Introduction
This Strawberry Cheesecake Dump Cake is the definition of effortless indulgence. With only a few simple ingredients — strawberry pie filling, cream cheese, and yellow cake mix — you get a luscious, gooey, and buttery dessert that’s perfect for any occasion. Whether you’re hosting a family dinner, a potluck, or just craving something sweet, this dump cake brings that homemade bakery taste with almost no work. It’s a crowd-pleaser, and no one will believe how easy it was to make!
Ingredients
- 1 can (21 oz) strawberry pie filling
- 1 box (15.25 oz) yellow cake mix
- 1 package (8 oz) cream cheese, softened
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar (optional, for extra sweetness)
- Fresh strawberries or whipped cream for topping (optional)
Instructions
- Preheat the oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. - Add the strawberry layer
Pour the strawberry pie filling evenly into the bottom of your baking dish. Spread it out with a spatula so it covers the entire base. - Add the cream cheese layer
In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the strawberry filling.
- You don’t have to spread it perfectly — part of the charm of a dump cake is its rustic, swirled look!
- Sprinkle on the cake mix
Evenly sprinkle the dry yellow cake mix over the top of the cream cheese and strawberries. Do not stir. - Drizzle with butter
Pour the melted butter evenly across the top of the cake mix. Try to cover as much of the surface as possible; this helps the cake bake up with a golden, slightly crispy crust. - Bake
Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and bubbly around the edges. - Cool and serve
Allow the dump cake to cool for about 10–15 minutes before serving.
Serve warm, at room temperature, or even chilled — it’s delicious any way you try it.
Optional Serving Ideas
- Top with a dollop of whipped cream or a scoop of vanilla ice cream.
- Sprinkle graham cracker crumbs on top for that classic cheesecake crunch.
- Garnish with fresh strawberries or mint leaves for a pretty finish.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 4–5 days.
- Reheat in the microwave for about 20–30 seconds per serving, or enjoy it cold straight from the fridge.
- You can also freeze it for up to 2 months — thaw overnight in the fridge before serving.
Quick Tips
- For a richer flavor, use French vanilla cake mix instead of yellow cake mix.
- Want a tangier cheesecake flavor? Add a tablespoon of lemon juice to the cream cheese mixture.
- You can swap the strawberry pie filling for cherry, blueberry, or even peach for a fun twist!
Benefits
- Quick and easy: Only a handful of ingredients and minimal prep.
- Perfect for parties: Serves a crowd and looks gorgeous.
- Budget-friendly: Uses pantry staples and no fancy equipment.
- Customizable: Works with almost any fruit pie filling.
Short History
Dump cakes first gained popularity in the 1960s and 70s as a “lazy-day” dessert — the name comes from how you dump everything into one pan and bake it. This Strawberry Cheesecake version adds a creamy twist to the traditional recipe, combining the simplicity of dump cake with the indulgence of cheesecake — a match made in dessert heaven.
Nutrition (per serving, approx. 1/12 of pan)
- Calories: 320 kcal
- Fat: 16g
- Carbohydrates: 40g
- Protein: 4g
- Sugar: 27g
Lovers of This Recipe Say:
“This is the easiest dessert I’ve ever made — and it tastes like I spent hours baking!”
“My family begs for it every weekend. It’s strawberry heaven!”
“Creamy, fruity, and buttery — what more could you want?”
Conclusion
The Strawberry Cheesecake Dump Cake is your new go-to for quick, crowd-pleasing desserts. It’s creamy, sweet, and bursting with strawberry flavor — the perfect mix of comfort and indulgence. Whether served warm with melting ice cream or chilled for a summer treat, it’ll disappear fast, so you might want to make two pans!
