Strawberry Cheesecake Cake

Strawberry cheesecake dump cake blends bright, juicy strawberries with tangy cream cheese and a crumbly butter cake top. This no-fuss sweet treat brings together the best of three favorites – plump strawberries, velvety cheesecake, and fluffy cake – making something amazing without much work. The simple layering gives you a fruity bottom, creamy center, and golden crunchy top that hits all your sweet tooth spots.

I tried this recipe when I needed something quick but impressive for a block party. Watching my neighbors' reactions to that first taste – how the smooth cheesecake layer blended with the sweet strawberries – told me this one had to become a regular in my kitchen.

Smart Ingredient Choices

• Two 15-ounce cans strawberry pie filling: Makes the sweet, fruity base that gets all bubbly while baking
• Eight ounces cream cheese (softened): Gives that distinctive tang that turns this into more than just another dump cake
• One large egg: Holds the cheesecake part together and helps it firm up just right
• Quarter cup granulated sugar: Cuts the cream cheese sharpness without drowning out the strawberry taste
• One package vanilla cake mix: Creates that yummy golden top with zero effort
• Half cup cold salted butter: Makes those tasty crunchy bits throughout the top
• Fresh strawberries (optional): Adds a pop of color and freshness when you serve it

Simple Baking Steps

Oven Prep:

Get your oven hot at 350°F before you start putting things together.

Bottom Layer:

Put strawberry filling across your 9×13-inch baking dish, smoothing it out flat.

Cheesecake Mix:

Whip softened cream cheese with sugar and egg until it's really smooth, making sure to get rid of any bumps.

Middle Layer:

Put big dollops of cream cheese mix over the strawberries, spreading them gently without mixing everything up.

Cake Layer:

Scatter dry cake mix all over the top, making sure to cover everything underneath.

Butter Finish:

Cut cold butter into thin slices and place them all over the cake mix, trying to cover as much as possible.

Oven Time:

Bake for 40-45 minutes until the top turns golden and you see the fruit bubbling at the edges.

Cool Down:

Let it sit for 10-15 minutes before serving so the layers can set up a bit while still warm.

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I really love using strawberry pie filling that has whole berries in it. My grandma always told me to pick brands with actual fruit chunks instead of just gel, and that tiny detail really changes how good the final dessert tastes and feels.

Delightful Serving Suggestions

Dish this up warm with a scoop of vanilla ice cream that slowly melts into all the layers. The way cold ice cream meets warm cake creates something truly special that makes the flavors pop even more. For fancy times, throw on some fresh mint leaves for a pretty touch.

Fun Flavor Twists

Switch things up by using different fruit fillings for tons of new options. Maybe try cherry filling with a splash of almond extract in the cream cheese part, or blueberry filling mixed with lemon zest. If you don't like super sweet desserts, cut back on sugar in the cheesecake mixture and add a squeeze of lemon juice to brighten everything up.

Smart Storage Ideas

Keep leftover cake covered on your counter for 1-2 days without any problems. To save it longer, wrap it tight with plastic or foil and put it in the fridge for up to a week. When you want some later, warm single servings in the microwave for 10-15 seconds to get that just-baked feel without cooking the cheesecake part too much. The texture does change a bit in the fridge – the cheesecake gets firmer, making an interesting contrast between layers that some of my relatives actually like better than fresh-baked.

Attractive Meal Pairings

Serve your dump cake with something cool and tart to balance how rich it is. A bowl of mixed fresh fruits works perfectly, or try a small scoop of lemon sorbet on the side. The tangy zip cuts through the sweetness and cleans your taste buds between bites, making each mouthful taste just as good as the first one.

I tested this recipe so many times, and I found that these exact amounts make everything taste just right. You might want to add more cream cheese, but this amount gives just enough creamy texture without taking over the strawberry flavor or stopping the cake mix from cooking all the way through. It's really one of those simple recipes where basic ingredients come together to make something way better than you'd expect.

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Frequently Asked Questions

→ Can I swap in fresh strawberries for the filling?

Fresh berries won’t work the same since they’re too juicy. Cook them with sugar and cornstarch first to make a thick substitute.

→ How should I slice the cold butter?

Cut the butter into thin slices, about 1/8-inch thick, with a sharp knife. Spread the slices evenly to moisten the cake mix during baking.

→ Can I try using other pie filling flavors?

Go for it! Options like cherry, peach, blueberry, or apple are all fantastic. Choose your favorite or use what you’ve got at home.

→ Why is some cake mix dry after baking?

It’s likely the butter didn’t spread enough. Slice butter thinly and distribute it evenly. You can also add more butter—up to 3/4 cup—for better coverage.

→ Is it best served warm or cold?

Both ways are great! Warm offers a softer, gooey texture, while chilled delivers a firmer, cheesecake-like experience. Experiment and see what you like best.