If you love effortless desserts that taste like you spent hours baking, this Strawberry Cheesecake Dump Cake is your new go-to. With layers of creamy cheesecake, strawberry pie filling, and a buttery cake topping, every bite feels like a cozy, homemade hug. Best part? It’s made in one pan—no mixing bowls, no stress.
Table of Contents
Why You’ll Love This Strawberry Cheesecake Dump Cake
This dessert blends the richness of cheesecake with the simplicity of a dump cake.
- Only 10 minutes of prep, one dish to clean
- Layers of strawberry, cream cheese, and buttery crumble
- Perfect for gatherings, holidays, or quick weeknight treats
- Easily customizable with different pie fillings
- Delicious warm or chilled
- A crowd-pleaser that always disappears fast
I made this the first time when I needed a quick dessert for Sunday dinner. My mom took one bite and said, “You’ve outdone yourself, Jake.” Since then, it’s been right up there with my Banana Cream Cheesecake for family favorites.
Ingredients You’ll Need
Each layer adds something special—texture, flavor, and sweetness.
Main Ingredients
- 1 box yellow cake mix – forms the buttery, golden topping
- ½ cup unsalted butter, melted – binds and crisps the topping
- 2 cans (21 oz each) strawberry pie filling – sweet and fruity base
- 2 packages (8 oz each) cream cheese, softened – creamy cheesecake layer
- ½ cup granulated sugar – balances tangy cream cheese
- 1 tsp vanilla extract – deepens flavor
- 1 container (8 oz) whipped topping – light, airy finishing touch
- 1 cup fresh strawberries – for garnish (optional)
- Powdered sugar – optional dusting for presentation
Optional Add-Ons or Substitutes
- Try cherry or blueberry pie filling for variation
- Use white or vanilla cake mix instead of yellow
- Add crushed graham crackers for crunch
- Drizzle melted chocolate or caramel on top
- Use low-fat cream cheese for a lighter version
- Add lemon zest for a bright twist
Step-By-Step Instructions
This recipe is all about simple layering—no mixers required.
- Preheat the oven. Set to 350°F (175°C) and grease a 9×13-inch baking dish. (This prevents sticking and helps crisp the edges.)
- Add the filling. Spread strawberry pie filling evenly across the bottom of the dish. (It’ll form a gooey base.)
- Prepare cheesecake layer. In a bowl, mix softened cream cheese, sugar, and vanilla until smooth. Drop spoonfuls over the filling, then gently spread. (It doesn’t need to be perfect—imperfection is delicious here.)
- Add the cake mix. Sprinkle dry cake mix evenly over the top. (Don’t stir—just dump and spread lightly.)
- Add the butter. Drizzle melted butter evenly across the cake mix, covering as much as possible. (This creates that golden crust.)
- Bake to perfection. Bake uncovered for 40–45 minutes or until bubbly and golden brown on top.
- Cool and top. Let cool for 15 minutes, then spread with whipped topping. Garnish with fresh strawberries and a dusting of powdered sugar.
Quick reminders:
- Don’t overmix layers—just let them bake together naturally.
- Let it cool before topping with whipped cream.
- Serve warm for a cobbler feel or chilled for cheesecake texture.
- Add extra fruit on top for a fresh pop.
Expert Tips For Success
Even though it’s easy, a few tweaks make this dessert bakery-level.
- Use room-temperature cream cheese for smooth blending.
- Cover any dry cake mix patches with extra butter before baking.
- If using frozen strawberries, thaw and drain them first.
- Add crushed pecans or walnuts for a nutty crunch.
- For an extra-rich version, use butter instead of whipped topping.
- Let it set at least 10 minutes before serving—it thickens beautifully.
- Store leftovers covered in the fridge for up to 4 days.
It’s a dessert that pairs perfectly with my Churro Cheesecake Bars—rich, creamy, and impossible to resist.
Serving Suggestions
This cake is as versatile as it is indulgent.
- Serve warm with a scoop of vanilla ice cream
- Chill overnight for a firmer, cheesecake-like texture
- Top with chocolate curls or berry syrup
- Serve in cups for party-ready portions
- Add whipped cream and fresh mint for presentation
- Great for holidays, brunch, or backyard gatherings
I love serving this after dinner with my Lemon Custard Cake for a sweet, fruity balance on the table.
Storing And Reheating
This cake keeps beautifully whether you serve it fresh or later.
How To Store It
- Cool completely before covering
- Refrigerate covered for up to 4 days
- Store in an airtight container to prevent moisture loss
- Freeze for up to 2 months (without whipped topping)
- Add toppings fresh after thawing
How To Reheat It
- Oven: 325°F for 10 minutes for a warm slice
- Microwave: 20–30 seconds per portion
- Serve cold for a creamy, cheesecake texture
- Add fresh whipped topping just before serving
- Avoid reheating the topping—it melts easily
It stores and reheats just like my Boston Cream Pie Fudge—stays rich, smooth, and perfectly indulgent.
Frequently Asked Questions
Can I use a different pie filling?
Absolutely! Cherry, blueberry, or mixed berry all work beautifully.
Can I make it ahead?
Yes, prepare and bake it a day ahead. Just chill and top with whipped cream before serving.
Do I mix the cake mix with the butter?
No—simply sprinkle the cake mix dry and drizzle melted butter on top.
Final Thoughts
This Strawberry Cheesecake Dump Cake is everything you want in a dessert—easy, creamy, and bursting with berry sweetness. Whether you’re celebrating or just craving something special, it delivers comfort and joy in every bite.
- Quick prep, decadent results
- Perfect blend of cheesecake and cake
- Great for gatherings and family nights
When I need a dessert that feels homemade without the fuss, this one always wins—it’s love at first spoonful.
Strawberry Cheesecake Dump Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread strawberry pie filling evenly across the bottom of the dish.
- In a bowl, mix softened cream cheese, sugar, and vanilla until smooth. Drop spoonfuls over filling and spread gently.
- Sprinkle dry cake mix evenly over the top. Do not stir.
- Drizzle melted butter evenly over cake mix, covering as much as possible.
- Bake uncovered for 40–45 minutes until bubbly and golden brown.
- Let cool for 15 minutes, then top with whipped topping and garnish with strawberries and powdered sugar.
Nutrition
Notes
- Pie filling estimated at 21 oz per can.
- For best results, use room-temperature cream cheese and don’t mix layers.
- Variations include using other pie fillings or cake mixes.
