Name: Strawberry Cheesecake Dump Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 can (21 oz) Strawberry Pie Filling; 8 oz Cream Cheese, softened (to room temperature); 1/2 cup Powdered Sugar; 1 teaspoon Vanilla Extract; 1 box Vanilla or Yellow Cake Mix (dry); 1/2 cup Unsalted Butter, melted ((1 stick)); 1/2 cup Fresh Strawberries, sliced (for garnish)

Jump to Recipe

Creamy, fruity, and impossibly easy — this Strawberry Cheesecake Dump Cake is the kind of dessert that makes weeknights feel like a celebration. Imagine a layer of sweet strawberry pie filling topped with dollops of velvety cream cheese, a shower of buttery cake crumbs, and a golden, crisp finish that gives way to a gooey center. Fun fact: dump cakes trace their roots to one-pan convenience desserts from the 1930s, and they’ve been saving dinner parties ever since!

This recipe is special because it delivers classic cheesecake flavor with a fraction of the effort and without the need for a water bath or long chilling times. It’s perfect for busy cooks, beginner bakers, and anyone who loves a crowd-pleasing dessert. If you enjoy simple, nostalgic sweets, you’ll also like our easy strawberry cheesecake dump cake on our site for another twist on this favorite. Ready to make something everyone will rave about? Let’s get baking!

What is Strawberry Cheesecake Dump Cake?

Why call it a dump cake? Isn’t that cheeky and a little mysterious? The name comes from the “dump-and-bake” method: you literally dump layers into a pan and bake them. Who knew convenience could be this indulgent? Some say the term jokingly stems from the idea that “the way to a man’s heart is through his stomach.” If that’s true, a warm slice of strawberry cheesecake dump cake might just win over an entire family.

I like to think it’s called a dump cake because it’s the dessert you make when you want to impress with almost no effort. Curious? Try it and see — you might start calling it a weeknight hero. Give it a go and enjoy the praise!

Why You’ll Love This:

Decadent but effortless: The main highlight is the luscious contrast of creamy cheesecake swirls and sweet strawberry filling under a crisp, buttery cake topping. Each bite is a perfect balance of textures.
Budget-friendly baking: Making this at home saves money compared to store-bought desserts or fancy cheesecake slices. Canned pie filling, cake mix, and a few pantry staples keep costs down while delivering big flavor.
Fresh and versatile: Toppings like fresh strawberry slices, whipped cream, or a drizzle of strawberry sauce elevate the dish without complicating it. It’s family-friendly and great for potlucks, birthdays, or simple weekend treats.

If you enjoy fruity cheesecake flavors, you might also love our banana strawberry cheesecake fantasy for a tropical, banana-forward twist. Make this one tonight — your guests will be impressed and you’ll love how easy it is.

How to Make:

Quick Overview

This Strawberry Cheesecake Dump Cake is easy because there’s no crust to roll or cheesecake batter to temper. It mixes creamy and fruity layers with a crunchy, buttery top for a satisfying finish. Prep takes about 10 minutes and bake time is 35 to 40 minutes, so you’ll have it on the table in under an hour. The standout elements are the smooth cream cheese pockets and the golden, slightly crisp cake topping that absorbs strawberry juices to create a gooey, delicious center.

Ingredients:

1 can (21 oz) strawberry pie filling
8 oz cream cheese, softened to room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 box vanilla or yellow cake mix (dry)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup fresh strawberries, sliced (for garnish)

Directions:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray so the cake doesn’t stick.
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and lump-free, using a hand mixer or sturdy whisk for about 1 to 2 minutes.
Spread the strawberry pie filling evenly in the greased 9×13-inch baking dish, smoothing it with a spatula so the layer is uniform.
Drop spoonfuls of the cream cheese mixture over the strawberry filling, spacing them evenly. You don’t need to spread it perfectly — it will swirl as it bakes.
Evenly sprinkle the dry cake mix over the top of the cream cheese and strawberry layers, covering as much as you can.
Drizzle the melted butter over the cake mix in a steady stream, trying to hit multiple spots so the butter distributes and creates a golden crust.
Bake for 35-40 minutes, until the top is golden brown and the filling is bubbly around the edges. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
Let cool slightly for 10-15 minutes, then serve warm with fresh strawberry slices on top.

Strawberry Cheesecake Dump Cake

What to Serve With:

Vanilla ice cream or whipped cream for extra creaminess and contrast with the warm filling.
A simple mixed greens salad with a light vinaigrette to balance the sweetness if serving as part of a larger meal.
Fresh fruit platter (blueberries, raspberries) to echo the berry flavors.
Hot coffee or a cold glass of milk for classic comfort pairings.
For a brunch spread, pair with scrambled eggs and a light frittata to create a sweet-and-savory balance.

Top Tips for Perfecting:

Use room-temperature cream cheese for a smooth, lump-free mixture; cold cream cheese will be hard to spread.
If you want more strawberry flavor, stir in 1/4 cup of chopped fresh strawberries into the pie filling before layering.
For a crunchier top, use cold butter cut into small cubes and dot over the cake mix rather than drizzling melted butter.
Watch the oven in the last 10 minutes; if the top is browning too fast, cover with foil to prevent burning.
Avoid overmixing the cream cheese — just beat until smooth to keep a light texture.

Storing and Reheating Tips:

Refrigeration: Store leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
Freezing: For longer storage, freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm individual slices in the microwave for 20-30 seconds, or reheat a larger portion in a 325°F oven for 10-15 minutes until warmed through. Top with fresh strawberries or a scoop of ice cream before serving to revive freshness.

FAQs

Can I use frozen strawberries instead of canned pie filling?
Yes. Thaw and drain frozen strawberries, then toss with 1/4 cup sugar and 1 tablespoon cornstarch; cook briefly on the stove until slightly thickened before using as the filling.

Can I make this ahead of time?
You can assemble it up to 24 hours ahead and refrigerate. Bake right before serving for the best texture and fresh, warm presentation.

Is there a dairy-free version?
Replace cream cheese with a dairy-free cream cheese alternative and butter with a plant-based stick margarine; results will be similar, though slightly different in richness.

Can I use a different cake mix flavor?
Vanilla or yellow works best, but you can experiment with white cake mix or even lemon for a bright twist — expect slight changes in sweetness and texture.

How do I prevent the top from becoming soggy?
Ensure you distribute the butter evenly and bake long enough for the top to crisp. Using cubed cold butter can help create a flakier, crisper surface.

Conclusion

This Strawberry Cheesecake Dump Cake proves that you don’t need complicated steps to make something that tastes like a bakery treat. It’s fast, family-friendly, and packed with creamy, fruity goodness that’s perfect for any occasion. If you want a familiar version with slightly different flavors and inspiration, check out Strawberry Cheesecake Dump Cake – girl. Inspired. Give it a try, share a slice with someone you love, and enjoy the cheers that follow when dessert comes out warm from the oven.