Strawberry Cheesecake Dump Cake Recipe

This Strawberry Cheesecake Dump Cake is a rich, fruity, and creamy dessert that comes together with almost no effort. With layers of sweet strawberry pie filling, creamy cheesecake, and a buttery cake topping, it’s a one-pan wonder that I love to make when I need something easy, indulgent, and crowd-pleasing. Just dump, bake, and enjoy!

Why You’ll Love This Recipe

I love this recipe because it’s fuss-free and totally delicious. No mixing bowls or fancy steps—just a few ingredients layered in a baking dish that transform into a gooey, creamy, golden-topped dessert. It’s perfect for potlucks, holidays, or lazy weekends when I want something sweet without spending hours in the kitchen.

this Recipe

ingredients

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

• Strawberry pie filling (canned)

• Cream cheese, softened and cubed

• Granulated sugar (optional, to sweeten the cream cheese)

• Yellow or white cake mix (dry)

• Unsalted butter, melted

• Fresh strawberries (optional, for topping)

• Whipped cream or vanilla ice cream (for serving, optional)

directions

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

2. I spread the strawberry pie filling evenly in the bottom of the dish.

3. I dot the cream cheese cubes over the top of the filling. If I want it sweeter, I toss the cubes in a bit of sugar first.

4. I sprinkle the dry cake mix evenly over the top—no mixing required.

5. I drizzle the melted butter evenly over the cake mix, making sure to moisten as much of the surface as possible.

6. I bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling.

7. I let it cool slightly before serving with fresh strawberries, whipped cream, or a scoop of vanilla ice cream.

Servings and timing

This recipe serves about 10–12 people. It takes 10 minutes to prep and 45–50 minutes to bake, so dessert is ready in about 1 hour.

Variations

Sometimes I use a strawberry and rhubarb pie filling for a tart twist. I’ve also swapped in a vanilla or butter pecan cake mix for extra richness. For a chocolatey version, I add mini chocolate chips between the layers or use a chocolate cake mix. I’ve even added crushed graham crackers on top for a cheesecake crust feel.

storage/reheating

I store leftovers in the fridge, covered, for up to 4 days. To reheat, I microwave individual portions for about 30 seconds or warm it in the oven at 300°F until heated through. It’s also delicious cold right from the fridge.

FAQs

Can I use fresh strawberries instead of pie filling?

Pie filling works best for this dump cake’s consistency, but I can use fresh strawberries cooked down with sugar and cornstarch until thickened.

Do I have to use melted butter?

Yes, the melted butter is essential—it moistens the cake mix and helps it form a buttery, crisp topping.

Can I make this in advance?

Yes. I bake it earlier in the day and reheat just before serving. It also holds up well if made a day ahead.

What kind of cream cheese works best?

I use full-fat block cream cheese for the creamiest texture. I avoid whipped or spreadable cream cheese.

Can I freeze it?

Yes. I let it cool completely, then freeze in airtight containers. I thaw in the fridge and reheat before serving.

Conclusion

This Strawberry Cheesecake Dump Cake is a ridiculously easy, incredibly satisfying dessert that delivers big on flavor with minimal effort. With layers of juicy strawberries, creamy cheesecake bites, and a golden buttery topping, it’s the kind of treat I turn to again and again when I want something sweet, simple, and totally delicious.

Strawberry Cheesecake Dump Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 10–12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Strawberry Cheesecake Dump Cake is an easy, indulgent dessert made with layers of strawberry pie filling, creamy cheesecake, and buttery cake mix. It’s perfect for potlucks, holidays, or any time you need a no-fuss treat.

---

Ingredients

• 2 cans (21 oz each) strawberry pie filling
• 1 (8 oz) block cream cheese, softened and cubed
• 2 tbsp granulated sugar (optional, for sweetening cream cheese)
• 1 box (15.25 oz) yellow or white cake mix (dry)
• 1/2 cup unsalted butter, melted
• Fresh strawberries (optional, for topping)
• Whipped cream or vanilla ice cream (optional, for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Spread strawberry pie filling evenly in the bottom of the dish.
3. Dot cream cheese cubes over the filling. Toss in sugar first if desired for added sweetness.
4. Sprinkle dry cake mix evenly over the top—do not stir.
5. Drizzle melted butter over the cake mix, covering as much as possible.
6. Bake for 45–50 minutes, until the top is golden brown and the filling is bubbling.
7. Cool slightly before serving with whipped cream, ice cream, or fresh strawberries.

---

Notes

• Use strawberry-rhubarb pie filling for a tart twist.
• Try vanilla or butter pecan cake mix for richer flavor.
• Add mini chocolate chips or graham cracker crumbs for variation.
• Use full-fat block cream cheese for best texture.

---

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 30g
• Sodium: 320mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg