This Strawberry Cheesecake Dump Cake is a simple yet incredibly indulgent dessert that blends the flavors of creamy cheesecake, juicy strawberries, and buttery cake. It comes together with just a few pantry staples and minimal effort, making it perfect for last-minute guests or a quick weeknight treat.
Why You’ll Love This Recipe
I love how effortless this recipe is—there’s no need for mixing bowls or complicated techniques. It’s a true dump-and-bake dessert. The sweet strawberry pie filling pairs beautifully with the tangy cream cheese, and the yellow cake mix creates a golden, slightly crisp topping. It’s a crowd-pleaser, whether I’m serving it warm with ice cream or chilled the next day.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Strawberry pie filling
- Cream cheese, softened
- Granulated sugar
- Vanilla extract
- Yellow cake mix
- Unsalted butter, melted
Directions
- I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- I spread the strawberry pie filling evenly in the bottom of the dish.
- In a bowl, I mix the softened cream cheese with sugar and vanilla until smooth, then drop spoonfuls over the strawberry filling.
- I sprinkle the dry yellow cake mix evenly over the top.
- I drizzle the melted butter over the cake mix, making sure to cover as much as possible.
- I bake the cake for 45 to 50 minutes, or until the top is golden and the edges are bubbly.
- I let it cool slightly before serving.
Servings and timing
This recipe makes about 12 servings and takes roughly 10 minutes to prepare, with a baking time of 45 to 50 minutes.
Variations
Sometimes I switch things up by using a different pie filling—blueberry or cherry work great. For a more decadent version, I add white chocolate chips or sliced almonds on top before baking. I’ve also used a spice cake mix for a twist during the fall season.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I want to reheat, I just pop a portion in the microwave for about 30 seconds. It also tastes great cold, especially during warmer months.
FAQs
Can I use fresh strawberries instead of pie filling?
I prefer using strawberry pie filling because it adds sweetness and moisture, but fresh strawberries can work if I cook them down with sugar and a bit of cornstarch first.
Can I use a different cake mix?
Yes, I often use white or vanilla cake mix as a substitute. Any similar flavor will complement the cheesecake and strawberries.
Do I have to soften the cream cheese?
Yes, I always make sure it’s softened so it spreads more easily and melts into the cake evenly while baking.
Can I make this ahead of time?
Absolutely. I usually prepare it a day ahead and store it in the fridge. I reheat it just before serving or enjoy it chilled.
What’s the best way to serve this cake?
I like to serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream on top for extra indulgence.
Conclusion
This Strawberry Cheesecake Dump Cake is a dessert I turn to again and again for its simplicity and incredible flavor. It’s rich, fruity, creamy, and just the right amount of sweet. Whether I’m feeding a crowd or just treating myself, it never disappoints.
Strawberry Cheesecake Dump Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Cheesecake Dump Cake is an easy and indulgent dessert combining creamy cheesecake, sweet strawberry pie filling, and a buttery cake topping. Perfect for quick treats or entertaining guests.
Ingredients
- 2 cans (21 oz each) strawberry pie filling
- 1 package (8 oz) cream cheese, softened
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 box (15.25 oz) yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Spread the strawberry pie filling evenly in the bottom of the prepared dish.
- In a bowl, mix the softened cream cheese with sugar and vanilla extract until smooth.
- Drop spoonfuls of the cream cheese mixture over the strawberry filling.
- Sprinkle the dry yellow cake mix evenly over the top.
- Drizzle the melted butter evenly over the cake mix, covering as much as possible.
- Bake for 45 to 50 minutes, or until the top is golden and the edges are bubbly.
- Let cool slightly before serving.
Notes
- Try other pie fillings like cherry or blueberry for variety.
- Spice cake mix adds a fall flavor twist.
- Top with white chocolate chips or sliced almonds before baking for extra texture.
- Store in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave for 30 seconds, or enjoy chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
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