Strawberry Cheesecake Dump Cake

This Strawberry Cheesecake Dump Cake is one of the easiest desserts I’ve ever made—and one of the tastiest. It’s sweet, creamy, and full of juicy strawberries in every bite. And the best part? You just dump everything in and bake.

I tried it once when I needed a quick dessert, and it turned out so good. The cheesecake bits melt into the cake mix, and the strawberry layer gets bubbly and warm. It tastes like something you’d find at a summer picnic—sweet, soft, and comforting.

Perfect for potlucks, weeknight desserts, or when you just want something easy and delicious. I’ll show you exactly how I make it. You’re going to want a big spoon for this one.

Why You’ll Love This Recipe

• Simple to Assemble, Hard to Mess Up: You don’t need to cream anything or prep layers separately. Just spread, drop, and bake.
• Strawberry + Cheesecake Combo: The tangy cream cheese balances the jammy sweetness of strawberry pie filling for a classic flavor duo.
• Golden Cake Crust with Buttery Edges: The dry cake mix soaks up the melted butter, creating soft, crumbled edges and a golden top that holds everything together.
• Satisfying Texture Contrast: Each bite combines gooey fruit, creamy cheesecake, and a tender top crust—without any mixing bowls required for the batter.
• Feeds a Crowd: One pan easily serves a group, making it a go-to for potlucks, birthday parties, or easy holiday sweets.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 10 minutes (no mixer, no chilling)
Cook Time: 45 to 50 minutes
Total Time: About 1 hour

Servings:
This recipe fills a standard 9×13-inch baking dish and serves 10 to 12 generous portions. It’s rich and dense, so smaller servings still satisfy.

Difficulty Level:
Beginner-friendly. No baking experience needed. This is a great dessert to let kids help with (especially layering or butter pouring) under adult supervision.Required Kitchen Tools

To prepare this dump cake, you’ll need:

• 9×13-inch baking dish: Ceramic or glass both work fine.
• Medium mixing bowl: For combining cream cheese, egg, sugar, and vanilla.
• Rubber spatula or spoon: To spread the cream cheese and fruit layers evenly.
• Small microwave-safe bowl or saucepan: For melting the butter.
• Oven mitts: Essential for safely removing the hot dish from the oven.
• Measuring spoons and cups: For accuracy in the cheesecake layer.

Ingredients for Strawberry Cheesecake Dump Cake

Here’s a detailed look at what each ingredient does and why it matters:

• 1 (21 oz) can strawberry pie filling: This sweet, syrupy layer provides the juicy fruit base. Look for brands with visible fruit chunks rather than just gel.
• 1 cup chopped fresh strawberries (optional): Adds real fruit texture and a slightly tart edge to balance the canned filling. This is especially helpful if your filling is very sweet.
• 8 oz full-fat cream cheese, softened: Room temperature cream cheese blends smoothly and holds its shape when baked. It melts slightly into the filling, creating that signature cheesecake layer.
• 1 large egg: Acts as a binder for the cream cheese, helping it bake into a soft, rich custard-like texture.
• 1/4 cup granulated sugar: Adds mild sweetness to the cream cheese without making it overly sugary.
• 1 teaspoon pure vanilla extract: Enhances the creamy flavor of the cheesecake with a warm, subtle aroma.
• 1 (15.25 oz) box vanilla cake mix: This is your top crust. Use it straight from the box—dry—no need to mix or add ingredients. As it bakes with butter, it forms a cakey top and soft edges.
• 1/2 cup (1 stick) unsalted butter, melted: Melted butter is poured over the cake mix to moisten and bake it into a crumbly, golden topping. Make sure it’s evenly distributed to avoid dry pockets.

Variations for Strawberry Cheesecake Dump Cake

• Try Different Pie Fillings: Swap strawberry for cherry, raspberry, peach, or blueberry. The same layering method works for each.
• Swap the Cake Mix Flavor: Yellow cake mix makes it richer, lemon cake mix brightens it up, and spice cake adds warmth.
• Add Texture: Sprinkle chopped pecans or sliced almonds between the cheesecake and cake mix layers.
• Make It Citrus-Infused: Add a bit of lemon or orange zest to the cream cheese layer for extra flavor contrast.
• Make Mini Versions: Divide the recipe into ramekins or muffin tins for personal-sized dump cakes. Bake time will be shorter.

How to Make Strawberry Cheesecake Dump Cake Step-by-Step

1. Preheat and Prepare the Dish

Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking. Set the dish aside while you prepare the layers.

2. Spread the Strawberry Filling

Open the can of strawberry pie filling and pour it into the bottom of the baking dish. If you’re using fresh chopped strawberries, scatter them evenly over the pie filling. Use a spoon or spatula to gently spread the filling so it covers the bottom in a smooth, even layer.

Tip: Adding fresh strawberries creates a juicier, more flavorful filling and helps cut the sweetness from the canned mix.

3. Make the Cheesecake Layer

In a medium bowl, combine:

• 8 oz softened cream cheese
• 1 large egg
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

Use a spoon, whisk, or hand mixer on low speed to mix until smooth. It should resemble a thick, pourable batter with no lumps. If the cream cheese is too firm, let it sit at room temperature for 10–15 minutes or microwave for a few seconds until soft.

Once smooth, drop spoonfuls of the cream cheese mixture across the strawberry layer. Use the back of your spoon or a spatula to gently spread it out, but don’t worry if some filling shows through. It doesn’t have to be perfect—this will bake into a marbled cheesecake layer.

4. Add the Cake Mix

Open the box of vanilla cake mix and sprinkle it evenly over the entire surface of the dish. Do not mix it into the other layers—just keep it dry and distributed in a loose layer across the top.

Note: Use the full box of cake mix. If there are clumps, break them apart with your fingers or a spoon for even coverage.

5. Pour the Melted Butter

Melt 1/2 cup (1 stick) of unsalted butter in a small bowl or saucepan. Drizzle the melted butter slowly and evenly over the dry cake mix layer, covering as much surface area as possible. Try not to leave large dry spots.

Tip: If your cake mix still has a few dry patches after pouring, you can lightly pat those areas down with a spoon—but avoid stirring.

6. Bake

Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the edges are bubbling slightly. The center should feel set but still soft when gently pressed with a spoon.

Check doneness at 40 minutes. If the top is browning too fast, you can loosely tent the pan with foil for the final 10 minutes of baking.

7. Cool and Serve

Remove the dump cake from the oven and let it cool for at least 10–15 minutes before serving. This allows the cream cheese layer to firm up slightly and the fruit to settle.

You can serve it warm for a softer, gooier texture—or let it cool completely for cleaner slices and a more defined cheesecake texture.

Serving and Decoration

• Serve Warm: Spoon into bowls and top with vanilla ice cream or whipped cream.
• Serve Cold: Chill for 1–2 hours and cut into squares like a bar dessert.
• Top with Garnish: Add fresh sliced strawberries, a dusting of powdered sugar, or a drizzle of melted white chocolate for presentation.

Storing Strawberry Cheesecake Dump Cake

• Refrigerator: Store leftovers covered in the baking dish with foil or transfer to an airtight container. Keep refrigerated for up to 4 days. The cream cheese layer requires refrigeration.
• Freezer: Wrap tightly in plastic wrap and foil, or place in freezer-safe containers. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating or serving.
• Reheating: Warm individual portions in the microwave for 15–30 seconds. To reheat the full pan, cover with foil and bake at 300°F for 10–15 minutes.

Tips and Tricks for Success

• Use room temperature cream cheese for smooth mixing. Cold cream cheese won’t blend properly with egg and sugar.
• Don’t stir the layers together. Dump cake works because the layers stay distinct as they bake.
• Pour butter evenly. A consistent drizzle prevents dry cake mix patches on top.
• Tent with foil if the top browns too quickly during baking.
• Chill before slicing for a firmer cheesecake texture. Serve warm if you prefer a gooier dessert.

Nutrition

Nutrient	Amount (per serving)
Calories	~340 kcal
Carbohydrates	~38g
Sugars	~25g
Protein	~4g
Fat	~18g
Saturated Fat	~10g
Cholesterol	~60mg
Sodium	~290mg
Fiber	~1g
Calcium	~6% DV

Note: Values are approximate and will vary depending on the brand of ingredients used and portion sizes.

Strawberry Dump Cake FAQs

Can I use a different pie filling?
Yes. Cherry, blueberry, peach, and raspberry all work well in place of strawberry.

C

an I make this in advance?
Yes. Bake ahead and refrigerate for up to 2 days. Reheat or serve chilled.

Why is my cake mix still dry on top?
The butter may not have fully soaked in. Next time, drizzle butter more evenly or lightly pat down the dry spots.

Can I reduce the sugar?
You can reduce the added sugar in the cheesecake layer, but keep in mind the pie filling and cake mix are already sweet.