This Strawberry Cheesecake Dump Cake is the perfect no-fuss dessert that still feels indulgent and comforting.
With layers of juicy strawberries, tangy cream cheese, and a buttery golden cake topping, it’s the kind of dessert you can throw together in minutes and still wow the crowd.
Whether you’re hosting brunch, a summer barbecue, or just craving something sweet after dinner—this cake has your back.
Why You’ll Love This Recipe
Minimal prep, maximum reward – Just layer and bake. No mixer, no fuss.
Fruity and creamy – The strawberry filling pairs perfectly with rich cream cheese.
Crowd-pleaser – Always a hit at potlucks and family dinners.
Easy ingredients – Everything is pantry-friendly or found in a quick grocery run.
Customizable – Change up the fruit or topping to make it your own.
What You’ll Need (Ingredient Highlights)
Strawberries – Fresh or frozen for that burst of berry flavor.
Strawberry pie filling – Adds sweet, jammy texture to the base.
Cream cheese – Softened and slightly tangy, for the “cheesecake” effect.
Granulated sugar + vanilla – Sweetens and smooths the cream cheese layer.
Yellow cake mix – The shortcut to golden, buttery cake topping.
Melted butter – Helps create that irresistible crispy top.
Pro Tips Before You Start
Soften the cream cheese fully—it makes it much easier to mix smooth.
Don’t mix the cake mix and butter; just layer it on top.
Use frozen strawberries straight from the freezer—no need to thaw.
Let it cool slightly so the filling can set and slice cleanly.
How to Make Strawberry Cheesecake Dump Cake
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with non-stick spray.
Step 2: Layer the Strawberries
Spread the fresh or frozen strawberries across the bottom of the dish.
Spoon the strawberry pie filling over them in an even layer.
Step 3: Add the Cheesecake Layer
In a small bowl, mix the softened cream cheese with sugar and vanilla until smooth.
Drop spoonfuls over the strawberry layer.
No need to spread—it will melt beautifully into the cake.
Step 4: Sprinkle the Cake Mix
Evenly sprinkle the dry yellow cake mix over everything. Do not stir.
Step 5: Add Butter
Drizzle the melted butter evenly over the cake mix.
Again, no mixing—just pour and bake.
Step 6: Bake
Bake for 45–50 minutes until the top is golden and bubbling at the edges.
Step 7: Cool and Serve
Let the cake cool slightly before serving.
Add a dollop of whipped cream on top if desired. Enjoy warm or chilled!
What to Serve It With
Whipped cream – For a fluffy finish.
Vanilla ice cream – Melts into the warm cake for extra indulgence.
Chopped nuts – Add a little crunch on top.
Mint leaves – A fresh touch for presentation.
Variations / Substitutions
Use different pie fillings – Try blueberry, peach, or cherry.
Add a graham cracker crumble – Sprinkle between layers for texture.
Try chocolate chips – Mix into the cream cheese for a sweet surprise.
Make it gluten-free – Use a GF cake mix and ensure all ingredients are certified.
Storage & Leftovers
Room temperature – Store covered for up to 1 day.
Refrigerator – Lasts up to 5 days in an airtight container.
Freezer – Freeze individual portions wrapped in foil and a zip bag for up to 1 month.
To reheat – Microwave for 20–30 seconds or warm in a 300°F oven.
FAQs
Can I use all fresh strawberries instead of pie filling?
Yes, but you may need to add sugar or cornstarch for thickness.
Do I need to mix the layers?
Nope! Dump cakes are all about layering—no stirring required.
Can I make this ahead?
Yes, assemble it up to a day in advance and bake when ready.
What if I don’t have yellow cake mix?
White cake mix works great too—slightly lighter flavor.
Do I need to soften the cream cheese?
Yes! It ensures a smooth, creamy texture when baked.
Can I use reduced-fat cream cheese?
You can, but full-fat gives a richer, more satisfying result.
Is this cake overly sweet?
It’s sweet, but the tart cream cheese and fruit keep it balanced.
Final Thoughts
This Strawberry Cheesecake Dump Cake is comfort baking at its finest.
It’s unfussy, fast, and full of nostalgic flavor.
I love serving it warm with a little whipped cream and a cup of tea.
Whether you’re a seasoned baker or a beginner, this one’s a guaranteed hit.
Strawberry Cheesecake Dump Cake
Ingredients
For the Cake:
- 2 cups fresh or frozen strawberries
- 1 can 21 oz strawberry pie filling
- 1 package 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 box of yellow cake mix
- 1 cup unsalted butter melted
- Whipped cream for topping optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer strawberries on the bottom. Spoon pie filling evenly over the top.
- In a bowl, mix cream cheese, sugar, and vanilla until smooth.
- Drop spoonfuls over fruit layer.
- Sprinkle dry cake mix evenly over everything—don’t stir.
- Drizzle melted butter over the cake mix.
- Bake 45–50 minutes until golden and bubbly.
- See full steps with tips & photos → https://p4pd.org/strawberry-cheesecake-dump-cake/
Notes
- Fruit Variations: Swap strawberries for blueberries, raspberries, or a mixed berry blend.
- Mini Dump Cakes: Bake in eight 8-oz ramekins for individual portions; reduce bake time to 30–35 minutes.
- Make-Ahead: Assemble in the dish, cover, and refrigerate up to 24 hours before baking.
