This Strawberry Cheesecake Dump Cake is one of those recipes that just makes you smile. It’s not fussy, it’s not fancy, and it doesn’t require any secret baking techniques. It’s the kind of dessert that happens when you want something sweet, creamy, and warm, but you also don’t want to deal with a pile of dishes afterward. You literally “dump” everything in, bake it, and somehow end up with this irresistible combination of strawberries, cream cheese, and buttery cake topping that tastes like it took hours. Spoiler: it didn’t.
I first tried this recipe on a lazy Sunday when I was craving something comforting but didn’t feel like making an actual cheesecake. The craving was real, but the energy? Not so much. So I started pulling things from the pantry and fridge—some canned strawberry pie filling, a box of yellow cake mix, and a block of cream cheese that was just begging to be used. Thirty-five minutes later, my kitchen smelled like a bakery, and I had this golden, bubbling dessert that was almost too good to believe.
This dessert has that cozy, homemade feel that reminds me of the kind of sweet you’d find at a family gathering—the one that disappears first on the dessert table. It’s rich and fruity, but the cream cheese keeps it from being too sweet. And if you serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream… let’s just say you might need a second serving.
Why You’ll Love This Dessert
What makes this dump cake special is its simplicity and the layers of flavor it creates all on its own. You don’t need to mix anything fancy. The fruit becomes jammy and luscious as it bakes, the cream cheese softens and melts into creamy pockets, and the cake mix forms a buttery, golden crust on top. Every spoonful gives you a bit of all three textures — creamy, gooey, and crunchy.
And because it’s a “dump” cake, there’s no need for an electric mixer or even a bowl. You’ll use just one baking dish, which means fewer dishes to clean later. Honestly, that’s one of my favorite parts.
Ingredients
(For one 9×13-inch baking dish)
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2 cans (21 ounces each) strawberry pie filling – You can also use cherry or mixed berry if that’s what you have.
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1 box yellow cake mix (15.25 ounces) – Vanilla or white cake mix works too; yellow adds a bit more richness.
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1/2 cup unsalted butter (1 stick), melted – The butter is what makes the top turn golden and crisp.
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8 ounces cream cheese, softened – Try to let it sit at room temperature for at least 20 minutes before baking; it spreads better.
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1/3 cup granulated sugar – Just a touch to balance the tang of the cream cheese.
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1 teaspoon vanilla extract – Optional, but adds a nice aroma.
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Optional toppings: Whipped cream, vanilla ice cream, or fresh strawberries for serving.
Step-by-Step Directions
Step 1: Prepare the baking dish.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This step might feel small, but it’ll make sure your cake doesn’t stick to the edges later.
Step 2: Add the fruit layer.
Spread both cans of strawberry pie filling evenly over the bottom of the dish. Use the back of a spoon to smooth it out so every corner gets some love. If you want extra strawberry flavor, you can sprinkle a handful of fresh chopped strawberries on top of the canned filling — it adds a nice texture.
Step 3: Creamy cheesecake layer.
In a small bowl, mix together the softened cream cheese, sugar, and vanilla extract until smooth. It doesn’t need to be perfect — little lumps will melt and turn into creamy swirls once baked. Drop spoonfuls of the cream cheese mixture evenly over the strawberry layer. Don’t worry about spreading it; it will naturally melt into the fruit as it bakes.
Step 4: Add the cake mix.
Sprinkle the dry cake mix evenly over everything. You don’t need to stir it — resist the urge! The magic of a dump cake is in the layers. Just make sure there aren’t any big clumps of mix left on top.
Step 5: Pour the butter.
Drizzle the melted butter slowly over the dry cake mix, covering as much of the surface as possible. If a few dry spots remain, that’s okay. As it bakes, the butter will soak through, giving the cake that golden, crumbly top.
Step 6: Bake to perfection.
Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbly. Your kitchen will smell amazing at this point — sweet strawberries and buttery cake mingling together. Let it cool for about 10–15 minutes before serving; it’ll be easier to scoop and the filling will thicken slightly.
Tips for the Best Dump Cake
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Don’t overmix or stir. The key to a good dump cake is leaving the layers as they are. Mixing changes the texture completely.
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Try different fruits. Strawberry is wonderful, but you can easily switch it up with blueberry, peach, or even pineapple filling.
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Add a crunch. Sprinkle chopped pecans, walnuts, or shredded coconut over the top before baking for a bit of texture.
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Make it ahead. This dessert reheats beautifully. Store leftovers in the fridge for up to 3 days and warm them in the oven or microwave before serving.
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Serving ideas: Serve warm with ice cream for a melty, creamy finish or cold for a cheesecake-like texture.
What Makes It So Good
What I love about this recipe is how forgiving it is. You can be a complete beginner in the kitchen and still make something that looks and tastes impressive. The buttery cake mix on top forms a crust that’s almost like a cobbler, while the strawberry and cream cheese mixture underneath becomes rich and velvety. It’s the kind of dessert that feels both indulgent and homemade — the best kind of balance.
You don’t need to follow every measurement perfectly. If you prefer things less sweet, use only one can of filling and a bit less sugar in the cream cheese. Want it richer? Add a little extra butter on top. This recipe adapts easily to whatever you have on hand, which is probably why it’s become such a staple in so many kitchens.
Common Questions
Can I use fresh strawberries instead of canned filling?
Yes, but you’ll need to sweeten them first. Mix about 4 cups of sliced strawberries with 1/3 cup of sugar and 1 tablespoon of cornstarch. Let them sit for 10–15 minutes until they release some juice, then use that mixture in place of the canned filling.
Do I need to refrigerate leftovers?
Yes. Because of the cream cheese, store any leftovers covered in the refrigerator. It tastes great cold, but if you prefer it warm, just reheat individual portions for about 20 seconds in the microwave.
Can I make it gluten-free?
Absolutely. Use a gluten-free yellow cake mix — the rest of the ingredients are naturally gluten-free.
What if I don’t have vanilla extract?
You can skip it or use a bit of almond extract instead for a slightly different flavor twist.
How to Serve It
When this cake first comes out of the oven, it’s soft and bubbling, almost like a cobbler. As it cools, the cream cheese firms up slightly, creating creamy ribbons through the cake. I usually serve it warm, straight from the pan, with a spoonful of vanilla ice cream melting over the top. But on summer days, it’s just as good chilled from the fridge — more like a creamy cheesecake dessert.
If you’re serving this for a crowd, you can dress it up with a few fresh strawberry slices or a dusting of powdered sugar right before serving. It looks beautiful and adds a fresh touch.
A Final Note
Every time I make this Strawberry Cheesecake Dump Cake, I’m reminded that great desserts don’t have to be complicated. It’s proof that with a few simple ingredients and almost no effort, you can create something that brings comfort and joy to anyone who tastes it. The best part? It feels like home. Warm, simple, and a little bit nostalgic.
So the next time you want a dessert that looks like you put in way more work than you actually did, this is the one. Bake it, serve it, and enjoy that moment when everyone asks, “Wait, did you make this from scratch?” Just smile — they don’t need to know how easy it really was.
Strawberry Cheesecake Dump Cake
Ingredients
- 2 cans 21 oz each strawberry pie filling
- 8 oz cream cheese softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 box yellow cake mix
- 1/2 cup 1 stick melted butter
- Optional toppings: ice cream whipped cream, or fresh strawberries
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Spread strawberry pie filling evenly in the dish.
- In a bowl, mix cream cheese, sugar, and vanilla. Drop spoonfuls over the filling.
- Sprinkle dry cake mix evenly over the top.
- Drizzle melted butter across the cake mix.
- Bake for 40–45 minutes, until golden and bubbly.
- Cool for 10 minutes before serving. Enjoy warm or chilled.
