Oh my goodness, you have to try this Strawberry Cheesecake Dump Cake! I swear, it’s the easiest dessert you’ll ever make, and it tastes like you spent hours in the kitchen. The first time I made it, I was in a total pinch—friends were coming over last minute, and I needed something sweet fast. This cake saved the day, and now it’s my go-to when I want something delicious without the fuss.

Imagine layers of juicy strawberry pie filling, creamy cheesecake, and buttery cake mix all baked into one heavenly mess. It’s the kind of dessert that makes everyone ask for seconds (and the recipe!). Perfect for summer BBQs, potlucks, or just treating yourself after a long day.

Why You’ll Love Strawberry Cheesecake Dump Cake

Literally dump and bake: No fancy techniques here—just layer the ingredients and let the oven do the work. Even if you’ve never baked before, you can’t mess this up!
Sweet, tangy, and buttery: The combo of juicy strawberries, creamy cheesecake, and that golden cake topping? Absolute magic. It’s like dessert hugged your taste buds.
Ready in under an hour: From pantry to table in less time than it takes to watch an episode of your favorite show. Perfect for last-minute cravings or surprise guests.
One-dish wonder: Mix, bake, and serve all in the same pan. Less cleanup means more time for eating (or, you know, pretending you’ll do the dishes later).

Ingredients You’ll Need

1 box strawberry cake mix – The dry mix is your shortcut to flavor town. Any brand works, but I’m partial to the ones with little strawberry bits for extra fruity punches.
1 (21 oz) can strawberry pie filling – Look for the kind with big, syrupy strawberry chunks. If you can’t find it, cherry or blueberry filling makes a fun twist!
8 oz cream cheese, softened – Let it sit on the counter for 30 minutes before mixing. Trust me, wrestling with cold cream cheese is no one’s idea of a good time.
½ cup powdered sugar – No need to sift—just dump it in and whisk away. The sugar mellows out the tang of the cream cheese perfectly.
½ cup butter, melted – I use unsalted, but salted butter adds a nice contrast if that’s all you’ve got. Microwave it in bursts so it doesn’t splatter everywhere (learned that the hard way).

That’s it—just five ingredients! Well, six if you count the whipped cream or vanilla ice cream you’ll inevitably pile on top. But that’s optional… technically.

Step-by-Step Instructions

Preparing the Strawberry Base

Preheat your oven to 350°F (175°C). This gives the oven time to get nice and toasty while you prep everything else. No one likes a lukewarm cake!
Grab a 9x13-inch baking dish (or something similar—no need to be exact) and spread the strawberry pie filling evenly across the bottom. I like to use the back of a spoon to gently nudge those juicy strawberry chunks into place. Don't worry about perfection here—rustic is part of the charm!

Mixing the Cheesecake Layer

In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth. A hand mixer makes this a 30-second job, but a sturdy whisk and some elbow grease work too. You'll know it's ready when there are zero lumps—just creamy, dreamy goodness.
Drop spoonfuls of the cream cheese mixture over the strawberry filling. Think of it like polka dots! No need to spread it—just plop it around evenly. The heat of the oven will help it melt into the layers.

Assembling the Cake

Sprinkle the dry cake mix evenly over the top. Here's the fun part: pretend you're a fancy pastry chef dusting powdered sugar, except way more chaotic. Pro tip: Hold the box high above the dish to avoid clumps.
Drizzle the melted butter over the cake mix. Try to cover as much as possible—I zigzag mine with a spoon. Resist the urge to stir! The butter will work its magic as it bakes, creating those irresistible crispy-chewy bits.

Baking and Serving

Bake for 40-45 minutes, or until the top is golden brown and the edges are bubbly. Your kitchen will smell like a strawberry shortcake factory—consider yourself warned!
Let it cool for 10-15 minutes before serving. I know, the wait is torture, but this helps the layers set. Serve it warm with a scoop of vanilla ice cream melting into all those nooks and crannies. Pure bliss.

See? Told you it was easy. The hardest part is not eating the whole pan in one sitting!

Variations

Berry bonanza: Swap the strawberry pie filling for blueberry, cherry, or even mixed berry. Each one gives a totally different vibe—cherry feels retro-diner cute, while blueberry turns it into a cozy breakfast cake (no judgment if you eat it at 7 AM).
Citrus twist: Replace half the powdered sugar with lemon zest and a tablespoon of lemon juice in the cream cheese layer. Tangy meets sweet, and suddenly you’re at a summer picnic in your mind.
Crunchy upgrade: Before baking, sprinkle a handful of crushed graham crackers or sliced almonds over the buttered cake mix. It adds this toasty, nutty thing that makes people think you’re fancy (your secret’s safe with me).

Honestly? The beauty of dump cakes is that they’re basically begging for experimentation. Got a random can of peach pie filling lurking in your pantry? Throw it in. Feeling wild? Add a dash of cinnamon to the cake mix. There are no rules—just deliciousness.

Serving and Storage Tips

Okay, here’s the deal: this Strawberry Cheesecake Dump Cake is best served warm, right out of the oven. The cream cheese layer is all gooey, the strawberries are bubbling, and that buttery topping? Pure gold. I like to scoop it straight from the pan while it’s still a little messy—that’s the charm of a dump cake, after all! Top it with a giant dollop of whipped cream or a scoop of vanilla ice cream, and watch it melt into all those nooks and crannies. If you’re feeling extra, a drizzle of chocolate syrup or a sprinkle of fresh berries makes it look Insta-worthy (but let’s be real, it’ll disappear too fast for photos).

Storing leftovers: If by some miracle there’s any left (doubtful), cover the dish tightly with foil or transfer slices to an airtight container. It keeps in the fridge for up to 3 days. The cake mix topping might soften a bit, but it’s still delicious—like a strawberry cheesecake cobbler!
Reheating magic: Pop individual servings in the microwave for 20-30 seconds to bring back that warm, melty goodness. Or, for crispy-top lovers, reheat in a 350°F oven for 10 minutes.
Freezer hack: Yes, you can freeze it! Wrap cooled slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight, then reheat as above. Perfect for emergency dessert cravings.

Pro tip: Hide a slice for yourself before serving. Otherwise, you might turn around and find it mysteriously gone. Not that I speak from experience or anything…

Helpful Notes

Cream cheese hack: For the smoothest cheesecake layer, make sure your cream cheese is truly softened. I leave mine on the counter for at least an hour—or if I'm impatient, I microwave it for 10-second bursts (but no longer, or it turns into a weird puddle).
Lighter option: You can use low-fat cream cheese or Neufchâtel if you're watching calories. It still tastes dreamy! Just avoid fat-free versions—they don’t melt the same way.
Butter alternatives: If you’re out of butter, melted coconut oil works in a pinch (it adds a subtle tropical twist). Or, believe it or not, mayonnaise gives a similar richness (don’t knock it ‘til you try it—my grandma’s secret!).
No powdered sugar? Blend regular granulated sugar in a blender for 30 seconds until powdery. It’s not perfect, but it’ll do the job!
Gluten-free swap: Use a gluten-free strawberry cake mix—just check that the pie filling is GF too (some brands thicken with wheat starch).

One last thing: resist the urge to poke at the layers while baking! That buttery cake mix topping needs to form its own crispy magic. Trust me—it’ll come together beautifully in the oven.

Frequently Asked Questions

Can I use fresh strawberries instead of pie filling?
You can, but you'll need to macerate them first! Toss 2 cups of chopped strawberries with ¼ cup sugar and let them sit for 30 minutes to get juicy. They won't be as syrupy as pie filling, so I'd add a tablespoon of cornstarch to thicken things up. Still delicious, just a bit more work!
Can I make this ahead of time?
Absolutely! Assemble it up to 4 hours before baking—just cover and keep it in the fridge. Add 5 extra minutes to the bake time since it'll be cold. Or bake it the day before and reheat slices as needed (though fresh-out-the-oven is always my favorite).
Why is my topping powdery after baking?
Ah, the butter might not have fully coated the cake mix. Next time, drizzle slower and use the back of a spoon to gently spread it. If it happens, no stress—just scoop some ice cream on top and call it "deconstructed crumble." Fancy!

Got more questions? Drop 'em in the comments—I’ve probably made every mistake possible with this cake (and lived to tell the tasty tales).

Final Thoughts

Listen, if there’s one thing I want you to take away from this Strawberry Cheesecake Dump Cake, it’s this: dessert doesn’t have to be complicated to be incredible. This cake is proof that sometimes the messiest, most thrown-together things turn out to be the absolute best. Whether you’re baking for a crowd, treating yourself after a tough day, or just need a sweet fix in record time, this recipe’s got your back.

So grab that cake mix, channel your inner "dump-and-go" energy, and let the oven work its magic. And when you pull that golden, bubbly masterpiece out and see everyone’s eyes light up? That’s the good stuff. Happy baking, friends—now go forth and make a delicious mess!

Easy Strawberry Cheesecake Dump Cake Recipe

Author: Emily Parker
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A quick and easy strawberry cheesecake dump cake with minimal prep time.

Ingredients

Scale

1 box strawberry cake mix
1 (21 oz) can strawberry pie filling
8 oz cream cheese, softened
½ cup powdered sugar
½ cup butter, melted

Instructions

Preheat oven to 350°F (175°C).
Spread strawberry pie filling evenly in a baking dish.
Mix softened cream cheese and powdered sugar in a bowl until smooth.
Drop spoonfuls of the cream cheese mixture over the pie filling.
Sprinkle the dry cake mix evenly over the top.
Drizzle melted butter over the cake mix.
Bake for 40-45 minutes or until golden brown and bubbly.
Let cool slightly before serving.

Notes

Use room temperature cream cheese for easier mixing.
Do not stir the layers after assembling.
Serve warm with whipped cream or ice cream if desired.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 380mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: strawberry cheesecake dump cake, easy dessert, no-bake cake