If this dessert had a personality, it would be the friend who shows up in a hoodie, makes everyone laugh, and still manages to look great in photos.
This strawberry cheesecake dump cake is ridiculously easy to make. No overthinking required. It’s one of those quick recipes that gives off serious “I spent hours baking this” vibes—with zero actual effort.
Perfect for casual family dinners, lazy Sundays, or when that sweet tooth shows up uninvited. Just layer, bake, and try not to eat the whole thing while it’s still hot.
Let’s get to it.
What You’ll Need
- 2 cans (15 oz each) strawberry pie filling
- 1 box (15.25 oz) vanilla or white cake mix
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ cup (1 stick) salted butter, cold and sliced into thin pats
Pro Tips
- Keep the butter cold – It melts slower, helping the top turn golden and crispy instead of greasy or soggy.
- Use softened cream cheese – Saves time mixing and avoids weird cream cheese lumps that won’t go away no matter how long it’s baked.
- Let kids layer the ingredients – Totally safe and fun for little hands. No sharp knives or hot pans involved.
- Layer evenly – Helps everything cook consistently and prevents the bottom from being too wet while the top gets dry.
- Start checking at 40 minutes – Every oven is different. Some run hot, some take their time. Better to peek early than to burn dessert.
Tools You’ll Need
- 9×13-inch baking dish
- Medium mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Butter knife or cheese slicer
- Rubber spatula
Substitutions and Variations
- Fruit filling – Cherry, blueberry, or peach work just as well. Any canned fruit filling will do.
- Cake mix – Try chocolate for a rich twist or lemon for a tart edge.
- Gluten-free – Use any gluten-free cake mix. The rest of the ingredients stay the same.
- Dairy-free – Plant-based butter and non-dairy cream cheese hold up well in this recipe.
Make Ahead Tips
- Assemble ahead – Fully layer everything in the baking dish, cover, and store in the fridge for up to 24 hours before baking.
- Freezer option – Bake it, cool it completely, then freeze in slices or as a whole cake. Thaws beautifully for unexpected guests or weekday desserts.
How to Make Strawberry Cheesecake Dump Cake
- Preheat oven to 350°F.
- Lightly grease a 9×13-inch baking dish.
- Spread both cans of strawberry pie filling evenly across the bottom.
- In a mixing bowl, beat cream cheese, sugar, and egg until smooth and creamy.
- Spoon the cream cheese mixture over the strawberry layer. Gently spread it around without mixing the layers too much.
- Sprinkle the dry cake mix evenly over the cream cheese layer.
- Place butter slices evenly across the entire surface of the cake mix. No need to stir anything—just trust the process.
- Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling.
- Cool slightly before serving. Can be served warm, at room temperature, or straight out of the fridge.
Extra Details You’ll Appreciate
Estimated Nutrition (per serving, 12 servings):
- Calories: ~350
- Fat: 18g
- Carbs: 45g
- Protein: 4g
Ingredient swaps by diet:
- Sugar-conscious? Use a sugar-free pie filling and replace granulated sugar with monk fruit sweetener.
- Vegan version? Use a flax egg, vegan cream cheese, and plant-based butter.
What to pair it with:
- Vanilla ice cream or whipped cream
- Hot coffee or iced lattes
- A light main like grilled chicken or pasta salad
Save time by:
- Cleaning up while it bakes
- Pre-slicing butter ahead of time and storing in the fridge
- Mixing the cream cheese layer a day ahead if needed
Leftovers and Storage Tips
- Fridge: Store in an airtight container for up to 3 days. Still tastes great cold, but better if slightly warmed.
- Reheat: Microwave individual slices for about 30 seconds, or pop the baking dish in the oven at 300°F for 10–15 minutes.
- Freezer: Freeze tightly covered for up to 3 months. Thaw overnight in the fridge before reheating.
FAQ
Can fresh strawberries be used instead of pie filling? Yes, but they’ll need to be cooked down with sugar and cornstarch to create a thick, jam-like consistency.
Is the egg necessary in the cream cheese mixture? The egg helps create a creamy, set texture. Skipping it makes the cheesecake layer softer and a bit more crumbly.
Can this be made in a slow cooker? Yes. Layer everything as usual and cook on low for 4 hours or high for 2 hours. The edges should look set, and the top should be golden.
Can this be doubled for a crowd? It can, but use two separate pans rather than one deeper one to avoid uneven baking.
Wrap Up
There’s something so satisfying about tossing a few pantry staples together and ending up with a dessert that looks bakery-worthy. Whether it’s being made for a family dinner or just a quiet night at home, this strawberry cheesecake dump cake brings the flavor with minimal effort.
If you try it out, feel free to leave a comment below with your thoughts or any creative twists you added. And if questions come up while baking, those are welcome too.
