Dump cakes are the kind of dessert that remind you that baking doesn’t have to be complicated to be delicious. This Strawberry Cheesecake Dump Cake is sweet, creamy, and a little indulgent, with layers of strawberry pie filling, cream cheese, and buttery cake topping. It’s a crowd-pleaser that takes almost no effort but tastes like you worked on it all afternoon.

I first had this dessert at a summer potluck where every dish was made to impress, yet the one that disappeared fastest was this simple dump cake. Someone had casually placed it on the table, still warm from the oven, and within minutes there wasn’t a crumb left. It wasn’t fancy, but it tasted like comfort—sweet berries, creamy cheesecake pockets, and that buttery crunch on top. Ever since, it’s been my go-to “easy but memorable” dessert for gatherings.

Recipe Info

Cuisine: American Dessert
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Calories: ~320 per serving

Ingredients

2 cans (21 oz each) strawberry pie filling
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 box yellow or white cake mix
1/2 cup (1 stick) butter, melted
Fresh strawberries, for garnish (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Spread the strawberry pie filling evenly in the dish.
In a small bowl, beat softened cream cheese with powdered sugar and vanilla until smooth. Drop spoonfuls of the cream cheese mixture over the strawberries.
Sprinkle the dry cake mix evenly on top.
Drizzle melted butter evenly over the cake mix, covering as much as possible.
Bake uncovered for 40–45 minutes, until golden brown and bubbly.
Let cool slightly before serving. Top with fresh strawberries if desired.

Pro Tips

For extra richness, use a butter cake mix instead of yellow or white.
Add a handful of chopped fresh strawberries to the filling for more texture.
Chill leftovers and serve cold—it almost tastes like cheesecake.

Ingredient Substitutions

Swap strawberry pie filling for cherry, blueberry, or mixed berry.
Use whipped cream cheese instead of block cream cheese for easier mixing.
Try lemon cake mix for a tart twist.

Storage Tips

Store covered in the fridge for up to 4 days.
Warm individual portions in the microwave or enjoy chilled.
Can be frozen for up to 2 months—thaw overnight in the fridge before serving.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream.
Add a dollop of whipped cream for a lighter touch.
Garnish with fresh mint leaves for a pretty finish.

Cultural Context

Dump cakes became popular in mid-20th century America, especially as boxed cake mixes hit grocery store shelves. They were designed to be “quick bakes” with pantry staples—no mixing bowls required. This strawberry cheesecake twist brings a creamy, tangy layer that makes it feel a little more special while keeping that easy charm.