Filled with a rich cheesecake and strawberry filling, this Strawberry Dump Cake recipe is one you won’t want to skip. It’s quick, easy, and perfect for any occasion.
Why You’ll Love This Strawberry Dump Cake
- Perfect to make ahead. Planning a party? This dump cake is great to make in advance and bake when you’re ready.
- Tasty leftovers. The leftovers of this strawberry dump cake reheat well. It can also be enjoyed cold!
- Versatile. You can easily make variations of this recipe with any kind of fruit pie filling, blueberries, blackberries and raspberries and cake mix flavors, white cake mix, strawberry cake mix or chocolate cake mix . Change it up and make it your own. I like to call this a no-fuss dessert.
Recipe Ingredients
Easy and budget-friendly ingredients are used in this strawberry cheesecake dump cake dessert. You will find the exact measurements on the recipe card!
- Strawberry pie filling: Any brand of strawberry filling will work great. Be sure it’s a 42 oz can or cans of strawberry pie filling that add up to about the same amount.
- Cream cheese: Softened cream cheese mixes better and isn’t lumpy and difficult to work with. Leave it at room temperature for 30-45 minutes before making this recipe.
- Powdered sugar
- Vanilla: I try to use pure vanilla extract whenever I can because the flavor is amazing. Imitation can be used as an inexpensive option.
- Sour cream: This helps balance the sweetness of the other ingredients. I use full fat but low-fat works as well.
- White Chocolate Chips
- Vanilla Cake Mix: Any brand of yellow cake mix is great. Don’t prepare using the package directions. It is going to be added to the strawberry dump cake as is.
- Butter: Be sure the butter is chilled. It is going to go on top of the cake mix and all of the other ingredients. If it is too warm, the recipe will not bake properly.
How to Make Strawberry Dump Cake
These instructions are so incredibly easy! For more info, see the recipe card below.
- Preheat the oven. Preheat your oven to 350 degrees F.
- Grease the pan. Spray a 9×13 baking pan with non-stick cooking spray.
- Make cream cheese mixture. Combine cream cheese, powdered sugar, vanilla, and sour cream in a medium bowl. Beat with an electric mixer until smooth.
- Start layering. Spoon the strawberry pie filling into the bottom of the pan. Add dollops of the cream cheese mixture on top and swirl if you wish.
- Add chocolate chips. Sprinkle white chocolate chips on top of the strawberry cheesecake layer.
- Finish with cake mix and butter. Evenly pour dry cake mix on top and grate cold butter over it.
- Bake. Place in the oven and bake for 40-45 minutes or until golden brown and bubbly.
- Cool. Allow the dump cake to cool for 10-15 minutes.
- Serve. Enjoy with ice cream or your favorite topping!
Ingredients
- 2 cans strawberry pie filling 42 ounces total
- 8 ounce cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2/3 cup white chocolate chips
- 1 box vanilla cake mix
- 1 cup butter chilled
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9” x 13” pan with cooking spray and set it aside.
- In a medium sized bowl, place the cream cheese, powdered sugar, vanilla and sour cream and beat until smooth and creamy.
- Spoon the strawberry filling into the bottom of the baking dish. Drop large spoonfuls of the cream cheese mixture on top of the strawberry filling. (You can lightly swirl them together if you wish).
- Sprinkle the white chocolate chips on top in an even layer, then sprinkle the cake mix on top.
- Using a box grater, grate the butter over the top of the entire pan. If you don’t want to grate the butter, slice into thin slices to cover the entire top.
- Place in the oven and bake for 40-45 minutes until golden brown on top.
- Let sit for about 10-15 minutes before serving.
- Store any leftovers in the refrigerator for up to 3 days.
