Delicious Strawberry Cheesecake Dump Cake You Can Whip Up Today

So listen, strawberry cheesecake dump cake pretty much solves every last-minute dessert crisis I’ve had. Been there, done that. Picture this: you’re invited last second to a BBQ, maybe your aunt’s birthday dinner snuck up on you, or honestly, you just NEED something sweet after a long Monday. Fancy baking? Nope. But you still want that “wow” factor, like people will be texting you for the recipe later. And if you love those creamy, fruity desserts like cheesecake deviled strawberries or crave something tropical every now and then (hello mango coconut cheesecake), you’re about to become extra popular with this one.

How to Make

Okay, so here’s the lowdown: The strawberry cheesecake dump cake is just about the most foolproof dessert I know. You dump stuff in a pan… yep, that’s really the method. I’m not kidding. Forget complicated steps. If you can use a can opener and spread, you’re golden.

First things first, grab a can of strawberry pie filling. Spread it right in your baking dish. Next up, glop (that’s the technical word) some dollops of cream cheese all over. This is where that cheesecake magic starts. Then, sprinkle a box of yellow cake mix over everything—don’t stir, just shake it out thick and even. Last, drizzle with melted butter. Like, don’t skimp. This makes everything turn into that addictive crisp topping.

Pop it in the oven. While you wait, you’ll smell that warm strawberry and sugar action and start to wonder why you ever bother making anything harder than this. (Spoiler: No good reason, honestly.) In about 40 minutes, you’re rewarded with gooey fruit, creamy cheesecake pockets, golden cake—basically, perfection without breaking a sweat.

Trust me, if you’re ever in the mood for something a little more creative, try the creamy strawberry crepes recipe next time. But start here.

How Should I Serve Dump Cake with Strawberries?

I get this question all the time. Because, well, you could just grab a fork and dive in, but let’s jazz it up a bit. Here are a few easy ideas:

• Top it with whipped cream. Lots. Don’t get stingy.
• Spoon it over vanilla ice cream. The cold with the warm cake? Unreal.
• Dust with some extra crushed graham cracker for bonus cheesecake vibes.
• Slice up some fresh strawberries and toss those on, too—makes it look fancier (and a bit healthy, ha).

Sometimes my pals eat it cold, straight from the fridge, but warm is still my personal favorite.

Does Dump Cake Need to be Refrigerated?

Let’s keep it simple. Yes, you should stick it in the fridge after it’s cooled down, mainly because of the cream cheese. Nobody wants weird dairy sitting out on the counter, right? Plus, this dessert magically gets even better on day two. Flavors deepen, cake gets almost pudding-like. Just cover it with foil or pop it into a covered container. It’ll stay good for about four days (if it even lasts that long in your house).

And don’t sweat it if you eat it cold—some folks say it’s like next-level cheesecake leftover vibes. I kind of agree, honestly.

Strawberry Cheesecake Dump Cake Variations

Oh, you can get wild with this recipe. I mean, dump cake is practically begging for little tweaks.

Sometimes I swap in blueberry pie filling instead of strawberry—gives it a whole different vibe. Or use chocolate cake mix if you want over-the-top richness. Lemon cake mix is also pretty zippy, honestly. I’ve even added sliced bananas once (was feeling experimental), and yep, pretty good! Got some Oreos in the pantry? Crush them up and throw ‘em on top with the cake mix. Suddenly, you’re serving a five-star restaurant dessert… at home.

And hey, for a true berry bonanza, you gotta check out strawberry pavlova sometime. It’s a real crowd pleaser!

Strawberry Cheesecake Dump Cake Tips

Here’s what I’ve learned after, uh, way too many dump cake “taste tests” over the years (don’t judge):

If your cake mix stays dry in spots, just poke a few holes before baking so the butter seeps all the way through. Trust me, nobody likes dusty topping.

Cut your cream cheese into small pieces for better melting—random big globs can be tricky to serve. Also, flavored cake mixes (like butter pecan or lemon) will totally change the mood. No wrong answer here—do what tastes good to you.

And for the best results, don’t use reduced fat cream cheese. Go full fat or go home. It melts and tastes better in this. I learned the hard way after a sad, rubbery batch.

If you love cakes, might wanna peek at this red velvet cake recipe when you’re feeling extra. So many options!

I brought this strawberry cheesecake dump cake to our Sunday dinner, and everyone went back for seconds! Easiest dessert ever, but seriously tasted like it came from a bakery. – Jess from Ohio

Common Questions

Can I use frozen strawberries instead of pie filling?
You can, but the texture changes. I recommend stirring them with some sugar and a squeeze of lemon first, then using as the bottom layer.

Can I make this gluten-free?
Actually, yep. Swap in a gluten-free yellow cake mix and double-check your pie filling label. It still tastes awesome.

Do I have to melt the butter, or can I lay pats on top?
You could try the pat method, but melting gives more even coverage. Otherwise, you might get dry spots.

Can you make dump cake ahead of time?
Definitely. It keeps well. I usually bake it the night before and warm it back up before serving. But cold is good, too.

What size pan do I use?
A standard 9×13-inch works beautifully. If you want it thicker, use a smaller pan, but keep an eye on the baking time.

Let’s Be Honest, You’re Gonna Love It

Alright, here’s the deal: strawberry cheesecake dump cake is so simple you’ll almost feel guilty accepting compliments. It’s the kind of dessert that makes any beginner baker look like a pro. Remember, you can get creative by swapping fillings or cake flavors. If you want the exact lineup, just check out these strawberry cheesecake dump cake ingredients and the easy step-by-step at Strawberry Cheesecake Dump Cake – 4 Sons ‘R’ Us for extra backup. If you’re curious about more options or need a quick shopping list, this ingredient rundown should help.

Seriously, there’s no reason not to try it—grab a pan and get dumping. I promise, the easiest bakes usually end up as everyone’s favorite. Don’t be shocked when you’re suddenly famous for your dump cakes.

Strawberry Cheesecake Dump Cake

A quick and easy dessert that combines strawberry pie filling, cream cheese, yellow cake mix, and butter for a deliciously gooey treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 330 kcal

Ingredients

  

Main Ingredients

• 1 can strawberry pie filling for the base
• 8 oz cream cheese cut into small pieces for better melting
• 1 box yellow cake mix do not stir, spread evenly
• 1/2 cup butter melted, pour evenly over the cake mix

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C).
• Spread the can of strawberry pie filling evenly in a 9x13-inch baking dish.
• Dot the cream cheese all over the strawberry pie filling.
• Sprinkle the yellow cake mix evenly over the cream cheese layer. Do not mix.
• Drizzle the melted butter over the cake mix layer.

Baking

• Bake in the preheated oven for 40 minutes, or until the top is golden brown and bubbly.

Notes

TOPPING IDEAS: Enhance your dump cake with whipped cream, vanilla ice cream, crushed graham crackers, or fresh strawberries. STORE leftovers covered in the fridge for up to 4 days, it tastes even better the next day.

Keyword baking, Dump Cake, Easy Dessert, Quick Recipe, Strawberry Cheesecake