The first time I pulled my Strawberry Cheesecake Dump Cake out of the oven, the scent that filled my kitchen was pure magic. It was a sweet, buttery, and slightly tangy aroma that felt like a warm hug. I’d been craving the luxurious taste of cheesecake but didn’t want the fuss of a water bath or a springform pan. This recipe was my happy accident—a discovery born from a desperate need for comfort and a nearly empty pantry. Now, it’s my go-to dessert for every potluck, family dinner, or “just because” Tuesday. It’s the epitome of cozy decadence, and the fact that it’s impossibly easy is our little secret.
Ingredients
- 1 (8 oz) block full-fat cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon pure vanilla extract
- 1 (21 oz) can strawberry pie filling
- 1 box (about 15.25 oz) yellow or butter cake mix (do NOT prepare the box directions)
- 1 cup (2 sticks) unsalted butter, melted
- 1/4 cup graham cracker crumbs (optional, for topping)
Let’s talk about these ingredients for a second, because a few choices here make all the difference. Don’t use reduced-fat cream cheese; the full-fat version is non-negotiable for that proper creamy, tangy cheesecake layer that holds its own. I’ve tried both, and the low-fat version made a sad, weepy filling. Trust me on this. For the cake mix, you want the dry powder straight from the box. We are not making it according to the package instructions—this is crucial. The pure vanilla extract is another place I won’t compromise; that artificial stuff just doesn’t give the same warm, complex flavor. And that optional graham cracker crumb sprinkle? It adds a wonderful crunch that mimics a cheesecake crust. I highly recommend it.(See the next page below to continue…)