The classic dump cake gets a delightful twist in this strawberry cream cheese version—no mixing bowl acrobatics, no fuss, just layers of flavor baked into one irresistibly easy dessert. With its bubbling strawberry base, creamy cheesecake pockets, and golden, buttery crumble topping, it hits all the right notes of fruity, tangy, and sweet. Whether you’re hosting a casual dinner or just need a no-stress treat, this is the kind of recipe you’ll keep coming back to.
It’s also endlessly customizable. Want to throw in some fresh berries? Go for it. Need to use a different cake mix or lighten things up? We’ve got suggestions. But at its core, this is a comforting, crowd-pleasing dessert that comes together with pantry staples and minimal effort.
Let’s Talk About That Cream Cheese Layer
What really sets this version apart is the creamy cheesecake-style filling. By blending cream cheese with an egg and a little sugar, you get spoonfuls of smooth richness that contrast beautifully with the tart fruit and crisp topping. It’s more than just a flavor booster—it gives the whole dessert a lush texture that elevates it from simple to spectacular.
Key Ingredients and How They Work
Strawberry Pie Filling:
This forms the juicy base layer. The canned filling brings a bright, berry-forward flavor and sticky sweetness that bubbles up during baking. You can swap in raspberry or cherry pie filling if you prefer a different fruit.
Cream Cheese:
Softened to room temperature and blended with sugar and egg, it creates a cheesecake-like layer. Want to lighten things up? Try reduced-fat cream cheese, or even mascarpone for a slightly different richness.
Egg & Sugar:
These bind and sweeten the cream cheese, helping it bake into pockets of smooth, tangy flavor.
Cake Mix:
A box of white or vanilla cake mix is scattered on top, dry. As it bakes, it forms a lightly crisp, golden crust that mimics a streusel or crumble topping. A yellow cake mix can work in a pinch, though it will change the flavor slightly.
Butter:
Cold, thinly sliced butter pats melt over the cake mix, transforming it into a buttery crumble topping. It’s key for creating that golden, slightly crunchy finish. For unsalted butter, just add a pinch of salt to balance the sweetness.
Fresh Strawberries (Optional):
Great for serving—halved or whole berries on top add a fresh, juicy bite and elevate presentation.
Step-by-Step Instructions with Pro Tips
1. Preheat your oven to 350°F.
This dessert comes together fast, so get that oven warming up first.
2. Spread the strawberry pie filling in a 9×13″ baking dish.
No need to grease the dish—the pie filling keeps things moist and prevents sticking. Smooth it out into an even layer.
3. In a bowl, beat cream cheese, egg, and sugar until smooth.
You want a creamy, spreadable mixture—no lumps. A hand mixer works best, but a sturdy whisk will do the job with some elbow grease.
4. Drop spoonfuls of the cream cheese mixture over the strawberries.
Use a spoon or small scoop to dot the filling evenly across the surface. Lightly spread it out so it’s roughly even, but don’t worry about perfection—it’ll melt and settle as it bakes.
5. Sprinkle the dry cake mix evenly over the entire surface.
Go slow and make sure you cover everything. This will be your golden topping once baked.
6. Dot the top with thin slices of cold butter.
Cut your butter into thin pats—thinner is better for even melting. Try to cover as much of the cake mix as you can. Gaps are fine, but the more coverage, the better the texture.
7. Bake for 40–45 minutes.
You’re looking for a golden top and bubbling strawberry filling peeking up around the edges and center. If the middle still looks powdery, give it 5 more minutes.
8. Cool slightly before serving.
This dessert is fantastic warm, but letting it sit for 15–20 minutes will help everything set up a bit. Serve plain, or dress it up with fresh strawberries and whipped cream.
Optional Serving Ideas
- With Vanilla Ice Cream: The contrast of warm cake and cold ice cream is always a winner.
- Drizzle of White Chocolate or Strawberry Sauce: Adds elegance for a dinner party dessert.
- Topped with Whipped Cream and Fresh Berries: Great for spring and summer gatherings.
Customizations & Variations
- Fruit Swap: Try blueberry, peach, or mixed berry pie filling.
- Cheesecake Upgrade: Add a splash of vanilla extract or lemon zest to the cream cheese mix.
- Nutty Crunch: Sprinkle chopped pecans or almonds on top before baking.
- Crumble Finish: Mix a few tablespoons of oats into the dry cake mix for extra texture.
How to Store and Reuse
Let leftovers cool completely before covering. Store in the refrigerator for up to 4 days, tightly covered.
- To Reheat: Warm individual portions in the microwave for 30 seconds to 1 minute.
- Freezing Tips: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, then warm before serving.
- Next-Day Ideas: Spoon leftovers over pancakes or waffles, or reheat and serve over yogurt for a rich breakfast twist.
This cake’s charm is in its simplicity: it’s easy to assemble, hard to mess up, and even better the next day. Whether you’re new to baking or just in need of a reliable go-to, this strawberry cream cheese crumble cake brings big flavor with minimal effort.
Strawberry Cheesecake Dump Cake
Ingredients
- 2 15 oz cans strawberry pie filling
- 8 oz cream cheese softened
- 1 egg large
- 1/4 cup granulated sugar
- 1 package vanilla or white cake mix
- 1/2 cup salted butter cold, sliced into thin pats
- fresh strawberries whole or halved, for serving (optional)
Instructions
Preparation
- Preheat the oven to 350°F.
- Spread the strawberry filling from both cans in the bottom of a 9”x13” baking dish.
- In a medium bowl, beat together cream cheese, egg, and granulated sugar until creamy and combined.
- Scoop dollops of the cream cheese mixture across the surface of the strawberry filling. Try to spread the cream cheese a little bit so that the surface of the dump cake is as even as possible.
- Sprinkle the cake mix evenly over the strawberry and cream cheese layers.
- Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible.
- Bake about 40–45 minutes until the topping is browned, even in the center, and the strawberry filling is bubbling up from the bottom.
- Serve warm or cooled. Optionally garnish with fresh strawberries before serving.
Notes
- You can substitute the strawberry pie filling with cherry or blueberry for a variation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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