Strawberry Cheesecake Dump Cake Recipe
There’s something truly magical about a dessert that requires minimal effort yet delivers maximum flavor. That’s exactly what this strawberry cheesecake dump cake does. It’s a ridiculously simple recipe, yet every bite is packed with sweet, tangy strawberries, creamy cheesecake, and a buttery, golden topping. Whether you’re making it for a casual family dessert or a last-minute gathering, this cake is always a crowd-pleaser.
A sweet memory in every bite
The first time I made this, I was in a bit of a rush. I needed a dessert that felt special but didn’t require hours in the kitchen. A friend had mentioned “dump cakes” before, but I had always been skeptical. Could something this easy really taste that good?
Well, after my first bite, I was completely sold. The warm strawberry filling was perfectly gooey, the cream cheese added a silky richness, and the buttery cake mix topping brought it all together. The best part? Everyone thought I had spent hours making it!
Where does dump cake come from?
Dump cakes have been around for decades and are thought to have originated in the United States as a shortcut version of cobblers and crisps. The idea is simple: instead of mixing a batter from scratch, you “dump” layers of ingredients into a baking dish and let the oven do the work. While the original versions often used canned fruit and dry cake mix, today’s variations have taken on a life of their own—adding everything from chocolate to nuts to different kinds of fruit.
What makes this dump cake special?
Unlike traditional dump cakes that are just fruit and cake mix, this one has a rich cheesecake layer that elevates it to something truly indulgent. The combination of sweet strawberries, tangy cream cheese, and buttery cake topping creates a flavor and texture contrast that feels decadent but is effortless to make.
Let’s talk ingredients: the sweet, the creamy, and the crunchy
- Strawberry pie filling – This is the heart of the dessert. It’s sweet, fruity, and slightly tangy. If you don’t have canned pie filling, you can make your own with fresh strawberries, sugar, and cornstarch.
- Cream cheese – This adds a rich, velvety texture and a slight tang that balances the sweetness of the strawberries. If you’re out of cream cheese, mascarpone works as a great substitute.
- Egg – It helps bind the cream cheese mixture, making it smooth and creamy.
- Granulated sugar – Just a little bit sweetens the cheesecake layer. If you prefer a deeper sweetness, brown sugar works too.
- Vanilla or white cake mix – The dry mix turns into a golden, slightly crunchy topping as it bakes. Yellow cake mix could work too, but it will have a more buttery flavor.
- Salted butter – Thin slices of cold butter melt into the cake mix, creating a rich, crumbly topping. If using unsalted butter, just add a pinch of salt.
- Fresh strawberries (optional) – These are great for garnish and add a fresh, juicy contrast to the baked cake.

Kitchen tools you’ll need (and what you can skip)
- 9×13” baking dish – This is the perfect size to ensure even baking.
- Mixing bowl – You’ll need this for the cheesecake mixture.
- Hand mixer or whisk – A hand mixer makes beating the cream cheese easier, but a sturdy whisk works too.
- Butter knife or offset spatula – Helps spread the cheesecake mixture evenly.
- Sharp knife for slicing butter – Thin slices of butter distribute better over the cake mix.
Step-by-step: the easiest way to bake this cake
- Preheat your oven to 350°F – This gives you just enough time to assemble everything.
- Layer the strawberry pie filling – Spread both cans evenly in the bottom of a 9×13” baking dish. No need to grease it—the fruit filling prevents sticking.
- Make the cheesecake mixture – In a bowl, beat the softened cream cheese, egg, and sugar until smooth. You’re aiming for a creamy, lump-free texture.
- Dollop and spread – Spoon the cheesecake mixture in little blobs across the strawberry filling. It doesn’t have to be perfect, but try to distribute it evenly.
- Add the cake mix – Sprinkle the dry cake mix evenly over the entire surface. Don’t stir! It may look powdery now, but the butter will work its magic.
- Top with butter – Slice the cold butter as thinly as possible and distribute the pieces all over the cake mix. This step ensures a golden, slightly crisp topping.
- Bake for 40-45 minutes – You’ll know it’s ready when the top is golden brown and the strawberry filling bubbles at the edges.
- Cool slightly before serving – This allows the cheesecake layer to set, making each bite perfectly balanced.

Want to switch it up? Try these variations!
- Make it chocolatey – Use chocolate cake mix instead of vanilla for a chocolate-covered-strawberry vibe.
- Go gluten-free – Swap the cake mix for a gluten-free version. It bakes up just as delicious!
- Try different fruits – Blueberry or cherry pie filling would work beautifully here.
- Add crunch – Sprinkle chopped nuts (like pecans or almonds) over the top before baking for a bit of texture.
- Make it extra creamy – Drizzle sweetened condensed milk over the cake mix before adding butter for a richer dessert.
How to serve this dreamy dessert
This dump cake is perfect warm or at room temperature. If you want to get fancy, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh strawberries on top make it look extra special. For a bit of crunch, sprinkle crushed graham crackers over each serving.
What to drink with your slice?
- Coffee – A cup of black coffee cuts through the sweetness beautifully.
- Milk – Classic and comforting, especially if serving to kids.
- Champagne – If you’re feeling fancy, a glass of bubbly pairs perfectly with the strawberries.
- Sweet dessert wine – A Moscato or Riesling enhances the fruitiness of the cake.
Storing and reheating tips
Leftovers (if you have any!) can be stored in the fridge for up to 4 days. Cover the baking dish with plastic wrap or transfer portions to an airtight container. To reheat, microwave individual slices for 20-30 seconds or warm the whole dish in a 300°F oven for 10 minutes.
Need more or less? Here’s how to adjust
If making for a smaller crowd, halve the recipe and use an 8×8” dish. If feeding a large group, double the recipe and bake in two separate dishes for even cooking.
Troubleshooting: what could go wrong?
- Dry topping? Make sure the butter is evenly spread. Small gaps are okay, but too many can leave dry spots.
- Too runny? Let the cake cool before serving; this allows the layers to set.
- Not sweet enough? If your strawberries are on the tart side, a sprinkle of sugar over the pie filling can help.
Give this easy strawberry cheesecake dump cake a try!
If you love desserts that are effortless yet impressive, this one’s for you. It’s a perfect blend of fruity, creamy, and crunchy in every bite. Try it, make it your own, and don’t be surprised if it becomes your new go-to dessert.

FAQs
Can I use fresh strawberries instead of pie filling?
Yes! Mix 4 cups of sliced strawberries with ½ cup sugar and 2 tablespoons cornstarch to make a homemade filling.
Can I make this ahead of time?
Absolutely! Bake it the day before, and store it in the fridge. Warm it up before serving.
Do I have to use salted butter?
No, but if you use unsalted butter, add a pinch of salt to balance the flavors.
Can I use a different cake mix?
Yes! Yellow, butter, or even lemon cake mix would work.
What’s the best way to serve this?
Warm with ice cream or whipped cream—it’s dessert perfection!

Strawberry Cheesecake Dump Cake Recipe
This strawberry cheesecake dump cake is the easiest dessert ever! Just layer, bake, and enjoy a gooey, buttery, cheesecake-infused treat.
- Total Time: 50 minutes
- Yield: 12 1x
Ingredients
- 2 – 15 ounce cans of strawberry pie filling
- 8 ounces of cream cheese softened
- 1 egg large
- ¼ cup granulated sugar
- 1 package of vanilla or white cake mix
- ½ cup salted butter cold
- Fresh strawberries whole or halved, for serving (optional)
Instructions
- Preheat your oven to 350°F – This gives you just enough time to assemble everything.
- Layer the strawberry pie filling – Spread both cans evenly in the bottom of a 9×13” baking dish. No need to grease it—the fruit filling prevents sticking.
- Make the cheesecake mixture – In a bowl, beat the softened cream cheese, egg, and sugar until smooth. You’re aiming for a creamy, lump-free texture.
- Dollop and spread – Spoon the cheesecake mixture in little blobs across the strawberry filling. It doesn’t have to be perfect, but try to distribute it evenly.
- Add the cake mix – Sprinkle the dry cake mix evenly over the entire surface. Don’t stir! It may look powdery now, but the butter will work its magic.
- Top with butter – Slice the cold butter as thinly as possible and distribute the pieces all over the cake mix. This step ensures a golden, slightly crisp topping.
- Bake for 40-45 minutes – You’ll know it’s ready when the top is golden brown and the strawberry filling bubbles at the edges.
- Cool slightly before serving – This allows the cheesecake layer to set, making each bite perfectly balanced.
Notes
How to serve this dreamy dessert
This dump cake is perfect warm or at room temperature. If you want to get fancy, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh strawberries on top make it look extra special. For a bit of crunch, sprinkle crushed graham crackers over each serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert