EASY STRAWBERRY CHEESECAKE DUMP CAKE / Blueberry /Pecan / July 4th

This beautiful, patriotic dump cake is perfect for the Fourth of July or any celebration. Sweet strawberry pie filling, creamy dollops of whipped cream cheese, juicy fresh blueberries, and crunchy pecans are topped with a buttery yellow cake crumble that bakes up golden and delicious. It’s incredibly simple — just layer and bake — yet looks impressive and tastes like a cross between strawberry cheesecake and cobbler. Serve warm or at room temperature with whipped topping or vanilla ice cream.

Ingredients (for a 9×13-inch pan, serves 10–12)

Base Layer:

• 2 cans (21 oz each) strawberry pie filling
• 1 container (8 oz) whipped cream cheese (or regular cream cheese, softened and lightly beaten)
• 1 cup fresh blueberries, divided
• ¾ cup chopped pecans, divided

Topping:

• 1 box (15.25 oz) yellow cake mix (or any flavor you prefer)
• ½ cup (1 stick) unsalted butter, melted

For Serving:

• Whipped topping (or whipped cream)
• Vanilla ice cream (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
2. Pour both cans of strawberry pie filling into the prepared dish. Spread it out evenly with a spatula to cover the bottom.
3. Drop dollops of the whipped cream cheese evenly over the strawberry filling. Gently spread or leave in dollops — either way works beautifully.
4. Sprinkle half of the fresh blueberries and half of the chopped pecans over the cream cheese layer.
5. In a medium bowl, combine the dry yellow cake mix with the melted butter. Stir with a fork or spoon until the mixture becomes crumbly and evenly moistened (it should look like coarse crumbs, not a smooth batter).
6. Sprinkle the cake crumble evenly over the entire dish, covering the fruit and cream cheese as much as possible. Top with the remaining blueberries and pecans, gently pressing them into the crumble.
7. Bake for 40–50 minutes, or until the top is golden brown and the edges are bubbly. (Start checking at 40 minutes to avoid over-browning.)
8. Remove from the oven and let cool for at least 20–30 minutes before serving. The filling will thicken slightly as it cools.
9. Serve warm or at room temperature with a dollop of whipped topping or a scoop of vanilla ice cream.

Tips for Success

This is a true “dump” cake — the less you fuss, the better it turns out. The whipped cream cheese gives a lighter, cheesecake-like texture; if you only have regular cream cheese, beat it with a hand mixer until fluffy before dolloping. Pecans add wonderful crunch, but walnuts work great too. For extra indulgence, serve it slightly warm so the cream cheese is soft and gooey. Leftovers keep well covered in the refrigerator for 3–4 days and can be gently reheated.

This colorful dessert is as fun to make as it is to eat — perfect for holidays, potlucks, or whenever you need a quick, crowd-pleasing treat. Give it a try and let me know whether you added extra berries or tried it with a different cake mix — I’d love to hear how yours turned out!

Enjoy every sweet, creamy, crunchy bite!