Can I Use Fresh Strawberries Instead of Pie Filling?

Yes! You can substitute fresh strawberries for pie filling in Strawberry Cheesecake Dump Cake , but you’ll need to make a few adjustments: Slice 3-4 cups of fresh strawberries and mix them with ¼ cup sugar and 1 tablespoon cornstarch to thicken the juices. Let the strawberries sit for 10-15 minutes before layering them in the baking dish. Bake for an extra 5-10 minutes if needed, as fresh fruit releases more moisture than canned pie filling.

Can I Make This Dessert Ahead of Time?

Absolutely! Strawberry Cheesecake Dump Cake can be made in advance and stored properly to maintain its flavor and texture. Refrigerator: Store in an airtight container for up to 4 days . Freezer: Wrap well and freeze for up to 3 months . Reheat: Warm in the oven at 325°F for 10-15 minutes or microwave in 30-second intervals until heated through.

How Do I Prevent Dry Spots on Top of the Cake?

To ensure an evenly moist and golden-brown topping, follow these tips: Use melted butter instead of slices to evenly coat the dry cake mix. Drizzle butter in a zig-zag motion to cover all areas. Mix in ¼ cup of heavy cream with the melted butter for extra moisture. Check for dry spots before baking and lightly press any dry mix into the butter. With these expert tips, you’ll achieve the perfect Strawberry Cheesecake every time! Now, let’s wrap up with a quick summary of why this dessert is a must-try.

Strawberry Cheesecake Dump Cake – Easy, Creamy & Irresistible

Ingredients

Scale

1 can (21 oz) strawberry pie filling
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 box (15.25 oz) yellow or white cake mix
1/2 cup unsalted butter, melted
Optional: 1/2 cup fresh strawberries, sliced
Optional: 1/4 cup graham cracker crumbs

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Spread the strawberry pie filling evenly in the bottom of the baking dish.
In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
Dollop the cream cheese mixture over the strawberry filling and gently spread it.
Sprinkle the dry cake mix evenly over the cream cheese and strawberry layers.
Drizzle the melted butter over the top, ensuring even coverage.
Bake for 40-45 minutes or until the top is golden brown and bubbly.
Let cool for 10 minutes before serving.
Serve warm on its own or with a scoop of ice cream or whipped cream.

Notes

For a fresher taste, substitute canned pie filling with 3-4 cups of fresh strawberries mixed with 1/4 cup sugar and 1 tablespoon cornstarch. To prevent dry spots, ensure butter is evenly drizzled across the cake mix.

Author: Clara
Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 250mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg

Keywords: strawberry, cheesecake, dump cake, easy dessert, baking