If you love the flavors of strawberry cheesecake but don’t have the time (or patience) to bake one from scratch, then this Strawberry Cheesecake Dump Cake is about to become your new best friend. It’s sweet, creamy, and bursting with fruity goodness—all with minimal effort and just a handful of ingredients. The best part? No fancy baking skills required!

I’ll be the first to admit that I love an elaborate dessert, but let’s be real—sometimes, you just need something quick, easy, and undeniably delicious. That’s where dump cakes come in. If you’ve never made one before, get ready for a game-changer. The concept is simple: “dump” the ingredients into a baking dish, pop it in the oven, and let the magic happen. The result? A warm, bubbly, cake-like dessert that’s downright irresistible.

This particular version combines the classic flavors of a strawberry cheesecake—tangy cream cheese, sweet strawberry filling, and a buttery cake topping—for a dessert that tastes like you spent hours in the kitchen (spoiler: you didn’t). Plus, you can serve it straight from the dish, making it perfect for potlucks, family gatherings, or a cozy night in.

Let’s get started!

How to Make Strawberry Cheesecake Dump Cake

This dump cake comes together in just a few easy steps—no mixing bowls, no complicated techniques, and hardly any prep time. Here’s what you’ll need:

Ingredients

• 1 (21 oz) can strawberry pie filling – This provides the fruity base for the cake.
• 1 (8 oz) block cream cheese, softened and cubed – For that rich, tangy cheesecake flavor.
• 1 (15.25 oz) box yellow or white cake mix – The foundation of the cake layer.
• ½ cup (115g) unsalted butter, melted – Adds moisture and helps create a golden, buttery topping.
• ½ cup (60g) crushed graham crackers (optional) – For an extra bit of crunch.
• 1 teaspoon vanilla extract (optional) – Enhances the flavor with a hint of warmth.

Step 1: Preheat the Oven

Before we get to the fun part, preheat your oven to 350°F (175°C). Then, lightly grease a 9×13-inch baking dish with non-stick spray or butter. This prevents sticking and makes cleanup easier (because who wants to scrub baked-on cake, right?).

Step 2: Layer the Ingredients

Now comes the “dump” part of the dump cake—this is where the magic happens!

1. Spread the strawberry pie filling evenly across the bottom of your greased baking dish. If you want an extra flavor boost, stir in 1 teaspoon of vanilla extract before spreading.
2. Scatter the cubed cream cheese evenly over the pie filling. Don’t worry about mixing it in—those creamy pockets will melt beautifully into the cake as it bakes.
3. Sprinkle the dry cake mix evenly over the top of the fruit and cream cheese layers. Make sure it’s fully covered so every bite has that delicious cake texture.
4. Drizzle the melted butter evenly over the cake mix. This is what gives the top that crispy, golden finish.
5. (Optional) Sprinkle crushed graham crackers on top for a bit of extra crunch. It gives the cake a little extra texture and a nod to the classic graham cracker crust of a traditional cheesecake.

Step 3: Bake Until Golden and Bubbly

Once your oven is preheated to 350°F (175°C) and your dump cake is fully assembled, slide the baking dish onto the center rack.

Baking time: 40–45 minutes, or until the top is golden brown and bubbling.

Here’s what you’re looking for:

• The cake mix should be moist but set, with a lightly crisp, golden crust.
• The cream cheese will have melted into delicious pockets of tangy goodness.
• The strawberry filling should be bubbling around the edges—this means it’s perfectly warmed through.

Pro Tip: If the top is browning too quickly, but the filling still looks too runny, loosely tent the cake with foil and bake for a few more minutes.

Step 4: Let It Cool (Just a Little!)

I know—it’s tempting to dig in the moment it comes out of the oven. But trust me, letting it sit for 10–15 minutes makes a huge difference.

This short cooling period allows the filling to thicken slightly, making it easier to scoop and serve. It also gives the cream cheese time to set, so you get that perfect cheesecake-like texture in every bite.

Step 5: Serve and Enjoy!

Now comes the best part—eating!

Use a large spoon or spatula to scoop generous portions into bowls or onto plates. Unlike a traditional cake, this dessert isn’t meant to be sliced. Think of it as a warm, gooey cobbler with layers of flavor in every bite.

Ways to Take It to the Next Level:

• Add a scoop of vanilla ice cream – The warm cake and cool ice cream combo is heavenly.
• Drizzle with caramel or chocolate sauce – A little extra indulgence never hurts.
• Garnish with fresh strawberries – For an added pop of freshness.
• Top with whipped cream – Light, fluffy, and always a good idea.

Helpful Tips & Variations

This Strawberry Cheesecake Dump Cake is already incredible, but if you want to switch things up, here are a few ideas:

• Try a different fruit filling! Swap the strawberry pie filling for blueberry, cherry, or even peach for a fun twist.
• Use a different cake mix! Instead of yellow or white cake mix, try vanilla, butter pecan, or even chocolate for a richer flavor.
• Make it extra cheesecake-like! Stir in ½ cup of sour cream or Greek yogurt with the cream cheese for a tangier, creamier texture.
• Add crunch! If you’re a texture lover, sprinkle chopped pecans or almonds on top before baking.

FAQ: Everything You Need to Know About Dump Cake

1. Can I make this dump cake ahead of time?

Yes! You can bake it ahead and store it in the fridge for up to 3 days. When you’re ready to serve, just reheat individual portions in the microwave for about 30 seconds or pop the whole dish back in the oven at 300°F (150°C) for 10–15 minutes.

2. Does dump cake need to be refrigerated?

Because of the cream cheese, it’s best to refrigerate leftovers. Once the cake cools completely, cover it tightly with plastic wrap or foil and store it in the fridge.

3. Can I use fresh strawberries instead of pie filling?

You can, but keep in mind that pie filling provides a thick, syrupy base that helps create the right consistency. If using fresh strawberries, mix them with ½ cup of sugar and 1 tablespoon of cornstarch to help thicken the juices as the cake bakes.

4. Can I use a different type of cake mix?

Absolutely! White or yellow cake mix gives a classic flavor, but feel free to experiment with vanilla, butter pecan, or even chocolate cake mix for a fun twist.

5. Why is my dump cake dry in some spots?

This can happen if the butter isn’t evenly distributed. To fix this, make sure to drizzle the melted butter all over the top of the cake mix, covering as much as possible. If there are still dry spots after baking, just mix in a little extra melted butter while it’s still warm.

6. Can I make this in a slow cooker?

Yes! Assemble the dump cake in your slow cooker, cover, and cook on LOW for 3–4 hours or HIGH for 2 hours until the top is set and golden brown.

7. What’s the best way to serve this dessert?

This dump cake is delicious on its own, but adding a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce takes it to the next level!

Final Thoughts – Why You’ll Love This Recipe

If you’re looking for a no-fuss, totally delicious dessert that comes together in minutes, this Strawberry Cheesecake Dump Cake is it. It’s sweet, creamy, and buttery with just the right amount of crunch on top. Plus, it’s completely customizable—so whether you switch up the fruit, the cake mix, or add extra toppings, it’s always a winner.

Happy baking!

STRAWBERRY CHEESECAKE DUMP CAKE

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• Author: Mark's Recipe
• Total Time: 55–60 minutes

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Description

This Strawberry Cheesecake Dump Cake is the perfect easy dessert! With layers of sweet strawberry filling, creamy cheesecake, and buttery cake topping, it’s a no-fuss treat that’s sure to impress. No mixing required—just dump, bake, and enjoy!

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Ingredients

Scale 1x2x3x

• 1 (21 oz) can strawberry pie filling
• 1 (8 oz) block cream cheese, softened and cubed
• 1 (15.25 oz) box yellow or white cake mix
• ½ cup (115g) unsalted butter, melted
• ½ cup (60g) crushed graham crackers (optional, for topping)
• 1 teaspoon vanilla extract (optional, for added flavor)

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Instructions

1️⃣ Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with non-stick spray or butter.

2️⃣ Layer the Ingredients:

Spread the strawberry pie filling evenly across the bottom of the baking dish.

Scatter the cubed cream cheese evenly over the pie filling. If desired, stir in the vanilla extract with the pie filling for extra flavor.

Sprinkle the dry cake mix evenly over the cream cheese and pie filling, ensuring full coverage.

Drizzle the melted butter evenly over the top of the dry cake mix.

If using, sprinkle crushed graham crackers on top for added crunch.

3️⃣ Bake:

Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and bubbling.

Let the dump cake cool for 10–15 minutes to set before serving.

4️⃣ Serve:

Scoop the dump cake into bowls and serve warm.

For extra indulgence, top with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

• Make it extra creamy – Swirl the cream cheese into the strawberry filling for a marbled effect.
• Try different cake flavors – Swap the yellow cake mix for vanilla, butter pecan, or even a strawberry cake mix!
• Storage – Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave before serving.

• Prep Time: 5 minutes
• Cook Time: 50–55 minutes