Can you substitute other fruits in a dump cake?

Yes, you can easily substitute other fruits in a dump cake. Popular options include blueberries, peaches, apples, cherries, and pineapple. Adjust the baking time if necessary, depending on the fruit's moisture content.

How do you keep dump cake from being soggy?

To prevent a soggy dump cake, avoid adding extra liquid beyond what the recipe calls for. Ensure the fruit filling isn't overly juicy, and don't overbake the cake. Allowing the cake to cool completely before serving also helps to prevent sogginess.

What is the best cake mix to use for dump cake?

Yellow cake mix is a classic choice for dump cake, providing a neutral flavor that complements most fruit fillings. White cake mix is also a good option. You can experiment with other flavors like vanilla or butter pecan to enhance the overall taste.

How long is strawberry cheesecake dump cake good for?

Strawberry cheesecake dump cake is typically good for 3-4 days when stored properly in the refrigerator. Cover it tightly with plastic wrap or store it in an airtight container.

Can I use fresh strawberries in this recipe?

While canned strawberry pie filling is most commonly used for convenience, you can use fresh strawberries. You'll need to cook them down with sugar and a thickener like cornstarch to create a similar consistency to pie filling before adding them to the dump cake.

Can I make this dump cake ahead of time?

Yes, you can assemble the strawberry cheesecake dump cake ahead of time, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. This can be a great time-saver when preparing for a gathering.

Strawberry Cheesecake Dump Cake With Creamy Pockets And Jammy Fruit 2026

Strawberry Cheesecake Dump Cake

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This easy dessert layers strawberry pie filling, creamy cheesecake dollops, and a buttery cake mix topping. It bakes into a warm, comforting treat with jammy fruit, rich pockets of cheesecake, and a golden crisp crust, all with minimal effort.

Author: Harmony
Prep Time: 15min
Cook Time: 50min
Total Time: 1h 5min
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

2 (21 oz) cans strawberry pie filling
1 tsp pure vanilla extract
1 pinch salt
1 (8 oz) block full-fat cream cheese, softened
1/3 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 (15.25 oz) box yellow cake mix, dry
1 cup (2 sticks) unsalted butter, melted
1/2 cup old-fashioned rolled oats (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In the prepared dish, combine strawberry pie filling, 1 tsp vanilla, and a pinch of salt. Spread evenly.
In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and 1 tsp vanilla. Beat until creamy and lump-free.
Drop spoonfuls of the cream cheese mixture randomly over the strawberry layer. Do not spread.
Sprinkle the dry cake mix evenly over the top. If using, sprinkle oats over the cake mix.
Drizzle the melted butter slowly and evenly over the entire surface, covering as much dry mix as possible.
Bake for 45 to 50 minutes, until the top is deep golden brown and the edges are bubbly.
Let cool for 20-30 minutes before serving. Serve warm, at room temperature, or chilled.

Notes

Ensure cream cheese is fully softened to avoid lumps. Do not stir or swirl the layers after adding. Let the cake cool to allow the fruit layer to thicken. Store covered at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.

Nutrition

Serving Size: 12
Calories: 420
Sugar: 35
Sodium: 320
Fat: 22
Saturated Fat: 13
Unsaturated Fat: 7
Trans Fat: 0.5
Carbohydrates: 52
Fiber: 2
Protein: 4
Cholesterol: 70

Find it online: https://harmonymeal.com/strawberry-cheesecake-dump-cake/