Strawberry Cheesecake Dump Cake

Introduction & Inspiration

Some of the best desserts are the ones that require the least effort. This Strawberry Cheesecake Dump Cake is proof that you don’t need hours in the kitchen or complicated steps to make something totally indulgent.

It’s a dreamy mash-up of strawberry pie, creamy cheesecake, and buttery cake—all baked together in one pan. The layers come together almost magically in the oven, giving you a gooey, fruity, creamy treat with a golden, crispy top.

I first made this dump cake on a whim when I needed a last-minute dessert for guests. It was such a hit that I’ve made it again and again for potlucks, parties, and cozy weeknight cravings. It’s always a crowd-pleaser and the best part? I can throw it together in under 10 minutes.

Nostalgic Appeal

Dump cakes remind me of childhood weekends when my mom would whip up something sweet without even measuring. Just a few ingredients, layered into a pan, and baked until the house smelled like heaven.

The first time I tasted a strawberry dump cake, it was pure joy—gooey strawberries, warm cake, and a scoop of melting vanilla ice cream on top. It was simple, nostalgic, and just the kind of dessert that brings people together.

This version is even better. By adding a cheesecake layer, it takes that classic dump cake and gives it a rich, creamy twist. It still has that same laid-back feel, but with an upgrade that makes it feel a little more special.

Every bite is like a hug from the past—familiar, comforting, and sweet in all the right ways.

Homemade Focus

Even though this recipe uses a few shortcuts like boxed cake mix and canned pie filling, it still tastes incredibly homemade. The addition of a quick cheesecake layer made with real cream cheese, sugar, and vanilla brings that comforting, homemade richness.

I love that I can customize this depending on what I have on hand. Sometimes I use white cake mix, sometimes yellow. Sometimes I top it with whipped cream, other times a scoop of vanilla ice cream.

It’s one of those recipes that makes you feel like a kitchen hero even when you’re short on time. And because it’s baked all in one dish, there’s barely any cleanup.

This is my kind of baking—easy, reliable, and always delicious.

Flavor Goal

My goal was to create a dessert that blends the tangy creaminess of cheesecake with the bright, fruity flavor of strawberries and the buttery crunch of cake on top. It needed to be indulgent, but not overly rich—just balanced and crave-worthy.

The strawberry pie filling is thick and sweet, packed with soft fruit and syrupy goodness. It forms the juicy base of the dessert and adds that beautiful pop of red color.

The cheesecake layer gives a creamy, slightly tangy contrast. It melts into the berries and bakes into soft pockets of flavor that balance the sweetness perfectly.

Then there’s the cake mix topping. It bakes into a golden crust, with some crispy edges and some gooey, soft bits where it touches the cheesecake. That contrast of textures is everything.

Top it all with whipped cream and fresh strawberries, and it’s the perfect combination of warm and cool, soft and crunchy, creamy and fruity.

Ingredient Insights

Strawberry pie filling is the base of this dump cake. I use one 21-ounce can, and it spreads easily into the bottom of the pan. It’s thick, sweet, and full of soft strawberries in syrup.

Cream cheese adds that rich cheesecake flavor. I make sure it’s softened so it blends smoothly with the sugar and vanilla. It’s not too heavy—just enough to add creamy bites throughout.

Granulated sugar sweetens the cheesecake layer. You don’t need much since the pie filling and cake mix are already sweet.

Vanilla extract adds warmth and depth to the cheesecake layer. It rounds out the flavors and gives the filling a homemade touch.

Yellow or white cake mix forms the topping. You sprinkle it on dry, right out of the box. It absorbs moisture from the layers below and forms that signature golden crust.

Butter helps the cake mix bake into a crisp, rich topping. I melt it first so it’s easy to drizzle evenly over the dry cake mix.

Milk softens the cake mix and helps it bake evenly. It adds just enough moisture so you get some tender bits and some crispy, buttery bites.

Fresh strawberries are optional, but I love adding them on top for color and a burst of juicy freshness. They make the dessert look even more inviting.

Whipped cream is the finishing touch. It’s light, fluffy, and cool—perfect against the warm, baked layers underneath.

Essential Equipment

You’ll need a 9×13-inch baking dish for this recipe. I prefer using glass or ceramic so I can see the layers bake and bubble at the sides.

A microwave-safe bowl is handy for melting the butter quickly.

A mixing bowl and spoon are all you need to mix the cheesecake layer. You can use a hand mixer if you want it extra smooth, but it’s not required.

A spatula helps spread the layers evenly in the pan, and a knife or spoon is useful for dolloping and swirling the cheesecake.

You’ll also want a cooling rack and a serving spatula to get nice slices once the cake has cooled slightly.

List of Ingredients (With Measurements)

1 can (21 oz) strawberry pie filling
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
1 box yellow or white cake mix
½ cup unsalted butter, melted
¼ cup milk
Fresh strawberries, for garnish (optional)
Whipped cream, for topping (optional)

Step-by-Step Instructions

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

Step 2: Layer the Strawberry Filling
Spread the entire can of strawberry pie filling evenly over the bottom of the prepared baking dish. Use a spoon or spatula to smooth it into an even layer.

Step 3: Prepare the Cheesecake Layer
In a bowl, combine the softened cream cheese, sugar, and vanilla extract. Mix until smooth and creamy.

Dollop spoonfuls of the cream cheese mixture over the strawberry filling. Use the back of a spoon to gently spread it, but don’t worry about making it perfect—it will melt into the filling as it bakes.

Step 4: Add the Cake Mix
Sprinkle the dry cake mix evenly over the cream cheese layer. Do not stir. Just make sure it’s spread in an even layer from edge to edge.

Step 5: Pour the Butter and Milk
Drizzle the melted butter evenly over the top of the dry cake mix. Then drizzle the milk across the surface to help the mix bake evenly.

Step 6: Bake the Cake
Place the dish in the oven and bake for 40 to 45 minutes. The top should be golden brown and bubbly around the edges.

Remove from the oven and let cool for at least 10 to 15 minutes before serving.

Step 7: Serve and Enjoy
Scoop the cake into bowls or slice into squares. Top with whipped cream and fresh strawberries if desired.

Serve warm or at room temperature. Leftovers can be stored in the fridge for up to 3 days.

Troubleshooting

If your cake mix is still powdery on top after baking, it may not have been evenly moistened. Be sure to drizzle butter and milk as evenly as possible, and spread gently if needed.

Cheesecake layer too runny? Be sure to let the cream cheese soften fully before mixing so it blends smoothly and doesn’t pool.

If the top is browning too fast, you can loosely cover the dish with foil for the last 10 minutes of baking.

Want a thicker crust? Use a little less milk so the cake mix stays crunchier on top.

If it’s too sweet for your taste, try using a tart strawberry pie filling or adding a squeeze of lemon juice to the cream cheese layer.

Tips and Variations

Use different pie fillings like cherry, raspberry, or blueberry for a new twist.

Add a few chopped fresh strawberries to the filling for extra texture.

Try using a chocolate cake mix for a strawberry-chocolate combo.

Add a handful of sliced almonds or chopped pecans on top before baking for crunch.

Use a dollop of vanilla Greek yogurt instead of whipped cream for a tangy topping.

Serving and Pairing Suggestions

Serve warm with vanilla ice cream for an extra indulgent treat.

Pair with a cup of coffee or a cold glass of milk for a cozy snack.

Cut into small squares and serve on a dessert tray for potlucks or parties.

Add a drizzle of chocolate or strawberry sauce for extra flair.

Serve in mason jars or dessert cups for a portable picnic treat.

Nutritional Information (Approx. Per Serving)

Calories: 340
Sugar: 28g
Sodium: 280mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

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Recipe Summary and Q&A

This Strawberry Cheesecake Dump Cake is sweet, creamy, fruity, and buttery—all baked into one easy, no-fuss dessert. With layers of strawberry filling, tangy cheesecake, and golden cake topping, it’s always a hit.

Can I make it ahead of time?
Yes! Bake and chill up to one day in advance. Reheat in the oven or serve cold.

Can I use homemade strawberry filling?
Absolutely—just cook down fresh strawberries with sugar and cornstarch until thickened.

Can I use boxed whipped topping in place of homemade cream?
Yes, especially for convenience. It holds up well for serving and looks great on top.

Is this freezer-friendly?
It can be frozen, though the texture may change slightly. Reheat gently before serving.

Can I double the recipe?
Definitely. Just use two 9×13-inch pans or a large deep baking dish.

This is the kind of dessert that makes everyone think you spent hours in the kitchen—when really, it took minutes. And I promise, you’ll be making it again and again.