Strawberry Cheesecake Dump Cake Recipe

There's nothing quite like the sweet scent of strawberries and buttery cake wafting through the kitchen. This Strawberry Cheesecake Dump Cake brings together everything you love in a dessert: creamy cheesecake, juicy fruit, and a golden, buttery topping—all with almost no effort at all.

I first made this dump cake on a lazy Sunday when I needed something fast but satisfying for a last-minute get-together. One bite in, and everyone was hooked. It’s now a go-to dessert in our house—perfect for potlucks, weeknight treats, or when you just want something sweet without turning on your mixer.

With only a few pantry staples and about 10 minutes of prep, you'll be digging into this rich, fruity delight in no time. Let’s dive into why this easy dessert needs to be next on your baking list.

Why You’ll Love This Strawberry Cheesecake Dump Cake

Get ready to meet your new favorite no-fuss dessert. This Strawberry Cheesecake Dump Cake isn’t just delicious—it’s an absolute lifesaver when you need something crowd-pleasing without breaking a sweat.

First, it’s incredibly easy to make. There's no mixing, no creaming, and no fancy equipment needed. Just dump, layer, and bake. It truly lives up to its name.

It’s also budget-friendly, made with simple ingredients like boxed cake mix, canned strawberry pie filling, and cream cheese. No need for a long grocery list or expensive specialty items.

You’ll love how versatile this recipe is too. Not a fan of strawberry? Swap it out for blueberry or cherry filling. Want to go gluten-free? Just use a GF cake mix. It adapts beautifully to whatever you have in the pantry.

Finally, it’s a total crowd-pleaser. The combo of tart fruit, sweet cake, and tangy cheesecake gets rave reviews every single time. It’s the kind of dessert people go back for seconds—and ask for the recipe before they leave.

Whether you're hosting a family gathering or just need a sweet fix after dinner, this dump cake has you covered.

Ingredient Notes

The beauty of this dump cake lies in its simplicity. With just a handful of easy-to-find ingredients, you get a dessert that tastes like you spent hours in the kitchen. Let’s break down what you’ll need and why each one matters.

Strawberry pie filling is the star of the show. Its syrupy sweetness and vibrant flavor bring that classic fruity punch. You’ll need two cans to fully cover the bottom of your baking dish and get that luscious layer of strawberries in every bite.

Cream cheese adds that rich, tangy contrast to the sweet filling. You’ll want to soften it first so it can be dolloped easily across the strawberry layer. As it bakes, it melts slightly into the cake, giving you those creamy cheesecake pockets throughout.

Boxed white or yellow cake mix forms the crumbly topping. Don’t mix it—just sprinkle it evenly over the filling and cream cheese. It bakes into a golden, buttery crust that’s the perfect balance to the gooey layers beneath.

Butter is what brings it all together. Melted and poured over the top of the dry cake mix, it creates that signature “dump cake” topping: soft in places, crispy in others, and full of rich flavor. Make sure you cover as much of the dry mix as possible for the best texture.

While no special equipment is needed, a 9x13-inch baking dish is essential. A glass or ceramic dish works best for even baking and easy serving straight from the pan.

How To Make This Strawberry Cheesecake Dump Cake

Making this dump cake couldn’t be easier. It’s all about layering the ingredients and letting the oven do the heavy lifting.

Start by preheating your oven to 350°F and lightly greasing your baking dish. You don’t need to go overboard here—a quick spray with nonstick cooking spray or a thin layer of butter is perfect.

Next, pour both cans of strawberry pie filling into the dish and spread them out evenly with a spatula or the back of a spoon. This will be your fruity base, so make sure it’s distributed from corner to corner.

Now it’s time for the cheesecake part. Cut your softened cream cheese into small chunks or dollop it in spoonfuls across the strawberry layer. You don’t need to cover every inch—those little bursts of tangy cream cheese will melt and spread during baking.

Sprinkle the entire box of dry cake mix evenly over the top. No mixing necessary! Just shake it out and use your hands or a spoon to gently smooth it into an even layer. This dry layer is what gives you the buttery, golden topping.

Finally, melt your butter and drizzle it slowly over the entire surface. Try to get it into as many nooks and crannies as possible to help the cake mix absorb the moisture and bake up beautifully.

Pop the dish into your preheated oven and bake for 45–50 minutes, or until the top is golden brown and bubbling around the edges. Let it cool slightly before serving—it’ll set up a bit as it rests, making it easier to scoop and enjoy.

Storage Options

Leftovers? You’re in luck—this dump cake stores beautifully and tastes just as good the next day.

To store, cover the baking dish tightly with foil or transfer leftovers to an airtight container. It will keep in the refrigerator for up to 4 days. The flavors actually intensify overnight, making it even better the next day.

If you want to freeze it, let the cake cool completely first. Then scoop it into freezer-safe containers. It can be frozen for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight before reheating.

For reheating, a quick zap in the microwave works great. If you’re reheating a larger portion, pop it in a 300°F oven for 10–15 minutes to bring back that warm, gooey texture.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak to your tastes or what you have on hand.

You can swap the fruit filling with just about any pie filling you like. Cherry, blueberry, raspberry—even peach—all work beautifully. Just keep the total amount around 40 ounces.

Want a stronger cheesecake flavor? Use whipped or sweetened cream cheese, or add a few spoonfuls of sour cream mixed with vanilla extract for extra tang.

For a slightly different texture, try using yellow cake mix instead of white. It gives a more buttery, slightly richer flavor that pairs perfectly with the cream cheese and fruit.

Need a dairy-free option? Use a plant-based butter substitute and a dairy-free cream cheese. Many brands work well in baking and still deliver that creamy richness.

And if you're feeding a crowd or want a little extra flair, serve each portion topped with vanilla ice cream or whipped cream. The contrast of warm cake and cold topping is irresistible.

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