Strawberry Cheesecake Dump Cake

Strawberry Cheesecake Dump Cake is the ultimate no-fuss dessert that tastes like it took hours to make. I love how it combines rich cheesecake flavor, sweet strawberries, and buttery cake topping—all in one pan. Whether I’m feeding a crowd or just treating myself, this simple, indulgent recipe always hits the spot.

Why You’ll Love This Recipe

I keep this recipe in my back pocket because it’s practically effortless and always a hit. With just a few pantry staples and no mixing bowls full of batter, I can have a warm, fruity, creamy dessert in under an hour. It’s perfect for beginners, and the flavor payoff is huge. I can serve it warm with ice cream, or chilled for a more classic cheesecake texture.

Ingredients

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

1 box yellow or white cake mix (about 15.25 oz)
1 can strawberry pie filling (21 oz)
8 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup unsalted butter, melted
optional: sliced fresh strawberries, white chocolate chips, crushed graham crackers

Directions

1. Preheat the Oven
I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray.

2. Add the Strawberry Layer
I spread the strawberry pie filling evenly in the bottom of the dish to create a fruity, jam-like base.

3. Make the Cheesecake Layer
In a bowl, I beat softened cream cheese with sugar and vanilla extract until smooth. Then I dollop this mixture over the strawberries and gently spread it without fully blending the layers.

4. Add the Cake Mix
Next, I sprinkle the dry cake mix evenly over the top. I don’t stir—this is where the dump cake magic happens.

5. Pour on the Butter
I pour melted butter evenly over the dry cake mix. I try to cover as much surface as possible, since the butter helps form that golden, slightly crisp topping.

6. Bake
I bake the cake for 40–45 minutes, until the top is golden and the edges are bubbling.

7. Cool and Serve
I let the cake cool for 10–15 minutes before serving. I like it warm for that melty, gooey texture, but it’s also amazing chilled for a firmer, cheesecake-like feel.

Servings and timing

Servings: 10–12
Prep time: 15 minutes
Bake time: 40–45 minutes
Total time: About 1 hour

Variations

• Fresh strawberries: I like adding sliced fresh strawberries on top for extra brightness.
• Chocolate twist: I sometimes use chocolate cake mix instead of yellow for a chocolate-covered strawberry vibe.
• White chocolate chips: Sprinkling some on top before baking adds sweet, creamy pockets.
• Crunchy topping: Crushed graham crackers give the dessert a more traditional cheesecake feel.
• Make it a sundae: I serve it warm with a scoop of vanilla ice cream and an extra drizzle of strawberry sauce.

Storage/Reheating

• Refrigerate: I store leftovers covered in the fridge for up to 4 days.
• Freeze: I freeze individual portions in airtight containers for up to 2 months.
• Reheat: I warm it in the microwave for 30–40 seconds or eat it straight from the fridge—both ways are delicious.

FAQs

Can I use a different pie filling?

Absolutely. I’ve used blueberry, cherry, and even apple pie filling with great results.

What kind of cake mix works best?

Yellow or white cake mix both work perfectly, but I also love using chocolate when I want a richer flavor.

Can I make this ahead of time?

Yes, I often bake it the day before and chill it. It sets up nicely and is easy to reheat if I want to serve it warm.

Do I need to use a mixer for the cheesecake layer?

No mixer required, but I do make sure my cream cheese is fully softened so it blends smoothly by hand.

Can I make this in a smaller pan?

Yes, but I adjust the baking time accordingly. A smaller, deeper dish may take a few minutes longer to cook through.

Conclusion

Strawberry Cheesecake Dump Cake is one of those desserts that proves you don’t need complicated steps or fancy tools to make something absolutely irresistible. I love how the rich, creamy cheesecake pairs with the sweet strawberries and buttery topping—it’s always a crowd-pleaser. Whether I’m making it for a gathering or just for a cozy night in, this dump-and-bake dessert never lasts long in my kitchen.

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