Strawberry Cheesecake Dump Cake

This Strawberry Cheesecake Dump Cake is one of those desserts I reach for when I want something quick, satisfying, and guaranteed to wow a crowd. It combines sweet, juicy strawberries with rich cheesecake flavor, all topped with a buttery, golden cake layer—yet it couldn’t be easier to make. There’s no fancy mixing or multiple bowls—just a simple “dump and bake” that comes out tasting like something way more complicated.

Why You’ll Love This Recipe

I love this recipe because it delivers maximum flavor with minimal effort. The contrast of sweet strawberries, tangy cream cheese, and buttery cake creates that perfect forkful every time. Whether I’m prepping dessert for a last-minute get-together or just craving something sweet, this cake always comes through. And since it uses pantry staples and common ingredients, I don’t have to make an extra trip to the store.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 teaspoon vanilla extract
• 1 box yellow cake mix
• 1 cup unsalted butter, melted
• whipped cream for topping (optional)

directions

1. Preheat the oven
I start by preheating the oven to 350°F (175°C) so it’s ready by the time I assemble the cake.

2. Prepare the baking dish
I grease a 9×13-inch baking dish with non-stick spray to prevent sticking and make serving easier.

3. Layer the fruit
I spread the fresh or frozen strawberries evenly on the bottom of the dish, then pour the strawberry pie filling over them to make a juicy base.

4. Add the cheesecake layer
In a bowl, I mix the softened cream cheese, sugar, and vanilla extract until smooth. I drop spoonfuls of this mixture over the strawberries. It doesn’t need to be perfect—it will melt and swirl during baking.

5. Add the cake mix and butter
I sprinkle the dry yellow cake mix evenly over the entire dish, without stirring. Then I drizzle the melted butter on top to help create that crisp golden crust.

6. Bake
I bake the dump cake for 45 to 50 minutes until the top is golden and bubbly. Once done, I let it cool slightly before serving.

7. Serve and enjoy
I like to top each slice with a dollop of whipped cream, or sometimes a scoop of vanilla ice cream for an extra indulgent touch.

Servings and timing

This recipe makes about 12 servings.
Prep time: 10 minutes
Bake time: 45–50 minutes
Total time: About 1 hour

Variations

I love how easy it is to switch things up with this recipe. Sometimes I swap the yellow cake mix for chocolate to create a chocolate-strawberry version. Other times, I mix in raspberries or blueberries for a berry medley. If I want a bit of crunch, I sprinkle chopped pecans or walnuts over the top before baking. And for a tart twist, I add a bit of lemon zest to the cheesecake mixture.

storage/reheating

If I have leftovers, I cover the baking dish and store it in the refrigerator for up to 4 days. I reheat individual servings in the microwave for 20–30 seconds, or enjoy them chilled—it’s delicious either way. If I want to freeze it, I slice it into portions, wrap each in plastic wrap and foil, and store them for up to 2 months. I thaw slices in the fridge overnight before reheating.

FAQs

Do I have to use fresh strawberries?

No, I often use frozen strawberries and they work just as well. I don’t thaw them before baking—the heat of the oven takes care of that.

Can I use other cake mix flavors?

Yes, I’ve made this with white cake mix, chocolate, and even lemon. It’s very flexible and each variation adds its own spin to the flavor.

How do I make sure the cake isn’t dry on top?

I make sure to drizzle the melted butter evenly over the entire surface. It helps moisten the dry mix and gives the cake a golden crust. I also avoid stirring the layers to keep the texture just right.

Can I make this ahead of time?

Yes, this cake is perfect for making ahead. I bake it the day before and store it in the fridge, then reheat or serve chilled the next day. It’s a great option for parties and gatherings.

Can I skip the cream cheese layer?

I wouldn’t! The cream cheese adds the “cheesecake” richness to the dessert. It really ties everything together, so I always include it.

Conclusion

This Strawberry Cheesecake Dump Cake is proof that great desserts don’t have to be complicated. It’s fruity, creamy, buttery, and irresistibly good—everything I want in a quick-bake treat. Whether I’m making it for a potluck, a family dessert, or just because it’s Tuesday, it’s a recipe that never disappoints.

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