Can I use frozen strawberries instead of canned pie filling?

Yes! Thaw and drain 4 cups of frozen strawberries, then mix with ¼ cup sugar and 2 tablespoons cornstarch. Cook over medium heat until thickened before using as a replacement for the pie filling.

Why is my cake layer still powdery after baking?

This usually happens when the melted butter doesn't fully cover the cake mix. Make sure to drizzle the butter evenly across the entire surface, or consider using up to ¼ cup more butter for complete coverage.

Can I make this recipe gluten-free?

Absolutely! Use a gluten-free yellow cake mix and gluten-free graham crackers for the crust. The texture may be slightly different, but the flavor will remain delicious.

How do I know when the Strawberry Cheesecake Dump Cake is done baking?

The top should be golden brown, and a toothpick inserted into the cake layer should come out with a few moist crumbs. The center may still appear slightly jiggly but will set as it cools.

Can I use other fruit flavors instead of strawberry?

Certainly! Cherry, blueberry, or peach pie fillings work wonderfully as alternatives to create different variations of this cheesecake dump cake.

Is it normal for the cake to sink slightly in the middle after cooling?

Yes, a slight depression in the center is normal due to the dense cheesecake layer underneath. This creates the perfect pocket for additional toppings like whipped cream or fresh fruit.

Can I reduce the sugar in this recipe?

You can reduce the sugar in the cheesecake layer by up to ¼ cup without significantly affecting the texture. Using reduced-sugar pie filling will also help lower the overall sweetness.

Strawberry Cheesecake Dump Cake How To Perfect This Treat

Description

This Strawberry Cheesecake Dump Cake is a delightful dessert that combines the creamy richness of cheesecake with the fruity sweetness of strawberries. It’s incredibly easy to prepare and requires minimal hands-on time, making it perfect for both novice bakers and seasoned chefs.

Ingredients

Scale

2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 box yellow cake mix (15.25 oz)
2 cans (21 oz each) strawberry pie filling
½ cup unsalted butter, melted
½ cup graham cracker crumbs
Fresh strawberries for garnish (optional)

Instructions

Prepare the Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter. Sprinkle graham cracker crumbs evenly across the bottom.
Create the Cheesecake Layer: Beat the softened cream cheese until smooth. Add sugar, vanilla extract, and eggs, mixing well after each addition. Pour this mixture over the graham cracker base.
Add the Strawberry Layer: Spoon the strawberry pie filling over the cheesecake layer, spreading it evenly.
Top with Cake Mix: Sprinkle the dry cake mix evenly over the strawberry layer.
Add the Butter Finishing Touch: Drizzle the melted butter over the cake mix.
Bake to Perfection: Bake for 50-55 minutes or until the top is golden brown.
Cool Completely: Allow the cake to cool at room temperature for at least 1 hour, then refrigerate for a minimum of 1 hour before serving.

Notes

Ensure the cream cheese is softened to avoid lumps.
Use a gluten-free cake mix and graham crackers for a gluten-free version.
Fresh strawberries mixed with sugar and cornstarch can replace canned pie filling.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 425 per serving
Sugar: 38g
Sodium: 380mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg

Keywords: Strawberry Cheesecake Dump Cake, easy dessert, dump cake recipe, cheesecake dessert, strawberry dessert