Bursting with luscious fruit and creamy cheesecake magic, the No-Fuss Strawberry Cheesecake Dump Cake is the ultimate shortcut dessert that brings all the joy of baking with none of the stress. With layers of tangy strawberries, pillowy cream cheese, and a buttery, golden cake topping, this game-changing treat comes together with just minutes of hands-on time. It’s the one recipe I always come back to for family gatherings and weeknight cravings alike—because who can resist something so easy yet impressive?
Ingredients You’ll Need
Ingredients You’ll Need
What I absolutely love about this recipe is its simplicity—each ingredient is straightforward and packed with purpose, creating the rich layers everyone goes crazy for. Here’s what makes the No-Fuss Strawberry Cheesecake Dump Cake so irresistible:
- Strawberry Pie Filling (1 can, 21 ounces): Provides that juicy, ruby-red base and fruity punch for every bite.
- Cream Cheese (1 package, 8 ounces, softened): Delivers the signature creamy cheesecake richness and tang.
- Granulated Sugar (1/4 cup): Sweetens the cream cheese just enough to make every swirl decadent.
- White or Yellow Cake Mix (1 box): The ultimate shortcut for a fluffy, crumble-like topping with barely any prep.
- Unsalted Butter (1/2 cup, melted): Adds moisture and helps the cake mix transform into a magical golden crust.
- Chopped Pecans or Sliced Almonds (1/2 cup, optional): For the crunch factor—a nutty contrast that elevates every bite!
How to Make No-Fuss Strawberry Cheesecake Dump Cake
Step 1: Prep Your Pan & Oven
Start by preheating your oven to 350°F (175°C), which ensures everything bakes up perfectly golden and bubbly. Lightly grease a 9×13-inch baking dish—this nonstick layer helps your cake serve beautifully, without sticking to the pan as you scoop out slices.
Step 2: Layer the Strawberry Pie Filling
Spread the luscious strawberry pie filling evenly onto the bottom of your prepared baking dish. This step sets the stage for the gooey, fruity base that makes the No-Fuss Strawberry Cheesecake Dump Cake so iconic. Don’t skimp—spread it edge to edge for the best strawberry coverage!
Step 3: Swirl in the Cheesecake Goodness
In a small bowl, beat together the softened cream cheese and granulated sugar until completely smooth and creamy. Drop spoonfuls of this sweetened cream cheese over your strawberry layer, and then gently swirl it with a butter knife. You want lovely streaks, not a perfect blend—this gives every slice a pop of creamy cheesecake flavor.
Step 4: Add the Cake Mix Topping
Sprinkle the dry cake mix evenly over the strawberry and cream cheese layers. This is the “dump” magic, and it couldn’t be easier! Don’t press down; simply make sure you have an even blanket of cake mix everywhere so the butter can soak in later.
Step 5: Finish with Butter and Crunch
Grab that melted unsalted butter and slowly drizzle it across the entire surface. The goal is to moisten as much cake mix as possible, ensuring a buttery, tender topping. If you’re feeling fancy, sprinkle chopped pecans or sliced almonds on top—the extra crunch is so satisfying.
Step 6: Bake to Golden Perfection
Pop your baking dish in the oven and bake for 40 to 45 minutes, until the top turns a gorgeous golden brown and the strawberry filling is bubbling at the edges. Let the cake cool slightly before serving to help each slice hold together—plus, warm cake with a scoop of vanilla ice cream is dessert heaven!
How to Serve No-Fuss Strawberry Cheesecake Dump Cake
Garnishes
For the finishing touch, go classic: a generous dollop of softly whipped cream or a scoop of vanilla ice cream on top is pure bliss. A sprinkle of powdered sugar or a scattering of fresh strawberries adds an extra pop of color and freshness that elevates each serving to something special.
Side Dishes
To create a true dessert spread, pair your No-Fuss Strawberry Cheesecake Dump Cake with a fresh fruit salad or a medley of juicy berries. A simple cup of hot coffee or iced tea rounds things out, letting the cake’s sweetness shine while balancing the overall treat.
Creative Ways to Present
Think outside the pan! Serve individual scoops in pretty parfait glasses for parties, or spoon warm servings into small mason jars for a sweet picnic treat. For special occasions, drizzle with a bit of chocolate or strawberry sauce and add a mint sprig for a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
Cool any leftover No-Fuss Strawberry Cheesecake Dump Cake to room temperature before covering tightly with plastic wrap or transferring to an airtight container. Tuck it in the refrigerator, where it will stay delicious for up to 3 days—though it usually disappears much faster!
Freezing
You can freeze this dessert for longer storage: let it cool completely, then wrap individual portions or the whole pan tightly in a double layer of plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator for best results.
Reheating
To recapture that freshly baked warmth, gently reheat single servings in the microwave in 20-30 second bursts. You can also cover the baking dish with foil and warm it in a 300°F oven until heated through, about 15 minutes. Top with ice cream right before serving for ultimate coziness.
FAQs
Can I use a different flavor of pie filling?
Absolutely! While the strawberry version is a classic, blueberry, cherry, or even peach pie filling all work beautifully in this No-Fuss Strawberry Cheesecake Dump Cake. Each one brings its own unique twist, so feel free to experiment according to your cravings or what you have on hand.
Is it necessary to soften the cream cheese?
Yes, softening the cream cheese ensures it blends silky smooth with the sugar and creates those gorgeous cheesecake swirls. If it’s too cold, you’ll end up with lumps rather than velvet-like creaminess, so let it sit at room temperature for about 30 minutes first.
What’s the difference between white and yellow cake mix for this recipe?
Both give a delicious result, but white cake mix yields a lighter, more neutral flavor, while yellow cake mix delivers a slightly richer, buttery taste. Feel free to use whichever you prefer or have available—they both let the strawberry and cheesecake flavors shine!
Can I make No-Fuss Strawberry Cheesecake Dump Cake in advance?
Definitely! You can prepare the layers up to a day in advance, cover, and refrigerate the unbaked cake. When you’re ready to serve, simply bake according to the instructions. This makes it an ideal stress-free dessert for entertaining.
How do I know when my dump cake is done baking?
Great question—the top should be golden brown and the fruit filling bubbling along the edges. If you notice any dry patches of cake mix, you can drizzle a touch more melted butter in the last 10 minutes of baking to ensure a perfect finish.
Final Thoughts
There’s just something so satisfying about pulling a bubbling, golden No-Fuss Strawberry Cheesecake Dump Cake from the oven and knowing you hardly broke a sweat to make it. Give this easy dessert a try—your family and friends will swoon over every creamy, fruity, and crumbly bite!
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No-Fuss Strawberry Cheesecake Dump Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the simplicity of this No-Fuss Strawberry Cheesecake Dump Cake that combines the fruity goodness of strawberry pie filling with a creamy cheesecake layer and a buttery cake topping. A delightful dessert that’s easy to make and even easier to enjoy!
Ingredients
For the Cake:
- 1 can (21 ounces) strawberry pie filling
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 1 box white or yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans or sliced almonds (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer the Filling: Spread the strawberry pie filling in the dish.
- Make the Cream Cheese Layer: Beat cream cheese and sugar, then swirl over the filling.
- Add the Cake Mix: Sprinkle the dry cake mix over the cream cheese layer.
- Finish and Bake: Drizzle melted butter over the cake mix, add nuts if desired, and bake for 40-45 minutes until golden.
- Serve: Let cool slightly before serving, great with ice cream!
Notes
- Try blueberry or cherry pie filling for a different flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
