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Need a quick summer treat? This easy strawberry cheesecake dump cake comes together in minutes with only a few ingredients. It’s the perfect summer dessert!
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Who doesn’t love quick and easy dump-and-go recipes? This strawberry cheesecake dump cake is one of my favorites in early summer when strawberries are just coming into season. You can keep it with the cheesecake layer in the middle or keep it simple with just strawberries. Make it “a la mode” with a huge scoop of ice cream and you’ve got yourself a winner every time.
Key Ingredients in Strawberry Cheesecake Dump Cake
The ingredients to make this dump cake are pretty straightforward but there are a few key ingredients I want to highlight and give a few suggestions on. For the full ingredient list and instructions, see the recipe card below.
Strawberries – use good, ripe strawberries. Rinse, hull, and slice them before starting. Have a good, sturdy egg slicer? Save yourself time by using it to slice the strawberries! My kids love slicing strawberries this way and it’s a great way to get them involved in the kitchen.
Cake Mix – I used a white cake mix for this recipe but vanilla or yellow work great too.
Butter – Get that butter COLD. I like to pop it in the freezer to get it really nice and chilled so I can slice thin pats to put over the top. Use a vegetable peeler or a mandolin to get really thin slices.
Cream Cheese – Make sure that cream cheese is softened to room temperature. It will be easier to mix and spread over the strawberries.
Tips and Suggestions
Let it rest – It’s going to be temping to just dive into this cake as soon as it comest out of the oven, but trust me, it’s worth it to let it rest to allow the filling to set. If you serve it up too soon it will be runny and will be harder to serve.
Top it off – This dump cake tastes great on its own but let’s be honest, a big scoop of vanilla ice cream or a dollop or homemade whipped cream is going to make it way better.
Storing the leftovers – Allow the cake to cool completely to room temperature before storing. Place leftovers in an airtight container and store in the fridge for up to 3 days. Personally, I don’t recommend freezing because the cream cheese layer won’t freeze well.
Strawberry Cheesecake Dump Cake
Ingredients
- 21 ounces strawberry pie filling
- 2 cups sliced strawberries (about 12-16 strawberries
- 8 ounces cream cheese (softened)
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 14 ounce box cake mix (white or vanilla)
- 1 stick (½ cup) butter (very cold)
- whipped cream or vanilla ice cream (optional for serving)
Instructions
- Pre-heat oven to 350℉. At this point I also like to put the butter in the freezer to start getting it really cold (this will be helpful later in the recipe). Prepare a 9×13 glass baking dish by lightly spraying with cooking spray. Pour strawberry pie filling into the baking dish and spread with a spatula to cover the bottom of the pan. Place sliced strawberries evenly over the pie filling.
- In a stand mixer, combine softened cream cheese, sugar, and vanilla. Mix on medium high speed with the whisk attachment until well combined and fluffy. You can also do this in a mixing bowl with electric beaters.
- Use a rubber spatula and place little dollops of cream cheese mixture over the strawberry layer and try to spread carefully and evenly over the whole layer.
- Sprinkle cake mix evenly over the cream cheese layer. Remove butter from the freezer (about 10-15 minutes in the freezer should make it nice and cold). Trying to handle the butter as little as possible with your hands, use a vegetable peeler or mandolin to slice very thin slices of butter. Place butter slices evenly over the cake mix layer.
- Bake in the preheated oven for 45 minutes or until the top cake layer is golden brown. Allow to rest 10 minutes before serving.
- Serve with whipped cream or vanilla ice cream.
Nutrition Information
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