Strawberry Cheesecake Dump Cake Recipe

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When a dessert manages to be both ridiculously easy and show-stoppingly gorgeous, it’s worth shouting about. This Strawberry Cheesecake Dump Cake is exactly that kind of winner. It layers creamy cheesecake filling and juicy strawberries over a golden buttery crust, all baked into a bubbling, jammy masterpiece.

The beauty of a dump cake lies in its simplicity—no mixers, no fancy techniques. Just dump, layer, and bake. Yet the result is pure indulgence: a blend of sweet fruit, tangy cream cheese, and soft cake with a crumbly edge. Serve it warm with whipped cream or chilled from the fridge; either way, it’s a crowd-pleaser.

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Ingredients for this Strawberry Cheesecake Dump Cake Recipe

• 1 box yellow cake mix
• 2 cans (21 oz each) strawberry pie filling
• 1 package (8 oz) cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup (1 stick) unsalted butter, melted
• Fresh strawberries (optional, for garnish)
• Whipped cream or vanilla ice cream (for serving)

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Step 1: Preheat and Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a bit of butter.

Step 2: Spread the Strawberry Filling

Open the cans of strawberry pie filling and pour them evenly into the bottom of the prepared baking dish. Spread them out with a spoon or spatula so they fully cover the bottom.

Step 3: Add the Cheesecake Layer

In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth. Drop spoonfuls of this cheesecake mixture over the strawberry filling. You don’t need to spread it out; it will melt and swirl into the fruit as it bakes.

Step 4: Sprinkle Cake Mix

Sprinkle the dry cake mix evenly over the top of the cream cheese and strawberries. Don’t stir. The dry mix forms a crust as it bakes.

Step 5: Drizzle with Butter

Pour the melted butter as evenly as possible over the top of the cake mix. Try to moisten as much of the mix as you can, but don’t worry if a few dry spots remain—they’ll crisp up beautifully.

Step 6: Bake

Bake in the preheated oven for 45-50 minutes, or until the top is golden and bubbly. The edges should be lightly browned and the center set.

Step 7: Cool Slightly and Serve

Let the dump cake cool for about 15-20 minutes before serving. It can be served warm or chilled, topped with fresh strawberries and a dollop of whipped cream or a scoop of vanilla ice cream.

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Frequently Asked Questions

How do I know when the dump cake is done?

The top should be golden brown and bubbling around the edges. You can gently shake the pan—if the center doesn’t jiggle much, it’s ready.

Can I use fresh strawberries instead of canned pie filling?

Canned filling ensures a consistent texture and sweetness, but you can use fresh strawberries cooked down with sugar and a bit of cornstarch as a homemade alternative.

Do I need to refrigerate leftovers?

Yes. Since this recipe includes cream cheese, refrigerating leftovers is essential to maintain freshness and food safety.

Can I use a different cake mix flavor?

Definitely. White, butter pecan, or even strawberry cake mix can work well. Each gives a unique twist on the original.

Is it okay to reduce the sugar?

You can cut back a bit in the cream cheese layer if you’re sensitive to sweetness, but the cake mix and filling provide most of the sugar.

Can I make this gluten-free?

Yes! Just substitute with a gluten-free cake mix, and ensure the other ingredients are labeled gluten-free.

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