What’s the difference between a dump cake and a cobbler?

A dump cake is made by layering ingredients—typically fruit filling, dry cake mix, and butter—without mixing, creating a crisp, buttery topping as it bakes. A cobbler, on the other hand, has a thicker, biscuit-like or cake-like topping that is spooned or spread over the fruit before baking. Dump cakes are all about ease, while cobblers have a thicker, more traditional topping for that classic homemade touch.

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

The most common mistake is unevenly spreading the butter over the cake mix. Dry spots will remain if parts of the cake mix aren’t moistened, leading to an uneven, powdery texture. To prevent this, slice the butter thinly and space it evenly, or melt the butter and drizzle it over the cake mix for full coverage.

Do you have to refrigerate strawberry cheesecake dump cake?

Yes. Since this recipe contains cream cheese, it should be refrigerated after cooling. Keep it fresh by storing it in an airtight container or covering the baking dish with plastic wrap, then refrigerate for up to 3 days. Reheat individual portions in the microwave or enjoy it chilled.

Do you eat dump cake warm or cold?

Dump cake can be enjoyed both warm and gooey or chilled and firm. Serving it warm brings out the gooey texture and enhances the flavors, especially when paired with ice cream or whipped cream. Eating it cold gives it a firmer, cheesecake-like texture that some prefer.

How do you know when dump cake is done?

You'll know strawberry cheesecake dump cake is done when the top is golden brown, the filling bubbles at the edges, and the butter is fully absorbed. If dry spots remain after 30 minutes, press them down gently and bake longer. The cake should be crisp, with no powdery mix. Let it cool for 10–15 minutes before serving to allow the flavors to settle and the texture to perfect.

Strawberry cheesecake dump cake no one can resist

Ingredients

Scale

2 (21 oz) cans strawberry pie filling
8 oz cream cheese, cubed
1 box (15.25 oz) yellow cake mix
½ cup (1 stick) unsalted butter, thinly sliced
1 tsp vanilla extract (optional)
1 tsp lemon zest (optional)
½ tsp cinnamon (optional)
Fresh strawberries, for garnish (optional)
Powdered sugar, for dusting (optional)
Whipped cream or vanilla ice cream, for serving (optional)

Instructions

1️⃣ Prep the baking dish
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

2️⃣ Layer the strawberry filling and cream cheese
Spread the strawberry pie filling evenly in the baking dish. Scatter cream cheese cubes over the filling, pressing them slightly into the strawberries.

3️⃣ Add the cake mix and butter
Sprinkle the dry yellow cake mix evenly over the strawberry and cream cheese layers—do not stir. Arrange butter slices evenly on top to ensure even baking.

4️⃣ Bake until golden
Bake for 40–45 minutes, until the top is golden brown and the strawberry filling is bubbling. If dry cake mix remains on top at 30 minutes, lightly press it down with a spoon.

5️⃣ Cool and serve
Let the cake rest for 10–15 minutes before serving. Garnish with fresh strawberries, powdered sugar, or a scoop of vanilla ice cream for the perfect finishing touch.

Notes

Pro oh là là tip: for an even richer cheesecake flavor, swirl the cream cheese into the strawberry filling before layering the cake mix.

Prep Time: 5 minutes
Chill Time: 10–15 minutes
Cook Time: 40–45 minutes