Easy Strawberry Cheesecake Dump Cake Dessert

This easy strawberry cheesecake dump cake is the kind of dessert I make when I want something rich, fruity, and absolutely effortless. It layers sweet strawberry pie filling, creamy cheesecake, and a buttery cake topping into one dreamy, oven-baked treat. No mixing bowls, no fancy techniques—just layer, bake, and enjoy.

Why I Love This Recipe

I love how little effort it takes to make something so indulgent. I just open a few pantry staples, layer them in a baking dish, and let the oven do the rest. The creamy pockets of cheesecake and gooey strawberries paired with the golden cake topping make each bite feel like a celebration. It’s always a hit at gatherings, and I never have to stress over prep or cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Strawberry pie filling
• Cream cheese (softened)
• Granulated sugar
• Vanilla extract
• Yellow or white cake mix
• Unsalted butter (melted or sliced into thin pats)

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. I spread the strawberry pie filling evenly across the bottom of the dish.

3. In a small bowl, I mix softened cream cheese with sugar and vanilla until smooth.

4. I drop spoonfuls of the cheesecake mixture over the strawberry layer, spreading gently without fully mixing.

5. I sprinkle the dry cake mix evenly over the top, making sure to cover all the fruit and cream cheese.

6. I drizzle melted butter (or place thin pats evenly) over the cake mix to help it bake into a golden crust.

7. I bake for 40–45 minutes, or until the top is golden and bubbly.

8. I let it cool slightly before serving—warm, room temp, or chilled, it’s always delicious.

Servings and timing

This recipe serves 10 to 12 people.
Prep time: 10 minutes
Bake time: 45 minutes
Total time: 55 minutes

Variations

Sometimes I use cherry or blueberry pie filling instead of strawberry. For extra texture, I sprinkle crushed graham crackers or chopped nuts on top before baking. I’ve also added a layer of fresh sliced strawberries to boost the fruit flavor even more. If I want a sweeter version, I mix sweetened condensed milk into the cream cheese layer.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I microwave individual servings for 20–30 seconds or enjoy it cold—it’s just as tasty chilled. This dessert also freezes well; I portion it into airtight containers and thaw in the fridge overnight when I’m ready for a slice.

FAQs

Can I use fresh strawberries instead of pie filling?

I’ve used fresh strawberries before, but I mix them with sugar and cornstarch to get a similar consistency to pie filling. The canned version is more convenient for quick prep.

Does the cake mix need to be stirred in?

Nope. I leave it dry and sprinkle it right on top. The butter melts through it while baking, creating a buttery, cakey topping.

What kind of cake mix works best?

I usually go with yellow cake mix, but white or even strawberry cake mix works if I want to play with flavor.

Can I make this ahead of time?

Yes, I often bake it the night before and let it cool. I serve it chilled or reheat slightly before serving.

Can I use low-fat cream cheese?

Yes, I’ve used both regular and low-fat cream cheese, and the texture stays creamy either way.

Conclusion

This easy strawberry cheesecake dump cake is the ultimate no-fuss dessert. It’s rich, creamy, fruity, and always a crowd-pleaser. I love how quickly it comes together, and it never fails to impress—especially when I serve it warm with a scoop of vanilla ice cream on top. For a sweet treat that’s as easy as it is delicious, this recipe always delivers.