Name: Strawberry Cheesecake Dump Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups fresh or frozen strawberries; 1 can (21 oz) strawberry pie filling; 1 package (8 oz) cream cheese, softened; 1 cup granulated sugar; 1 tsp vanilla extract; 1 box yellow cake mix; 1 cup unsalted butter, melted; Whipped cream for topping (optional)

This Strawberry Cheesecake Dump Cake is a deliciously easy dessert that brings together sweet strawberries, creamy cheesecake, and a buttery cake topping—all with minimal effort. It’s the perfect go-to recipe when I want something comforting and impressive without spending hours in the kitchen.

Why You’ll Love This Recipe

I love how simple this dump cake is to prepare. With just a few ingredients layered in a baking dish, I get a dessert that tastes like it took much more time and skill. The contrast of fruity strawberry filling, tangy cheesecake, and rich buttery cake is incredibly satisfying. It’s ideal for potlucks, holidays, or any day I crave a homemade treat.

Ingredients

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

2 cups fresh or frozen strawberries
1 can (21 oz) strawberry pie filling
1 package (8 oz) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 box yellow cake mix
1 cup unsalted butter, melted
Whipped cream for topping (optional)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
I spread the fresh or frozen strawberries evenly across the bottom of the dish, then pour the strawberry pie filling over them.
In a separate bowl, I mix the softened cream cheese with sugar and vanilla extract until smooth, then drop spoonfuls over the strawberry layer.
I sprinkle the dry yellow cake mix evenly on top—no mixing needed.
I drizzle the melted butter evenly over the cake mix, trying to cover as much of it as possible.
I bake for 45 to 50 minutes, until the top is golden and bubbly.
I let it cool for a few minutes before serving, optionally topped with whipped cream.

Servings and Timing

This recipe makes about 12 servings. It takes around 15 minutes to prep and 45 to 50 minutes to bake, so I can have it ready in just about an hour.

Variations

Berry Blend: I sometimes switch the strawberry pie filling for a mix of berries like raspberries and blueberries.
Chocolate Lovers: Using chocolate cake mix instead of yellow creates a chocolate-covered strawberry vibe.
Crunchy Topping: I add chopped pecans or walnuts over the top for a nutty crunch.
Gluten-Free: I just use a gluten-free cake mix for a celiac-friendly version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat, I microwave a slice for 20–30 seconds. Honestly, it tastes just as good cold, so I often grab a chilled slice straight from the fridge.

FAQs

What is a dump cake?

A dump cake is a dessert where I layer ingredients in a pan—no mixing needed—and bake until golden and bubbly. It’s easy and always delicious.

Can I use only fresh strawberries?

I can, but I find it works best when I cook them down with sugar first to create a syrupy consistency similar to pie filling.

Is it okay to skip softening the cream cheese?

I wouldn’t skip that step. Softened cream cheese blends much better and avoids lumps in the cheesecake layer.

Can I make it ahead?

Yes, I often assemble it the night before and bake it the next day. It’s a great way to save time when I’m hosting.

What if I don’t cover all the cake mix with butter?

I try to drizzle butter as evenly as possible. Any dry patches may remain powdery after baking, but I don’t worry too much—they still taste good with the melted areas.

Conclusion

Strawberry Cheesecake Dump Cake is one of those effortless desserts I keep coming back to. It’s sweet, creamy, fruity, and crunchy all in one bite. Whether I’m feeding a crowd or just treating myself, this cake never disappoints.