Strawberry Cream Dump Cake

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Strawberry Cream Dump Cake – Sweet, Creamy & Irresistible!

If you’re craving a dessert that’s rich, creamy, and bursting with real strawberry flavor, this Strawberry Cream Dump Cake is just the treat. It combines the ease of a classic dump cake with luscious cream cheese and a homemade strawberry sauce that takes it to the next level. Perfect for potlucks, family dinners, or anytime you need a no-fuss sweet fix!

Ingredients

For the Cake:

  • 1 box vanilla cake mix – the fluffy base of this indulgent treat.
  • 1 (21 oz) can strawberry pie filling – adds rich, jammy sweetness.
  • 1 cup fresh strawberries, sliced – for fresh, juicy bites.
  • 1 (8 oz) block cream cheese, cubed – creamy, tangy richness throughout.
  • 1/2 cup unsalted butter, melted – moistens and deepens the flavor.
  • 1 tsp vanilla extract – enhances all the sweet notes.
  • 1/2 cup milk – helps smooth the batter for even baking.

For the Strawberry Sauce:

  • 1 cup fresh strawberries, chopped
  • 1/2 cup sugar
  • 1 tbsp lemon juice – brightens the flavor.
  • 1 tsp cornstarch + 1 tbsp water – to thicken the sauce into a syrupy glaze.

Instructions

1. Prepare the Cake Batter

  • Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  • In a large bowl, mix together the vanilla cake mix, milk, melted butter, and vanilla extract until smooth.
  • Gently fold in the strawberry pie filling, fresh strawberries, and cubed cream cheese. Don’t overmix — you want visible cream cheese chunks for a melty finish.
  • Pour into the prepared dish and spread evenly.

2. Bake the Cake

  • Bake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  • Let cool for a few minutes before serving.

3. Make the Strawberry Sauce

  • While the cake bakes, place chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat.
  • Cook for 5–7 minutes, stirring occasionally, until soft and juicy.
  • Stir together cornstarch and water in a small bowl, then pour into the saucepan.
  • Cook for another 2–3 minutes, until thickened and glossy. Remove from heat and let cool slightly.

4. Assemble and Serve

  • Cut and serve warm slices of cake topped with a generous drizzle of strawberry sauce.
  • Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Tips & Variations

  • Leftover Sauce? Store it in an airtight container in the fridge for up to a week. It’s perfect on pancakes, waffles, or yogurt.
  • Make Ahead: Bake the cake ahead of time and refrigerate. Reheat slices in the microwave before serving.
  • Add-ins: For extra texture and fun, mix in chocolate chips or shredded coconut to the batter before baking.

Who Will Love This Cake?

  • Berry lovers looking for a fruity, creamy dessert
  • Families and potluck hosts in need of an easy crowd-pleaser
  • Busy bakers who want quick, one-pan goodness
  • Sweet tooths hunting for a comforting dessert with minimal effort

Treat yourself to a bite of this dreamy, strawberry-stuffed cake—it’s guaranteed to satisfy!

 

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