Strawberry Cheesecake Dump Cake is a simple, comforting dessert that I love making when I want something sweet without spending much time in the kitchen. It gives me the perfect mix of juicy strawberries, creamy cheesecake, and a buttery, golden topping — all baked in one pan.
Why You’ll Love This Recipe
I love this recipe because it requires almost no effort while still giving me a dessert that tastes like I spent hours making it. I just layer, dump, and bake. The flavors of fresh strawberries, rich cream cheese, and a soft cake topping come together beautifully. It’s also easy to customize and perfect for gatherings or last-minute treats.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cans (21 oz each) strawberry pie filling
2 cups fresh strawberries, sliced
8 oz cream cheese, softened
1 large egg
1 teaspoon vanilla extract
1/4 cup granulated sugar
1 box (15.25 oz) vanilla or white cake mix
12 tablespoons (3/4 cup) salted butter, melted
Directions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Spread the strawberry pie filling evenly in the dish, then scatter the fresh sliced strawberries over it.
In a bowl, mix the softened cream cheese, granulated sugar, egg, and vanilla until smooth. Spoon this mixture over the strawberry layer.
Sprinkle the dry cake mix evenly over the top.
Drizzle the melted butter across the entire surface so most of the cake mix is moistened.
Bake for 45–50 minutes or until the top turns golden brown and the edges are bubbling.
Let the cake cool for 10–15 minutes before serving.
Servings And Timing
Servings: 10
Prep time: 10 minutes
Bake time: 45–50 minutes
Total time: 55–60 minutes
Variations
Replace some strawberries with blueberries or raspberries for a mixed-berry version.
Use chocolate cake mix for a chocolate-covered-strawberry flavor.
Swap the vanilla cake mix for lemon cake mix to add a fresh citrus twist.
Add chopped pecans or almonds on top before baking for extra crunch.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3–5 days.
To reheat, I warm a serving in the microwave for about 20–30 seconds, or reheat the whole pan in a 300°F (150°C) oven for about 10 minutes.
FAQs
How do I know when the dump cake is done?
The top should be golden and the fruit should bubble around the edges. The center should not look wet or raw.
Can I use only fresh strawberries instead of pie filling?
Yes, but I recommend sweetening them with a little sugar so they release enough juice while baking.
Can I use a different cake mix flavor?
Yes, vanilla, white, lemon, or chocolate all work well depending on the flavor I want.
Should the butter be melted or sliced on top?
I prefer melted butter because it coats the cake mix more evenly, but sliced pats also work.
Can I make this ahead of time?
Yes, I often bake it a day ahead and keep it chilled. I avoid freezing it because the cream cheese layer can change texture.
Conclusion
This Strawberry Cheesecake Dump Cake is one of my favorite easy desserts because it gives me big flavor with very little effort. I love how the strawberries, cream cheese, and buttery topping come together into a warm, irresistible treat. It’s simple, quick, and always crowd-pleasing — the kind of recipe I come back to over and over again.
Strawberry Cheesecake Dump Cake is a quick and easy dessert combining sweet strawberry pie filling, creamy cheesecake, and a buttery cake topping—all baked in one pan.
Total Time:60 minutes
Yield:10 servings
Ingredients
2 cans (21 oz each) strawberry pie filling
2 cups fresh strawberries, sliced
8 oz cream cheese, softened
1 large egg
1 teaspoon vanilla extract
1/4 cup granulated sugar
1 box (15.25 oz) vanilla or white cake mix
12 tablespoons (3/4 cup) salted butter, melted
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Spread the strawberry pie filling evenly in the dish, then scatter the fresh sliced strawberries over it.
In a bowl, mix the softened cream cheese, granulated sugar, egg, and vanilla until smooth. Spoon this mixture over the strawberry layer.
Sprinkle the dry cake mix evenly over the top.
Drizzle the melted butter across the entire surface so most of the cake mix is moistened.
Bake for 45–50 minutes or until the top turns golden brown and the edges are bubbling.
Let the cake cool for 10–15 minutes before serving.
Notes
Use different cake mix flavors for unique variations like chocolate or lemon.
