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Strawberry Cheesecake Dump Cake

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If you’re looking for a dessert that’s both simple and decadent, this Strawberry Cheesecake Dump Cake is a must-try! It combines the sweet and tangy flavors of strawberries and cheesecake with the ease of a dump cake. The best part? It requires minimal effort and no mixing bowls, making it the perfect dessert for last-minute gatherings or weeknight indulgence.

Strawberry Cheesecake Dump Cake

I love how versatile this recipe is. You can easily swap out the strawberry filling for other flavors, and the creamy cheesecake pockets throughout the cake add a delightful surprise in every bite. Whether served warm with a scoop of ice cream or chilled with whipped cream, this dessert is a guaranteed hit.

Why You’ll Love This Recipe

  • Quick and easy: Only 10 minutes of prep time and no complicated steps.
  • Rich and indulgent: Pockets of creamy cheesecake add a luxurious touch.
  • Customizable: Use your favorite fruit filling or cake mix for endless variations.
  • Crowd-pleaser: Perfect for potlucks, family gatherings, or special occasions.
  • No special equipment needed: A baking dish and a few pantry staples are all you need.

Recipe: Strawberry Cheesecake Dump Cake

Ingredients

For the Cake:

  • 2 cans (20 oz each) strawberry pie filling
  • 1 package (8 oz) cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 box (15.25 oz) yellow or white cake mix
  • ½ cup unsalted butter, melted
  • ½ cup graham cracker crumbs (optional, for topping)

Directions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
    • Lightly grease a 9x13-inch baking dish to prevent sticking.
  2. Layer the Strawberry Filling:
    • Spread the strawberry pie filling evenly over the bottom of the baking dish.
  3. Prepare the Cheesecake Mixture:
    • In a medium bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
    • Drop spoonfuls of the cheesecake mixture over the strawberry filling, spreading gently to create pockets of cheesecake throughout the dish.
  4. Add the Cake Mix and Butter:
    • Evenly sprinkle the dry cake mix over the top of the filling layers.
    • Drizzle the melted butter evenly over the cake mix, trying to cover as much as possible.
  5. Optional Topping:
    • For added crunch, sprinkle graham cracker crumbs over the top of the cake mix and butter.
  6. Bake the Cake:
    • Bake for 40–45 minutes, or until the top is golden brown and bubbly.
  7. Cool and Serve:
    • Let the cake cool slightly before serving.
    • Serve warm or chilled, optionally topped with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Serving and Storage Tips

  • Serving Suggestions: This cake is delicious warm or chilled. For a more indulgent dessert, serve it with a drizzle of caramel sauce or chocolate syrup.
  • Storage: Cover and store leftovers in the refrigerator for up to 4 days.
  • Reheating: Warm individual portions in the microwave for 20–30 seconds before serving.
  • Freezing Option: Freeze the baked cake (without toppings) for up to 2 months. Thaw in the refrigerator overnight and reheat if desired.

Helpful Notes

  1. Butter Coverage: Ensure the melted butter covers most of the cake mix to avoid dry spots. Use a spoon to spread it evenly if needed.
  2. Cheesecake Mixture: For an extra tangy flavor, add 1 tablespoon lemon juice to the cream cheese mixture.
  3. Graham Cracker Crust: For a sturdier base, sprinkle crushed graham crackers under the strawberry filling.
  4. Cake Mix Options: Try spice cake mix or chocolate cake mix for a fun flavor twist.
  5. Fruit Substitutions: Swap strawberry pie filling for cherry, blueberry, or peach to suit your taste.

Frequently Asked Questions

  1. Can I use fresh strawberries instead of pie filling?
    Yes, but you’ll need to cook the strawberries with sugar and cornstarch to create a thick filling before assembling the cake.
  2. What if I don’t have graham cracker crumbs?
    Skip them, or substitute with crushed vanilla wafers, digestive biscuits, or even finely chopped nuts.
  3. Do I need to mix the cake mix and butter together?
    No, simply sprinkle the dry cake mix over the filling and drizzle the butter on top. The butter will soak into the mix as it bakes.
  4. Can I make this recipe gluten-free?
    Yes, use a gluten-free cake mix and ensure your pie filling and other ingredients are gluten-free.
  5. How do I prevent dry patches on top?
    Be generous with the butter drizzle, and use a spoon to spread it evenly across the dry cake mix.

Final Thoughts

This Strawberry Cheesecake Dump Cake is proof that dessert doesn’t have to be complicated to be delicious. With minimal prep and a few simple ingredients, you can create a dessert that’s rich, fruity, and utterly satisfying.

I love how versatile this recipe is—you can switch up the flavors, add fun toppings, or enjoy it exactly as it is. Whether you’re serving it warm with ice cream or chilled with whipped cream, this dessert is bound to be a hit at any gathering.

Give it a try, and let this effortless recipe become your new go-to for quick and indulgent treats. Happy baking!

Strawberry Cheesecake Dump Cake

Strawberry Cheesecake Dump Cake

Patricia
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Calories 320 kcal

Ingredients
  

  • 2 cans 20 oz each strawberry pie filling
  • 1 package 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 box 15.25 oz yellow or white cake mix
  • ½ cup unsalted butter melted
  • ½ cup graham cracker crumbs optional, for topping

Instructions
 

Preheat the Oven:

  • Preheat your oven to 350°F (175°C).
  • Lightly grease a 9x13-inch baking dish to prevent sticking.

Layer the Strawberry Filling:

  • Spread the strawberry pie filling evenly over the bottom of the baking dish.

Prepare the Cheesecake Mixture:

  • In a medium bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  • Drop spoonfuls of the cheesecake mixture over the strawberry filling, spreading gently to create pockets of cheesecake throughout the dish.

Add the Cake Mix and Butter:

  • Evenly sprinkle the dry cake mix over the top of the filling layers.
  • Drizzle the melted butter evenly over the cake mix, trying to cover as much as possible.

Optional Topping:

  • For added crunch, sprinkle graham cracker crumbs over the top of the cake mix and butter.

Bake the Cake:

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

Cool and Serve:

  • Let the cake cool slightly before serving.
  • Serve warm or chilled, optionally topped with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Notes

  • Butter Coverage: Ensure the melted butter covers most of the cake mix to avoid dry spots. Use a spoon to spread it evenly if needed.
  • Cheesecake Mixture: For an extra tangy flavor, add 1 tablespoon lemon juice to the cream cheese mixture.
  • Graham Cracker Crust: For a sturdier base, sprinkle crushed graham crackers under the strawberry filling.
  • Cake Mix Options: Try spice cake mix or chocolate cake mix for a fun flavor twist.
  • Fruit Substitutions: Swap strawberry pie filling for cherry, blueberry, or peach to suit your taste.

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