Strawberry Cheesecake Dump Cake: The Easiest Dessert That Feels Fancy
Golden, gooey, and joyfully easy — this Strawberry Cheesecake Dump Cake layers sweet strawberries, creamy cheesecake, and a buttery cake topping for a crowd-pleasing dessert with zero fuss.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cans (21 oz each) strawberry pie filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box yellow or white cake mix (dry)
- 1/2 cup unsalted butter, melted
- Optional for serving: fresh strawberries and whipped cream or vanilla ice cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread strawberry pie filling evenly over the bottom of the dish.
- In a small bowl, beat cream cheese with sugar and vanilla until smooth.
- Drop spoonfuls of the cream cheese mixture evenly over the strawberries.
- Sprinkle the dry cake mix evenly on top — do not stir.
- Drizzle melted butter evenly across the surface to moisten the cake mix.
- Bake 40–45 minutes, until the top is golden and the filling is bubbling at the edges.
- Cool 10 minutes to set, then serve warm or chilled.
- Top with whipped cream or ice cream and fresh strawberries, if desired.
Notes
For best browning, distribute butter evenly over the dry mix. Do not stir layers — the magic happens in the oven. Use cold cream cheese if you want distinct creamy pockets; room temp yields a smoother layer. Variations: swap blueberry filling, use chocolate cake mix, or mix fresh berries with 1 tbsp cornstarch + 1/2 cup sugar. Store refrigerated up to 4 days; reheat at 325°F for 10 minutes to re-crisp the topping.
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 35g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg