HI! Warm, buttery, and bursting with sweet strawberry and tangy cheesecake flavors, this Strawberry Cheesecake Dump Cake is pure dessert luxury made easy! Featuring layers of rich cream cheese, glossy strawberry glaze, and a golden, buttery cake crumble, this high-energy comfort bake can easily be lightened up for maximum protein and minimal sugar!
Why You’ll Love This Recipe
Effortless “Dump & Bake” Prep: No fancy baking skills or multi-bowl setups required—just layer, bake, and dig in!
Decadent Cheesecake Swirl: Creamy, sweet vanilla cheesecake layer brings restaurant-style indulgence to every bite.
Macro-Friendly Options: Simple swaps with sugar-free cake mix, zero-calorie sweetener, and Greek yogurt boost protein while keeping net carbs low.
Essential Kitchen Equipment
9×13-Inch Baking Dish: Ideal size to allow the strawberry, cheesecake, and crumble layers to bake evenly.
Hand Mixer or Whisk: For whipping the cream cheese layer until silky smooth.
Ingredients
Strawberry & Cheesecake Base:
1 can (21 oz) Strawberry pie filling (or sugar-free strawberry topping)
1 package (8 oz) Cream cheese, softened (or light cream cheese)
1/2 cup Sugar (or zero-calorie sweetener like Monk Fruit / Erythritol)
1 tsp Pure vanilla extract
Topping:
1 box (15.25 oz) Yellow cake mix (or sugar-free yellow cake mix)
1/2 cup (1 stick) Unsalted butter, sliced into thin pats
Optional Protein Boost: 1 scoop vanilla whey protein powder tossed into the dry cake mix
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. Layer Fruit: Spread the strawberry pie filling evenly across the bottom of the prepared baking dish.
3. Whip Cheesecake Layer: In a bowl, beat the softened cream cheese, sugar (or sweetener), and vanilla extract together until smooth and fluffy. Drop spoonfuls of the cream cheese mixture over the strawberry layer and gently swirl with a knife.
4. Dump Cake Mix: Sprinkle the dry yellow cake mix evenly over the strawberry-cheesecake layer. Do not mix!
5. Add Butter Pats: Cover the top of the dry cake mix completely with the thinly sliced butter pats, ensuring as much of the dry mix is covered as possible.
6. Bake to Golden: Bake for 35 to 40 minutes, until the top is golden brown, bubbly around the edges, and cooked through.
7. Serve: Cool slightly and serve warm with a scoop of high-protein vanilla ice cream or whipped cream!
Chef’s Tips
Cover Dry Spots: Make sure butter pats cover as much of the surface as possible so there are no dry flour pockets after baking!
Low-Sugar / High-Protein Hack: Swap for sugar-free pie filling, zero-calorie monk fruit, and light cream cheese blended with 1/2 cup plain Greek yogurt to cut carbs and spike protein!
Nutritional Breakdown (Per Serving / Yields 12 Portions)
Servings: 12 portions
Calories: ~260 kcal (170 kcal with sugar-free/light swap)
Protein: 4g (9g with protein/yogurt swap)
Net Carbs: 36g (12g with zero-sugar swap)
Fat: 12g
Frequently Asked Questions (FAQ)
Can I make this dessert ahead of time?
Yes! Bake completely, let cool, cover, and refrigerate for up to 4 days. Reheat individual portions in the microwave for 20 seconds for a warm, gooey fresh-out-of-the-oven feel!