One-Pan Strawberry Cheesecake Dump Cake

Dry, powdery patches in the cake mix are the most common complaint with dump cakes. After testing six different flavors of this method, I discovered a simple fix. Instead of laying cold slices of butter on top or pouring melted butter and walking away, I melt the butter and gently blend it into the dry cake mix before baking. That ensures the butter coats the mix evenly so every bite is moist, not just the spots directly beneath the butter.

For this strawberry cheesecake version, I also use extra strawberry pie filling. A skimpy layer of filling usually bakes down to almost nothing, leaving a dessert that tastes more like plain cake than strawberries and cream. Using two full cans of filling guarantees that every spoonful delivers bright strawberry flavor along with the creamy cheesecake layer.

I’ve made pumpkin, apple, cherry, lemon-blueberry, peach, and lemon-cream-cheese dump cakes, so I’ve seen the dry spot problem more times than I can count. The technique in this recipe prevents dry bites entirely: melt the butter, stir it into the cake mix so the crumbs are evenly moistened, then bake. The result is a golden, buttery crust without dry pockets and a generous, flavorful filling beneath.

The Dry Spot Problem, Solved

Many recipes instruct you to lay cold butter slices over the dry cake mix or pour melted butter on top without further attention. Both methods often leave dry patches, especially in the corners, because the butter pools in some areas and never reaches others.

The simple fix is to melt the butter first and then gently fold it into the dry cake mix with a fork or spoon before placing the pan in the oven. This spreads the butter across the surface, preventing concentrated pools and ensuring an even, golden-brown top. You’ll end up with a moist, consistent texture and no dry bites.

Key Ingredients & Their Purpose

Below is a concise overview of the main ingredients and the role each plays in this Strawberry Cheesecake Dump Cake.

• Two cans of strawberry pie filling: Using two full cans prevents the filling from disappearing during baking and ensures vibrant strawberry flavor in every serving.
• Room temperature cream cheese: Soft cream cheese blends smoothly with sugar and egg to form a creamy cheesecake layer; cold cream cheese can remain lumpy.
• Yellow or white cake mix: Yellow cake mix adds a buttery vanilla note; white cake mix lets the strawberry and cream cheese stand out. Use whichever you prefer.
• Melted butter, mixed in: Melting and stirring the butter into the dry mix gives an even, moist crust and eliminates dry, powdery spots.

How to Make Strawberry Cheesecake Dump Cake

Follow these step-by-step instructions for a reliable result.

Prep oven and pan: Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.

Strawberry filling layer: Spread both cans of strawberry pie filling evenly across the bottom of the prepared pan so you have a generous fruit layer.

Make the cream cheese layer: In a medium bowl, beat 8 ounces of room-temperature cream cheese with 1/2 cup granulated sugar and 1 large egg until smooth and lump-free.

Add cream cheese: Spoon small dollops of the cream cheese mixture across the strawberry filling and gently swirl with a knife so the cheesecake and fruit layers are lightly marbled together.

Add cake mix: Sprinkle one 15.25 oz box of dry yellow or white cake mix evenly over the top, covering the filling and cheesecake layer completely. Do not stir.

Add melted butter: Melt 1 cup (227 g) unsalted butter and drizzle it evenly over the dry cake mix. Use a fork to gently work the butter into the cake mix so most of the dry crumbs are moistened. Mixing the butter and cake mix lightly in the pan saves a dish and helps ensure even coverage.

Bake: Bake at 350°F for 42 to 50 minutes, or until the top is golden brown and the edges are bubbling.

Cool and serve: Let the dump cake cool for 15 to 20 minutes so the filling sets slightly. Serve warm, optionally topped with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh sliced strawberries.

Serving Suggestions

This dessert is best served warm. Pair it with vanilla ice cream, whipped cream, or extra fresh strawberries. For a lighter presentation, a few thin slices of fresh fruit on top add color and texture.

Storage and Make Ahead

Cover the pan tightly and refrigerate for up to five days. Reheat individual servings in the microwave for about 30 seconds, or warm the whole pan in a 350°F oven for about 10 minutes to serve a crowd. The cake also freezes well for up to three months; thaw overnight in the refrigerator and reheat before serving.

FAQ

More Dump Cakes to Try

• Cherry Dump Cake
• Apple Dump Cake
• Lemon Blueberry Dump Cake