Strawberry Cheesecake Dump Cake Recipe

Let’s be honest—there’s something oddly comforting about a dessert that doesn’t ask much from you but delivers like it spent hours in the oven. That’s exactly the magic of this Strawberry Cheesecake Dump Cake Recipe. The name might sound casual (maybe even a little suspicious to the uninitiated), but the flavor? Absolute bliss.

I still remember the first time I brought this cake to a summer potluck. People hovered around the table, fork in hand, faces lit up with every creamy, strawberry-laced bite. It was the kind of dish that didn’t just vanish—it started conversations. And the kicker? I spent less than 15 minutes prepping it.

This recipe is tailor-made for:

• This is for anyone with a box of strawberry cake mix and no time.
• Fans of rich cream cheese layers baked into warm, fruity goodness.
• People who want a shortcut dessert that tastes like grandma made it from scratch.

Whether you’re hosting, celebrating, or just desperately craving something sweet on a random Tuesday, this dump cake is your new go-to. No mixer, no frosting drama—just layers of berries, cheesecake, and buttery cake crumbles that melt together into dessert harmony.

And if you’ve ever stood in the baking aisle wondering what to do with that box of strawberry cake mix or that lonely can of strawberry pie filling, you’re about to find your answer.

Ingredients for Strawberry Cream Cheese Dump Cake

Let’s break down what you’ll need to bring this Strawberry Cream Cheese Dump Cake to life. The beauty of dump cakes lies in their simplicity—no elaborate prep, no need for fancy equipment. Just pantry staples and a few fridge finds, layered into magic.

Ingredient List:

• 2 cups fresh or frozen strawberries
  If using frozen, no need to thaw—they’ll bake beautifully right in the oven. Fresh adds a juicier bite, but both work wonderfully.
• 1 can (21 oz) strawberry pie filling
  This is the flavor bomb. Choose a quality brand with whole fruit chunks for the best texture.
• 1 package (8 oz) cream cheese, softened
  This is your cheesecake layer. Let it sit at room temperature for about 30 minutes; it will mix much more smoothly.
• 1 cup granulated sugar
  This blends into the cream cheese for that perfect tangy-sweet balance.
• 1 tsp vanilla extract
  Don’t skip it. Just a splash elevates the cheesecake layer with a cozy, warm depth.
• 1 box strawberry or yellow cake mix
  Yellow cake gives a more buttery, neutral base. Strawberry boxed cake mix amps up the berry theme. Either one’s a win, so follow your craving.
• 1 cup unsalted butter, melted
  This soaks into the cake mix and creates that irresistibly crispy, golden topping.
• Optional: Whipped cream
  Not required, but if you’re serving this warm, a dollop of whipped cream or scoop of vanilla ice cream is divine.

FAQ: Can I use a different pie filling?

Absolutely. While this is a Strawberry Cheesecake Dump Cake, the format works with blueberry, raspberry, or even peach pie filling. Just be sure to balance sweetness and moisture, especially if mixing fruits.

How to Make Strawberry Cheesecake Dump Cake

This is the kind of dessert that makes you feel like a baking pro—without actually needing to be one. If you’ve got a spoon and a 9×13 pan, you’re already halfway there. The dump cake method is intentionally fuss-free, which means you don’t even have to mix the layers. Here’s how to do it step by step.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
   Always start with a hot oven—it helps everything bake evenly and gives the topping a golden finish.
2. Prepare your baking dish.
   Grease a 9×13-inch pan with butter or non-stick spray. This helps the dessert release easily (and saves you from scrubbing caramelized fruit later).
3. Layer the strawberries.
   Scatter the fresh or frozen strawberries evenly across the bottom of the pan. Pour the strawberry pie filling over them and gently spread it out. Don’t stir—just let the layers build.
4. Mix the cheesecake layer.
   In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth. Drop spoonfuls of the mixture randomly over the fruit layer. It doesn’t need to be perfect—part of its charm lies in the way it melts and swirls while baking.
5. Add the dry cake mix.
   Open the box and sprinkle the dry cake mix evenly over everything. Don’t press or stir it in because this “dry topping” is what gives dump cake its signature texture.
6. Drizzle on the butter.
   Melt the butter and slowly pour it evenly across the surface. Try to cover as much of the dry mixture as possible. This will help ensure even browning and prevent dry patches.
7. Bake.
   Place the pan in the oven and bake for 45 to 50 minutes. The top should be golden brown and bubbly around the edges. If it looks too pale after 45 minutes, bake it a few minutes more.
8. Cool slightly before serving.
   Give it 10–15 minutes to settle before digging in. This helps the layers firm up just enough so you get creamy, fruity, cakey perfection in every bite.

FAQ: Should I stir the layers together before baking?

Nope. The magic of dump cake lies in not stirring. Each layer cooks in place, allowing the cream cheese to soften, the fruit to bubble, and the cake mix to form a crisp, buttery crust right on top.

Tips & Tricks for the Best Dump Cake Cheesecake

Even though dump cakes are known for being low-effort, a few thoughtful tweaks can take yours from “pretty good” to “absolutely addictive.” These tips are drawn from both trial-and-error and real-life bake-off conversations. If you’ve ever ended up with dry topping or uneven cheesecake blobs, these pointers will save your cake (and your reputation).

Insider Dump Cake Success Tips

• Soften your cream cheese thoroughly.
  Cold cream cheese won’t blend smoothly and may clump. Let it sit at room temperature for 30–45 minutes, or microwave in 10-second bursts if you’re in a hurry.
• Cover all the cake mix with butter.
  Dry patches are a common issue. Drizzle the butter slowly and thoroughly. If needed, tilt the pan gently to help it spread across bare spots.
• Use a glass or ceramic baking dish.
  These materials conduct heat more evenly than metal pans, which can burn the bottom while the top is still pale.
• Don’t overbake.
  The edges should be golden and bubbling, but the center can still have a slight jiggle. It’ll continue to set as it cools.
• Rest before serving.
  It’s tempting to dig right in (we get it), but letting it sit helps the layers firm up and makes it easier to serve.

FAQ: My dump cake looks too dry on top — what went wrong?

Most likely, some areas of your cake mix didn’t get enough butter. Next time, make sure to drizzle evenly and don’t be afraid to use an extra tablespoon or two if needed.

Strawberry Cheesecake Dump Cake Recipe

Chef Luca

Easy, sweet, and irresistibly creamy — this strawberry cheesecake dump cake is the perfect crowd-pleaser!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 320 kcal

Equipment

• 9×13-inch baking dish
• Mixing bowl
• Hand mixer or whisk
• Measuring cups & spoons
• Spatula or spoon
• Oven

Ingredients

  

Main Ingredients:

• 1 box white cake mix - or strawberry/yellow cake mix
• 2 cans - 21 oz each strawberry pie filling
• 1 package - 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 tsp pure vanilla extract
• ½ cup 1 stick unsalted butter, melted

Optional Add-ins:

• ½ cup crushed graham crackers - for crunch
• 1 cup mini white chocolate chips - optional sweetness
• Fresh strawberries - for garnish
• Whipped cream or vanilla ice cream - for serving

Instructions

 

Preheat Oven

• Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Layer Strawberry Filling

• Pour both cans of strawberry pie filling into the prepared dish and spread evenly.

Mix Cheesecake Layer

• In a bowl, beat cream cheese, sugar, and vanilla until smooth. Drop spoonfuls over the pie filling.

Add Cake Mix

• Sprinkle the dry cake mix evenly over the cream cheese layer. Do not mix.

Drizzle with Butter

• Pour melted butter evenly over the cake mix. Cover as much surface area as possible.

Optional Toppings

• Add white chocolate chips or graham cracker crumbs for extra flavor and texture.

Bake

• Bake for 40–45 minutes, or until the top is golden and bubbly.

Cool & Serve

• Let cool for 10–15 minutes. Serve warm, at room temperature, or chilled.

Recipe FAQ’s

Can I use fresh strawberries instead of pie filling?

Yes, but you’ll need to cook them down with sugar and cornstarch to mimic the thick consistency of canned filling.

How do I store leftovers?

Store the cooled cake in an airtight container in the fridge for up to 4 days. Reheat in the microwave or enjoy cold.

Can this be made ahead of time?

Absolutely. Bake it a day in advance, cover it, and refrigerate. Reheat before serving or serve chilled.

Can I freeze dump cake?

Yes. Let it cool completely, then freeze in portions for up to 2 months. Thaw in the fridge and reheat in the oven for best results.

Is this recipe like Paula Deen’s version?

This recipe is inspired by traditional Southern Strawberry Cheesecake Dump Cakes, like Paula Deen’s, but offers simpler steps and more customization options.

Can I make it in a slow cooker?

Yes. Layer all ingredients in a greased slow cooker and cook on low for 2–3 hours or until the cake topping is fully cooked.