Strawberry Cheesecake Dump Cake Recipe

Have you ever craved the creamy, dreamy flavor of cheesecake but didn’t want to commit to the time it takes to make one? That’s exactly how I stumbled upon this strawberry cheesecake dump cake recipe. It’s the best of all worlds—sweet, tart strawberries, creamy cheesecake, and a buttery cake topping that practically makes itself. Trust me, you’ll feel like you’ve pulled off some kind of dessert magic. The beauty of this recipe is how ridiculously easy it is; all you do is “dump” the ingredients together, and the oven does the rest. Let’s just say this has become my go-to for last-minute gatherings or when I need a sweet treat that feels like a hug in dessert form.

this RECIPE

I’ll never forget the first time I made this cake for a backyard barbecue. It was one of those “I’ll just whip up something quick” moments. But when I pulled it out of the oven, golden and bubbling, everyone assumed I had slaved over it for hours. My sister even asked if I had secretly taken a baking class. (Spoiler: I didn’t.) It was such a hit that the pan was empty before the burgers were even gone!

If you’ve never tried a dump cake before, you’re in for a treat. This style of dessert became popular in the 1950s when convenience foods like boxed cake mix were all the rage. Unlike a traditional cake where you mix everything together in a bowl, a dump cake involves layering ingredients right in the baking dish. Over the years, dump cakes have evolved into an art form, with creative twists like this strawberry cheesecake version stealing the spotlight. It’s proof that you don’t need complicated techniques to create something truly special.

Let’s talk ingredients: simple but oh-so-delicious

This recipe is made with just a handful of pantry staples, but each one plays a big role in the final flavor and texture.

• Strawberry pie filling: The heart of the dish. It brings that rich, fruity base that’s both sweet and slightly tart. If you’re out of strawberry pie filling, you could swap it for cherry or blueberry for a fun twist. Pro tip: Look for a brand with whole fruit pieces for a more vibrant flavor.
• Cream cheese: This is where the “cheesecake” part comes in. The cream cheese adds a luscious creaminess that cuts through the sweetness. Make sure it’s fully softened so it blends easily. If you’re looking for a lighter option, you could try reduced-fat cream cheese, but I say go for the real deal.
• Granulated sugar: Just a touch to sweeten up the cream cheese layer. If you want to experiment, brown sugar adds a caramel-like depth.
• Cake mix: The key to that crumbly, buttery topping. A vanilla or white cake mix works best, but I’ve tried this with a strawberry cake mix, and it was incredible!
• Salted butter: Thin pats of cold butter melt into the cake mix, creating a golden crust. Salted butter adds a bit of balance to all the sweetness, but unsalted works if that’s what you have—just sprinkle a pinch of salt over the top.
• Fresh strawberries (optional): These are more for presentation, but they add a pop of color and freshness if you’re serving this at a party.

Kitchen gear: keep it simple

No fancy equipment is needed here, which is part of why I love this recipe so much. You’ll need:

• A 9”x13” baking dish: The perfect size for even cooking. If you don’t have this exact size, a slightly smaller dish works, but keep an eye on the bake time.
• A mixing bowl and hand mixer: For blending the cream cheese mixture. If you don’t have a mixer, a sturdy whisk and some elbow grease will do the job.
• A sharp knife: For slicing the butter into thin pats. A butter slicer (if you happen to have one) is super handy here but not essential.

Step-by-step: the easiest cake you’ll ever bake

1. Preheat and prep: Set your oven to 350°F and grab your baking dish. Spray it lightly with nonstick spray or rub it with a little butter to prevent sticking.
2. Layer the filling: Spread the strawberry pie filling from both cans evenly across the bottom of your dish. The more even the layer, the better your cake will bake.
3. Make the cream cheese layer: In a medium bowl, beat together the softened cream cheese, egg, and sugar until smooth and creamy. I like to sneak a little taste (for quality control, of course). Dollop the mixture over the strawberry filling, then gently spread it out. It doesn’t have to be perfect—this cake is all about rustic charm.
4. Add the cake mix: Open your package of cake mix and sprinkle it evenly over the entire surface. It’ll look like a snowy layer on top of the cream cheese and strawberries.
5. Top with butter: Slice your butter into very thin pats and distribute them across the cake mix. Try to cover as much of the surface as possible, as this ensures every bite gets that buttery, golden topping.
6. Bake to perfection: Slide the dish into your preheated oven and bake for 40-45 minutes. You’ll know it’s ready when the top is golden brown, the butter is fully melted, and the strawberry filling is bubbling up around the edges.
7. Serve and enjoy: Let the cake cool slightly before serving. It’s amazing warm, but it’s just as delicious at room temperature—or even straight out of the fridge the next day!

Make it your own: fun variations to try

• Gluten-free: Use a gluten-free cake mix, and you’re all set. You won’t even notice the difference!
• Vegan twist: Swap the cream cheese for a plant-based alternative, skip the egg (a flax egg works well here), and use vegan butter.
• Different fruit fillings: This works beautifully with cherry, blueberry, or even apple pie filling.
• Chocolate lovers: Use a chocolate cake mix and add some mini chocolate chips on top before baking.
• Seasonal flair: Add a sprinkle of cinnamon or nutmeg for a cozy fall vibe, or some lemon zest for a bright springtime touch.

I once made a version with blueberry filling and lemon cake mix, and it was such a hit that my friends still talk about it.

Serve it up in style

When I’m hosting, I like to garnish the cake with fresh strawberries or a dusting of powdered sugar for a polished look. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to take it to the next level. If you’re feeling fancy, a drizzle of chocolate or caramel sauce never hurts.

Drink pairings for every occasion

This cake pairs beautifully with a hot cup of coffee or tea for an afternoon treat. For something more celebratory, try a glass of sparkling wine—it’s light and bubbly, just like the cake! If you’re in the mood for something cozy, a mug of hot cocoa with a strawberry syrup swirl is pure indulgence.

Storing and reheating tips

Store any leftovers in an airtight container in the fridge for up to 3 days (if it lasts that long!). To reheat, pop a slice in the microwave for about 20 seconds—it’ll taste freshly baked all over again. If you’re reheating the whole cake, cover it with foil and warm it in a 300°F oven for 10-15 minutes.

Scaling the recipe

This recipe can easily be halved if you’re baking for a smaller crowd. Use an 8”x8” dish and bake for 30-35 minutes. If you’re feeding a big group, you could double the ingredients and use two pans—just make sure they fit in your oven!

Troubleshooting tips

• If the top isn’t browning evenly, try rotating the dish halfway through baking.
• If your butter doesn’t cover all the cake mix, some dry spots may remain. Just stir them gently after baking, and no one will notice!

Give it a try!

There’s something magical about how effortless this strawberry cheesecake dump cake is to make—and how incredible it tastes. Whether you’re baking for a party or just treating yourself, it’s a dessert that feels special without the stress. I’d love to hear how yours turns out, so leave a comment or share your favorite twist on the recipe. Happy baking!

Frequently asked questions

1. Can I use fresh strawberries instead of pie filling?
Sure! Just mix fresh strawberries with a bit of sugar and cornstarch to create a thickened filling.

2. Can I make this ahead of time?
Yes! You can bake it the day before and store it in the fridge. Reheat before serving.

3. Can I freeze leftovers?
Absolutely. Store in an airtight container and freeze for up to a month. Thaw in the fridge and reheat gently.

4. What if I don’t have salted butter?
Unsalted butter works fine—just sprinkle a pinch of salt over the top before baking.

5. Can I use homemade cake mix?
Of course! If you have a favorite homemade vanilla cake mix, it’ll work beautifully here.

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