If you love strawberry cheesecake but don’t want to fuss with a complicated recipe, this Strawberry Cheesecake Dump Cake is the perfect solution! With layers of sweet strawberries, creamy cheesecake, and a buttery cake topping, this dessert is as easy as it is delicious.
The best part? No mixing bowls, no complicated steps—just dump, bake, and enjoy! Whether you’re making this for a family gathering, potluck, or just a cozy night in, this cake is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Super Easy – No special baking skills required! Just layer and bake.
- Creamy & Fruity – The mix of sweet strawberries and rich cheesecake is irresistible.
- Minimal Ingredients – Uses pantry staples for a hassle-free dessert.
- Versatile – Swap out the fruit filling for different flavors!
Ingredients You’ll Need
For the Cake:
- 1 (21 oz) can strawberry pie filling
- 1 (8 oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 (15.25 oz) box vanilla or white cake mix
- ½ cup unsalted butter, melted
For Garnish (Optional):
- ½ cup fresh strawberries, sliced
- Whipped cream
How to Make Strawberry Cheesecake Dump Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Step 2: Layer the Fruit
Evenly spread the strawberry pie filling across the bottom of the prepared dish.
Step 3: Make the Cheesecake Layer
In a medium bowl, mix together the softened cream cheese, sugar, vanilla extract, and milk until smooth.
Dollop spoonfuls of the cheesecake mixture over the strawberry filling, then gently spread it into an even layer.
Step 4: Add the Cake Mix
Sprinkle the dry cake mix evenly over the cheesecake layer. Do not mix—this helps create that signature buttery topping.
Step 5: Drizzle with Butter
Pour the melted butter evenly over the dry cake mix. Again, do not stir—this allows the cake to form a crispy, golden crust.
Step 6: Bake Until Golden
Bake for 40-45 minutes, or until the cake topping is golden brown and bubbling around the edges.
Step 7: Cool & Serve
Let the cake cool slightly before topping with fresh strawberries and whipped cream. Serve warm and enjoy!
For an extra indulgence, try it with a scoop of vanilla ice cream!
Helpful Tips for the Best Dump Cake
- Don’t Mix the Layers – Keeping the layers separate creates the perfect texture.
- Try Different Flavors – Swap strawberry pie filling for cherry, raspberry, or blueberry.
- Use Graham Crackers for Extra Flavor – Sprinkle crushed graham crackers on top before baking for a cheesecake-inspired crunch.
- Let It Cool Slightly – This helps the layers set for a better texture when serving.
- Serve Warm for the Best Taste – Reheat leftovers in the oven for a fresh-baked feel!
Recipe Detail
- Prep Time: 10 minutes
- Bake Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Don’t mix the layers – Let the cake mix and butter form a crispy topping.
- Try different fillings – Swap strawberry pie filling for cherry, raspberry, or blueberry.
- For extra crunch, sprinkle crushed graham crackers on top before baking.
- Serve warm for the best texture—pairs great with whipped cream or ice cream.
- Make ahead – Bake, cool, and refrigerate for up to 3 days. Reheat before serving.
- Freeze for later – Wrap tightly and store for up to 2 months; thaw and reheat before serving.
Frequently Asked Questions
Can I Use Fresh Strawberries Instead of Pie Filling?
Yes! Simply mix 3 cups of sliced strawberries with ½ cup sugar and let them sit for 10 minutes to create a natural syrup before layering them in the dish.
Can I Make This Ahead of Time?
Absolutely! Bake the cake as directed, let it cool, and store it in the fridge for up to 3 days. Reheat before serving.
How Do I Store Leftovers?
Store in an airtight container in the fridge for up to 5 days.
Can I Freeze This Cake?
Yes! Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving.
Storage Instructions
Refrigeration:
Store in an airtight container for up to 5 days.
Freezing:
Freeze for up to 2 months. Thaw overnight before reheating.
Reheating:
Warm in a 350°F oven for 10 minutes or microwave individual servings for 30 seconds.
Related Recipe
If you love this Strawberry Cheesecake Dump Cake, try these other easy and delicious desserts:
- Cheesecake Crescent Rolls
- Banana Pudding Cheesecake
- Lemon Cream Cheese Dump Cake – Zesty, Creamy & Effortlessly Delicious!
Conclusion
This Strawberry Cheesecake Dump Cake is the ultimate easy dessert—with zero fuss but maximum flavor. Whether you’re making it for a family gathering, holiday, or just a simple treat, it’s guaranteed to be a hit.
With sweet strawberries, creamy cheesecake, and a buttery golden topping, this dessert is as delicious as it is effortless. So go ahead—dump, bake, and enjoy every bite!
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Strawberry Cheesecake Dump Cake – Creamy, Fruity & Incredibly Easy!
Description
If you love strawberry cheesecake but don’t want to fuss with a complicated recipe, this Strawberry Cheesecake Dump Cake is the perfect solution! With layers of sweet strawberries, creamy cheesecake, and a buttery cake topping, this dessert is as easy as it is delicious.
The best part? No mixing bowls, no complicated steps—just dump, bake, and enjoy! Whether you’re making this for a family gathering, potluck, or just a cozy night in, this cake is a guaranteed crowd-pleaser.
Ingredients
For the Cake:
- 1 (21 oz) can strawberry pie filling
- 1 (8 oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 (15.25 oz) box vanilla or white cake mix
- ½ cup unsalted butter, melted
For Garnish (Optional):
- ½ cup fresh strawberries, sliced
- Whipped cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Evenly spread the strawberry pie filling across the bottom of the prepared dish.
In a medium bowl, mix together the softened cream cheese, sugar, vanilla extract, and milk until smooth.
Dollop spoonfuls of the cheesecake mixture over the strawberry filling, then gently spread it into an even layer.
Sprinkle the dry cake mix evenly over the cheesecake layer. Do not mix—this helps create that signature buttery topping.
Pour the melted butter evenly over the dry cake mix. Again, do not stir—this allows the cake to form a crispy, golden crust.
Bake for 40-45 minutes, or until the cake topping is golden brown and bubbling around the edges.
Let the cake cool slightly before topping with fresh strawberries and whipped cream. Serve warm and enjoy!
For an extra indulgence, try it with a scoop of vanilla ice cream!
Notes
- Don’t mix the layers – Let the cake mix and butter form a crispy topping.
- Try different fillings – Swap strawberry pie filling for cherry, raspberry, or blueberry.
- For extra crunch, sprinkle crushed graham crackers on top before baking.
- Serve warm for the best texture—pairs great with whipped cream or ice cream.
- Make ahead – Bake, cool, and refrigerate for up to 3 days. Reheat before serving.
- Freeze for later – Wrap tightly and store for up to 2 months; thaw and reheat before serving.