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Strawberry Dump Cake

close up shot of a serving of Strawberry Dump Cake with slices of strawberry on a plate
Moist cake, sweet strawberry pie filling and creamy cream cheese are combined in a single dish to create this delectable strawberry dump cake.
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Table of Contents
  1. STRAWBERRY DUMP CAKE INGREDIENTS
  2. HOW TO MAKE THIS STRAWBERRY DUMP CAKE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This creamy strawberry dump cake will be a huge hit and come together like magic. All you need to do is dump all the ingredients into a pan, bake it, and you’ll have a gooey and delicious dessert packed with strawberry pie filling, cream cheese and moist cake; it couldn’t get any easier!

Strawberry desserts are a home run any time of year. Our strawberry delight and strawberry brownies are both easy recipes that your crew will love.

STRAWBERRY DUMP CAKE INGREDIENTS

You’ll need:

  • 2 (15.75-ounce) cans of strawberry pie filling
  • 8 ounces of cream cheese, softened
  • ¼ cup sour cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 box of white cake mix or vanilla cake mix
  • ½ cup salted butter, cold
  • Fresh strawberries, whole or halved, for serving (optional)

PRO TIP:

When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.

SUBSTITUTIONS AND ADDITIONS

PIE FILLING: For this easy dump cake recipe, you can substitute the can of pie filling with a homemade strawberry pie filling if you have any on hand.

CAKE MIX: You can use vanilla, white, or yellow cake mix for this strawberry dump cake with cream cheese. Use a gluten-free cake mix to make this dish gluten-free.

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HOW TO MAKE THIS STRAWBERRY DUMP CAKE RECIPE

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

PRO TIP:

You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.

STEP TWO: Spread the strawberry filling from each can of strawberry pie filling in the bottom of the baking dish.

STEP THREE: In a medium mixing bowl, beat together cream cheese, sour cream, powdered sugar, and vanilla extract until light and fluffy.

PRO TIP:

Make sure your cream cheese is at room temperature so that you don’t have lumps in your dump cake.

STEP FOUR: Scoop dollops of the cream cheese mixture across the top of the strawberry pie filling. Try to spread the cream cheese a little bit so that the surface of the dump cake is as even as possible.

STEP FIVE: Sprinkle the cake mix evenly over the strawberry and cream cheese layers.

STEP SIX: Slice very thin slices of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible.

PRO TIP:

Using cold butter makes it easier to get the slices very thin. When the dump cake cooks, the butter melts and blends with the dry cake mix, but it won’t spread, so if parts of the cake mix are left uncovered, they may come out of the oven still dry and powdery. You can also melt the butter and drizzle the melted butter over the top of the cake mix.

STEP SEVEN: Bake about 40 to 45 minutes until the topping is browned, even in the center, and the strawberry filling is bubbling up from the bottom.

PRO TIP:

Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done. 

STEP EIGHT: Serve cake warm or cooled.

HOW TO SERVE

This amazing dessert is one of the easiest recipes to make and is so yummy with all the tasty fillings and fresh berries on top. Add a scoop of vanilla ice cream and whipped cream on top before serving this delightful cake.

STORAGE

IN THE FRIDGE: Store this strawberry cheesecake dump cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.

The cream cheese mixture in this cake is light and creamy and melts together with the cake mix for a delicious cheesecake crisped topping. The whole family will love this amazing recipe and will be asking you for seconds!

FREQUENTLY ASKED QUESTIONS

What is a dump cake?

A dump cake is an easy and super moist cake in which the ingredients are simply dumped into the pan and baked. Usually, they use a boxed cake mix and a handful of additional ingredients.

Can you make strawberry dump cake ahead of time?

This is a great recipe to make ahead. You can make this easy dessert cake up to 2 days ahead of time. Just store it in the fridge until you are ready to serve.

Can I switch a yellow cake mix for the white?

You can substitute a box of yellow cake mix for the white in this strawberry cheesecake dump cake. Or what about strawberry cake mix for even more strawberry flavor?

MORE RECIPES YOU’LL LOVE

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close up shot of a serving of Strawberry Dump Cake with slices of strawberry on a plate

Strawberry Dump Cake

5 from 1 vote
Moist cake, sweet strawberry pie filling and creamy cream cheese are combined in a single dish to create this delectable strawberry dump cake.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12

Ingredients
  

  • 31.5 ounces strawberry pie filling (two 15.75-ounce cans)
  • 8 ounces cream cheese softened
  • ¼ cup sour cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 package vanilla cake mix or white cake mix
  • ½ cup salted butter cold
  • fresh strawberries whole or halved, for serving (optional)

Instructions
 

  • Preheat the oven to 350°F.
  • Spread the strawberry filling from both cans in the bottom of a 9×13-inch baking dish.
  • In a medium bowl, beat together cream cheese, sour cream, powdered sugar, and vanilla extract until light and fluffy.
  • Scoop dollops of the cream cheese mixture across the surface of the strawberry filling. Try to spread the cream cheese a little bit so that the surface of the dump cake is as even as possible.
  • Sprinkle the cake mix evenly over the strawberry and cream cheese layers.
  • Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible.
  • Bake about 40 to 45 minutes until the topping is browned, even in the center, and the strawberry filling is bubbling up from the bottom.
  • Serve warm or cooled.

Notes

PRO TIP: When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
 
PRO TIP: You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
 
PRO TIP: Make sure your cream cheese is at room temperature so that you don’t have lumps in your dump cake.
 
PRO TIP: Using cold butter makes it easier to get the slices very thin. When the dump cake cooks, the butter melts and blends with the dry cake mix, but it won’t spread, so if parts of the cake mix are left uncovered, they may come out of the oven still dry and powdery. You can also melt the butter and drizzle the melted butter over the top of the cake mix.
 
PRO TIP: Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done. 

Nutrition

Calories: 419kcal | Carbohydrates: 63g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 448mg | Potassium: 62mg | Fiber: 1g | Sugar: 40g | Vitamin A: 520IU | Vitamin C: 16mg | Calcium: 138mg | Iron: 1mg
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