Name: Strawberry Cheesecake Dump Cake
Prep time: 10 min
Cook time: PT-489855H28M5S
Total time: PT-489855H28M5S
Cuisine: American
Ingredients: 2 cans (21 oz each) strawberry pie filling; 8 oz cream cheese, cubed and softened; 1 box yellow or white cake mix; 1/2 cup unsalted butter, melted (or thinly sliced); 1 teaspoon vanilla extract (optional); Fresh strawberries for garnish (optional)

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Strawberry cheesecake dump cake is a sweet, gooey, and irresistibly easy dessert that brings together the fruity brightness of strawberries with the rich creaminess of cheesecake and the buttery crunch of cake topping. I love how it takes just minutes to prep—no mixing bowls or fancy techniques required.

Why You’ll Love This Recipe

I love this recipe because it’s one of the easiest ways to make a dessert that tastes like I spent hours in the kitchen. With just a few ingredients layered in a pan and baked to golden perfection, I get a warm, creamy, fruity dessert that’s perfect for potlucks, holidays, or casual nights at home. Plus, it’s a crowd-pleaser every single time. Strawberry Cheesecake Dump Cake

Ingredients

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

Strawberry pie filling
Cream cheese (cubed and softened)
Yellow or white cake mix
Unsalted butter (melted or sliced thin)
Vanilla extract (optional)
Fresh strawberries (optional for garnish)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
I spread the strawberry pie filling evenly across the bottom of the dish.
I dot the cream cheese cubes over the filling, spacing them out so every bite gets a little cheesecake goodness.
I sprinkle the dry cake mix evenly over the top—no stirring needed.
I drizzle the melted butter over the entire surface, making sure to moisten most of the cake mix. If I’m using sliced butter, I place the pieces evenly on top.
I bake the cake for 45–50 minutes, or until the top is golden and bubbly and the edges are set.
I let it cool slightly before serving. It’s delicious warm or at room temperature, and even better with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and timing

This recipe makes about 10–12 servings and takes around 10 minutes to assemble, plus 45–50 minutes of baking time. It’s ready to enjoy in just about an hour from start to finish.

Variations

Sometimes I use a strawberry and pineapple combo or swap in cherry pie filling for a twist. I’ve also made it with a strawberry cake mix for an extra berry punch. If I want more of a cheesecake layer, I mix the cream cheese with a bit of powdered sugar and vanilla before adding it to the pan.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave for about 20–30 seconds. It’s also great straight from the fridge if I want a chilled dessert with a denser texture. Strawberry Cheesecake Dump Cake

FAQs

Do I need to mix the ingredients?

Nope, I just layer everything right in the baking dish. That’s what makes this a true dump cake—no mixing bowl required.

Can I use fresh strawberries instead of pie filling?

I’ve tried it before, but I prefer pie filling for the right texture and sweetness. Fresh berries work best as a garnish or when combined with sugar and a thickener.

Can I make this dessert ahead of time?

Yes, I sometimes bake it a day in advance and reheat it before serving. It holds up well and the flavors settle beautifully overnight.

What’s the best cake mix to use?

I like yellow or white cake mix for a buttery balance, but strawberry or even vanilla cake mix also works great.

Can I freeze dump cake?

Yes, I’ve frozen individual portions wrapped tightly in plastic and foil. I reheat them in the oven or microwave when I want a quick dessert.

Conclusion

Strawberry cheesecake dump cake is one of my favorite no-fuss desserts. It’s fruity, creamy, and wonderfully rich—just the kind of treat I love pulling out of the oven when I want something warm and indulgent without any hassle. Whether I’m baking for a crowd or keeping it all to myself, it’s always a sweet success.