Creamy Strawberry Cake

Strawberry cheesecake dump cake blends the tangy punch of strawberries with velvety cream cheese and a flaky cake top. This super easy sweet treat brings together three favorite desserts – plump strawberries, tangy cheesecake, and soft cake – making something extra special without spending hours in the kitchen. The way it's built gives you a fruity bottom, creamy center, and crisp buttery top that hits all your sweet tooth needs at once.

I threw this together for a block party when I was running late but still wanted to bring something wow-worthy. Watching everyone's reaction after their first taste – that moment when the smooth cheesecake layer blended with those sweet strawberries – I knew right away this had to become one of my go-to recipes.

Standout Ingredient Choices

• Two 15-ounce cans strawberry pie filling: Makes the sweet, berry base that gets all bubbly and thick while baking
• Eight ounces cream cheese (softened): Adds that zingy creaminess that turns this from basic to amazing
• One large egg: Holds the cheesecake part together and helps it set up just right
• Quarter cup granulated sugar: Cuts the sharpness of the cream cheese without drowning out the strawberry taste
• One package vanilla cake mix: Creates a buttery, golden top with zero fuss
• Half cup cold salted butter: Makes those yummy crunchy spots all through the top layer
• Fresh strawberries (optional): Gives a pop of color and freshness when you serve it

The Cooking Steps

Oven Setup:

Get your oven hot at 350°F so it's ready when your dessert is assembled.

Bottom Setup:

Put strawberry pie filling all over the bottom of a 9×13-inch baking dish, making sure it's spread out evenly.

Cheesecake Blend:

Mix up softened cream cheese with sugar and egg until it's totally smooth, making sure there aren't any lumps left for the best creamy texture.

Adding The Middle:

Drop spoonfuls of your cream cheese mix over the strawberries, then lightly spread it around without mixing the layers too much.

Dry Cake Layer:

Shake dry cake mix all over everything, making sure you cover both the strawberry and cheesecake parts completely.

Butter Topping:

Cut cold butter into thin slices and put them all over the cake mix surface, trying to cover as much area as possible for even browning.

Oven Time:

Stick it in your hot oven for 40-45 minutes until the top turns golden and you see fruity bubbles around the edges.

Rest Time:

Let it sit for 10-15 minutes before digging in, which gives everything time to firm up a bit while still warm.

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I really love using good quality strawberry pie filling that has whole berries in it. My grandma always told me to pick brands with actual fruit chunks not just the jelly stuff, and that tiny detail really changes how the whole thing turns out in both taste and feel.

Delicious Serving Options

Dish this up while it's still warm with a big scoop of vanilla ice cream that slowly melts down into all the layers. That hot-cold mix when the ice cream meets the warm cake creates an amazing eating experience that makes the already tasty flavors even better. For fancy times, throw on some fresh mint for extra color.

Fun Twists

Switch things up by using different fruit fillings for tons of new options. Maybe try cherry filling with a dash of almond extract in the cheesecake part, or blueberry filling mixed with some lemon zest. If you don't like things too sweet, cut back on sugar in the cheesecake mixture and add a splash of lemon juice to make the flavors pop more.

Storage Smarts

Keep any leftover portions on the counter for 1-2 days without losing quality. If you want it to last longer, wrap it tight with plastic or foil and stick it in the fridge for up to a week. When you want to warm it up, pop single servings in the microwave for 10-15 seconds to bring back that just-baked warmth without cooking the cheesecake part too much. The feel changes a bit after being in the fridge – the cheesecake gets firmer, which makes an interesting contrast between layers that some of my family actually likes better than fresh from the oven.

Stunning Meal Planning

Pair your strawberry cheesecake dump cake with something fresh and zippy to balance how rich it is. A bowl of mixed fresh fruit makes a perfect side, or try a tiny scoop of lemon sorbet next to it. The sharp tanginess cuts through the sweetness and cleans your taste buds between bites, so every mouthful tastes just as good as your first one.

I played around with this recipe many times, and I've found that how much of each ingredient I use now creates just the right balance. While you might want to add more cream cheese, the amount here gives enough creaminess without taking over the strawberry taste or keeping the cake mix from cooking right. It's really one of those recipes where keeping it simple somehow makes everything work together better than you'd expect.

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Frequently Asked Questions

→ Can I swap canned pie filling for fresh strawberries?

Fresh ones don’t work the same since they’re too watery. Cook them with some sugar and cornstarch to thicken up like the canned option.

→ How should I slice cold butter for topping?

Grab a sharp knife and slice into thin pieces, around 1/8-inch thick. Lay them evenly over the dry mix for even moisture during baking.

→ Can I replace the strawberry filling with another flavor?

Totally! Cherry, apple, peach, or blueberry will all taste amazing. Pick what you like or what you already have.

→ Why is my cake mix still dry after baking?

It likely wasn’t covered enough with butter. Make sure the slices are thin and spread all over. You can also add a little more butter if needed.

→ Should I serve this warm or cold?

Either works great! Warm is soft and gooey while chilled is firmer, similar to cheesecake. Try both and see what you love.