Strawberry Cheesecake Dump Cake

Why I Love This Recipe

I love this recipe because it’s the perfect mix of convenience and comfort. I don’t need any fancy equipment or baking skills—just a baking dish and a few ingredients. The combination of tangy cream cheese, sweet strawberry pie filling, and buttery cake mix creates a rich, layered dessert that always satisfies.

Ingredients

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

• 1 can (21 oz) strawberry pie filling

• 1 box (15.25 oz) yellow cake mix

• 1 package (8 oz) cream cheese, softened

• 1/2 cup sugar

• 1/2 teaspoon vanilla extract

• 1/2 cup unsalted butter, melted

Directions

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

2. Layer the Filling:
   I spread the strawberry pie filling evenly over the bottom of the prepared dish.

3. Prepare the Cheesecake Layer:
   In a bowl, I beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Then I drop spoonfuls of the mixture over the pie filling, gently spreading it without mixing the layers too much.

4. Add the Cake Mix:
   I sprinkle the dry cake mix evenly over the top of the cream cheese and fruit layers—no mixing needed.

5. Top with Butter:
   I drizzle the melted butter evenly over the dry cake mix, doing my best to cover as much of the surface as possible.

6. Bake:
   I bake the cake in the preheated oven for 40–45 minutes, or until the top is golden and the filling is bubbling around the edges.

7. Cool and Serve:
   I let the cake cool slightly before serving. It’s delicious warm or at room temperature, and even better with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and Timing

This recipe makes about 12 servings.

• Prep time: 10 minutes

• Bake time: 40–45 minutes

• Total time: Around 55 minutes

Variations

• Different Pie Fillings: I swap in cherry, blueberry, or peach pie filling depending on the season or what I have on hand.

• Topping Options: Sometimes I add chopped pecans or sliced almonds on top for a little crunch.

• Extra Cream Cheese: For an extra-rich version, I double the cream cheese layer.

• Citrus Twist: A bit of lemon zest mixed into the cream cheese adds a bright touch.

Storage and Reheating

I store leftovers in the refrigerator for up to 4 days. To reheat, I warm a portion in the microwave for 30 seconds or so. It also tastes great cold, straight from the fridge.

FAQs

Can I use a different cake mix?

Yes, I sometimes use white or vanilla cake mix instead of yellow. Strawberry cake mix works too if I want to double down on the berry flavor.

Do I have to soften the cream cheese?

Yes, softening the cream cheese helps it blend smoothly with the sugar and vanilla. Cold cream cheese will leave lumps.

Can I make this ahead of time?

Absolutely. I bake it the day before and store it in the fridge. I reheat it just before serving, or serve it chilled.

Is it okay to use reduced-fat cream cheese?

Yes, I can use reduced-fat cream cheese, but I avoid fat-free versions since they don’t melt or blend as well.

Can I freeze this dump cake?

I can freeze individual portions in airtight containers. I reheat them in the microwave or let them thaw in the fridge overnight.

Conclusion

Strawberry Cheesecake Dump Cake is one of those simple, crowd-pleasing desserts I keep in my back pocket for any occasion. With minimal effort and maximum flavor, it’s perfect when I want something sweet, comforting, and delicious without spending all day in the kitchen. Whether it’s for a family gathering or a casual night in, this dessert always hits the spot.