This Strawberry Cheesecake Dump Cake is a rich, comforting dessert that combines sweet strawberry filling, creamy cheesecake, and a buttery golden cake topping. It’s the perfect choice when you want something indulgent but simple to prepare. With just a few ingredients and minimal prep time, this dessert comes together quickly and bakes into a warm, layered treat that tastes like it took much more effort.
The balance between the fruity strawberry layer and the smooth cheesecake mixture creates a dessert that is both creamy and slightly tangy. The cake mix topping bakes into a lightly crisp crust that contrasts beautifully with the soft layers beneath. Serve it warm for the best flavor and texture.
Why You’ll Love This Recipe
It requires very little preparation and uses simple pantry ingredients.
The layered texture offers a mix of creamy, fruity, and buttery flavors.
It’s perfect for family dinners, gatherings, and potlucks.
The recipe is beginner-friendly and almost impossible to mess up.
You can customize it easily with different fruit fillings or toppings.
It bakes into a warm dessert that pairs wonderfully with ice cream or whipped cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box yellow cake mix (about 15.25 oz / 432 g)
1 can (21 oz / 595 g) strawberry pie filling
8 oz (226 g) cream cheese, softened
1/2 cup granulated sugar (100 g)
1 teaspoon vanilla extract
1/2 cup milk (120 ml)
1/4 cup butter, melted (57 g)
1/2 teaspoon ground cinnamon (optional)
Directions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
Spread the strawberry pie filling evenly across the bottom of the prepared baking dish to create the base layer.
In a medium mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and milk. Beat with a hand mixer or whisk until the mixture becomes smooth and creamy.
Pour the cheesecake mixture over the strawberry filling and gently spread it so the layer is evenly distributed.
Sprinkle the dry yellow cake mix evenly over the cheesecake layer, covering the entire surface without mixing it in.
Drizzle the melted butter evenly across the cake mix. This helps the topping bake into a golden crust.
If desired, sprinkle ground cinnamon lightly over the top for extra flavor.
Place the baking dish in the oven and bake for 40 to 45 minutes, or until the top becomes golden brown and the edges begin to bubble.
Allow the cake to cool for about 10 minutes before serving so the layers can set slightly.
Serve warm with whipped cream or vanilla ice cream if desired.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 40–45 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: approximately 320 kcal per serving
Variations
Blueberry Cheesecake Dump Cake
Replace the strawberry pie filling with blueberry pie filling for a different fruity flavor while keeping the creamy cheesecake layer.
Mixed Berry Version
Use a mixture of strawberry, raspberry, and blueberry pie fillings for a more complex berry flavor.
Chocolate Strawberry Version
Add 1/2 cup chocolate chips sprinkled over the cheesecake layer before adding the cake mix.
Almond Flavor Twist
Replace the vanilla extract with 1/2 teaspoon almond extract for a subtle nutty aroma.
Crunchy Topping
Add 1/3 cup chopped almonds or walnuts over the cake mix before baking to create a crunchy topping.
Storage/Reheating
Refrigeration
Store leftover dump cake in an airtight container in the refrigerator for up to 4 days.
Freezing
You can freeze portions for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe container.
Reheating
Warm individual servings in the microwave for 20–30 seconds until heated through. For larger portions, reheat in a 300°F (150°C) oven for about 10–15 minutes.
FAQs
Can I use fresh strawberries instead of pie filling?
Yes, but they should be cooked with sugar and a little cornstarch first to create a thick strawberry sauce similar to pie filling.
Can I make this dessert ahead of time?
Yes. You can bake it a day ahead and store it in the refrigerator. Reheat slightly before serving for the best taste.
What type of cake mix works best?
Yellow cake mix is the most common choice, but vanilla or butter cake mix also works well.
Do I need to mix the cake mix before adding it?
No. The cake mix is sprinkled dry over the top and the butter helps it bake into a crust.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese will give the cheesecake layer a richer and creamier texture.
Why is my topping still powdery?
If parts of the cake mix remain dry, it usually means the butter did not cover those areas. Make sure the butter is drizzled evenly across the top.
Can I add nuts to the topping?
Yes, chopped almonds or walnuts add a pleasant crunch and extra flavor.
Can I make this recipe gluten-free?
Yes, simply replace the regular cake mix with a gluten-free cake mix.
Should the cake be served warm or cold?
It tastes best warm because the layers remain soft and creamy, but it can also be enjoyed chilled.
Can I double the recipe?
Yes, but you may need to use two baking dishes or a larger pan to ensure even baking.
Conclusion
Strawberry Cheesecake Dump Cake is the perfect dessert for anyone who wants a sweet, creamy treat without complicated steps. With its fruity base, smooth cheesecake layer, and buttery cake topping, it delivers a delicious balance of textures and flavors in every bite. Whether served warm with ice cream or enjoyed on its own, this easy dessert is sure to become a favorite for family gatherings, celebrations, or simple weeknight indulgence.
A simple and indulgent strawberry cheesecake dump cake featuring layers of sweet strawberry filling, creamy cheesecake, and a buttery golden cake topping baked into a warm comforting dessert.
Ingredients
1 box yellow cake mix (about 15.25 oz / 432 g)
1 can (21 oz / 595 g) strawberry pie filling
8 oz (226 g) cream cheese, softened
1/2 cup granulated sugar (100 g)
1 teaspoon vanilla extract
1/2 cup milk (120 ml)
1/4 cup butter, melted (57 g)
1/2 teaspoon ground cinnamon (optional)
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
Spread the strawberry pie filling evenly across the bottom of the prepared dish.
In a mixing bowl, combine the softened cream cheese, sugar, vanilla extract, and milk. Beat until smooth and creamy.
Pour the cheesecake mixture evenly over the strawberry filling.
Sprinkle the dry yellow cake mix evenly over the cheesecake layer without stirring.
Drizzle the melted butter evenly across the cake mix.
Sprinkle cinnamon lightly on top if using.
Bake for 40–45 minutes until the top is golden brown and the edges are bubbling.
Allow the cake to cool for about 10 minutes before serving.
Serve warm with whipped cream or vanilla ice cream if desired.
Notes
Ensure the butter is evenly drizzled so the cake mix fully bakes into a golden topping.
Yellow, vanilla, or butter cake mix all work well for this recipe.
Fresh strawberries can be used if cooked first with sugar and cornstarch to create a pie-like filling.
Serve warm for the best texture and flavor.
Chopped nuts such as almonds or walnuts can be added for a crunchy topping.
