Can I use fresh strawberries instead of canned pie filling?

While fresh strawberries are delicious, they won't have the same consistency or sweetness as pie filling. If you want to use fresh berries, you'll need to cook them down with sugar and a thickener first to create a similar texture to pie filling.

My cream cheese didn't melt completely. Did I do something wrong?

Not at all! Those pockets of cream cheese are part of what makes this dessert special. If you prefer a more uniform consistency, you can soften the cream cheese and mix it with a little sugar before adding it to the cake.

Can I make this recipe ahead of time for a party?

Absolutely! You can prepare it up to a day in advance and store it in the refrigerator before baking. Add about 5-10 minutes to the baking time if you're baking it straight from the refrigerator. Alternatively, bake it ahead of time and reheat before serving.

Is there a lower-sugar version of this recipe?

You can experiment with sugar-free cake mix and "light" pie filling, though the texture and flavor may vary slightly. The cream cheese helps balance the sweetness naturally, making this less cloying than many other desserts.

Strawberry Cheesecake Dump Cake Recipe

Name: Strawberry Cheesecake Dump Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (15.25 oz) box vanilla or French vanilla cake mix; 1 stick (1/2 cup) of butter, melted; 1 (8 oz) package of cream cheese; 2 (21 oz) cans of strawberry pie filling

Description

Strawberry Cheesecake Dump Cake is an ultra-easy dessert featuring layers of luscious strawberry pie filling, creamy cream cheese, and a crisp vanilla cake topping. With minimal prep time and just a handful of ingredients, this delicious cake is baked to a golden perfection, perfect for serving warm at gatherings or as a quick sweet treat.

Ingredients

Scale

For the Cake

1 (15.25 oz) box vanilla or French vanilla cake mix
1 stick (1/2 cup) of butter, melted
1 (8 oz) package of cream cheese
2 (21 oz) cans of strawberry pie filling

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready when you finish assembling your cake.
Prepare the Baking Dish: Spray a 9×13-inch baking dish with non-stick cooking spray, making sure to coat the bottom and sides evenly to prevent sticking.
Make the Cake Mixture: In a medium-sized bowl, melt the butter. Add the vanilla cake mix to the melted butter and use a fork to combine until the mixture becomes crumbly in texture. Set this aside.
Add Strawberry Filling: Pour both cans of strawberry pie filling into the prepared baking dish. Spread the filling evenly across the bottom with a spatula or spoon, ensuring an even layer.
Add Cream Cheese: Open the cream cheese package and slice it into thin pieces. Carefully lay each slice evenly over the strawberry pie filling to cover the surface as much as possible.
Top with Cake Mixture: Evenly sprinkle or distribute the crumbly cake mixture over the cream cheese and strawberry layers, covering as much of the filling as possible.
Bake: Transfer the baking dish to your preheated oven and bake for about 30 minutes, or until the strawberry filling is bubbling and the cake topping is lightly golden brown.
Serve: Remove from the oven, let cool for a few minutes, and serve warm for the best flavor and texture.

Notes

Do not substitute yellow cake mix for vanilla or French vanilla, as yellow cake will change the cake’s color and flavor. Use white-based mixes for the classic look and taste.
Sated butter enhances the overall sweetness—use it if sodium is not a concern.
Try different pie fillings to vary the flavors; cherry, blueberry, or peach work wonderfully.
If you love chocolate, substitute the vanilla cake mix with chocolate cake mix for a delightful twist.

Nutrition

Serving Size: 1/9 of cake
Calories: 474
Sugar: 38g
Sodium: 542mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 65g
Fiber: 1g
Protein: 4g
Cholesterol: 56mg