Introduction
If you’ve been searching for the perfect dessert that delivers big flavor with little effort, this Strawberry Cheesecake Dump Cake is your answer. A beloved American classic, dump cakes are famously simple—you literally “dump” the ingredients into a baking dish and let the oven do the rest. This version takes it to a whole new level with a luscious cheesecake twist. Whether you’re hosting a summer barbecue, a family dinner, or just need a quick sweet fix, this recipe will quickly become one of your favorites.
My recipe story
I first stumbled upon dump cakes at a church potluck years ago, where someone brought a peach version that disappeared in minutes. I was intrigued by how something so delicious could be so easy. Since then, I’ve experimented with different flavors, but the strawberry cheesecake version is truly special. It was inspired by my love for classic strawberry cheesecake but with the convenience of a dump cake. The first time I baked this for my family, there wasn’t a crumb left. It quickly became a tradition for birthdays and summer gatherings because it feels indulgent without keeping me stuck in the kitchen for hours.
💡 Why You’ll Love This Recipe
- Requires only 3 main ingredients plus pantry staples.
- Perfect balance of fruity, creamy, and cakey textures.
- No mixer, no fancy equipment—just layer and bake.
- Great for potlucks, holidays, or last-minute desserts.
- Easily customizable with different cake mixes or fillings.
Ingredient breakdown
This recipe shines because of its simplicity. You’ll only need a handful of ingredients, but each plays an essential role in creating that crave-worthy strawberry cheesecake flavor.
Cake mix: A yellow or vanilla cake mix provides the buttery, slightly sweet base. It forms a golden crust on top while soaking up the strawberry juices. For an extra punch of flavor, you could even use a strawberry or white cake mix.
Strawberry pie filling: This adds a luscious, fruity layer that keeps the cake moist and gives it that vibrant color. The thick syrupy consistency ensures every bite is bursting with berry goodness.
Cream cheese: Softened cream cheese brings the cheesecake element. It melts slightly into the filling, creating creamy pockets that balance out the sweetness of the strawberries and cake. Don’t skip this—it’s the secret ingredient that makes the dessert truly shine.
Optional additions like melted butter, sugar, or even a sprinkle of chopped nuts can elevate the texture and flavor even more, but the base recipe is already delicious on its own.
Equipment you’ll need
- 9×13-inch baking dish
- Mixing bowl (optional for cream cheese softening)
- Spatula or spoon
- Measuring cups and spoons
- Oven mitts
Step-by-step directions
Step 1: Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish lightly with butter or nonstick spray. This prevents sticking and helps the cake bake evenly.
Step 2: Spread the entire can of strawberry pie filling evenly in the bottom of the baking dish. This will be the fruity base layer that infuses flavor into the cake.
Step 3: Drop spoonfuls of softened cream cheese over the strawberry filling. Try to distribute it evenly so each scoop of cake will have a creamy surprise inside.
Step 4: Sprinkle the dry cake mix evenly over the top of the strawberries and cream cheese. Do not mix—it should remain a dry layer that will bake into a golden crust.
Step 5: Drizzle melted butter evenly across the top of the cake mix. This helps the mix bake properly into a crisp topping. Make sure you cover as much of the surface as possible.
Step 6: Bake for 40–50 minutes, or until the top is golden brown and bubbly. The cream cheese should be slightly melted and incorporated into the filling. Allow the cake to cool slightly before serving.
Variations & substitutions
You can easily adjust this recipe to fit your tastes or whatever you have on hand. Swap the strawberry pie filling for blueberry, cherry, or peach for a different fruity twist. Use chocolate cake mix for a richer, more decadent treat that mimics chocolate-covered strawberries. For a tangier version, mix a little lemon zest into the cream cheese before layering. Dairy-free cream cheese and gluten-free cake mixes also work well, making this dessert adaptable to different dietary needs.
💡 Expert Tips & Troubleshooting
- Make sure your cream cheese is softened for easier spreading and even melting.
- If the top looks too dry, drizzle a bit more melted butter before baking.
- For a less sweet dessert, use half the can of strawberry filling and add fresh sliced strawberries.
- Always let the cake cool at least 10 minutes before serving so it sets properly.
- If your topping is browning too quickly, loosely cover with foil while finishing the bake.
Storage, freezing & make-ahead
Once cooled, cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. For freezing, wrap individual portions in plastic wrap and store in a freezer-safe bag for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 300°F until heated through. You can also make the cake a day in advance and reheat before serving—just note that the topping will soften slightly when stored.
Serving ideas & pairings
This dump cake is delicious on its own, but you can elevate it with a few extras. Serve warm with a scoop of vanilla ice cream for a classic pairing. Whipped cream adds a light, fluffy contrast to the dense layers. For a gourmet touch, drizzle with chocolate or caramel sauce. If you’re serving at a party, garnish each slice with fresh strawberries and a mint sprig for presentation. A cup of coffee or a glass of sparkling rosé pairs wonderfully with this dessert too.
FAQ
Can I use fresh strawberries instead of pie filling?
Yes, but you’ll need to cook them down with sugar and cornstarch first to mimic the thickness of pie filling.
What if I don’t have cream cheese?
You can substitute mascarpone or ricotta for a different creamy texture, but cream cheese gives the best cheesecake-like flavor.
Do I need to refrigerate the cake after baking?
Yes, because of the cream cheese, it’s safest to store leftovers in the refrigerator.
Can I use margarine instead of butter?
Yes, but butter provides the best flavor and richness.
How do I know when the cake is done?
The top should be golden brown, and the edges should be bubbly. A toothpick inserted in the topping should come out mostly clean.
Final thoughts
Strawberry Cheesecake Dump Cake is proof that easy desserts can still be extraordinary. With just a few simple ingredients and hardly any prep time, you can whip up a dessert that looks and tastes like it came from a bakery. It’s perfect for busy weeknights, special occasions, or when you just want a sweet treat without the fuss. Once you make it, this recipe will likely become a staple in your dessert rotation, bringing smiles to anyone lucky enough to enjoy a slice.
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Strawberry Cheesecake Dump Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and fruity dessert with layers of strawberry pie filling, creamy cheesecake, and a golden cake topping. So simple yet so indulgent.
Ingredients
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1 (15.25-ounce) box yellow or vanilla cake mix
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1 (21-ounce) can strawberry pie filling
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1 (8-ounce) package cream cheese, softened
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1/2 cup unsalted butter, melted
Instructions
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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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Spread strawberry pie filling evenly in the dish to form the base layer.
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Drop spoonfuls of softened cream cheese over the filling, distributing evenly.
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Sprinkle dry cake mix evenly on top, covering the filling completely.
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Drizzle melted butter evenly over the cake mix.
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Bake for 40–50 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Notes
Serve warm with vanilla ice cream or whipped cream for extra indulgence. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American