Strawberry Cheesecake Dump Cake Recipe

There's something undeniably comforting about the rich aroma of baked strawberries and cream cheese drifting through the house. This Strawberry Cheesecake Dump Cake delivers all the flavor of a classic cheesecake, but with a fraction of the effort—and no fussy water bath in sight.

I first discovered this dessert during a hectic holiday week, when I needed a crowd-pleasing dish that didn’t require a mixer or extra dishes. Now, it's my go-to whenever I want something easy, indulgent, and guaranteed to disappear fast. All you need are a few pantry staples and one baking dish to create this irresistible treat.

Let’s dive into what makes this cake such a standout.

Why You'll Love This Strawberry Cheesecake Dump Cake

Get ready to meet your new favorite no-fuss dessert. This Strawberry Cheesecake Dump Cake is as simple as it is delicious, and it's practically impossible to mess up.

First off, the prep time is practically nonexistent. There’s no need to cream butter, mix batters, or chill anything in advance. Just layer the ingredients in a pan, bake, and enjoy. It’s perfect for last-minute get-togethers or a spontaneous weeknight treat.

It’s also incredibly budget-friendly. With just five ingredients—most of which you probably already have—you can whip up a dessert that looks and tastes like it came straight from a bakery case. No pricey ingredients or specialty items required.

And let’s talk flavor. The tangy cream cheese, sweet strawberries, and buttery golden cake mix combine to create the perfect blend of textures and tastes: gooey, fruity, and slightly crisp on top. Every bite is pure comfort.

This recipe is also endlessly adaptable. Whether you're using fresh berries, canned filling, or switching up the cake mix flavor, it’s easy to make it your own.

Once you try this once, you’ll find yourself coming back to it again and again—for potlucks, holidays, or just because.

Ingredients Notes

The magic of this dump cake lies in how such simple ingredients can deliver bakery-quality results. You’ll be amazed at how just a few pantry staples can transform into a luscious, scoopable dessert.

Strawberry pie filling is the sweet, juicy base of this dump cake. It provides a fruity, jam-like texture that bubbles up beautifully while baking. You can use canned pie filling for convenience, or swap in homemade if you have fresh strawberries on hand.

Cream cheese is the surprise star here. It adds a rich, tangy layer that perfectly mimics classic cheesecake flavor without the extra work. I recommend using full-fat cream cheese for the creamiest texture. Let it soften slightly before dolloping so it’s easier to spread.

Yellow cake mix brings everything together. As it bakes, the dry mix absorbs some of the moisture from the filling and transforms into a golden, buttery topping with crispy edges. You can also try white cake mix or even vanilla for a slightly different flavor profile.

Butter is essential for that rich, crisp topping. You’ll slice it thin and lay it over the top, where it melts down into the cake mix and creates that irresistible golden crust. Use real butter—not margarine—for the best flavor and texture.

You won’t need any fancy tools for this recipe. A standard 9x13-inch baking dish, a spoon for layering, and a butter knife for slicing are all you need. No mixing bowls, no stand mixer—just dump and go.

How To Make This Strawberry Cheesecake Dump Cake

Making this dessert couldn’t be easier. In fact, the hardest part might be waiting for it to cool slightly before digging in. Here’s how it all comes together.

Start by preheating your oven to 350°F and lightly greasing a 9x13-inch baking dish. You can use butter or non-stick spray—whatever you prefer. This helps prevent sticking and makes cleanup even easier.

Next, spread the strawberry pie filling evenly over the bottom of the dish. You want to make sure it reaches all the corners, creating a juicy base that will bubble up and flavor every bite.

Now, it’s time for the cream cheese. Cut it into small cubes or dollop it by spoonfuls over the strawberry layer. You don’t need to spread it perfectly—it will melt into the filling as it bakes, creating those creamy, cheesecake-style pockets.

Sprinkle the dry cake mix evenly over the top. Don’t stir it! Just shake the pan gently if needed to distribute it across the top. This dry layer will absorb the butter and fruit juices, forming that signature golden crumble topping.

Finally, thinly slice the butter and arrange the pieces across the entire surface of the cake mix. Try to cover as much area as possible so the topping bakes up evenly. As the butter melts, it saturates the cake mix and creates those crisp, buttery bites.

Pop the dish into the oven and bake for 45-50 minutes, or until the top is golden brown and bubbly around the edges. Let it cool for at least 10 minutes before serving—this helps the layers set slightly and makes it easier to scoop.

The whole process takes just under an hour from start to finish, and most of that time is hands-off. It's the perfect treat to pop in the oven while you’re finishing dinner.

Storage Options

This cake stores surprisingly well, making it perfect for leftovers—if you have any! Once cooled, cover the baking dish tightly with foil or plastic wrap and store in the refrigerator for up to 4 days.

For longer storage, you can portion it into airtight containers and freeze for up to 2 months. To serve, thaw overnight in the fridge or microwave individual portions for about 30-60 seconds until warmed through.

To reheat from the fridge, simply scoop a portion into a microwave-safe bowl and heat for 30-45 seconds. You can also reheat in a 300°F oven for 10-15 minutes if you want to restore some of the original crispness on top.

Serve leftovers with a scoop of vanilla ice cream or a dollop of whipped cream to make them feel brand new again.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. Whether you're working with what’s in your pantry or want to get creative, there are endless ways to make it your own.

Try using different fruit fillings like blueberry, cherry, or peach for a whole new flavor. Just swap the strawberry pie filling with another canned variety. They all pair beautifully with the cream cheese and cake mix combo.

If you don’t have yellow cake mix, use white cake mix, vanilla, or even spice cake for a seasonal twist. Each option adds its own unique spin, and they all bake up beautifully with this method.

Want to go dairy-free? You can use plant-based cream cheese and vegan butter substitutes. Just be sure they’re the type that can melt and bake well—not the spreadable kind in a tub.

For added crunch and texture, try sprinkling chopped pecans or sliced almonds over the top before baking. They toast up in the oven and add a lovely nutty contrast to the soft filling.

You can even make a more indulgent version by adding a handful of white chocolate chips or sweetened coconut flakes between the cream cheese and cake mix layers. It’s the kind of upgrade that makes people ask for the recipe.

Feel free to get creative and make it your own—because once you’ve got the basic method down, the possibilities are endless.

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