Strawberry Cheesecake Dump Cake

This strawberry cheesecake dump cake recipe is my absolute favorite for any time I need a quick dessert that wows a crowd. In less than an hour, with just six simple ingredients, you can create a rich, creamy cheesecake layered with sweet strawberries. This easy treat is perfect for last minute celebrations, weekend dessert cravings, or whenever you want a no fuss crowd pleaser with classic strawberry cheesecake flavors.

The first time I made this quick strawberry cheesecake dump cake was for my daughter's birthday sleepover, when all I needed was something effortless as a delicious showstopper. The kids were wild and time was short, but within an hour, the warm, creamy, sweet strawberry cake had everyone asking for seconds and became our new go to for summer holidays and celebrations. Now, any time we crave easy strawberry cheesecake or want a cozy dessert, I turn to this simple dump cake method for a guaranteed win.

Gather Your Ingredients

• Strawberry pie filling: Use a high quality canned filling for bold color and jammy berry flavor, or homemade if you have time; avoid cheap brands as they can taste dull.
• Yellow cake mix: Classic yellow cake mix gives a buttery, springy topping; choose any favorite brand, and gluten free mixes swap in perfectly for allergies.
• Cream cheese: Brings signature cheesecake creaminess and tang; soften fully at room temperature for easy mixing and an ultra smooth swirl layer, or use vegan cream cheese if desired.
• Granulated sugar: Sweetens and balances the cheesecake; adjust downward for less sweetness or swap coconut sugar for extra flavor and a lower glycemic option.
• Unsalted butter: Helps crisp and brown the topping; melt fully for easy pouring or use plant based butter for a dairy free take.
• Vanilla extract: Adds warm, bakery fresh aroma and flavor; always use pure extract for the richest taste, or try almond for a twist.

How to Make Strawberry Cheesecake Dump Cake

Preheat and Prepare the Baking Dish:

Set the oven to 350°F and spray a 9 x 13 inch baking dish with nonstick spray to prevent sticking. Place your oven rack in the center for even heat, and use a glass or ceramic dish if possible for the best bubbling golden edges.

Layer the Strawberry Filling for a Juicy Base:

Evenly spread the full can of strawberry pie filling over the bottom of the prepared dish using a spoon or spatula. An even layer ensures every scoop has a burst of fruit and soaks the cake mix for moisture.

Make the Cheesecake Layer for Creamy Swirls:

Beat softened cream cheese, granulated sugar, and vanilla until silky smooth. Drop spoonfuls of the mixture onto the fruit filling without fully spreading it; during baking, these dollops melt and swirl into the berries, creating signature creamy pockets in every bite.

Add the Dry Cake Mix for a Crispy Topping:

Sprinkle yellow cake mix evenly over the strawberry and cheesecake layers, making sure not to leave big piles or empty spots. It is okay for some cheesecake to peek through for even coverage.

Pour Melted Butter for a Golden Finish:

Slowly drizzle melted butter over the dry cake mix, making an effort to cover as much of the surface as possible. Any dry patches will crisp and brown for extra texture, while the butter helps forms a golden crust.

Bake Until Bubbling and Golden:

Bake uncovered for 45 to 50 minutes, or until the top is deep golden brown and strawberry juices bubble at the edges. The cheesecake spots should look set and creamy. If using a metal pan or a hotter oven, begin checking at 35 minutes. Cool at least 15 minutes so layers can set before serving warm.

Getting the cream cheese completely soft and smooth always ensures the creamiest bites and beautiful swirled layers in every serving. My family can never resist the aroma when this cake bakes, and I have discovered it is just as good reheated the next day. With protein and calcium in each slice and less work than classic cheesecake, it is a sweet treat that fits busy schedules without compromising on flavor.

Smart Swaps and Variations

This strawberry cheesecake dump cake is super flexible and easy to adapt to what you have on hand or dietary needs. Swap the strawberry pie filling for blueberry or cherry when strawberries are not in season, or use a gluten free cake mix for those who need it. Dairy free versions come out excellent with vegan cream cheese and plant based butter, so everyone can enjoy a slice. For a lemony dessert, add grated lemon zest or use lemon extract in place of some vanilla, and for extra texture, top with sliced almonds or coconut before baking.

How to Store and Reheat Strawberry Cheesecake Dump Cake

Store leftover dump cake covered in the refrigerator for up to 4 days to keep it fresh and maintain both creamy and crispy textures. For meal prepping or longer storage, divide the cake into individual portions and freeze them in airtight containers for up to 2 months. When you want to reheat, thaw overnight in the fridge, then warm in a 325°F oven for 10 to 15 minutes until the topping re crisps and the filling is hot, or microwave single servings in 30 second intervals until warm.

What to Serve with Strawberry Cheesecake Dump Cake

This easy strawberry cheesecake dump cake shines on its own, but becomes restaurant worthy paired with creamy vanilla ice cream or a dollop of whipped cream. Add a handful of fresh strawberries or mint on top for extra color and flavor at parties. For brunch, serve chilled with coffee or tea, or scoop warm into bowls for a rustic dessert at family dinners and celebrate every season with its juicy strawberry flavor.

Nutritional Benefits

This strawberry cheesecake dump cake hits the sweet spot between creamy cheesecake and easy cobbler, offering a little protein and calcium from the cream cheese in every portion. The fruit filling brings antioxidants and natural strawberry flavor, while you control the portion sizes for lighter treats or full comfort food servings. Naturally vegetarian, the recipe easily fits gluten free or dairy free diets for most lifestyles and adds a little extra nutrition compared to process heavy desserts.

Recipe Success Tips

If your cake topping looks too dry after baking, you can always drizzle a little extra melted butter over the dry spots and return it to the oven for 5 minutes to crisp and moisten. If you want neat, cheesecake style slices, chill the cake for 1 to 2 hours before cutting. Check for doneness early if your oven runs hot, and remove when the cheesecake areas jiggle slightly and the top is deep golden brown for the best texture every time.

If you are craving something creamy, sweet, and bursting with strawberries, this strawberry cheesecake dump cake is the ultimate easy dessert to try. It is our family favorite for any occasion and I hope you love every luscious bite just as much as we do!

Common Questions About This Recipe

→ How do I know when the cake is done baking?

The top should be golden brown and the edges bubbly. A toothpick in the center should come out mostly clean.

→ Can I use different pie fillings?

Yes, you can swap strawberry for blueberry, cherry, or apple pie filling for variety.

→ Does the cream cheese need to be softened first?

Softening cream cheese ensures a smooth mixture and even melting during baking.

→ Can I prepare this ahead of time?

You can layer the ingredients ahead and bake just before serving for the best texture.

→ What size baking dish should I use?

A standard 9x13-inch baking dish is recommended for even baking and ideal layering.

→ Is it best served warm or chilled?

This dessert is delicious warm for a gooey texture, but can also be enjoyed chilled.