatulas make layering and spreading easier without tearing ingredients apart.

Serving Suggestions

Pair this Strawberry Cheesecake Dump Cake Recipe easy sheet pan dessert with:

• Vanilla ice cream: The warm cake and cold ice cream create an irresistible combo.
• Fresh mint leaves or basil: Adds a refreshing finish.
• Dark chocolate drizzle or caramel sauce: For a richer, gourmet touch.

Storage Tips:

• Refrigerate leftovers in an airtight container for up to 4 days.
• To freeze, wrap individual portions in plastic wrap and foil. Store for up to 2 months. Thaw in the fridge overnight before reheating in the microwave or oven.

Conclusion

Whether you’re brand new to baking or just short on time, this Strawberry Cheesecake Dump Cake Recipe checks all the boxes: simple, fast, delicious, and adaptable. It’s one of those quick and healthy meals (if you count mental health!) that brings joy without the kitchen chaos. I’d love to hear how it turns out for you—did you try a flavor twist? Did your kids help? Leave a comment below and share your version of this beginner-friendly, lemon herb chicken—er, strawberry cheesecake—masterpiece.

FAQ About Strawberry Cheesecake Dump Cake Recipe

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