Strawberry Cheesecake Dump Cake

If you enjoy easy desserts, love strawberries, and appreciate cheesecake, then Strawberry Cheesecake Dump Cake is for you. This simple recipe combines the sweetness of strawberry pie filling with the creaminess of cheesecake and the convenience of cake mix. It’s a dessert that doesn’t require much time or effort. Curious about how to make this delicious treat? Let’s explore the recipe and its delightful variations.

Why You’ll Love This Recipe

If you’re looking for a dessert that’s both delicious and easy to make, this Strawberry Cheesecake Dump Cake is the perfect choice. You’ll love how quickly it comes together; just layer simple ingredients like strawberry pie filling, cream cheese, and cake mix. There’s no need for complicated mixing or special equipment, making the process effortless. The cake combines the sweet, fruity flavor of strawberries with the creamy richness of cheesecake, creating a delightful fusion. With its gooey layers topped by a crunchy, buttery crust, each bite offers a satisfying texture. Plus, it’s versatile enough for any occasion, and you can easily store leftovers in the freezer. Whether served warm or chilled, it’s sure to impress! You can also freeze the cake for up to 3 months for a convenient dessert option.

History

Although the exact origins of the Strawberry Cheesecake Dump Cake are unclear, this dessert’s history reflects a broader trend in home baking that began in the 1960s and 1970s. During this time, dump cakes gained popularity for their simplicity and the convenience of using packaged cake mixes. The rise of canned pie fillings and boxed mixes made it easy for home bakers to create delicious desserts with minimal effort. This dessert evolved to include flavors like cream cheese and strawberries, showcasing a trend of experimenting with ingredients. Over the years, various regional adaptations emerged, reflecting local tastes. Today, you can find recipes accommodating dietary restrictions, ensuring that everyone can enjoy this classic treat. Strawberry Cheesecake Dump Cake combines strawberry pie filling, cheesecake, and cake mix, making it a beloved choice for many dessert lovers.

Recipe

Strawberry Cheesecake Dump Cake is a delightful dessert that combines the flavors of creamy cheesecake and sweet strawberries, all topped with a buttery cake layer. This easy-to-make dish requires minimal effort, making it an excellent option for gatherings or a simple weeknight treat. The best part is that it looks and tastes like a gourmet dessert, yet it comes together in just over an hour. This recipe features layers of luscious strawberry pie filling and a rich cream cheese mixture, all blanketed by a golden, crispy cake topping. Whether you’re using canned pie filling or adding fresh strawberries for added texture, this dessert is sure to impress. Serve it warm with a dollop of whipped cream or a scoop of ice cream for an indulgent finish.

Utilizes strawberry pie filling, making it a year-round treat.

Ingredients:
– Strawberry pie filling (2 21-ounce cans)
– Cream cheese (8 oz)
– Granulated sugar (3 tbsp)
– Yellow or white cake mix (15.5 oz)
– Melted butter (1/2 cup or 1 stick)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Spread the strawberry pie filling evenly in the bottom of a greased 9×13-inch baking dish.
3. In a medium bowl, use a hand mixer to combine the cream cheese and granulated sugar until smooth and creamy.
4. Evenly sprinkle the dry cake mix over the strawberry filling, making sure it covers the surface completely.
5. Slice the melted butter into small pieces and dot the top of the cake mix with the butter slices, making sure of even distribution for a crispy topping.
6. Bake in the preheated oven for 35-45 minutes, or until the top is golden and the filling is bubbling. Let the cake cool slightly before serving.

Extra Tips: For a twist, consider adding chopped fresh strawberries to the pie filling for added texture. If you’re looking for a gluten-free option, substitute with gluten-free cake mix.

Additionally, to enhance the creaminess of the cheesecake layer, you can mix in 1/2 cup of sour cream. Remember to verify that your baking dish is well-greased to prevent sticking and allow the cake to cool slightly before serving for the best texture.

Enjoy your delicious Strawberry Cheesecake Dump Cake!

Final Thoughts

When you whip up a Strawberry Cheesecake Dump Cake, you’re not just making a dessert; you’re creating a delightful experience for any occasion. This easy-to-make treat combines creamy cheesecake with sweet strawberry filling and a crumbly cake mix topping.

It’s perfect for holidays, birthdays, or casual gatherings, and you can customize it with different cake flavors or fresh strawberries. To guarantee success, remember to use a cake mix without pudding and preheat your oven to 350°F.

Cold butter helps achieve even baking, and letting the cake rest before serving prevents a runny filling. Serve it warm with vanilla ice cream or whipped cream for an extra touch.

Enjoy this delicious dessert and the smiles it brings!

FAQ

Have you ever wondered about the most common questions regarding making a Strawberry Cheesecake Dump Cake?

First, use a white, vanilla, or yellow cake mix without pudding mix for the best results. For the filling, two cans of strawberry pie filling work well, along with full-fat cream cheese for creaminess. A buttery crumb topping adds a heavenly flavor that perfectly complements the cheesecake and strawberry layers.

You can melt butter or slice cold butter for topping. Bake at 350°F for about 40 minutes, or until the top is golden and the filling bubbles.

Remember, don’t add fresh strawberries to the filling before baking to avoid a runny texture. After baking, let your cake rest for 15 minutes to thicken the filling.

Enjoy your delicious creation with fresh strawberries or ice cream!

Strawberry Cheesecake Dump Cake

Print Recipe Pin Recipe

Ingredients

  

• Ingredients:
• - Strawberry pie filling 2 21-ounce cans
• - Cream cheese 8 oz
• - Granulated sugar 3 tbsp
• - Yellow or white cake mix 15.5 oz
• - Melted butter 1/2 cup or 1 stick

Instructions

 

• Instructions:
• Preheat your oven to 350°F (175°C).
• Spread the strawberry pie filling evenly in the bottom of a greased 9×13-inch baking dish.
• In a medium bowl, use a hand mixer to combine the cream cheese and granulated sugar until smooth and creamy.
• Evenly sprinkle the dry cake mix over the strawberry filling, making sure it covers the surface completely.
• Slice the melted butter into small pieces and dot the top of the cake mix with the butter slices, making sure of even distribution for a crispy topping.
• Bake in the preheated oven for 35-45 minutes, or until the top is golden and the filling is bubbling. Let the cake cool slightly before serving.
• Extra Tips: For a twist, consider adding chopped fresh strawberries to the pie filling for added texture. If you're looking for a gluten-free option, substitute with gluten-free cake mix.
• Additionally, to enhance the creaminess of the cheesecake layer, you can mix in 1/2 cup of sour cream. Remember to verify that your baking dish is well-greased to prevent sticking and allow the cake to cool slightly before serving for the best texture.
• Enjoy your delicious Strawberry Cheesecake Dump Cake!

Buttermilk Pumpkin Pound Cake

When you think of autumn, you think of cozy flavors, warm spices, and inviting desserts. Buttermilk Pumpkin Pound Cake fits all those criteria and more. This cake combines the richness of pumpkin with a moist, buttery texture, making it a perfect treat for any gathering. With simple ingredients and easy steps, you’ll find yourself making this cake often. Discover how to create this seasonal favorite and impress your family and friends with your baking skills.

Why You’ll Love This Recipe

If you’re looking for a dessert that’s both delicious and easy to make, you’ll love this Buttermilk Pumpkin Pound Cake. This cake is rich and buttery, making it a perfect treat for any season. With simple steps, even novice bakers can achieve great results. The pumpkin gives it a delightful autumn flavor that’s ideal for fall gatherings. Plus, you can prepare it in advance and freeze it, ensuring you always have a dessert ready. Original pound cakes were large and heavy, but modern variations like this one offer a lighter and equally delicious experience. Nutritionally, the pumpkin adds fiber and vitamins, making it a bit healthier. You can also customize it by reducing the butter and sugar or trying different glazes.

History

While many enjoy the rich flavors of buttermilk pumpkin pound cake today, its roots trace back to the classic pound cake, which has an interesting history.

The name “pound cake” comes from the original recipe that called for a pound each of butter, flour, sugar, and eggs. These traditional cakes were heavy and dense, quite different from lighter modern versions.

Over the years, bakers started experimenting with various flavors, incorporating ingredients like coconut, chocolate, and, eventually, pumpkin. Today’s buttermilk pumpkin pound cake combines seasonal flavors with the classic pound cake formula, showcasing moist, tender pumpkin cake as a highlight of autumn baking. This evolution showcases how baking adapts over time, allowing you to enjoy a delightful blend of history and taste in every slice.

Recipe

Buttermilk Pumpkin Pound Cake is a delightful treat that perfectly combines the warm flavors of pumpkin and spices with a moist, tender cake. Ideal for autumn gatherings or cozy family dinners, this cake isn’t only delicious but also easy to prepare.

The addition of buttermilk adds a subtle tanginess that enhances the richness of the pumpkin, while the spices infuse the cake with comforting aromas that will fill your kitchen.

This recipe features a buttery texture, making it an excellent base for various glazes and icings. Whether you prefer a sweet buttermilk glaze or a rich caramel icing, this pumpkin pound cake is versatile and sure to impress your guests.

The optional topping of rosemary-roasted honey walnuts adds a delightful crunch and flavor contrast, making each slice truly unforgettable.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ¾ cup buttermilk
• 1 (15-oz) can pumpkin puree
• 2 ½ cups packed dark brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• ½ teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 1 ½ teaspoons vanilla extract
• Buttermilk glaze:
• ⅓ cup buttermilk
• ¼ cup sugar
• 2 tablespoons butter
• ½ teaspoon pumpkin spice
• ½ teaspoon vanilla
• 2 teaspoons cornstarch
• ⅛ teaspoon baking soda
• Caramel icing:
• 1 cup brown sugar
• ½ cup butter
• 5 tablespoons milk
• 1 cup powdered sugar
• 1 teaspoon vanilla
• A pinch of salt
• Optional: Rosemary-roasted honey walnuts for topping

Instructions

1. Preheat your oven to 350°F. Generously spray a 10- to 12-cup tube pan with baking spray and then rub it with a paper towel. You can also grease and flour a 10-inch tube or bundt pan to guarantee easy cake release.
2. Spread the pumpkin puree over paper towels to drain any excess moisture. This step helps to prevent the cake from becoming too dense.
3. In a large mixing bowl, combine the all-purpose flour, baking powder, ground ginger, ground cinnamon, salt, freshly grated nutmeg, and any additional spices if using. Mix well and set aside.
4. In a stand mixer, beat together the softened butter, dark brown sugar, eggs, pumpkin puree, and vanilla extract until well combined and fluffy.
5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, and mix until just combined. Be careful not to overmix.
6. Pour the batter into the prepared tube or bundt pan and smooth the top. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare your desired glaze or icing. For the buttermilk glaze, combine all the glaze ingredients in a small saucepan over medium heat, whisking until smooth. For the caramel icing, melt the butter and brown sugar together, then add the milk, powdered sugar, vanilla, and salt until smooth.
8. Once the cake is done baking, allow it to cool in the pan for about 10-15 minutes before transferring it to a wire rack. Once completely cooled, drizzle the buttermilk glaze over the cake or spread the caramel icing on top. Optionally, sprinkle with rosemary-roasted honey walnuts for added texture and flavor.

Extra Tips

When preparing this cake, it’s crucial to verify that your ingredients are at room temperature, especially the butter and eggs. This will help create a smoother batter and a more uniform texture in the finished cake.

If you prefer a stronger spice flavor, feel free to adjust the quantities of cinnamon, ginger, and nutmeg to your taste. Additionally, if you find that the cake is browning too quickly while baking, you can loosely cover it with aluminum foil to prevent burning.

Enjoy your baking!

Final Thoughts

When you’re looking for a dessert that combines comfort and flavor, this Buttermilk Pumpkin Pound Cake stands out as a fantastic choice.

Its rich, buttery, and spiced flavor makes it perfect for fall gatherings like Thanksgiving or casual tailgate parties. This cake is not only loved by guests but also great for sharing at celebrations, making it a versatile addition to your dessert table.

You’ll appreciate how easy it’s to prepare, with straightforward instructions that anyone can follow. Plus, it looks great when baked in tube pans.

This cake keeps well at room temperature for a day, or you can freeze it for later enjoyment.

Feel free to customize it with nuts, dried fruits, or apples.

With its dense texture and moist crumb, this pound cake is sure to impress your guests and keep them coming back for more.

FAQ

Have you ever wondered about the best practices for making Buttermilk Pumpkin Pound Cake? First, use pureed pumpkin, not pumpkin pie filling, and drain it on paper towels before mixing it into the batter. You can use regular or low-fat buttermilk; if you need homemade buttermilk, just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. For baking, preheat your oven to 350°F and bake for about 55 minutes, using a tube pan for the best results. Additionally, using a Nordic Bundt Pan can enhance the cake’s appearance with its decorative design. Cool the cake in the pan for 15 minutes before inverting it. If you want to make it ahead, store it in an airtight container and add the glaze just before serving.

Buttermilk Pumpkin Pound Cake

Print Recipe Pin Recipe

Ingredients

  

• Ingredients
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ¾ cup buttermilk
• 1 15-oz can pumpkin puree
• 2 ½ cups packed dark brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• ½ teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 1 ½ teaspoons vanilla extract
• Buttermilk glaze:
• ⅓ cup buttermilk
• ¼ cup sugar
• 2 tablespoons butter
• ½ teaspoon pumpkin spice
• ½ teaspoon vanilla
• 2 teaspoons cornstarch
• ⅛ teaspoon baking soda
• Caramel icing:
• 1 cup brown sugar
• ½ cup butter
• 5 tablespoons milk
• 1 cup powdered sugar
• 1 teaspoon vanilla
• A pinch of salt
• Optional: Rosemary-roasted honey walnuts for topping

Instructions

 

• Instructions
• Preheat your oven to 350°F. Generously spray a 10- to 12-cup tube pan with baking spray and then rub it with a paper towel. You can also grease and flour a 10-inch tube or bundt pan to guarantee easy cake release.
• Spread the pumpkin puree over paper towels to drain any excess moisture. This step helps to prevent the cake from becoming too dense.
• In a large mixing bowl, combine the all-purpose flour, baking powder, ground ginger, ground cinnamon, salt, freshly grated nutmeg, and any additional spices if using. Mix well and set aside.
• In a stand mixer, beat together the softened butter, dark brown sugar, eggs, pumpkin puree, and vanilla extract until well combined and fluffy.
• Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, and mix until just combined. Be careful not to overmix.
• Pour the batter into the prepared tube or bundt pan and smooth the top. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake is baking, prepare your desired glaze or icing. For the buttermilk glaze, combine all the glaze ingredients in a small saucepan over medium heat, whisking until smooth. For the caramel icing, melt the butter and brown sugar together, then add the milk, powdered sugar, vanilla, and salt until smooth.
• Once the cake is done baking, allow it to cool in the pan for about 10-15 minutes before transferring it to a wire rack. Once completely cooled, drizzle the buttermilk glaze over the cake or spread the caramel icing on top. Optionally, sprinkle with rosemary-roasted honey walnuts for added texture and flavor.

Carrot Cake Roll With Cream Cheese Frosting

Just like the classic tales of culinary innovation, the Carrot Cake Roll with Cream Cheese Frosting brings together tradition and creativity. This dessert not only showcases the rich flavors of carrot cake but also offers an impressive rolled presentation that can wow your guests. If you’re curious about the history behind this delightful treat and how to make it, keep following along for all the essential details.

Why You’ll Love This Recipe

When you try this carrot cake roll, you’ll quickly see why it stands out from traditional desserts. Its moist texture, enhanced by fresh carrots and a blend of spices like cinnamon and nutmeg, creates a rich flavor you can’t resist. The addition of 200g of finely grated carrots in the batter ensures a vibrant taste that truly elevates the dish.

The creamy cream cheese filling adds a luxurious contrast, making each bite delightful. Plus, the spiraled design and elegant glaze not only impress your guests but also make for a stunning presentation. You can even adapt the recipe to use natural sweeteners like maple syrup, allowing for a healthier version without sacrificing taste.

With simple ingredients and quick preparation, you’ll love how easy it’s to whip up this delicious treat for any occasion.

History

Carrot cake has a rich history that dates back to medieval times, offering a fascinating glimpse into how desserts evolved due to necessity.

In the Middle Ages, sugar was scarce and expensive, so people turned to naturally sweet vegetables like carrots. Early recipes sometimes included other vegetables, such as parsnips and zucchinis. Carrot pudding served as a staple in medieval Europe and laid the groundwork for the modern carrot cake we enjoy today.

The cake gained popularity after appearing in a French cookbook in the early 1800s. During World War II, the British government encouraged carrot consumption, leading to its use in various dishes, including cake.

Recipe

Carrot Cake Roll is a delightful dessert that combines the classic flavors of carrot cake with a fun, rolled presentation. This recipe yields a moist, spiced cake that’s filled with a rich cream cheese frosting, making it an ideal treat for gatherings, celebrations, or simply to enjoy at home. The combination of warm spices, fresh grated carrots, and the creamy filling creates a harmonious balance that’s certain to please your taste buds.

Making a Carrot Cake Roll may seem challenging, but with careful preparation and attention to detail, you can achieve a stunning result. The key to success lies in properly whipping the eggs and sugar to achieve a light, airy texture and guaranteeing that the cake is rolled carefully to avoid cracking. Follow this recipe, and you’ll impress your friends and family with a beautiful dessert that looks as good as it tastes!

Ingredients:
– ¾ cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– 3 large eggs, room temperature
– ½ cup granulated sugar
– 1 ½ cups grated carrots
– 8 oz cream cheese, softened
– 4 oz butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– Powdered sugar for dusting (optional)

Cooking Instructions:

1. Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. This will guarantee easy removal of the cake after baking.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and ground spices until well combined. Set aside.
3. In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer for about 4-5 minutes, until the mixture is thick and frothy.
4. Gently fold in the grated carrots into the egg mixture, followed by the dry ingredients. Mix until just combined to avoid overmixing, which guarantees a tender cake.
5. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 16-17 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the filling by beating the softened cream cheese and butter together in a bowl until smooth and fluffy, about 6 minutes.
7. Gradually add the powdered sugar to the cream cheese mixture, mixing until well combined and creamy. Stir in the vanilla extract to enhance the flavor.
8. Once the cake is done baking, remove it from the oven and let it cool completely rolled in a clean kitchen towel to prevent cracking. After cooling, gently unroll the cake.
9. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Carefully re-roll the cake and wrap it in plastic wrap, refrigerating for at least 30 minutes to set.
10. Before serving, dust the rolled cake with powdered sugar if desired. Slice and serve the Carrot Cake Roll chilled.

Extra Tips:
To guarantee a successful Carrot Cake Roll, make sure

Final Thoughts

Enjoying a slice of your homemade Carrot Cake Roll is a satisfying experience, showcasing the hard work and skill you’ve put into creating this dessert.

This treat has a rich history, originating in medieval times and evolving into the popular version that’s recognized today. Its unique blend of spices and the natural sweetness of carrots makes it a delightful choice for any occasion. Carrots were historically used for moisture and sweetness during food rationing in WWI and WWII, which adds to the cake’s significance.

The cream cheese frosting adds a creamy finish, enhancing the overall flavor. Whether you’re celebrating a special event or just treating yourself, this cake roll fits the bill.

FAQ

Have you ever wondered what common questions people have about making a Carrot Cake Roll? First, you might ask about the cake ingredients.

You’ll need ¾ cup all-purpose flour, 1-2 teaspoons baking powder, and spices like cinnamon, ginger, and nutmeg. For the cream cheese frosting, gather 8 ounces of softened cream cheese, butter, vanilla extract, and powdered sugar. The cake is known for its wonderfully moist texture, enhancing the overall dessert experience.

When assembling, remember to roll the warm cake in a towel with powdered sugar, then let it cool completely.

Spread the frosting evenly and roll it tightly. Chill the cake for an hour before serving, and don’t forget to dust the top with more powdered sugar.

You can also add chopped nuts or raisins for extra flavor and texture!

Carrot Cake Roll With Cream Cheese Frosting

Print Recipe Pin Recipe

Ingredients

  

• Ingredients:
• - ¾ cup all-purpose flour
• - 1 teaspoon baking powder
• - 1 teaspoon ground cinnamon
• - ½ teaspoon ground ginger
• - ¼ teaspoon ground nutmeg
• - ¼ teaspoon ground cloves
• - 3 large eggs room temperature
• - ½ cup granulated sugar
• - 1 ½ cups grated carrots
• - 8 oz cream cheese softened
• - 4 oz butter softened
• - 2 cups powdered sugar
• - 1 teaspoon vanilla extract
• - Powdered sugar for dusting optional

Instructions

 

• Cooking Instructions:
• Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. This will guarantee easy removal of the cake after baking.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and ground spices until well combined. Set aside.
• In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer for about 4-5 minutes, until the mixture is thick and frothy.
• Gently fold in the grated carrots into the egg mixture, followed by the dry ingredients. Mix until just combined to avoid overmixing, which guarantees a tender cake.
• Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 16-17 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake is baking, prepare the filling by beating the softened cream cheese and butter together in a bowl until smooth and fluffy, about 6 minutes.
• Gradually add the powdered sugar to the cream cheese mixture, mixing until well combined and creamy. Stir in the vanilla extract to enhance the flavor.
• Once the cake is done baking, remove it from the oven and let it cool completely rolled in a clean kitchen towel to prevent cracking. After cooling, gently unroll the cake.
• Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Carefully re-roll the cake and wrap it in plastic wrap, refrigerating for at least 30 minutes to set.
• Before serving, dust the rolled cake with powdered sugar if desired. Slice and serve the Carrot Cake Roll chilled.