Name: Strawberry Cheesecake Dump Cake
Prep time: 10 min
Cook time: PT-487911H4M24S
Total time: PT-487911H4M24S
Cuisine: American
Ingredients: 1 can strawberry pie filling (approx. 21–30 oz); 1 cup sliced fresh strawberries; 8 oz cream cheese, softened; 1 large egg; 1/2 cup white sugar; 1 teaspoon vanilla extract; 1 box (15.25 oz) vanilla cake mix; 10 tablespoons butter, melted

This strawberry cheesecake dump cake is the ultimate easy dessert—sweet, creamy, fruity, and baked all in one pan. I layer strawberry pie filling and fresh berries with a creamy cheesecake blend, top it with cake mix and melted butter, and let the oven do the magic. The result is golden, bubbling, and irresistibly delicious with minimal effort. Strawberry Cheesecake Dump Cake

Why You’ll Love This Recipe

I love how this recipe gives me the taste of a homemade strawberry cheesecake without all the fuss. It’s perfect for when I want something quick, comforting, and crowd-pleasing. Since everything is layered and baked in one dish, cleanup is a breeze. Plus, the combination of warm fruit, creamy filling, and buttery cake topping hits every sweet craving I have.

Ingredients

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

1 can strawberry pie filling (approx. 21–30 oz)
1 cup sliced fresh strawberries
8 oz cream cheese, softened
1 large egg
1/2 cup white sugar
1 teaspoon vanilla extract
1 box (15.25 oz) vanilla cake mix
10 tablespoons butter, melted

Directions

I start by preheating the oven to 350 °F (180 °C).
I pour the strawberry pie filling into a 9×13-inch baking dish and gently fold in the sliced fresh strawberries.
In a separate bowl, I beat the softened cream cheese, egg, sugar, and vanilla extract until smooth.
I spoon this cream cheese mixture evenly over the strawberries.
Then, I sprinkle the cake mix evenly on top—without mixing or stirring.
I pour the melted butter across the surface of the cake mix to moisten it.
I bake everything for 40 to 50 minutes, until the top turns golden and bubbly.
After baking, I let the cake stand for 10 minutes before serving to help it set.

Servings and timing

Prep Time: 10 minutes
Cook Time: 40–50 minutes
Total Time: 1 hour
Servings: 10

Variations

I sometimes swap the vanilla cake mix for a white or yellow mix, depending on what I have on hand. If I’m out of fresh strawberries, I just add a little more pie filling. For a richer twist, I’ve added chocolate chips or even swirled in a bit of Nutella before baking. A dollop of whipped cream or a scoop of vanilla ice cream takes it over the top.

Storage/Reheating

I store leftovers in the fridge, covered, for up to 4 days. To reheat, I pop a slice in the microwave for about 30 seconds to enjoy it warm again. If I want to crisp the top a bit, I reheat it in the oven at 300 °F for about 10 minutes.

FAQs

How do I know when the dump cake is done baking?

I look for a golden brown top and bubbling fruit around the edges. It usually takes around 45 minutes in my oven.

Can I make this recipe ahead of time?

Yes, I often bake it a few hours in advance. I reheat it slightly before serving so it’s warm and gooey.

Can I use other fruits instead of strawberries?

Absolutely. I’ve made this with cherry, blueberry, and even peach pie filling. Just follow the same method with whatever fruit I’m using.

What kind of cream cheese should I use?

I always go with full-fat cream cheese for the richest flavor, but low-fat works in a pinch—it just won’t be quite as creamy.

Why shouldn’t I mix the layers?

Leaving the layers undisturbed gives the best texture. The cheesecake stays creamy, the fruit stays juicy, and the cake mix bakes into a crisp, buttery topping.

Conclusion

This strawberry cheesecake dump cake is my go-to dessert when I need something simple, indulgent, and guaranteed to impress. It comes together quickly, tastes like a dream, and is easy to customize. Whether I’m hosting or just treating myself, it’s a sweet win every time