Strawberry Cheesecake Dump Cake is an easy, crowd-pleasing dessert that combines the creamy richness of cheesecake with the fruity sweetness of strawberries—all layered under a buttery cake topping. True to its name, this recipe requires minimal prep and virtually no baking skills. You simply “dump” the ingredients into a baking dish, layer by layer, and let the oven do the work.

What makes this particular dump cake stand out is the addition of a creamy cheesecake layer nestled between sweet strawberry pie filling and a golden, crumbly cake mix topping. The result is a dessert that’s warm, gooey, and decadently rich with texture and flavor.

Perfect for potlucks, holidays, weeknight desserts, or anytime you need a simple sweet treat, this cake can be prepared in minutes and baked to perfection without the need for mixers or fancy equipment. It’s also incredibly versatile, making it a favorite among busy bakers and dessert lovers alike.

Whether you serve it warm with a scoop of vanilla ice cream or cold from the fridge the next day, this Strawberry Cheesecake Dump Cake is guaranteed to be a hit.

What is a Dump Cake?

A dump cake is one of the easiest types of desserts you can make. It gets its name from the simple process of “dumping” ingredients directly into a baking dish—typically without stirring or mixing—before baking it all together. The result is a warm, cobbler-like dessert that requires no complicated steps or extensive baking knowledge.

Dump cakes often involve fruit fillings, a dry cake mix, and melted butter. As the cake bakes, the butter moistens the cake mix, creating a golden, crisp topping over a bubbling layer of fruit. They’re popular in American home baking because of their simplicity, speed, and satisfying taste.

Unlike traditional cakes that require careful mixing and measuring, dump cakes are nearly foolproof. They’re ideal for beginner bakers, busy parents, or anyone looking for a quick and comforting dessert. When combined with creamy elements like cheesecake, they become even more decadent and irresistible.

Ingredients Needed for Strawberry Cheesecake Dump Cake

This recipe uses a handful of pantry staples and a few fresh or refrigerated ingredients. Here’s what you’ll need:

Main Ingredients:

Strawberry Pie Filling – Typically found in cans, this forms the sweet and fruity base of the dessert. You’ll need about two cans for a full 9×13-inch baking dish.
Cream Cheese – Use full-fat cream cheese for the richest flavor. You can soften it and mix with sugar and vanilla to create a cheesecake-like layer.
Cake Mix – A box of yellow or white cake mix works best. The dry mix is sprinkled on top of the filling—no mixing required.

Butter – Use unsalted butter, sliced thin or melted, and drizzled over the cake mix to create that crispy golden crust.

Optional Add-Ins:

Fresh Strawberries – For added texture and freshness, scatter chopped strawberries on top of the pie filling.
Graham Cracker Crumbs – Adds crunch and mimics a cheesecake crust.

Vanilla Extract – Enhances the flavor of the cheesecake layer.
Sweetened Condensed Milk or Sour Cream – Mix into the cream cheese for a creamier, richer layer.

These ingredients come together quickly and offer flexibility for variations, whether you’re baking for a group or customizing based on what’s in your pantry.

Equipment Needed

You won’t need much to make this simple dessert. Here’s what you’ll use:

A 9×13-inch baking dish
Mixing bowl (for cheesecake mixture)
Spatula or spoon

Measuring cups/spoons
Butter knife or microwave-safe container (to melt butter)

No electric mixer or special tools required—just basic kitchen essentials.

Step-by-Step Recipe Instructions

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures even baking from the moment the dish goes in.

2. Prepare the Baking Dish

Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This helps prevent sticking and makes cleanup easier.

3. Add the Strawberry Layer

Spread two cans of strawberry pie filling evenly across the bottom of the dish. If using fresh strawberries, mix them in or layer them on top.

4. Make the Cheesecake Mixture

In a bowl, blend 8 ounces of softened cream cheese with 1/4 cup of sugar and 1 teaspoon of vanilla extract. For added creaminess, you can mix in 2 tablespoons of sour cream or sweetened condensed milk. Drop spoonfuls of the mixture across the strawberry layer and gently spread without fully mixing it in.

5. Add the Cake Mix

Sprinkle the entire box of dry cake mix evenly over the cream cheese and strawberries. Do not stir—the dry mix forms the crisp top layer during baking.

6. Top with Butter

Slice one stick (1/2 cup) of unsalted butter into thin pats and place evenly over the cake mix. Alternatively, melt the butter and drizzle it to ensure full coverage.

7. Bake

Place the dish in the oven and bake for 40 to 45 minutes, or until the top is golden brown and the edges are bubbling. The center should be set but slightly jiggly from the cheesecake layer.

8. Cool and Serve

Let the cake cool for at least 15 minutes before serving. It can be enjoyed warm or cold, and pairs wonderfully with whipped cream or vanilla ice cream.

Variations of Strawberry Cheesecake Dump Cake

One of the best things about dump cakes is their flexibility. You can easily adjust the recipe to match your preferences or ingredients you have on hand. Here are some popular variations of Strawberry Cheesecake Dump Cake:

1. Fresh or Frozen Strawberries

If you prefer using fresh or frozen strawberries instead of pie filling, slice about 3 cups of strawberries and mix them with 1/4 cup of sugar and 1 tablespoon of cornstarch to thicken the juices. Cook them briefly or let them sit to release moisture before layering.

2. Different Cake Mix Flavors

While yellow or white cake mix is standard, you can experiment with:

Vanilla or French Vanilla for a richer flavor

Strawberry cake mix for an extra fruity punch
Chocolate cake mix for a twist similar to chocolate-covered strawberries

3. Gluten-Free and Dairy-Free Options

Substitute the regular cake mix with a gluten-free version. Use dairy-free cream cheese and plant-based butter for a dessert that accommodates dietary needs without sacrificing flavor.

4. Crust-Inspired Additions

Sprinkle graham cracker crumbs or crushed Nilla wafers between the cheesecake and cake mix layers to add texture and a flavor reminiscent of a traditional cheesecake crust.

5. Lemon or Almond Extract

Adding a few drops of lemon or almond extract to the cheesecake layer can elevate the flavor and add a refreshing contrast to the sweetness of the strawberries.

Make-Ahead, Storage, and Reheating Tips

Strawberry Cheesecake Dump Cake is an excellent make-ahead dessert, ideal for parties and gatherings. To prepare in advance, assemble all the layers in your baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking. For best results, add the butter just before baking.

Once baked, the dump cake can be stored in an airtight container in the refrigerator for up to 5 days. It’s best served within the first 2–3 days for optimal texture.

For freezing, allow the cake to cool completely, then wrap the dish in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, place individual servings in the microwave for 30–45 seconds or warm the full dish in a 300°F oven for 10–15 minutes, loosely covered with foil to avoid over-browning.

Common Mistakes to Avoid

Despite its simplicity, a few common errors can affect the final result of your dump cake:

1. Uneven Butter Distribution

If the butter isn’t evenly spread, some areas of the cake mix may remain dry or powdery. To prevent this, slice the butter thinly or melt it for even coverage.

2. Overmixing the Layers

Dump cakes are meant to have distinct layers. Avoid stirring the ingredients once they’re in the baking dish, especially the dry cake mix.

3. Using Cold Cream Cheese

Cold cream cheese can clump and resist spreading. Soften it to room temperature before mixing to ensure a smooth, even cheesecake layer.

4. Overbaking

Overbaking can cause the cheesecake layer to dry out or the top to become too hard. Check the cake around the 40-minute mark and remove once the top is golden and the filling is bubbly.

By avoiding these mistakes, you’ll end up with a perfectly textured and flavorful dessert every time.

Nutritional Information (Estimated)

The following nutritional estimate is based on a standard serving size (1/12 of a 9×13-inch pan):

Calories: 350–400

Total Fat: 18–22g
Saturated Fat: 10g
Carbohydrates: 45–50g

Sugars: 25–30g
Protein: 3–5g

Note that values may vary depending on the brand of cake mix, type of butter, and whether additional ingredients like condensed milk or fresh fruit are used. For a lighter version, consider using reduced-fat cream cheese and a sugar-free pie filling.

FAQs – People Also Ask

What is the difference between a dump cake and a cobbler?

While both desserts feature fruit and a baked topping, a cobbler typically has a biscuit, crumble, or pie dough topping that’s mixed and spread over the fruit. A dump cake uses a dry cake mix sprinkled over the fruit layer, often followed by butter, and requires no mixing.

Can I use fresh strawberries instead of pie filling?

Yes, but you’ll need to prepare them to mimic the thickness of pie filling. Slice about 3 cups of fresh strawberries and mix with sugar and cornstarch. This helps create a syrupy consistency when baked. Cooking them briefly on the stove before layering can improve the texture and flavor.

How do I make a cheesecake layer in a dump cake?

Mix softened cream cheese with sugar and vanilla extract. Optional additions include sour cream or condensed milk for extra creaminess. Drop spoonfuls of the mixture over the fruit layer and gently spread it without fully blending it into the fruit.

Can dump cake be made without butter?

Butter is essential for moistening the cake mix and forming the crust. However, if you’re avoiding butter, you can use margarine or a plant-based alternative. Some recipes use melted coconut oil, though this will change the flavor and texture.

Should dump cake be refrigerated?

Yes. Because of the cream cheese layer and fruit content, it’s best to refrigerate leftovers. Store in an airtight container and consume within 3–5 days. Always cool the cake completely before refrigerating to avoid condensation.

Can dump cake be made in a slow cooker?

Yes. To make in a slow cooker, layer the ingredients as you would in a baking dish. Cook on low for 3–4 hours or until the top is set and edges are bubbly. Be sure to keep the lid on while cooking for consistent heat distribution.

Strawberry Cheesecake Dump Cake

Author: Hamza

Print Recipe

Description

This Strawberry Cheesecake Dump Cake is an easy, layered dessert that combines the sweet, fruity flavor of strawberries with the creamy richness of cheesecake and a buttery cake topping. Made with just a few pantry staples and minimal prep, this dessert is perfect for busy weeknights, holidays, or potlucks. No mixing required—just layer, bake, and enjoy. Serve it warm with ice cream or chilled from the fridge. Either way, it’s a guaranteed crowd-pleaser.

Ingredients

Scale

2 21-ounce cans of strawberry pie filling
1 8-ounce package of cream cheese, softened

1 15.25-ounce box of yellow cake mix
1/2 cup 1 stick unsalted butter, melted
1 teaspoon vanilla extract

1/4 cup granulated sugar optional, for extra sweetness

Optional toppings:

Fresh strawberries sliced
Whipped cream or vanilla ice cream

Instructions

Step 1: Preheat your oven

Start by preheating your oven to 350°F (175°C). While the oven heats up, lightly grease your 9×13-inch baking dish with cooking spray or butter to prevent sticking.

Step 2: Layer the strawberry pie filling

Grab your cans of strawberry pie filling and evenly spread them across the bottom of your baking dish. Don’t skimp on the edges—you want every bite to be full of that sweet strawberry goodness!

Step 3: Add the cream cheese mixture

In a small bowl, mix the softened cream cheese, vanilla extract, and granulated sugar together until smooth. Drop spoonfuls of the cream cheese mixture over the pie filling. Don’t worry about spreading it perfectly; the cream cheese will melt into the cake as it bakes.

Step 4: Sprinkle the cake mix

Open your box of yellow cake mix and sprinkle it evenly over the cream cheese and pie filling layers. Resist the urge to stir—this is a dump cake, after all!

Step 5: Drizzle with melted butter

Slowly pour the melted butter over the top of the cake mix, making sure to cover as much of the surface as possible. The butter is the secret to creating that golden, crispy topping we all love.

Step 6: Bake to perfection

Pop your baking dish into the oven and bake for 40–45 minutes, or until the top is golden brown and bubbling. Your kitchen will smell amazing—warm, buttery, and fruity!

Step 7: Cool and serve

Let the dump cake cool for about 10–15 minutes before serving. This gives the layers time to set and makes it easier to scoop. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat.

Notes

Strawberry Filling: You can use canned strawberry pie filling for convenience or substitute with fresh or frozen strawberries cooked with sugar and cornstarch.

Cheesecake Layer: For a smoother texture, make sure the cream cheese is fully softened before mixing with sugar and vanilla. For added richness, stir in sour cream or sweetened condensed milk.
Cake Mix: Yellow or white cake mix works best. For a twist, try using chocolate or strawberry-flavored cake mix.
Butter: Slice cold butter thinly and evenly distribute over the cake mix, or melt the butter and drizzle for more even coverage.

Make-Ahead Option: You can assemble the cake (without butter) and refrigerate it for up to 24 hours before baking. Add the butter just before placing in the oven.
Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave or enjoy cold.
Freezer-Friendly: This cake freezes well. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.