Chicken Tetrazzini Recipe

Why You’ll Love This Recipe

I love how easy this recipe is — no special baking skills needed, just simple layering and baking. The tartness of the strawberries pairs beautifully with the richness of cream cheese, and that golden cake crumble adds a satisfying crunch. It’s always a crowd-pleaser, and I can prep it ahead of time so it’s ready to serve without stress. I can dress it up for a fancy dessert table or keep it rustic for a BBQ, and it’s equally delicious either way. Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the base and layers:
1 box yellow cake mix
1/2 cup unsalted butter, melted
2 cans (21 oz each) strawberry pie filling
2 packages (8 oz each) cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract

For the topping:
1 container (8 oz) whipped topping, thawed
1 cup fresh strawberries, halved or whole (optional)
Powdered sugar (optional)

Directions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and fluffy.

3. Spread the strawberry pie filling evenly over the bottom of the baking dish.

4. Spoon the cream cheese mixture over the strawberries and spread gently.

5. Sprinkle the dry cake mix evenly over the cream cheese layer — do not stir.

6. Drizzle the melted butter evenly over the cake mix, covering as much as possible.

7. Bake for 40–45 minutes until the top is golden brown and bubbling.

8. Let the cake cool for about 30 minutes or chill for a firmer texture.

9. Spread the whipped topping over the cooled cake and garnish with fresh strawberries and powdered sugar if desired.

Servings and timing

This recipe makes about 12 servings. It takes around 15 minutes to prepare and 40–45 minutes to bake, with an additional 30 minutes cooling time. If chilled before serving, allow at least 2 hours total from start to table.

Variations

I sometimes swap yellow cake mix for white or strawberry cake mix for a different flavor. Mixing diced fresh strawberries into the pie filling adds a burst of freshness. A drizzle of chocolate or white chocolate over the whipped topping gives it a fancier touch, perfect for special occasions.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I can freeze individual portions without the whipped topping for up to 2 months, then thaw in the fridge before topping and serving. I prefer eating it chilled, but I can warm slices briefly in the microwave if I want a softer texture.

FAQs

Can I use fresh strawberries instead of pie filling?

Yes, but I recommend cooking them down with a little sugar and cornstarch to create a thicker, jam-like layer so the cake doesn’t turn watery.

Can I make this dessert the night before?

Absolutely. I actually find it tastes even better after chilling overnight, as the flavors have time to blend and set.

What if I don’t have a hand or stand mixer?

I can mix the cream cheese layer by hand with a sturdy whisk or spatula, but I make sure my cream cheese is very soft to avoid lumps.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.

Why is my cake mix still powdery after baking?

That usually means the butter didn’t fully cover it. I make sure to drizzle melted butter evenly across the entire surface before baking.

Conclusion

This ultimate strawberry cheesecake dump cake is one of my favorite go-to desserts when I want something impressive but easy. I love how the creamy cheesecake layer pairs with the juicy strawberries and crisp topping, and I can adapt it for any occasion. Whether I’m making it for a crowd or just to treat myself, it’s always a hit.

The Ultimate Strawberry Cheesecake Dump Cake

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This Ultimate Strawberry Cheesecake Dump Cake is a quick and irresistible dessert featuring layers of sweet strawberry pie filling, creamy cheesecake, and buttery golden cake crumble, topped with fluffy whipped cream. Perfect for potlucks, holidays, or weekend indulgence, it delivers decadent flavor with minimal prep.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes (with chilling)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the base and layers:
• 1 box yellow cake mix
• ½ cup unsalted butter, melted
• 2 cans (21 oz each) strawberry pie filling
• 2 packages (8 oz each) cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• For the topping:
• 1 container (8 oz) whipped topping, thawed
• 1 cup fresh strawberries, halved or whole (optional)
• Powdered sugar, for dusting (optional)

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Instructions

1. Preheat oven: Heat to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Make cream cheese layer: Beat cream cheese, granulated sugar, and vanilla until smooth and fluffy.
3. Assemble base: Spread strawberry pie filling evenly in baking dish. Spoon cream cheese mixture over strawberries and spread gently.
4. Add cake mix: Sprinkle dry cake mix evenly over cream cheese layer—do not stir.
5. Add butter: Drizzle melted butter evenly over cake mix, covering as much as possible.
6. Bake: Bake 40–45 minutes until top is golden brown and bubbly.
7. Cool: Let cool 30 minutes, or chill for a firmer texture.
8. Top and serve: Spread whipped topping over cooled cake. Garnish with fresh strawberries and powdered sugar if desired.

Notes

• Swap yellow cake mix for white or strawberry for a different flavor profile.
• Stir diced fresh strawberries into pie filling for extra freshness.
• Drizzle with chocolate or white chocolate for a fancier presentation.
• Store in fridge up to 4 days; freeze (without topping) for up to 2 months.

Nutrition

• Serving Size: 1 serving
• Calories: 410
• Sugar: 34g
• Sodium: 360mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 60mg