What is the biggest mistake to avoid when making a dump cake?

The biggest mistake when making a strawberry cheesecake dump cake recipe is pouring butter unevenly or using too little of it. The butter is what transforms the dry cake mix into a crisp, golden crust. Without enough of it—or if it’s not spread evenly—you’ll end up with patches of raw, powdery mix on top. Quick Fix: Always melt the butter first and drizzle it slowly and evenly across the entire surface. Also, don’t stir the layers together —dump cakes work best when ingredients stay separate during baking.

Is strawberry cheesecake strain indica or sativa?

Although it shares the same name, the Strawberry Cheesecake strain is not part of the strawberry cheesecake dump cake recipe —it’s actually a cannabis strain . It’s typically an indica-dominant hybrid , known for producing a relaxing, body-heavy effect. Don’t worry—your dump cake is completely safe to serve at dinner parties. No confusion here: the recipe is sweet, the strain is… well, something else entirely.

Does strawberry cheesecake dump cake need to be refrigerated?

Yes. Since the strawberry cheesecake dump cake recipe includes cream cheese , it needs to be refrigerated after baking . Leaving it out for more than 2 hours at room temperature could cause the dairy to spoil. Refrigeration Tips: Store covered in the fridge for up to 5 days . Reheat in the microwave or oven if you prefer it warm. Or eat it cold—some say it tastes even better the next day.

Can you use fresh strawberries in a dump cake?

Yes, and they taste amazing when prepared properly. You can easily swap canned strawberry pie filling with fresh strawberries for a more natural flavor. Here’s how: Use about 4 cups of fresh strawberries , sliced. Toss them with 1/2 cup sugar and 1 tablespoon cornstarch . Let them macerate for 10–15 minutes before layering them in your baking dish. This simple step ensures your strawberry cheesecake dump cake recipe still bakes up thick and gooey without being watery or bland.

Strawberry Cheesecake Dump Cake Recipe – The Best 5-Ingredient Dessert

Ingredients

Scale

2 cans strawberry pie filling
1 block (8 oz) cream cheese
1 box yellow or white cake mix
1/2 cup melted butter (unsalted)
Optional: vanilla extract
Optional: lemon zest or juice
Optional: fresh strawberries (for garnish or layering)

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Pour the strawberry pie filling into the dish and spread evenly.
Cut cream cheese into small cubes and scatter over the filling.
Evenly sprinkle dry cake mix over the top; do not stir.
Drizzle melted butter evenly over the cake mix.
Optional: Add a splash of vanilla extract or lemon zest before baking.
Bake for 45–50 minutes, or until the top is golden and bubbling.
Let cool for 15–20 minutes before serving.
Top with whipped cream or vanilla ice cream if desired.

Notes

Serve warm for a gooier texture or chilled for a firmer, cheesecake-like consistency. Garnish with fresh strawberries or lemon zest for extra flair. Fresh strawberries can be substituted for canned filling by macerating with sugar and cornstarch. Use full-fat cream cheese for best results.

Author: F.zahra
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 29g
Sodium: 310mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg