Strawberry Cheesecake Dump Cake is one of those magical desserts that looks and tastes like you spent hours in the kitchen, but comes together with almost no effort. It combines three beloved favorites in one pan: sweet strawberry pie filling, creamy cheesecake, and a buttery cake topping that bakes up golden and slightly crisp. Every spoonful gives you juicy fruit, silky cream cheese, and tender cake—like a cross between a cobbler, cheesecake, and classic dump cake.
What makes this dessert so special is its simplicity. There’s no rolling, layering, or complicated techniques here. You “dump” the ingredients into the pan, swirl the creamy filling, top it with cake mix and butter, and let the oven do all the work. It’s the perfect recipe when you want a show-stopping dessert with minimal prep and maximum flavor.
Whether you’re hosting a family gathering, bringing a dish to a potluck, or just craving something sweet and comforting after dinner, Strawberry Cheesecake Dump Cake delivers. It’s cozy, crowd-pleasing, and almost guaranteed to be one of those recipes people ask you for again and again.
Core Ingredients for Making the Recipe
To make this Strawberry Cheesecake Dump Cake, you need just a few pantry-friendly ingredients and some fresh dairy. Here’s what you’ll need:
Fruit and Cheesecake Layer
- 2 cans (15 oz each) strawberry pie filling
- 8 oz full-fat cream cheese, softened to room temperature
- 1 large egg, room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Cake & Topping Layer
- 1 box (about 15.25 oz) white or yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 2–3 tablespoons milk or heavy cream (optional, for a slightly softer top)
Optional Garnishes
- Fresh strawberries, sliced
- Whipped cream or vanilla ice cream
- Crushed graham crackers or digestive biscuits for extra crunch
These simple ingredients come together to create layers of juicy strawberries, rich cheesecake, and a buttery, golden cake topping that’s impossible to resist.
Step-by-Step
- Preheat the Oven and Prepare the Pan
Preheat 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 make serving easier. - Spread the Strawberry Pie Filling
Open the strawberry pie filling cans and spread them evenly over the bottom of the prepared baking dish. Use a spatula to smooth the surface so the strawberries are in an even layer from edge to edge. - Make the Cheesecake Mixture
In a medium bowl, beat the softened cream cheese with a hand mixer or whisk until smooth and creamy.
Add the egg, granulated sugar, vanilla extract, and a pinch of salt.
Mix until you get a smooth, pourable cheesecake batter with no large lumps of cream cheese. - Layer the Cheesecake Over the Strawberries
Pour or spoon the cheesecake mixture over the strawberry layer. You can spread it gently with a spatula, or leave it slightly swirled into the fruit for a marbled look. Don’t worry if it’s not perfectly even—the mixture will bake into the fruit and create a luscious, creamy layer. - Add the Cake Mix
Sprinkle the dry cake mix evenly over the top of the strawberry-cheesecake layers. Try to cover as much of the surface as possible, breaking up any large clumps of mix. This dry layer is what turns into the buttery, golden “crust” as it bakes. - Drizzle with Butter (and Optional Cream)
Slowly drizzle the melted butter evenly over the cake mix. Make sure to cover most of the surface; any dry spots will still bake, but buttered spots become extra golden and crisp.
If you like a slightly softer, less crumbly top, drizzle a couple of tablespoons of milk or cream over any remaining dry areas. - Bake Until Golden and Bubbly
Place the dish in the preheated oven and bake for 35–45 minutes, or until:- The top is golden brown,
- The edges are bubbling with strawberry filling, and
- The center looks set (no obviously wet cake mix remaining).
- Cool Slightly Before Serving
Remove the dump cake from the oven and let it cool for at least 15–20 minutes. This allows the layers to thicken and makes it easier to scoop or slice while still warm and gooey. - Serve and Enjoy
Serve warm in bowls or on plates, with a spoon or spatula. Add a dollop of whipped cream, a scoop of vanilla ice cream, or fresh sliced strawberries on top for an extra special touch.
Flavor Variations and Creative Twists
One of the best things about Strawberry Cheesecake Dump Cake is how flexible it is. Once you’ve mastered the basic recipe, you can easily customize it to match your cravings or what you have on hand. Here are some fun variations:
- Mixed Berry Cheesecake Dump Cake
Replace one can of strawberry pie filling with a can of mixed berry or raspberry pie filling. The combination of berries adds a tangy twist and beautiful color variation. - Lemon-Strawberry Cheesecake Dump Cake
Add 1–2 teaspoons of lemon zest to the cheesecake mixture and a tablespoon of lemon juice to the strawberry filling. The citrus brightens the dessert and balances the sweetness. - Chocolate Strawberry Cheesecake Dump Cake
Use a chocolate cake mix instead of white or yellow. The result tastes like chocolate-covered strawberries with a cheesecake layer in the middle—rich, indulgent, and perfect for special occasions. - Crunchy Graham Cracker Topping
Combine 1/2 cup crushed graham crackers with the cake mix before sprinkling it over the cheesecake layer. This adds a classic cheesecake crust flavor and extra crunch. - Almond or Coconut Twist
Stir 1/2 teaspoon almond extract into the cheesecake batter for a subtle nutty flavor, or sprinkle 1/2 cup shredded coconut over the top before baking for a tropical note.
How to Serve
Strawberry Cheesecake Dump Cake is amazingly versatile in how it can be served:
- Warm and Gooey
Serve it warm from the oven (after a brief cooling period) with a scoop of vanilla ice cream. The warm, juicy strawberry layer melts the ice cream slightly, creating a creamy sauce that soaks into the cake. - Room Temperature Treat
Once cooled to room temperature, the layers become more set and easier to cut into squares. This is perfect for potlucks, picnics, or dessert tables where people can help themselves. - Chilled for a Cheesecake-Like Texture
Refrigerate leftovers and serve chilled for a denser, more cheesecake-like texture. Chilled pieces hold their shape better and are ideal when you want a neat slice rather than a spoonable dessert. - Dressed Up for Guests
Add a swirl of whipped cream, a few fresh strawberry slices, and a sprinkle of crushed graham crackers on top of each serving. It instantly looks bakery-worthy with very little effort.
Tips & Variations
To get the best results every time, keep these helpful tips in mind:
- Use Full-Fat Cream Cheese
Full-fat cream cheese gives the richest, creamiest texture to the cheesecake layer. Low-fat versions can be thinner and may not set as nicely. - Soften the Cream Cheese Properly
Make sure your cream cheese is truly at room temperature before mixing. This prevents lumps and creates a smooth cheesecake mixture that bakes evenly. - Spread the Cake Mix Evenly
When sprinkling the cake mix, aim for a thin, even layer. If there are obvious bare spots, the fruit may bubble through too much; if there are clumps, they can bake into dry patches unless covered well with butter. - Butter Coverage Matters
The melted butter is what transforms the dry mix into a golden, crisp topping. Try to drizzle it over as much of the cake mix as possible. If a few small dry spots remain, that’s okay—they still bake up, just a bit more crumbly. - Adjust Sweetness to Taste
Strawberry pie filling and cake mix are already quite sweet. If you prefer a less sweet dessert, you can slightly reduce the sugar in the cheesecake mixture (for example, use 1/4 cup instead of 1/3 cup). - Make It Gluten-Free
Use a gluten-free cake mix in place of regular cake mix, and make sure your pie filling and other ingredients are certified gluten-free. The method stays exactly the same.
Final Thoughts
Strawberry Cheesecake Dump Cake is a beautiful reminder that dessert doesn’t have to be complicated to be unforgettable. With just a handful of ingredients and a few simple steps, you get a dessert that tastes like a bakery-style treat—juicy strawberries, velvety cheesecake, and a buttery, golden cake topping in every bite.
It’s the kind of recipe you’ll reach for when you want something comforting and impressive, but don’t have the time (or energy) for elaborate baking. Perfect for busy evenings, weekend gatherings, or those moments when you simply need something sweet and special, this dump cake delivers every time.
From its vibrant color to its layered textures and flavors, Strawberry Cheesecake Dump Cake is sure to become one of those beloved, repeat recipes in your collection—easy to make, easy to serve, and loved by everyone at the table.
FAQ
Can I use fresh strawberries instead of strawberry pie filling?
Yes, but you’ll need to turn them into a quick filling first. Toss sliced fresh strawberries with sugar and a bit of cornstarch, then cook briefly until thickened and juicy before adding them to the baking dish. Pie filling is easier and more consistent, but fresh works great with a little extra prep.
Can I make this recipe ahead of time?
Absolutely. You can bake the dump cake, let it cool completely, and then cover and refrigerate it. It keeps well for 3–4 days in the fridge. Warm individual portions in the microwave or enjoy it chilled straight from the refrigerator.
Can I freeze Strawberry Cheesecake Dump Cake?
Yes. Once completely cooled, cut into portions and place them in an airtight container or wrap pieces individually. Freeze for up to 2–3 months. Thaw in the fridge overnight and reheat gently in the oven or microwave if you prefer it warm.
Can I use a different flavor of cake mix?
Definitely. White and yellow cake mixes are classic choices, but you can use strawberry cake mix for extra berry flavor, or chocolate cake mix for a chocolate-covered-strawberry vibe.
Do I have to use an egg in the cheesecake layer?
The egg helps the cheesecake layer set and gives it a richer texture. If you omit it, the layer will be softer and more custard-like. You can skip it in a pinch, but the texture will be slightly different.
