Strawberry Cheesecake Dump Cake

Preparation time: 15 minutes
Cook time: 45–55 minutes
Resting time: 20–30 minutes
Total time: About 1 hour 25 minutes
Servings: 12
Cuisine: American-inspired dessert
Cooking method: Oven-baked

Description for Strawberry cheesecake dump cake

This strawberry cheesecake dump cake layers sweet strawberry filling, tangy cream cheese, and a golden cake mix topping in one easy dessert. It takes only five main ingredients and little hands-on preparation: arrange the layers in a baking dish, bake until bubbling and golden, then let it rest before serving.

The strawberry filling turns glossy and fruity as it bakes, while sweetened cream cheese creates soft cheesecake-style pockets throughout the dessert. A buttery cake topping finishes each slice with a tender crumb. Serve it warm for a soft, spoonable dessert, or chill it for neater slices.

Ingredients
2 cans strawberry pie filling, about 21 ounces each
8 ounces cream cheese, softened
⅓ cup granulated sugar
1 box vanilla or yellow cake mix, about 15.25 ounces
1 cup unsalted butter, thinly sliced

Optional for serving: whipped cream or fresh strawberries. These are garnishes and are not counted among the five main ingredients.

Instructions for Strawberry cheesecake dump cake

Step 1: Prepare the baking dish

Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish with butter or nonstick cooking spray. Set it on a sturdy baking sheet if you want extra protection from any fruit filling that bubbles over.

Step 2: Add the strawberry filling

Spread both cans of strawberry pie filling evenly across the bottom of the baking dish. Use a spatula to reach the corners and create a level fruit layer. This helps the filling bake evenly under the cream cheese and cake topping.

Step 3: Make the cheesecake mixture

Place the softened cream cheese and granulated sugar in a medium bowl. Beat or stir until smooth and creamy, scraping the sides of the bowl as needed. The cream cheese should be soft enough to mix easily; if it is cold, it may leave lumps.

Drop spoonfuls of the sweetened cream cheese mixture over the strawberry filling. Space them across the dish. You do not need to spread the mixture into a solid layer; the small pockets will bake into creamy cheesecake-style pieces.

Step 4: Add the cake mix

Sprinkle the dry cake mix evenly over the strawberry and cream cheese layers. Break up any large clumps with your fingers so the powder covers the surface in a fairly even layer. Do not prepare the cake mix according to the package directions; it goes into the dish dry.

Step 5: Add the butter

Arrange the thin butter slices across the top of the cake mix, covering as much of the surface as possible. An even distribution helps the cake mix absorb butter and bake into a golden topping. If you see a few dry patches after arranging the slices, move some butter toward those areas.

Step 6: Bake the dump cake

Bake uncovered for 45–55 minutes, until the topping is golden and the strawberry filling is bubbling around the edges. Check near the 40-minute mark because oven temperatures and baking dishes can vary. If the top browns quickly while some areas still look dry, loosely cover the dish with foil for the remaining baking time.

Step 7: Rest before serving

Remove the baking dish from the oven and let the strawberry cheesecake dump cake rest for 20–30 minutes. The filling will be very hot and loose right after baking. Resting allows it to settle and makes serving easier. Spoon it into bowls while warm, or cool it completely for firmer slices.

Tips for Strawberry cheesecake dump cake

Soften the cream cheese first. Room-temperature cream cheese blends more smoothly with the sugar and is easier to spoon over the filling.
Keep the cake mix dry. Add it straight from the box. Mixing it with water or eggs will change the texture and prevent the classic dump cake topping from forming.
Cover the surface with butter. Thin, evenly spaced slices help the cake mix bake through. A few dry spots can happen, so check the topping as it bakes.
Use a glass or ceramic dish. Both work well. A metal pan may bake the edges a little faster, so start checking early if using one.
Let the cake rest. The filling is hottest and loosest when it first comes out of the oven. Waiting helps it hold together better.
Serve it your favorite way. Warm portions are soft and comforting; chilled portions are easier to cut into squares.
Add garnishes at serving time. Whipped cream and fresh strawberries make a pretty finish, but the cake is also delicious on its own.
Watch the last few minutes. If the top is not golden after 45 minutes, continue baking and check every 5 minutes.
Storage

Let the dump cake cool, then cover the dish or transfer leftovers to an airtight container and refrigerate for up to 4 days. Because the recipe contains cream cheese, refrigerate leftovers within 2 hours of baking.

To reheat, warm individual portions in the microwave in short intervals until heated through. You can also reheat the covered baking dish in a 300°F (150°C) oven until warm. The topping will be crispest on the first day; refrigeration softens it over time.

For freezing, cool the cake completely and store portions in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving. The texture may be softer after thawing.

Serving ideas for Strawberry cheesecake dump cake

Serve warm strawberry cheesecake dump cake in bowls with whipped cream, vanilla ice cream, or fresh strawberry slices. For a spring or summer dessert table, cut the cooled cake into squares and add a few berries on top. It also pairs nicely with coffee or tea.

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Frequently asked questions for Strawberry cheesecake dump cakeCan I use a different cake mix flavor?

Yes. Vanilla and yellow cake mixes both work well. White cake mix can also be used for a lighter flavor. Avoid adding the liquid ingredients listed on the cake mix box.

Can I use fresh strawberries instead of pie filling?

Fresh strawberries do not have the same thick, sweet filling as canned strawberry pie filling, so they are not a direct one-to-one replacement in this recipe. Pie filling is what gives the cake its saucy fruit layer with minimal preparation.

Why does my topping have dry spots?

The dry cake mix may not have received enough butter. Arrange the butter slices as evenly as possible before baking, and check the topping during the final part of baking. A few small dry crumbs are normal, but large powdery patches mean the butter coverage was uneven.

Can I make it ahead?

Yes. Bake the dessert, cool it, cover, and refrigerate. Reheat portions before serving, or serve chilled if you prefer a firmer texture.

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