Strawberry Cheesecake Dump Cake

This one came out of pure need—a sweet craving, zero energy, and only a few things in the pantry. I was juggling dinner cleanup and bedtime stories, and this dessert was my backup plan. It ended up stealing the show. The warm strawberry filling, melty cheesecake pockets, and buttery cake crust—it’s ridiculously easy, but feels like magic from the oven.

As a former pastry chef, I’m always tempted to go big with desserts, but life now calls for shortcuts. This one is my favorite kind: minimal mess, full comfort. It smells like summer meets cozy Sunday night. The way the cream cheese softens into the fruit is dreamy, and that golden cake topping is just the thing for a long day.

Strawberry Cheesecake Dump Cake has saved my sanity more than once. It’s humble, sweet, and the kids ask for seconds every time. It’s a win, and it never lets me down.

Short Description

Strawberry Cheesecake Dump Cake is a simple dessert with layers of strawberry pie filling, sweetened cream cheese, and buttery vanilla cake mix baked into a rich, warm treat that tastes like it took hours.

Ingredients You’ll Need

For the Fruit Layer

• 2 cans (21 oz each) strawberry pie filling

For the Cheesecake Layer

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• ½ tsp vanilla extract
• 1 large egg

For the Topping

• 1 box (15 oz) vanilla or white cake mix
• ½ cup unsalted butter, melted

To Serve

• Fresh strawberries
• Whipped cream or vanilla ice cream

💡 Pro Tip: Let the cream cheese come to room temperature so it blends easily with the sugar and vanilla.

Step-by-Step Cooking Instructions

Step 1: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.

Step 2: Spread the strawberry pie filling across the bottom of the dish. Use a spoon to smooth it into an even layer.

Step 3: In a separate bowl, mix softened cream cheese with sugar, vanilla, and egg until smooth. A hand mixer helps get rid of any lumps.

Step 4: Drop spoonfuls of the cream cheese mixture over the strawberry layer. You don’t need to spread it—just let it melt into the filling while it bakes.

Step 5: Sprinkle the dry cake mix evenly over everything. Try to cover the entire surface without pressing it down.

Step 6: Drizzle melted butter slowly across the top. Go as evenly as possible so the topping bakes golden and crisp.

Step 7: Bake for 40 to 45 minutes, or until the top is golden brown and the edges are bubbling. Let it rest for 10 minutes before serving.

Mistakes to Avoid & Solutions

1. Cheesecake mixture sinks too much
Try chilling the cream cheese mixture for 10 minutes before dropping it in. It helps it hold shape while baking.

2. Dry or powdery topping
This happens when butter isn’t distributed well. Pour slowly and spread as evenly as possible, making sure to cover all corners.

3. Edges get too dark
If the edges brown faster than the center sets, loosely tent the dish with foil in the last 10 minutes of baking.

4. Filling is too runny
The cake might need a few more minutes. Keep baking until the center firms up and the top feels set.

5. Bland cheesecake flavor
Don’t skip the sugar and vanilla—they balance the tang of the cream cheese and give it that classic cheesecake taste.

Serving Suggestions & Pairings

This cake is best served warm, when the cream cheese is still soft and the top is golden crisp. I like to add a scoop of vanilla ice cream or a dollop of whipped cream right before serving. Fresh strawberries on top give it a nice pop of color and flavor.

Pairs well with:

• A mug of coffee or a glass of milk
• Fresh mint for garnish
• Light lemon zest if you want a brighter finish

Variations and Customizations

Use chocolate cake mix instead of vanilla for a chocolate-covered strawberry flavor. The richness of chocolate with the berry and cream cheese is intense and comforting.

Add a tablespoon of lemon zest and a squeeze of juice to the cream cheese mixture for a bright, citrusy contrast to the sweet strawberries.

Mix in a handful of fresh berries with the canned filling for added texture and flavor. Raspberries and blueberries work great.

For individual servings, divide the layers into ramekins and bake for 25–30 minutes. Perfect for dinner parties or portion control.

Sprinkle chopped pecans or slivered almonds over the cake mix before baking for a little crunch and nutty depth.

Nutrition Information (per serving, 1/12 slice)

• Calories: ~390 kcal
• Protein: 4 g
• Carbohydrates: 50 g
• Fat: 19 g
• Saturated Fat: 11 g
• Sugar: 29 g
• Fiber: 1 g

Frequently Asked Questions (FAQs)

1. Can I use fresh strawberries instead of pie filling?
Yes, but you’ll need to cook them down first with some sugar and cornstarch until thick and jammy.

2. How do I store leftovers?
Keep it covered in the fridge for up to 3 days. Reheat in the oven at 300°F or enjoy cold—it still tastes great.

3. Can I freeze it?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently.

4. Do I have to use the egg in the cheesecake mix?
No, you can skip it. The cheesecake will be slightly firmer with it, but still creamy without.

5. What if I don’t have vanilla cake mix?
White or yellow cake mix will work just fine. You could even use lemon for a tangy twist.

Final Thoughts

I love how this cake checks every box—it’s fast, cozy, and tastes like something you’d find at a family potluck or tucked into a diner dessert case. It’s become my favorite last-minute treat when the kids want dessert and I need a win.

No layers to fuss over, no fancy pans—just a few pantry ingredients and one big baking dish. That’s what I love about dump cakes: they’re honest, easy, and exactly what I need most nights.