Here’s a simple and delicious Strawberry Cheesecake Dump Cake recipe that’s super easy to make and doesn’t require much prep.
Ingredients:
- 1 can (21 oz) strawberry pie filling
- 1 package (8 oz) cream cheese, softened
- 1 box yellow or white cake mix
- 1/2 cup milk (optional, for creaminess)
- 1/2 cup (1 stick) unsalted butter, sliced thin
- 1 tsp vanilla extract (optional)
- Optional topping: fresh strawberries, graham cracker crumbs, whipped cream
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Spread the strawberry pie filling evenly across the bottom of the dish.
- Drop spoonfuls of softened cream cheese over the pie filling. You can swirl it in a bit if you want a marbled look, or leave it in chunks.
- If you like, drizzle milk and vanilla extract over the cream cheese to make it extra creamy.
- Sprinkle the dry cake mix evenly over everything—do not stir.
- Layer butter slices over the dry cake mix, covering as much surface as possible.
- Bake for 45–50 minutes, or until the top is golden and the filling is bubbly around the edges.
- Let it cool slightly. Serve warm with whipped cream or vanilla ice cream.
Great! Here’s a Gluten-Free, Low-Sugar Strawberry Cheesecake Dump Cake version that still tastes indulgent but is friendlier to special diets.
Healthier Strawberry Cheesecake Dump Cake
Ingredients:
- 1 can (21 oz) no sugar added strawberry pie filling
(or homemade: strawberries + chia seeds or cornstarch + sweetener) - 1 package (8 oz) low-fat cream cheese, softened
- 1 box gluten-free vanilla or yellow cake mix
(look for ones from brands like King Arthur, Betty Crocker GF, or Simple Mills) - 1/4 cup unsweetened almond milk (or any milk)
- 1/3 cup unsalted butter or light butter substitute, sliced
- 1 tsp vanilla extract
- Optional: stevia or erythritol, to sweeten further if needed
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
- Spread strawberry filling across the bottom of the dish. If using fresh strawberries, cook 3 cups chopped berries with 1 tbsp cornstarch or chia seeds and sweetener of choice until thick.
- Drop dollops of cream cheese over the strawberry layer. Swirl gently.
- Pour almond milk and vanilla extract evenly over the top.
- Sprinkle the gluten-free cake mix across the surface—no stirring.
- Top with thin slices of butter to cover as much of the cake mix as possible.
- Bake for 40–50 minutes, or until the top is golden and the edges are bubbly.
- Cool slightly and enjoy as-is or with sugar-free whipped cream.