Sweet, creamy, fruity, and incredibly easy — this Strawberry Cheesecake Dump Cake combines all the flavors of a classic cheesecake with the ease of a dump-and-bake dessert.
???? Description
If you’re looking for a dessert that’s as easy to make as it is delicious, this Strawberry Cheesecake Dump Cake is about to become your go-to. With layers of luscious strawberry pie filling, velvety cheesecake, and a buttery golden cake topping, it’s a dreamy mash-up of cobbler and cheesecake — made in one pan with minimal effort.
This dump cake is perfect for any occasion: potlucks, holidays, family dinners, or when you’re just craving something warm, sweet, and comforting. Best of all, no mixing bowls required — just dump, layer, and bake!
???? Ingredients (U.S. Standard Measurements)
- 2 (21 oz) cans strawberry pie filling
- 1 (8 oz) package cream cheese, softened and cubed
- 1 box yellow cake mix (15.25 oz)
- ½ cup unsalted butter (1 stick), melted
- 1 teaspoon vanilla extract
- Optional toppings: whipped cream, fresh strawberries, or powdered sugar
???? Instructions
1. Preheat Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
2. Dump the Strawberry Filling
Spread the strawberry pie filling evenly over the bottom of the baking dish.
3. Add the Cheesecake Layer
Dot the cubed cream cheese evenly over the top of the pie filling. Sprinkle vanilla extract over the cream cheese.
4. Add the Cake Mix
Evenly sprinkle the dry yellow cake mix over the cream cheese and strawberry layers — do not stir.
5. Pour the Butter
Drizzle the melted butter evenly over the entire surface of the cake mix. Try to moisten as much of the cake mix as possible for a golden, crisp topping.
6. Bake
Bake for 40–45 minutes, or until the top is golden and the edges are bubbly. Let cool for 10–15 minutes before serving.
???? Variation (From Me!)
???? Strawberry Lemon Cheesecake Dump Cake
Add 1 tablespoon of fresh lemon zest to the strawberry layer and use lemon cake mix instead of yellow for a refreshing citrus twist. It’s perfect for spring and summer gatherings!
???? Tips & Tricks
- Don’t stir the layers — it’s called dump cake for a reason!
- Want gooey cheesecake pockets? Use a spoon to press the cream cheese gently into the pie filling.
- For a crispier topping, bake uncovered. For a more moist finish, cover loosely with foil for the last 15 minutes.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave or oven.
???? Nutrition Facts (Per Serving – approx. 12 servings)
- Calories: 320
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Sugar: 25g
- Protein: 3g
- Sodium: 270mg
- Fiber: 1g
???? Perfect For
- Potlucks & BBQs
- Mother’s Day Brunch
- Casual dinner parties
- Valentine’s Day or anniversaries
- Sunday dessert with the family
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