Strawberry Cheesecake Dump Cake – Simple & Delicious Dessert

Strawberry Cheesecake Dump Cake is that one sweet recipe you didn’t know you absolutely needed in your life—until now. We’re talking about juicy strawberry pie filling, velvety cheesecake swirls, and a buttery cake topping that practically begs for a scoop of vanilla ice cream. Whether you’re baking for a last-minute dinner party, a midweek “just because” treat, or you’re trying to impress your in-laws with minimal effort, this dessert comes through every time. The best part? It’s all done in one dish. That’s right—no juggling mixing bowls, stand mixers, and fifteen measuring cups.

Just one pan, six ingredients, and a whole lot of happiness. And hey, if your kids or partner usually turn their noses up at “fancy desserts,” this one’s a guaranteed crowd-pleaser. The layers bake together into something magic—like cheesecake and cobbler had a sweet baby. Strawberry Cheesecake Dump Cake is all about simplicity, comfort, and let’s be honest, serious flavor. Keep reading, because we’re diving fork-first into your next favorite recipe.

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What is Strawberry Cheesecake Dump Cake?

So, what exactly is Strawberry Cheesecake Dump Cake? It’s the lovechild of cheesecake and a dump cake—a cozy, no-fuss dessert where ingredients are layered (or “dumped”) into a baking dish and baked to golden, gooey perfection. No crusts to roll, no fuss about presentation, just layers of flavor. You’ve got that fruity, slightly tangy strawberry pie filling at the base. Then, instead of a traditional cheesecake, you mix cream cheese, sugar, and vanilla for a creamy layer that melts right into the berries.

The final step? Sprinkle a box of yellow cake mix over the top and drizzle it with melted butter. That buttery topping bakes into a light crust that’s golden on top and irresistibly gooey in the middle. Think of it like a dump cake meets a cobbler, with a cheesecake twist. It’s not overly sweet, but rich enough to satisfy any dessert craving. It’s also incredibly adaptable—you can switch the fruit, use low-fat cream cheese, or even sneak in some white chocolate chips if you’re feeling wild.

Reasons to Try Strawberry Cheesecake Dump Cake

Let’s be honest—there’s no shortage of desserts out there. But Strawberry Cheesecake Dump Cake checks boxes that many don’t. First off, it’s incredibly easy. We’re talking 10 minutes of prep, tops. No baking degrees required. Second, it uses pantry staples—yellow cake mix, canned strawberry filling, cream cheese, butter, sugar, and vanilla. If you’ve got those on hand, you’re halfway there. Third, it’s versatile. Serve it warm from the oven with vanilla ice cream or chilled with a dollop of whipped cream. Hosting a brunch? It totally passes as a “coffee cake.” Need something for a potluck? Watch it disappear.

Bonus: It’s make-ahead friendly. You can assemble it, toss it in the fridge, and bake it later. And lastly, it hits that perfect flavor combo—sweet and tangy strawberries, rich and creamy cheesecake, and a buttery, crumbly cake topping. If you’re already drooling, you’re not alone. It’s like a hug in dessert form. And if you love this vibe, you might also enjoy our Strawberry Cheesecake Fluff Salad—another creamy, berry-forward beauty.

Ingredients Needed to Make Strawberry Cheesecake Dump Cake

Here’s what you’ll need to get that luscious Strawberry Cheesecake Dump Cake on the table:

• 1 box yellow cake mix – Your shortcut to that golden, buttery topping.
• 1/2 cup unsalted butter, melted – This magic liquid makes the cake mix bake into soft, crisp edges.
• 1 package (8 oz) cream cheese, softened – The creamy heart of the dish.
• 1/2 cup granulated sugar – Just enough sweetness to balance the tang.
• 1 tsp vanilla extract – For warm, comforting flavor.
• 1 can (21 oz) strawberry pie filling – The fruity foundation of it all.

That’s it—six simple ingredients, no overcomplicated nonsense.

Instructions to Make Strawberry Cheesecake Dump Cake

Instructions: Making Strawberry Cheesecake Dump Cake is as easy as it gets, but we’re breaking it down step by step to help you nail every layer. If you’ve ever wondered how to pull off an easy dessert that tastes like you spent hours on it, this is your golden ticket. Here’s the detailed guide:

Preheat and Prep

First things first—preheat your oven to 350°F (175°C). Don’t skip this! A hot oven means your cake starts baking right away, giving you that golden top without drying things out. While the oven heats, grab a 9×13-inch baking dish and give it a quick greasing. Nonstick spray works great, or a swipe of butter if you’re feeling old school.

Layer the Strawberry Filling

Open that can of strawberry pie filling and dump it straight into the greased dish. Spread it out with a spatula so it covers the bottom evenly. This will be your fruity, jammy base. It’s already sweet and soft, so there’s zero prep needed.

Make the Cheesecake Swirl

In a mixing bowl, combine your softened cream cheese, granulated sugar, and vanilla extract. Beat it with a hand mixer (or a sturdy spoon if you’re working on arm strength) until it’s creamy and smooth. No lumps allowed. Then, drop spoonfuls of the cheesecake mixture over the strawberry filling. Don’t worry about being too neat—it’ll all melt together in the oven.

Add the Cake Mix Topping

Now for the “dump” part. Sprinkle the dry yellow cake mix evenly over the top of the strawberry and cream cheese layers. You don’t need to stir anything. Just spread it like a cozy blanket over the top.

Drizzle the Butter

Melt the butter (microwave in short bursts works fine) and drizzle it slowly over the dry cake mix. Try to get an even coating—this is what creates that buttery crust on top. If some spots are still dry, that’s okay. Those little crunchy pockets? Chef’s kiss.

Bake It

Pop the dish into your preheated oven and bake for about 40 minutes. You’re looking for a golden brown top and bubbly edges. The cream cheese will peek through in places, and the strawberries will be bubbling like sweet lava—exactly what you want. Let it cool for 10-15 minutes if serving warm.

And there you go. One baking dish, no mess, and a dessert that feels like a hug. For another cozy favorite with minimal prep, check out our Easy Creamy Chicken Pot Pie.

What to Serve with Strawberry Cheesecake Dump Cake

This dessert is already a star, but let’s talk upgrades. If you’re serving it warm, a scoop of vanilla ice cream takes it to another level. The cold creaminess melts into the warm cake like a dream. Prefer chilled desserts? Let it cool completely and top with a swirl of whipped cream and fresh strawberries for a summery twist.

It’s also delicious alongside a cup of coffee or black tea—perfect for brunch or after-dinner lounging. Want to go all out? Add a little Zuppa Toscana Soup beforehand for a cozy meal with a sweet finale. This dessert also pairs beautifully with fruity wines (rosé or moscato, anyone?) or even a bubbly mimosa if you’re feeling brunchy. Kids love it with milk; adults love it with whatever makes life easier.

Key Tips for Making Strawberry Cheesecake Dump Cake

Even a simple dessert like this one has a few tricks up its sleeve. First, soften your cream cheese fully. It blends smoother and gives that velvety cheesecake texture. Cold cream cheese just clumps and stresses you out. Second, don’t stir the layers. This is not a mix-and-bake situation. The layers do their thing in the oven—trust the process.

Third, if you want extra richness, you can dot the top with more butter or add a drizzle of sweetened condensed milk. Want a crunch? Add chopped pecans or sliced almonds on top before baking. Craving a twist? Try swapping strawberry for cherry, blueberry, or even peach filling. And finally, make it your own! This recipe is a fantastic blank slate for experimentation.

Storage and Reheating Tips for Strawberry Cheesecake Dump Cake

Got leftovers? Lucky you. Store any leftover Strawberry Cheesecake Dump Cake in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day after everything settles into gooey harmony. Want to reheat it? Just scoop a serving into a microwave-safe bowl and heat for about 30–45 seconds.

Or, if you’re reheating the whole thing, pop it in a 300°F oven for 10–15 minutes. Prefer it cold? Go for it—it’s just as good straight from the fridge. If you’re prepping it ahead of time, assemble the layers and cover the dish with foil. Refrigerate for up to 24 hours, then bake when ready. This makes it perfect for busy weeknights, potlucks, or “I forgot dessert” moments. You can even freeze individual portions if you’re really planning ahead. Just wrap tightly and thaw overnight in the fridge.

FAQs

Can I use fresh strawberries instead of pie filling? You can, but you’ll want to cook them down with sugar and cornstarch first to mimic that pie-filling texture. Otherwise, your base might turn watery.

Can I make this gluten-free? Absolutely. Just use a gluten-free yellow cake mix, and you’re good to go.

Does this work with other fruit fillings? Yes! Cherry, blueberry, peach—they’re all delicious. Mix and match for your own signature dump cake.

Can I reduce the sugar? The sugar in the cheesecake layer can be cut a bit, but the pie filling and cake mix are already sweet. Try a low-sugar pie filling for a lighter version.

Can I make this dairy-free? Try dairy-free cream cheese and butter alternatives. Just know the texture may vary slightly.

Final Thoughts

Strawberry Cheesecake Dump Cake is one of those recipes you’ll come back to again and again. It’s quick, ridiculously easy, and hits all the right notes—fruity, creamy, buttery, and just the right amount of indulgent. Whether you’re baking it for a birthday, brunch, or just because it’s Tuesday and you need a win, this dish delivers every time. And the best part? It only takes six ingredients and one pan. If this cozy, berry-studded beauty has won your heart, don’t forget to check out our Easy Strawberry Cheesecake Dump Cake for a printable version and extra tips. Ready to wow your taste buds without breaking a sweat? This is your moment.

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