Strawberry Cheesecake Dump Cake

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Strawberry Cheesecake Dump Cake is the ultimate crowd-pleaser dessert that requires minimal effort but delivers maximum flavor. Imagine a dessert that combines juicy strawberries, creamy cheesecake, and a buttery cake topping—all in one spoonful. It’s a dreamy, rich, fruity delight that feels like summer in every bite. Whether you’re hosting a dinner party, attending a potluck, or simply craving a sweet indulgence at home, this cake has your back.

What makes this dessert truly irresistible is the way it practically makes itself. With a “dump and bake” method, you layer ingredients—no mixing bowls needed—and let the oven do the magic. The strawberries soften into a sweet jammy base, the cream cheese melts into ribbons of tangy goodness, and the cake mix topping turns golden and crispy. It’s comforting, creamy, and just the right amount of gooey. You’ll want to scoop it warm, straight from the dish, with a dollop of whipped cream or a scoop of vanilla ice cream on top.

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Ingredients for Strawberry Cheesecake Dump Cake

• 1 can (21 oz) strawberry pie filling
• 1 ½ cups fresh strawberries, hulled and halved
• 8 oz cream cheese, cubed and softened
• 1 box (15.25 oz) vanilla or white cake mix
• 1 stick (½ cup) unsalted butter, melted
• 1 tsp vanilla extract (optional for extra flavor)
• Whipped cream or vanilla ice cream (optional, for serving)

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Step 1: Prepare the Baking Dish

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking and to ensure a perfect golden crust.

Step 2: Layer the Strawberry Base

Spread the entire can of strawberry pie filling evenly across the bottom of the prepared baking dish. Then scatter the fresh strawberry halves over the top of the pie filling. This combo adds a vibrant texture and burst of natural berry flavor.

Step 3: Add the Cheesecake Layer

Drop the cubed cream cheese evenly across the strawberry layer. No need to mix—just space them out so every bite gets a bit of creamy cheesecake richness once baked.

Step 4: Sprinkle the Cake Mix

Pour the dry cake mix directly over the fruit and cream cheese layers. Use a spoon or your hand to gently spread it out evenly, covering as much surface as possible. Do not stir it in.

Step 5: Drizzle with Melted Butter

Slowly drizzle the melted butter over the entire surface of the cake mix. Try to cover as much as possible; this helps create a golden, buttery topping. You can use a spoon to gently press down dry spots, but still no mixing.

Step 6: Bake to Perfection

Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and the fruit filling is bubbly around the edges. Let it cool for at least 10–15 minutes before serving to allow the layers to set.

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Storage Instructions

To keep your Strawberry Cheesecake Dump Cake fresh and delicious, follow these simple storage tips:

• Room Temperature: If you’re serving it the same day, it can sit out at room temperature for up to 4 hours.
• Refrigerator: Store any leftovers in an airtight container or covered baking dish in the fridge for up to 4–5 days. The texture remains creamy and flavorful, and it’s just as tasty cold!
• Freezing: This dessert freezes well. Place slices in a freezer-safe container or wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator and warm up in the oven or microwave before serving.

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Estimated Nutrition

(Per serving – based on 12 servings total)

• Calories: ~320
• Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 240mg
• Carbohydrates: 42g
• Sugar: 26g
• Protein: 3g

Note: Nutrition may vary slightly depending on brand of ingredients used.

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Frequently Asked Questions

1. Can I use frozen strawberries instead of fresh?

Yes! Just thaw and drain them first to avoid excess moisture in the cake.

2. Can I use a different pie filling flavor?

Absolutely. Cherry, blueberry, or mixed berry pie fillings all work beautifully in this recipe.

3. Do I have to use cream cheese?

No, but it gives that cheesecake flavor. You can skip it or replace it with mascarpone for a twist.

4. What cake mix flavor works best?

Vanilla, white, or even yellow cake mix is perfect. Avoid chocolate or spiced flavors—they’ll overpower the strawberry.

5. How do I make it gluten-free?

Use a gluten-free vanilla cake mix and ensure your other ingredients are certified gluten-free.

6. Can I make this ahead of time?

Yes. You can assemble the dish a few hours ahead, cover, refrigerate, and bake when ready. Or bake it a day early and warm it before serving.

7. Why didn’t my topping brown evenly?

Uneven butter coverage can cause this. Try slicing cold butter thinly and placing it all over the cake mix instead of melted drizzle.

8. Can I add nuts or other toppings?

Definitely! Chopped pecans or sliced almonds add a nice crunch. You can also sprinkle some shredded coconut before baking.

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