Equipment Needed
- 9×13 inch baking dish
- Electric hand mixer or stand mixer
- 2 medium mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Whisk or fork
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and lightly grease that trusty 9×13 dish. Then, in a bowl, I beat the softened cream cheese, sugar, and vanilla together with my hand mixer. This is where patience pays off. I beat it for a good 2-3 minutes until it’s completely smooth, creamy, and no lumps remain. I learned the hard way that if the cream cheese is even slightly cold, you’ll get little lumps in your final cake, and while it still tastes fine, the texture isn’t as dreamy. Once it’s silky, I plop spoonfuls of this mixture evenly across the bottom of the greased dish. Don’t worry about spreading it perfectly—it will settle as it bakes.
Next, I open the can of strawberry pie filling. I give it a quick stir in its can to break up any giant strawberries, then I gently pour and spread it over the cream cheese layer. This is my favorite part—watching those vibrant red berries create a beautiful middle layer. I try to distribute the fruit as evenly as I can, but again, no need for absolute precision. The rustic, “dumped” look is part of the charm. Sometimes I’ll even add a few extra fresh strawberry slices if I have them, just because I love the pop of fresh fruit flavor.
Now, for the “dump” in dump cake. I take the entire box of dry cake mix and sprinkle it in a uniform layer directly over the strawberry filling. I use my hands to break up any large clumps of powder as I go. This dry layer seems weird, I know! But it’s going to transform. The key here is not to stir anything. We are building distinct layers. Then, I take my melted butter and slowly, carefully drizzle it all over the top of the cake mix, trying to cover as much surface area as possible. I use a fork to gently poke at any glaringly dry powder spots to help the butter seep down.
Finally, if I’m using them, I’ll sprinkle the graham cracker crumbs over the top for that crumbly crust effect. Then, the whole beautiful mess goes into the preheated oven. I set my timer for 45 minutes, but I start peeking at the 40-minute mark. You want the top to be a deep, gorgeous golden brown and the edges to be actively bubbling with strawberry goodness. When I see that, I pull it out. The smell is intoxicating. This is the hardest part: I force myself to let it rest on a wire rack for at least 30 minutes. It needs time for the cheesecake layer to set, otherwise you’ll have a delicious but soupy serving.(See the next page below to continue…)