Strawberry Cheesecake Dump Cake

Save this recipe on:

If you’ve ever needed a no-fuss dessert that tastes like heaven and looks like it came straight from a fancy bakery, let me introduce you to my Strawberry Cheesecake Dump Cake. I stumbled upon this recipe while craving something sweet but not ready to commit to a full-on baking project—and what came out of the oven blew my mind. It’s ridiculously easy, uses minimal ingredients, and tastes like creamy cheesecake collided with a juicy strawberry cobbler.

What I especially love is how it delivers that velvety cheesecake texture without the hours of baking, water baths, or crust-pressing. This is the kind of dessert that satisfies every type of sweet tooth—from the fruit lover to the cheesecake purist. Whether you’re entertaining, feeding a crowd, or just craving a quick treat for yourself, this Strawberry Cheesecake Dump Cake will quickly become your go-to.

---

Why You’ll Love This Strawberry Cheesecake Dump Cake

This dessert is the ultimate shortcut to cheesecake bliss. There’s no need for a springform pan or overnight chilling. You simply layer the ingredients in a baking dish and let the oven do the magic. It combines the richness of cream cheese, the tanginess of strawberries, and the warmth of a buttery cake topping—all with minimal cleanup. It’s versatile, perfect for every season, and always a hit at potlucks or holiday tables.

---

What Kind of Cake Mix Should I Use?

For this Strawberry Cheesecake Dump Cake, I always recommend using a classic yellow cake mix. It brings just the right amount of sweetness and buttery flavor to complement the tartness of the strawberries and the creaminess of the cheesecake layer. If you prefer a slightly lighter taste, a white cake mix also works beautifully, giving a more delicate crumb. Vanilla cake mix is another good option if you’re after a deeper, more aromatic profile. Avoid chocolate or spice cake mixes here—they tend to overpower the fresh fruit and creamy filling.

---

Options for Substitutions

One of the best things about this dump cake is how adaptable it is. If strawberries aren’t in season or you want to shake things up, here are some fantastic substitutions:

• Fruit filling: Swap the strawberry pie filling for cherry, blueberry, raspberry, or even a mixed berry combo. Each one brings a different kind of tang and sweetness.
• Cream cheese: If you’re dairy-sensitive, use a lactose-free cream cheese or vegan alternative. The texture might change slightly but it will still taste amazing.
• Butter: Plant-based butter or margarine can be used if you’re going dairy-free. Just be sure it’s in stick form and not the spreadable kind.
• Cake mix: Gluten-free cake mix works well for those with dietary restrictions. Make sure to follow the same layering instructions.

These swaps make it easy to cater to your tastes or dietary needs without compromising flavor or simplicity.

---

Ingredients for This Strawberry Cheesecake Dump Cake

Each ingredient in this recipe plays a special role in creating that rich, fruity, and decadent experience. Here’s what you’ll need and why it matters:

• Strawberry Pie Filling – This is the star of the show. It provides that sweet-tart berry punch and creates the gooey, jammy layer that makes this dessert so craveable.
• Cream Cheese – Softened and dolloped between the layers, it gives you that creamy, tangy cheesecake flavor. Don’t skip it—it’s what transforms this from a fruit cobbler into a cheesecake hybrid.
• Yellow Cake Mix – Acts as the buttery, golden topping. As it bakes, it absorbs some of the fruit juices and forms a tender, crumbly crust.
• Unsalted Butter – Melted and poured on top to help the cake mix bake evenly and turn golden-brown. It brings richness and depth to every bite.
• Fresh Strawberries (optional, for topping) – Great for garnish and added texture if you want a fresh bite along with the cooked filling.
• Raspberries or other berries (optional) – These complement the strawberry flavor and look beautiful as a finishing touch.

These ingredients come together in the easiest way possible—just layer and bake—but the result tastes like you spent all day in the kitchen.

---

Step 1: Prepare Your Baking Dish

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This helps prevent sticking and makes cleanup much easier.

---

Step 2: Spread the Strawberry Pie Filling

Pour the entire can (or cans) of strawberry pie filling evenly into the bottom of the baking dish. Use a spatula to gently spread it out into a uniform layer. This fruity base is the foundation of your dump cake.

---

Step 3: Add Dollops of Cream Cheese

Take softened cream cheese and drop spoonfuls over the pie filling. Try to space the dollops evenly across the surface so that every serving gets a bit of that creamy tang. It doesn’t need to be perfect—some unevenness adds to the charm.

---

Step 4: Sprinkle the Cake Mix

Evenly sprinkle the dry yellow cake mix over the entire surface. Don’t mix it in! This step is key. The dry cake mix will absorb the moisture from the fruit and cream cheese as it bakes, creating a tender, cake-like topping.

---

Step 5: Drizzle with Melted Butter

Slowly drizzle melted butter over the cake mix, covering as much of the dry surface as possible. This ensures the top bakes up golden and crisp. If a few dry spots remain, that’s okay—they often turn into little crispy bites of cake.

---

Step 6: Bake Until Golden and Bubbly

Place the baking dish into the oven and bake for 45–50 minutes, or until the top is golden brown and the strawberry filling is bubbling up around the edges.

---

How Long to Cook the Strawberry Cheesecake Dump Cake

You’ll want to bake your Strawberry Cheesecake Dump Cake at 350°F (175°C) for 45 to 50 minutes. The top should be lightly golden, especially where the butter has saturated the cake mix. You’ll know it’s done when the strawberry filling is bubbling around the edges and the center looks set. If you notice any dry patches of cake mix, don’t worry—those crisp up beautifully and add texture.

If your oven runs hot, check it at the 40-minute mark. Conversely, if the top isn’t golden yet at 50 minutes, let it go a few more minutes, but keep an eye on it.

---

Tips for Perfect Strawberry Cheesecake Dump Cake

• Soften the cream cheese: Let it sit at room temperature before dolloping. This helps it melt evenly into the filling without staying too firm or clumpy.
• Don’t stir the layers: Dump cakes work best when layered. Stirring them disrupts the “self-baking” magic.
• Cover the cake mix as evenly as possible: Use a spoon to smooth out the mix before adding butter to avoid too many dry spots.
• Use real butter: Margarine or spreadable substitutes might not bake the same way. Stick with real, unsalted butter for the best results.
• Line your oven rack: Fruit fillings can bubble over the edges. Placing a baking sheet under your dish can save you from a sticky oven mess.
• Let it cool slightly before serving: It’ll be molten hot straight out of the oven. Giving it 10–15 minutes to cool helps everything set up a bit.
• Top with whipped cream or ice cream: For a finishing touch, add a scoop of vanilla ice cream or a swirl of whipped cream right before serving.

---

Watch Out for These Mistakes While Cooking

Even with a recipe as simple as Strawberry Cheesecake Dump Cake, there are a few common pitfalls that can affect your final result. Here’s what to avoid:

• Using cold cream cheese – Cold cream cheese won’t melt properly and can leave unpleasant lumps. Always soften it to room temperature first.
• Stirring the layers together – The magic of this dessert comes from layering. Stirring will muddle the textures and mess with the final bake.
• Not spreading the butter well – Uneven butter coverage can lead to dry, powdery patches of cake mix. Try to pour slowly and evenly over the top.
• Overbaking – If left too long in the oven, the top can get too brown and the filling may dry out. Check it around 45 minutes.
• Using a pan that’s too small – The filling can bubble over, especially if your dish is crowded. Always use a standard 9×13-inch pan to be safe.
• Skipping the nonstick spray – This cake gets sticky! Greasing the dish ensures easy serving and less scrubbing later.
• Serving immediately – It needs at least 10 minutes to cool and settle after baking. Otherwise, it may be too runny.
• Using margarine or low-fat substitutes – These often have water added and won’t give you that golden, crispy top like real butter does.

---

What to Serve With Strawberry Cheesecake Dump Cake?

Pairing this rich and fruity dessert with the right accompaniments can make it even more irresistible. Here are some ideas:

1. Vanilla Ice Cream

A scoop of classic vanilla melts beautifully over the warm cake and complements the sweet-tart strawberries.

2. Whipped Cream

Homemade or store-bought, a dollop of whipped cream adds lightness and creaminess to every bite.

3. Fresh Strawberries

Slice up some fresh berries and scatter them on top for an extra burst of freshness and color.

4. Mint Leaves

A few fresh mint leaves bring a cool contrast and elevate the presentation.

5. Crushed Graham Crackers

Sprinkle over the top for a nod to traditional cheesecake crust.

6. Toasted Coconut Flakes

These add crunch and a subtle tropical flavor that plays well with strawberries.

7. Drizzle of Chocolate or Strawberry Syrup

For those who love extra sweetness, a drizzle of syrup takes this dessert over the top.

8. Espresso or Strong Coffee

Balance the sweetness with a strong cup of coffee—it’s a wonderful after-dinner combo.

---

Storage Instructions

Strawberry Cheesecake Dump Cake stores beautifully, making it a great make-ahead or leftover-friendly dessert. Here’s how to keep it fresh:

• Refrigerator: Once cooled completely, cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the fridge for up to 4–5 days. The cream cheese and fruit filling both hold up well, though the cake topping may soften slightly over time.
• Freezer: You can freeze dump cake in individual portions or as a whole dish. Let it cool completely, then wrap tightly in plastic wrap and foil. It will keep for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 300°F until warmed through.
• Reheating: For best texture, reheat in the oven at 300°F for 10–15 minutes. If you’re in a hurry, microwave individual portions for about 30–45 seconds.

---

Estimated Nutrition

Here’s a general nutritional estimate per serving (based on 12 servings and typical ingredients):

• Calories: ~320
• Fat: ~16g
• Saturated Fat: ~9g
• Cholesterol: ~45mg
• Carbohydrates: ~42g
• Sugar: ~25g
• Protein: ~3g
• Fiber: ~1g
• Sodium: ~320mg

Note: These values can vary depending on the specific brands of ingredients used, any substitutions, and portion sizes.

---

Frequently Asked Questions

What size pan should I use for this recipe?

A standard 9×13-inch baking dish is perfect for this recipe. It gives enough space for the layers to bake evenly and prevents overflow as the filling bubbles up.

---

Can I use fresh strawberries instead of pie filling?

Fresh strawberries don’t provide the same syrupy base as pie filling. If you want to use fresh fruit, you’ll need to cook them down with sugar and cornstarch first to get that same consistency.

---

Do I need to soften the cream cheese first?

Yes, softening the cream cheese ensures it melts into the filling more evenly. If it’s too cold, it won’t spread well and will stay lumpy after baking.

---

Can I make this ahead of time?

Absolutely! You can prepare the entire dump cake a day ahead, cover, and refrigerate. Just reheat it in the oven before serving or enjoy it cold if you prefer.

---

Is it okay to use a different kind of cake mix?

Yes, yellow cake mix is traditional, but white or vanilla cake mixes also work. Just avoid anything heavily flavored like chocolate or spice, which might overpower the strawberry cheesecake combo.

---

How do I know when the dump cake is fully baked?

You’ll know it’s done when the top is golden brown and the fruit filling is bubbling at the edges. The center should look set, not soupy.

---

Can I add extras like nuts or coconut?

Definitely! Chopped pecans, almonds, or shredded coconut sprinkled on top of the cake mix before baking can add extra texture and flavor.

---

How should I serve it—warm or cold?

This dessert is amazing both ways. Serve it warm for a gooey, comforting experience or chilled for a firmer, cheesecake-like texture. Either way, it’s delicious!

---

Conclusion

Strawberry Cheesecake Dump Cake is the dessert you never knew you needed. It’s outrageously easy, unfailingly delicious, and flexible enough to suit any occasion. Whether you’re making it for a backyard barbecue, a last-minute dinner party, or a cozy night in, it’s guaranteed to impress with minimal effort. The harmony of sweet strawberry filling, tangy cream cheese, and golden cake topping is pure comfort in every bite.

---

Print

Save this recipe on: