Can You Put Fresh Strawberries Between Cake Layers?

Yes! Using fresh strawberries instead of canned pie filling is a great way to reduce sugar. Slice them thinly and toss them with sugar and lemon juice before layering.

Does Fruit Dump Cake Need to Be Refrigerated?

Yes. Since this recipe contains cream cheese , it should be stored in the refrigerator to prevent spoilage. It will stay fresh for up to 4 days when properly stored.

Why Is My Dump Cake Powdery?

A powdery texture occurs when the cake mix doesn’t fully absorb moisture . Ensure the melted butter is evenly distributed , and gently press the dry mix down with a spatula before baking.

How Do You Keep Strawberries from Sinking in a Cake?

To prevent sinking, toss fresh strawberries in a tablespoon of flour before adding them to the batter. This keeps them suspended within the layers .

Why Is It Called a Dump Cake?

The name comes from the fact that all ingredients are "dumped" into a baking dish without mixing. The layering process creates a unique texture of gooey fruit filling, creamy cheesecake, and a crisp cake topping .

How to Store Dump Cake Overnight?

Store leftovers in the refrigerator in an airtight container . Reheat using an oven or microwave for the best texture.

How Do Bakeries Get Their Cakes So Moist?

Bakeries achieve extra-moist cakes by using high-fat ingredients , baking at lower temperatures , and ensuring proper storage. Some bakers also brush cakes with syrup after baking to lock in moisture.

Strawberry Cheesecake Dump Cake: The Ultimate Easy Dessert

Description

A strawberry cheesecake dump cake is the perfect combination of fruity, creamy, and buttery flavors—all in a simple, no-fuss recipe. This dessert is as easy as it gets: just layer the ingredients, pop it in the oven, and let the magic happen. There’s no need for complicated steps or precise mixing. You’ll get a deliciously gooey and golden cake with minimal effort. Perfect for potlucks, family gatherings, or a cozy night in, this dessert is sure to impress!

Ingredients

1 can (21 oz) strawberry pie filling (or fresh strawberries mixed with ¼ cup sugar)
8 oz cream cheese, softened
1 box vanilla cake mix (white or yellow cake mix works)
½ cup (1 stick) butter, melted
2 eggs, room temperature
1 tsp vanilla extract (optional, enhances flavor)

Instructions

Preheat & Prepare:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
Layer the Strawberry Filling:
Pour the strawberry pie filling into the baking dish and spread evenly with a spatula. If using fresh strawberries, mix them with ¼ cup sugar and let them sit for 10 minutes before layering.
Pro Tip: Add a sprinkle of cinnamon or a splash of lemon juice to the strawberries for extra flavor.
Prepare the Cream Cheese Mixture:
In a mixing bowl, beat the softened cream cheese, eggs, and vanilla extract until smooth. Drop spoonfuls of this mixture over the strawberry layer.
Tip: For an even cheesecake layer, use an electric mixer and spread it evenly across the strawberries.
Add the Cake Mix:
Sprinkle the dry vanilla cake mix evenly over the cream cheese layer. Do not stir.
Drizzle the Melted Butter:
Pour the melted butter evenly over the dry cake mix, ensuring full coverage.
Troubleshooting Tip: If you notice dry spots after baking, drizzle extra melted butter over the top and bake for 5-10 minutes more.
Bake Until Golden Brown:
Bake for 40-45 minutes, until the top is golden brown and slightly crisp. The strawberry filling should be bubbling at the edges.
Tip: If the cake browns too quickly, cover loosely with foil for the last 10 minutes of baking.
Let It Rest & Serve:
Allow the cake to cool for 10-15 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 300°F (150°C) for 10 minutes or microwave individual portions for 30-40 seconds.
Freezing: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Variations: Try using chocolate cake mix for a chocolate-strawberry twist or add lemon zest to the cheesecake mixture for a bright citrusy contrast.
Common Issues: If the top is dry, make sure butter is evenly distributed. If the center is too soft, bake for 5-10 extra minutes.

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: ~320
Fat: ~15g
Carbohydrates: ~40g
Protein: ~4g