Strawberry Cheesecake Dump Cake

This Strawberry Cheesecake Dump Cake is the ultimate easy dessert—rich, fruity, and filled with creamy layers that taste like cheesecake meets cobbler. With just a few pantry staples, this recipe delivers the indulgence of a homemade treat without the effort. Each spoonful offers a burst of sweet strawberry pie filling and velvety cream cheese, finished with a buttery golden cake topping.

Why You’ll Love This Recipe

• Ridiculously easy — only 5 ingredients
• No mixer or advanced baking skills required
• Creamy and fruity with a buttery cake topping
• Perfect for potlucks, holidays, or casual cravings
• Customizable with your favorite pie filling

Ingredients

• 1 (15.25 oz) vanilla or French vanilla cake mix
• 1 stick of butter, melted
• 1 (8 oz) package of cream cheese
• 2 (21 oz) cans of strawberry pie filling

Directions

Preheat and Prep

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with non-stick spray or butter.

Make Cake Crumble

3. In a medium mixing bowl, melt the stick of butter in the microwave.
4. Add the cake mix directly to the melted butter.
5. Stir with a fork until the mixture forms crumbly, wet sand-like clumps. Set aside.

Layer the Pie Filling

6. Pour both cans of strawberry pie filling into the prepared baking dish.
7. Spread evenly across the bottom using a spatula.

Add Cream Cheese

8. Slice the cream cheese block into thin pieces.
9. Distribute the slices evenly over the top of the strawberry filling.

Add Cake Topping

10. Sprinkle the cake mix crumble evenly over the cream cheese and strawberries. Try to cover the surface completely.

Bake

11. Place the dish in the oven and bake for 30 minutes, or until the filling is bubbling and the topping is lightly golden brown.

Cool and Serve

12. Allow to cool for at least 5–10 minutes.
13. Serve warm with vanilla ice cream or whipped cream, if desired.

Pro Tips and Variations

• Do not substitute yellow cake mix—it changes the color and flavor. Use vanilla, French vanilla, or white cake mix.
• Salted butter enhances the sweetness. Use it if sodium isn’t a concern.
• Try other fillings: cherry, blueberry, or peach work beautifully.
• Want a twist? Try a chocolate cake mix with the strawberry and cream cheese combo!

Serving Suggestions

• Best served warm with a scoop of vanilla ice cream
• For a lighter finish, top with whipped cream
• Pairs perfectly with coffee or tea for a comforting dessert moment
• Great for holidays, brunches, or casual weekday treats

Storage / Reheating

• Refrigerate leftovers in an airtight container for up to 5 days
• To reheat, microwave individual servings for 20–30 seconds or warm in the oven at 325°F
• Freeze the cooled dump cake wrapped tightly or in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I make this ahead of time?
Yes! It stores and reheats well, making it ideal for prep-ahead gatherings.

Can I use homemade strawberry pie filling?
Absolutely. Just make sure it equals about 42 oz total.

Can I use light cream cheese?
Yes, Neufchâtel cheese is a good lower-fat option.

What if I don’t have vanilla cake mix?
White cake mix works great. Avoid yellow unless you don’t mind the color difference.

Conclusion

This Strawberry Cheesecake Dump Cake proves that an impressive dessert doesn’t have to be complicated. With its luscious layers of creamy cheesecake, sweet strawberries, and buttery vanilla cake, it’s the kind of recipe you’ll make again and again—for guests or just because. One bite and you’ll see why this is a fan-favorite dump cake.

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