EASY DESSERT MAGIC WITH MINIMAL EFFORT
Strawberry Cheesecake Dump Cake is the perfect way to make a show-stopping dessert with barely any work! This recipe is wonderfully simple, using just a handful of ingredients with minimal prep time, while your oven handles the hard part. You don’t need to wait for a special occasion to enjoy this heavenly combination of strawberries and cream cheese!

This dessert makes me think of fresh strawberries and cream, but with a delightful crispy topping that adds the perfect contrast. The whipped cream cheese layer turns out incredibly light and fluffy, melding beautifully with the sweet strawberry base. And that buttery cake mix topping? It bakes up golden and crisp – absolutely irresistible!

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I know some recipes have you just “dump” everything in without mixing (hence the name!), but taking just a minute to beat the cream cheese with egg and sugar creates a much more luxurious cheesecake texture. Trust me, this tiny bit of extra effort makes a world of difference in the final result!

FREQUENTLY ASKED QUESTIONS:
Can I use different berries instead of strawberries? Absolutely! This versatile recipe works wonderfully with raspberry, blackberry, cherry, or blueberry pie filling too. Choose your favorite or mix and match for something unique.

My cake topping has some dry spots – what happened? This is pretty common with dump cakes and nothing to worry about! It happens when some areas of cake mix don’t get enough butter coverage. Make sure your butter is very cold so you can slice it super thin, and try to cover as much of the cake mix as possible. Alternatively, you can melt the butter and drizzle it evenly over the entire surface for more consistent coverage.

What type of cake mix works best? I’ve found that white, yellow, or vanilla cake mix all work beautifully. For a more intense strawberry flavor, try strawberry cake mix! Chocolate cake mix creates an amazing chocolate-covered-strawberry vibe that’s simply divine.

How do I know when it’s done baking? Look for two key signs: the topping should be beautifully golden brown (even in the middle), and you’ll see the strawberry filling bubbling up around the edges. The total baking time is usually around 40-45 minutes, but visual cues are more reliable than timing.

Can I make this ahead for a party? You bet! This dump cake actually tastes even better the next day after the flavors have had time to meld. You can make it up to 3 days ahead and store it covered in the refrigerator. It’s delicious served cold or warmed up just a bit.

Ingredients
1 21 ounce can of strawberry pie filling plus 1 (16 ounce) package of frozen strawberries, thawed and drained
10 ounces of cream cheese softened (1¼ packages)
2 large eggs
⅓ cup granulated sugar
1 tablespoon vanilla extract
1 package of French vanilla cake mix
⅔ cup unsalted butter cold
2 tablespoons brown sugar
Fresh strawberries and mint leaves for garnish optional
Instructions
Preheat your oven to 325°F and lightly grease a 9×13 glass baking dish.
In a medium bowl, beat together the cream cheese, eggs, sugar, and vanilla extract until smooth and fluffy, about 2 minutes.
In a separate bowl, combine the canned strawberry pie filling with the thawed frozen strawberries, gently folding them together.
Spread the strawberry mixture evenly across the bottom of the prepared baking dish.
Pour the cream cheese mixture over the strawberries and use a knife to gently swirl it into the strawberry layer (don’t mix completely).
Sprinkle the cake mix evenly over the previous layers, then sprinkle the brown sugar on top.
Grate the cold butter using a cheese grater with large holes and distribute it evenly over the entire surface (or cut into thin slices if preferred).
Cover loosely with foil and bake for 30 minutes, then remove foil and bake for another 25-30 minutes until the topping is golden brown and the filling is bubbling.
Allow to cool for at least 20 minutes before serving.
Serve warm or chilled, garnished with fresh strawberries and mint leaves if desired.