This Strawberry Cheesecake Dump Cake is creamy, fruity, juicy, tangy, and buttery all at once. Somewhere between a cake, cobbler, and cheesecake, this ultimate dessert fusion is shockingly easy to make; literally just dump and bake!
As a busy mom with a serious sweet tooth, I am obsessed with easy and efficient recipes that still have elevated flavor. This strawberry cheesecake dump cake with cake mix requires just 4 ingredients, no mixing, and virtually no clean up. We’re talking 10 minutes (or less!) of hands-on time and into the oven it goes!
After perfecting my Peach Dump Cake, I was curious if I could bring an extra element into the fruity dump and bake dessert and began testing flavors with cream cheese added, and it completely took it to the next level! It brings a subtly tang and creaminess with just one extra ingredient!
Strawberry Cheesecake Dump Cake Ingredients
Make sure you are using strawberry filling as opposed to just plain canned strawberries. The “filling” part indicates there are thickening agents presents that will yield the perfect result for this minimal ingredient dessert.
I like to use a block of cream cheese and slice it, but you can absolutely opt for whipped cream cheese and add little dollops to the fruit filling.
I always use yellow cake mix because it’s a little bit richer in flavor, but white cake mix works, too.
If you want to add fresh strawberries, you can! Just remove their stems and slice them in half lengthwise and stir them into the bottom layer of strawberry fruit filling. I just kept it stupid simple, and the results were great!
Strawberry Cream Cheese Dump Cake Tips and Tricks
How to Make Strawberry Cheesecake Dump Cake with Strawberry Filling
Make sure to grease your dish. Then, simply add the strawberry pie filling. You may need a spatula to spread it out into all four corners- you want an even layer of strawberry filling coating the pan.
Next, chop your block of cream cheese into small chunks and add them sporadically on top of your strawberries, slightly pressing them down into the strawberry filling.
Then, sprinkle on the cake mix, completely coating the top. Finish with melted butter. Try your best to cover all of the cake mix with the butter. You can tilt the dish back and forth to move the butter around if need be.
All that’s left to do is bake! You’ll know it’s ready when the cake layer is firm.
How I Store and Reheat Strawberry Cobbler with Cream Cheese and Cake Mix
I usually just leave my cream cheese dump cake in the casserole dish and cover it with aluminum foil, then place it right in my fridge. If you want to use a spatula to transfer it to a storage container you certainly can. It will stay fresh in the fridge for about 5 days.
It’s best served warm, so I like to reheat my leftovers. You can either stick it back in the oven in the dish with the aluminum foil still on, or you can microwave your serving.
Preheat the oven to 350°F and check it after 10 minutes. In the microwave, a serving only needs about 30-45 seconds on high to get warm.
4-Ingredient Strawberry Cheesecake Dump Cake
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Pyrex Measuring Cup optional
Ingredients
- 2 (21-oz) cans strawberry pie filling
- 1 (8-oz) block cream cheese
- 1 (15.25-oz) box yellow cake mix
- ¾ cup unsalted butter (+ more for greasing pan)
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch casserole dish with butter (preferred) or nonstick spray.
- Add the strawberry filling to the dish and use a spatula to spread the fruit filling out in an even layer in the dish.2 (21-oz) cans strawberry pie filling
- Slice the cream cheese into small squares and add them sporadically on top of strawberry pie filling, leaving some space in between each dollop. Push them lightly into the filling, so just the top of the cream cheese is sticking out.1 (8-oz) block cream cheese
- Add the dry boxed yellow cake mix (as is) on top of the cream cheese in a thin, even layer.1 (15.25-oz) box yellow cake mix
- In a Pyrex measuring cup or other microwave-safe dish, melt the butter in the microwave in 20-second intervals, stirring in between until completely liquefied. Then, pour the butter over the cake mix, doing your best to completely cover the dry mixture. If need be, tilt the dish back and forth to spread the butter out over top.¾ cup unsalted butter
- Bake at 350°F for 45-55 minutes until the top cake layer is firm. Serve warm.
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