Strawberry Cheesecake Dump Cake

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. If using fresh or frozen strawberries, in a medium bowl, combine the sliced strawberries, 1/2 cup sugar, and 1 tablespoon cornstarch. Stir gently to coat. If using canned pie filling, skip this step.
3. Spread the strawberry mixture (either pie filling or fresh/frozen mixture) evenly over the bottom of the prepared baking dish.
4. Evenly scatter the softened cream cheese cubes over the strawberry layer. Try to distribute them as uniformly as possible to ensure cheesecake flavor in every bite.
5. Pour the dry cake mix directly over the strawberry and cream cheese layers. Do not stir. Gently spread the cake mix to form an even layer across the entire dish.
6. Evenly pour the melted butter over the dry cake mix. Ensure the butter covers as much of the cake mix as possible. This is crucial for creating the golden, crisp topping. If you prefer, you can cut the butter into thin pats and arrange them over the cake mix for a slightly different texture, but melted butter provides a more consistent crust.
7. Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the cake part comes out clean (though it will still be gooey underneath). The edges should be bubbly, and the top should look set and slightly crisp.
8. Remove the dump cake from the oven and let it cool for at least 15-20 minutes before serving. This allows the filling to set slightly and makes it easier to serve.
9. If desired, dust with powdered sugar, add a dollop of whipped cream or a scoop of vanilla ice cream, and garnish with white chocolate chips or a drizzle of white chocolate before serving.

Cooking Tips and Variations

For the ultimate Strawberry Cheesecake Dump Cake, consider these tips and variations:

• Cream Cheese Prep: Ensure your cream cheese is truly softened. Cold cream cheese will be difficult to cube and won’t distribute as evenly. For an even more integrated cheesecake flavor, you can briefly whisk the softened cream cheese with 1/4 cup sugar and a teaspoon of vanilla extract before dotting it over the strawberries.
• Butter Distribution: While pouring melted butter is easiest, for a slightly more textured, cobbler-like topping, you can cut the cold butter into very thin pats or even grate it over the dry cake mix. This can create pockets of buttery goodness.
• Don’t Stir! The “dump” in dump cake means no stirring between layers. Resist the urge! The magic happens as the butter melts through the cake mix and bakes into a crust.
• Fruit Options: Not a fan of strawberries, or want to try something new? This recipe is incredibly versatile. Swap out the strawberry pie filling for cherry, blueberry, or peach. You can also use fresh or frozen mixed berries (raspberries, blueberries, blackberries) combined with sugar and cornstarch as described in the instructions.
• Cake Mix Flavors: While yellow or white cake mix is classic, experiment with other flavors. A vanilla, lemon, or even a strawberry-flavored cake mix could add an interesting twist.
• Add a Crunch: For extra texture, sprinkle 1/2 cup of chopped pecans, walnuts, or sliced almonds over the dry cake mix before adding the butter. This creates a delicious nutty crunch.
• Spice It Up: A pinch of cinnamon or nutmeg added to the dry cake mix can enhance the warm, comforting flavors.
• Serving Suggestions: This dump cake is heavenly served warm, straight from the oven. A scoop of vanilla bean ice cream or a generous dollop of freshly whipped cream is the perfect accompaniment. A drizzle of white chocolate sauce or a few fresh strawberry slices can elevate its presentation.
• Testing for Doneness: The top should be golden brown and the cake mix fully cooked. The fruit and cream cheese underneath will remain gooey, which is exactly what you want! If the top browns too quickly, you can loosely tent it with foil for the last 10-15 minutes of baking.

Storage and Reheating

Storing your Strawberry Cheesecake Dump Cake properly will ensure you can enjoy its deliciousness for days.

• Cooling: Allow the dump cake to cool completely at room temperature before storing. This prevents condensation from forming, which can make the topping soggy.
• Refrigeration: Due to the cream cheese, this dump cake should be stored in the refrigerator. Cover the baking dish tightly with plastic wrap or aluminum foil. It will stay fresh for up to 3-4 days in the fridge.
• Freezing: For longer storage, you can freeze the dump cake. Once completely cooled, cut it into individual portions. Wrap each portion tightly in plastic wrap, then again in aluminum foil. Place the wrapped portions in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
• Oven: For the best results and to crisp up the topping again, reheat individual slices or the entire dish in an oven preheated to 300°F (150°C) for 10-15 minutes, or until warmed through. If reheating from frozen, it may take 20-30 minutes.
• Microwave: Individual slices can be reheated in the microwave for 30-60 seconds, or until warm. Be aware that the topping may not be as crisp as when reheated in the oven.

Frequently Asked Questions

Can I use fresh or frozen strawberries instead of pie filling?

Absolutely! For a fresher taste, you can use 4 cups of sliced fresh or frozen strawberries. If using frozen, there’s no need to thaw them first. Toss them with 1/2 cup of granulated sugar and 1 tablespoon of cornstarch (to help thicken the juices) before spreading them in the baking dish. This will give you a less sweet and more natural strawberry flavor.

Do I have to use melted butter, or can I just slice cold butter over the top?

You can do either! Pouring melted butter creates a more uniform, golden, and slightly crisp crust. If you prefer a more streusel-like, slightly irregular topping with pockets of buttery goodness, you can cut cold butter into thin pats or even grate it directly over the dry cake mix. Both methods work well; it’s a matter of textural preference.

My dump cake top isn’t getting golden brown. What should I do?

Ensure your oven temperature is accurate. Sometimes, ovens can run hot or cold. If the top isn’t browning, you can try moving the baking dish to a higher rack in the oven for the last 10-15 minutes. If it’s starting to brown too quickly, loosely tent it with aluminum foil to prevent over-browning while the rest of the cake finishes cooking.

Can I make this dump cake ahead of time for a party?

Yes, you can! Dump cakes are excellent make-ahead desserts. You can bake it the day before and store it covered in the refrigerator. Reheat it in the oven before serving for the best experience, as warming it up will bring out the gooey texture and crisp up the topping again. If you prefer, it’s also delicious served at room temperature.