Best Strawberry Cheesecake Dump Cake

This Strawberry Cheesecake Dump Cake is a sweet, rich dessert that blends two classic favorites—cheesecake and cake—in the easiest way possible. I layer strawberry pie filling, creamy cheesecake batter, and buttery cake mix in a single pan for a no-fuss treat that’s baked until golden and bubbly. It’s one of those dump-and-bake recipes I always turn to when I want something crowd-pleasing without the hassle.

Why You’ll Love This Recipe

I love how effortlessly this dessert comes together—there’s no need for mixing bowls, stand mixers, or complicated layers. It combines the tangy richness of cheesecake with the fruity sweetness of strawberries and the soft crunch of buttery cake topping. It’s perfect for potlucks, weeknight treats, or when I just want something homemade and indulgent without spending hours in the kitchen.

Ingredients

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

• 1 (15.25-ounce) box yellow or vanilla cake mix

• 1 (21-ounce) can strawberry pie filling

• 1 (8-ounce) package cream cheese, softened

• ½ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• ½ cup (1 stick) unsalted butter, melted

Directions

1. I start by preheating my oven to 350°F and greasing a 9×13-inch baking dish.

2. I spread the entire can of strawberry pie filling across the bottom of the dish, making sure it’s evenly distributed.

3. In a separate bowl, I beat the softened cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy.

4. I spoon the cream cheese mixture over the strawberry filling and gently spread it with a spatula.

5. I sprinkle the dry cake mix evenly over the top—no mixing or stirring.

6. I drizzle the melted butter across the cake mix, trying to cover as much of the surface as I can.

7. I bake it for 45 to 50 minutes, until the top is golden brown and the edges are bubbly.

8. I let it cool a bit before serving—it sets up more as it cools.

Servings and timing

This recipe serves about 10–12 people, depending on portion size.
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour

Variations

When I want to switch things up, I sometimes use cherry or blueberry pie filling instead of strawberry. I’ve also tried using a white cake mix or even a butter pecan mix for a flavor twist. For a richer version, I add a few dollops of strawberry jam or swirl in a bit of Nutella before adding the cake mix layer.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. When I want to reheat a slice, I microwave it for 20–30 seconds for a warm, gooey texture. If I want it firmer, I eat it cold straight from the fridge—it’s like a chilled cheesecake-bar hybrid.

FAQs

Do I need to prepare the cake mix beforehand?

No, I use the cake mix dry. Just sprinkle it right over the cream cheese layer—no mixing with eggs or liquids.

Can I use homemade strawberry filling instead of canned?

Yes, if I have fresh strawberries on hand, I sometimes make a quick homemade filling. Just make sure it’s thick enough so it doesn’t get too watery while baking.

Can I make this dump cake ahead of time?

Absolutely. I like making it the night before and chilling it. It firms up nicely and tastes even better the next day.

What size baking dish should I use?

A standard 9×13-inch dish works best for even baking and perfect layers.

Is it okay to use low-fat cream cheese?

I’ve tried it with low-fat cream cheese and it works, but the texture isn’t quite as rich. I stick with full-fat when I want that true cheesecake creaminess.

Conclusion

Strawberry Cheesecake Dump Cake is the kind of dessert that delivers big flavor with very little effort. I get all the indulgence of a layered dessert without the extra steps. Whether I serve it warm with ice cream or cold with fresh berries, it’s always a hit and one I keep coming back to whenever I want something simple, sweet, and satisfying.