Name: Strawberry Cheesecake Dump Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cans (21 oz each) strawberry pie filling; 8 oz cream cheese, softened; 1/3 cup granulated sugar; 1 tsp vanilla extract; 1 box yellow or white cake mix; 1/2 cup unsalted butter, melted

Strawberry Cheesecake Dump Cake is a rich, fruity, and incredibly simple dessert that delivers all the flavor of cheesecake with none of the fuss. With layers of sweet strawberry pie filling, creamy cheesecake, and a buttery cake topping, this recipe is one of my go-to crowd-pleasers.

Why You’ll Love This Recipe

I love how easy it is to make—just dump, layer, and bake. There’s no need to mix batters or dirty a bunch of dishes. The flavors are classic and comforting, and the texture is the perfect mix of gooey, creamy, and crumbly. It’s ideal for potlucks, weeknight desserts, or anytime I need something quick that still feels special.

Ingredients

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

Strawberry pie filling
Cream cheese (softened)
Granulated sugar
Vanilla extract
Yellow or white cake mix
Unsalted butter (melted)

Directions

I preheat the oven to 350°F and grease a 9×13-inch baking dish.
I spread the strawberry pie filling evenly across the bottom of the dish.
In a bowl, I mix the softened cream cheese, sugar, and vanilla until smooth, then dollop it over the pie filling in spoonfuls.
I sprinkle the dry cake mix evenly over the top—no mixing required.
I pour the melted butter over the cake mix as evenly as possible to help create a golden, crumbly topping.
I bake for about 45–50 minutes, or until the top is golden brown and the edges are bubbly.

Servings and timing

This recipe serves 12. It takes about 10 minutes to prep and 45–50 minutes to bake, so it’s ready in about an hour from start to finish.

Variations

Sometimes I swap the strawberry pie filling for cherry, blueberry, or mixed berries. I’ve also used a strawberry cake mix instead of yellow for extra berry flavor. For a more indulgent version, I sprinkle white chocolate chips or sliced almonds on top before baking.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. I reheat individual portions in the microwave for about 30 seconds to warm them up. This cake is also delicious served cold or at room temperature.

FAQs

Can I use fresh strawberries instead of pie filling?

I prefer the canned filling for its syrupy consistency, but I can use fresh berries cooked down with sugar and a bit of cornstarch to thicken.

Does the cream cheese need to be softened?

Yes, softened cream cheese blends more smoothly and spreads easier. I leave it out for about 30 minutes before using.

Can I make this ahead of time?

Absolutely. I often bake it the day before and store it in the fridge. It reheats well or can be served cold.

What’s the best way to serve dump cake?

I like it warm with a scoop of vanilla ice cream or whipped cream on top for extra indulgence.

Can I freeze Strawberry Cheesecake Dump Cake?

Yes, I freeze it in individual portions wrapped tightly. To reheat, I microwave or bake until warmed through.

Conclusion

Strawberry Cheesecake Dump Cake is the ultimate effortless dessert with big payoff. It’s fruity, creamy, and irresistibly good—without the hassle of traditional cheesecake. Whether I’m feeding a crowd or treating myself, this is one recipe I keep coming back to again and again.