Warm, easy, and irresistibly creamy, this Strawberry Cheesecake Dump Cake is the kind of dessert you make when you want big flavor with minimal fuss. Ready in under an hour, it’s perfect for weeknight treats or potlucks. If you love strawberry desserts, try my strawberry shortcake bars for another bright option.
Why You’ll Love This Strawberry Cheesecake Dump Cake
- No-fuss assembly: dump, layer, and bake.
- Crowd-pleasing flavor combo of strawberries and cheesecake.
- Quick to make — great for last-minute guests.
- Easy to portion and perfect for leftovers.
- Minimal equipment and pantry-friendly ingredients.
Ingredients Needed
-
Dessert Base
- 1 box yellow cake mix
-
Fruit Filling
- 1 can (21 oz) strawberry pie filling
-
Cheesecake Layer
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
-
Topping
- 1/2 cup butter, melted
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the 21 oz can of strawberry pie filling evenly across the bottom of the prepared baking dish.
- In a bowl, beat the softened cream cheese with the powdered sugar, vanilla extract, and milk until smooth and creamy. Pour this over the strawberry filling and spread gently.
- Evenly sprinkle the yellow cake mix over the cream cheese layer, covering it completely.
- Drizzle the melted butter evenly across the top so the dry cake mix becomes moistened.
- Bake for 40–45 minutes, until the top is golden and the center is set.
- Allow the dump cake to cool slightly before serving so layers settle.
Serving Suggestions Strawberry Cheesecake Dump Cake
- Serve warm with vanilla ice cream and a fresh strawberry.
- Dust powdered sugar and add a mint leaf for a pretty presentation.
- Pair with cold milk or a cup of coffee for a cozy finish.
- Add whipped cream and extra pie filling spooned on top for extra indulgence.
- Include mini treats on the dessert table like strawberry buttercream pistachio mini cakes for variety.
Tips for Success Strawberry Cheesecake Dump Cake
- Soften cream cheese at room temperature for easiest mixing and a silky texture.
- If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
- Let the cake rest 10–20 minutes after baking to firm the layers for neater slices.
- Store leftovers covered in the refrigerator for up to 4 days.
- For texture ideas or a different fruit cake approach, see how a lighter crumb works in a carrot pineapple cake recipe.
Variations
Here are a few easy ways to change it up:
- Mixed berry: substitute the strawberry pie filling with a mixed berry pie filling.
- Lemon twist: add 1–2 teaspoons lemon zest to the cream cheese layer for bright citrus notes.
- Dairy-free: use dairy-free cream cheese and a plant-based milk to make a dairy-free version.
Follow us on Pinterest for more cozy ideas.
Strawberry Cheesecake Dump Cake
A warm, creamy dessert that combines the flavors of strawberries and cheesecake in an easy-to-make dump cake, perfect for weeknight treats or potlucks.
Ingredients
Dessert Base
- 1 box yellow cake mix
Fruit Filling
- 1 can (21 oz) strawberry pie filling
Cheesecake Layer
- 1 package (8 oz) cream cheese, softened Soften at room temperature for easier mixing.
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk Any type of milk can be used.
Topping
- 1/2 cup butter, melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Spread the strawberry pie filling evenly across the bottom of the prepared baking dish.
- In a bowl, beat the softened cream cheese with the powdered sugar, vanilla extract, and milk until smooth and creamy. Pour this over the strawberry filling and spread gently.
- Evenly sprinkle the yellow cake mix over the cream cheese layer, covering it completely.
- Drizzle the melted butter evenly across the top so the dry cake mix becomes moistened.
Baking
- Bake for 40–45 minutes, until the top is golden and the center is set.
- Allow the dump cake to cool slightly before serving so layers settle.
Notes
Serve warm with vanilla ice cream, dust powdered sugar and add a mint leaf for presentation. Store leftovers covered in the refrigerator for up to 4 days. If the top browns too quickly, tent loosely with foil during baking.