If you’re looking for an effortless treat that delivers the indulgent taste of cheesecake with a fruity twist, this Strawberry Cheesecake Dump Cake is a must-try. It’s the perfect blend of sweet strawberries, creamy cheesecake, and buttery cake—all baked into one irresistible dish.
As someone who’s tested countless easy desserts, I can confidently say this recipe is one of the best no-fuss options out there. The Strawberry Cheesecake Dump Cake is ideal for busy bakers who still want to impress guests or satisfy a late-night sweet tooth.
What makes this recipe shine is its simplicity. With just a few pantry staples and minimal prep, you simply layer the ingredients, dump the mix, and let the oven do the work. The result? A golden, gooey masterpiece packed with strawberry pie filling, pockets of cream cheese, and a soft cake topping.
Whether you're hosting a party or need a quick potluck solution, the Strawberry Cheesecake Dump Cake never fails to wow. It's comforting, nostalgic, and so easy—even beginner bakers can master it.
Give this Strawberry Cheesecake Dump Cake a try, and don’t be surprised if it becomes your new go-to dessert. One bite, and everyone will be asking for the recipe.
Why This Strawberry Cheesecake Dump Cake Recipe Stands Out?
Dump cakes have earned their place as a kitchen staple—offering big flavor with barely any work. But the Strawberry Cheesecake Dump Cake takes this classic concept and elevates it with the rich, creamy decadence of cheesecake.
Forget water baths and tricky oven settings. With the Strawberry Cheesecake Dump Cake, you get that tangy, smooth cheesecake taste without any of the hassle. It’s fast, foolproof, and incredibly delicious.
The magic lies in its layers. Sweet strawberry pie filling blends with dollops of cream cheese, giving every bite a perfect balance of fruity brightness and creamy richness. The yellow cake mix forms a buttery, golden crust that soaks in all those flavors.
This Strawberry Cheesecake Dump Cake is as versatile as it is delicious. Serve it warm with vanilla ice cream, a swirl of whipped cream, or even enjoy it chilled with your afternoon coffee.
Whether you're hosting or just treating yourself, the Strawberry Cheesecake Dump Cake is a go-to dessert that always impresses—and disappears fast.
Jump to:
Ingredients
- Strawberry pie filling
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Yellow cake mix
- Butter, melted
- Water
- Crushed graham crackers (optional)
- Fresh strawberries for serving (optional)
- Whipped cream or vanilla ice cream (optional)
See recipe card for quantities.
Instructions
Prepare Base and Cream Cheese Layer
- Preheat oven to 350°F and grease a 9x13-inch baking dish
- Beat softened cream cheese until smooth, then add powdered sugar and vanilla
- Spread strawberry pie filling in the prepared dish
- Drop spoonfuls of cream cheese mixture over strawberries and gently swirl
Add Cake Topping
- Mix dry cake mix with melted butter and water until combined
- Sprinkle mixture evenly over the cream cheese and strawberry layers
- Don't pack down - keep it light and fluffy
Bake and Cool
- Bake for 35-40 minutes until top is golden brown and set
- Cool for 15 minutes before serving
- Serve with whipped cream or ice cream if desired
- Prepare Base and Cream Cheese Layer: Swirl cream-cheese mixture into the strawberry layer.
- Add Cake Topping: Sprinkle buttery cake topping over the filling.
- Bake and Cool: Bake until golden, then cool 15 min before serving.
Equipment For Strawberry Cheesecake Dump Cake
- 9x13-inch baking dish (glass or ceramic preferred)
- Electric mixer for smooth cream cheese
- Large mixing bowls
- Offset spatula for swirling layers
- Regular fork and hand mixing work as budget alternatives
Expert Cooking Tips & Tricks
- Use room temperature cream cheese for smooth mixing
- Don't overmix the cake topping - keep it light and crumbly
- Top should be golden brown and spring back when done
- Cover with foil if browning too quickly
- Let assembled cake sit 10 minutes before baking for better texture
- Fresh strawberries can replace pie filling with added sugar and cornstarch
Recipe Variations
Flavor Variations:
- Cherry cheesecake dump cake with cherry pie filling
- Mixed berry version using combination of berry fillings
- Lemon strawberry twist with added lemon juice to cream cheese
Dietary Modifications:
- Gluten-free: Use gluten-free cake mix
- Sugar-free: Use sugar-free pie filling and powdered sugar substitute
- Dairy-free: Use dairy-free cream cheese and plant-based butter
Storage
Refrigerator Storage:
- Store covered for up to 5 days
- Flavors improve after one day
Freezing Instructions:
- Freezes for up to 3 months
- Cut into portions, wrap in plastic, store in freezer bags
- Thaw overnight in refrigerator
Make-Ahead Tips:
- Assemble up to 24 hours ahead
- Keep covered in refrigerator until ready to bake
- Add 5-10 extra minutes baking time if starting cold
Reheating:
- Microwave individual portions 20-30 seconds
- Oven reheat at 300°F for 10-15 minutes
The Secret Pause That Changed Everything
Let me share a little behind-the-scenes magic that took my Strawberry Cheesecake Dump Cake from delicious to downright unforgettable. One busy afternoon, I had everything layered—strawberry pie filling, dollops of cream cheese, and that golden cake mix on top—but before I could slide it into the oven, life got in the way. Ten minutes later, I finally returned to pop it in, not thinking much of the delay.
But when it came out of the oven? Pure magic. That short rest gave the cake mix time to absorb some of the moisture from the strawberries, creating a softer, more cohesive texture that melted in every bite. It’s a technique professional bakers quietly use to elevate layered desserts—and now it’s my favorite trick. So next time you make Strawberry Cheesecake Dump Cake, let it sit for just 10 minutes before baking. You’ll taste the difference.
FAQ
What is the biggest mistake to avoid when making a dump cake?
The biggest mistake when making a Strawberry Cheesecake Dump Cake is overmixing the layers. Dump cakes work best when the cake mix is sprinkled evenly over the fruit and cream cheese without stirring. Mixing disrupts the texture and prevents the cake from forming a golden, crisp top. For best results, layer and bake—no mixing needed!
How long to bake strawberry cheesecake dump cake?
Bake a Strawberry Cheesecake Dump Cake at 350°F (175°C) for about 45 to 50 minutes. You'll know it’s ready when the top is golden brown and the edges are bubbly. Allow it to cool slightly before serving to help the layers set. This timing ensures the cake mix fully bakes while the cream cheese stays creamy.
Why were strawberry cheesecake bars discontinued?
While not directly related to Strawberry Cheesecake Dump Cake, many brands discontinued strawberry cheesecake bars due to low demand, supply chain issues, or seasonal offerings. However, you can easily recreate that nostalgic flavor at home by baking a Strawberry Cheesecake Dump Cake, which delivers the same creamy, fruity taste in a simpler, crowd-pleasing form.
What is the difference between a dump cake and a cobbler with cake mix?
A Strawberry Cheesecake Dump Cake uses dry cake mix sprinkled over fruit and cream cheese, then baked without mixing. A cobbler with cake mix, on the other hand, often involves more mixing or batter-like consistency. Dump cakes are simpler—just layer and bake—while cobblers can have a softer, more biscuit-like texture depending on the method.
Sweet Endings Start Here
This Strawberry Cheesecake Dump Cake is proof that show-stopping desserts don’t have to take hours. With every bite of juicy strawberries, creamy cheesecake, and golden cake crumble, you’ll experience a flavor combo that feels bakery-made—but takes minimal effort. Whether it’s a summer cookout or a cozy night in, this dessert delivers big on flavor, every single time.
Craving more easy cheesecake-inspired treats? Don’t miss our Easy Lemon Raspberry Cheesecake Recipe for a tangy twist, or indulge in something richer with our Simple Chocolate Cheesecake Recipe. And of course, if you haven't already, bookmark this Strawberry Cheesecake Dump Cake—it’s the kind of recipe you’ll come back to again and again.
Tried it? Drop your baking tips, tweaks, or topping ideas in the comments below. Be sure to rate the recipe and let us see your version—because the only thing sweeter than baking is sharing the love.
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Pairing
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Strawberry Cheesecake Dump Cake
Equipment
- 9x13 inch baking dish Glass or ceramic preferred
- Electric mixer For smooth cream cheese mixture
- Mixing bowls One for cream cheese, one for topping
- Offset spatula Optional, for swirling layers
Ingredients
- 1 can Strawberry pie filling 21 oz can
- 8 oz Cream cheese Softened
- ½ cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 box Yellow cake mix Dry, not prepared
- ½ cup Butter Melted
- ¼ cup Water
- ⅓ cup Crushed graham crackers Optional topping
- Fresh strawberries Optional for serving
- Whipped cream/ice cream Optional for serving
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Spread strawberry pie filling evenly into baking dish.
- Drop spoonfuls of cream cheese over filling and swirl.
- Mix dry cake mix with butter and water just until combined.
- Sprinkle mixture over layers—do not pack down.
- Let sit for 10 minutes before baking.
- Bake for 35–40 minutes until golden and bubbly.
- Cool for 15 minutes before serving.
- Serve with optional toppings.
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