This Strawberry Cheesecake Dump Cake is a dreamy dessert that's bursting with fruity flavor and rich, creamy layers. With minimal prep and maximum reward, this cake is the ultimate sweet treat for when I want something quick, easy, and utterly indulgent. Every spoonful has that classic strawberry cheesecake taste with a buttery cake topping that’s hard to resist.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly simple—no mixing bowls, no beating eggs, no complicated steps. Just layer the ingredients, bake, and enjoy. It’s perfect for busy days, family gatherings, or potlucks when I want to bring something that feels special without the stress. Plus, the combination of strawberry pie filling and pockets of cream cheese makes every bite feel luxurious.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Strawberry pie filling
- Cream cheese
- White cake mix
- Unsalted butter
- Fresh strawberries (optional, for garnish)
directions
- I preheat the oven to 350°F (175°C).
- I spread the strawberry pie filling evenly into the bottom of a 9x13-inch baking dish.
- I cube the cream cheese and scatter it over the filling.
- I sprinkle the dry cake mix evenly over the top—no mixing required.
- I slice the butter and lay the pieces over the top of the cake mix.
- I bake it for about 50 minutes, until the top is golden and the filling is bubbling around the edges.
- I let it cool slightly before serving. Sometimes I add fresh strawberries on top for an extra burst of flavor.
Servings and timing
This recipe makes about 12 servings and takes approximately 10 minutes to prep and 50 minutes to bake. It’s ready in about 1 hour from start to finish.
Variations
I sometimes switch things up by using cherry or blueberry pie filling instead of strawberry. A chocolate cake mix can also be a fun twist. For a richer flavor, I might add a splash of vanilla extract to the cream cheese or even mix in some white chocolate chips before baking.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I pop a slice into the microwave for about 30 seconds. It also tastes great chilled or at room temperature.
FAQs
What is a dump cake?
A dump cake is a dessert where I "dump" all the ingredients into a pan—usually a fruit filling, cake mix, and butter—without mixing. It bakes into a cobbler-like cake with a tender, buttery topping.
Do I need to soften the cream cheese first?
No need! I cube it straight from the fridge and scatter it over the filling. It softens beautifully as it bakes.
Can I make this with fresh strawberries?
Fresh strawberries won't create the same jammy base, but I like using them as a garnish for freshness and texture.
Can I make this cake ahead of time?
Yes, I often bake it the night before and keep it chilled. I reheat it slightly before serving or serve it cold—it’s delicious both ways.
What kind of cake mix should I use?
I stick with a classic white cake mix, but yellow or vanilla cake mix also works great depending on the flavor I’m going for.
Conclusion
This Strawberry Cheesecake Dump Cake is a simple, crowd-pleasing dessert that brings big flavor with minimal effort. Whether I need a last-minute treat or want to impress without the mess, this cake is always a hit.
Strawberry Cheesecake Dump Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: About 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy Strawberry Cheesecake Dump Cake is the ultimate no-fuss dessert, combining sweet strawberry pie filling, creamy pockets of cheesecake, and a buttery cake mix topping. With just a few ingredients and minimal prep, this dump cake delivers all the flavor of strawberry cheesecake with none of the hassle—perfect for potlucks, parties, or cozy nights in.
Ingredients
- 1 can (about 21 oz) strawberry pie filling
- 8 oz cream cheese, cubed
- 1 box white cake mix
- ½ cup (1 stick) unsalted butter, sliced
- Fresh strawberries (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Spread strawberry pie filling evenly in a 9x13-inch baking dish.
- Distribute cubed cream cheese over the filling.
- Sprinkle dry white cake mix evenly over the top.
- Arrange slices of butter over the cake mix.
- Bake for 50 minutes or until the top is golden and edges are bubbling.
- Let cool slightly and garnish with fresh strawberries, if desired.
Notes
- No mixing bowls needed—just layer and bake.
- Try variations with cherry or blueberry pie filling.
- Add vanilla extract or white chocolate chips for a twist.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat individual servings in the microwave or enjoy chilled.
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