Let’s talk about pure dessert magic. You know that rare kind of recipe that feels indulgent, looks impressive, and yet—requires almost zero effort? That’s exactly what you get with this Strawberry Cheesecake Dump Cake. No, it’s not just another “dump and bake” recipe floating around online. This one delivers. It brings together everything a dessert lover dreams of: creamy pockets of cheesecake, a fruity strawberry filling that bubbles up like jam, and a buttery, golden cake layer that forms a perfect crust on top.
Even better? You don’t mix a thing. That’s right—no whisk, no stand mixer, no bowls to clean. The ingredients get layered into your baking dish, and the oven does all the hard work. In the end, you’ll pull out a warm, gooey, irresistibly delicious dessert that tastes like you spent hours baking.
Let’s dig deep into the recipe, tips, variations, nutrition, and how to make it ahead or store leftovers. Whether you’re planning for a last-minute gathering or just craving something sweet, this dump cake is going to be your new go-to.
💡 Why This Dump Cake Works So Well
The genius behind this cake is in its layering technique. You start with a sweet strawberry pie filling that acts as the gooey base. Then you add cubes of cold cream cheese—these bake into creamy cheesecake-like bites. Over that goes a dry cake mix (yes, dry!) and thin slices of butter. As it bakes, the butter melts down through the dry mix, turning it into a golden, crunchy topping. The end result is somewhere between a fruit cobbler, a buttery cake, and a cheesecake. And it’s stunning.
It’s also incredibly flexible. You can swap the strawberry filling for peach, cherry, blueberry, or even pumpkin. You can change the cake mix, add nuts, drizzle with chocolate—anything goes.
🛒 Ingredients You’ll Need
Here’s what makes this strawberry cheesecake dump cake so effective, with zero fluff:
✅ Core Ingredients:
- 1 box of yellow cake mix
This is your shortcut. You don’t need to mix it. Just sprinkle it dry. White or vanilla cake mix also works. - 1 can (21 oz) strawberry pie filling
Sweet, jammy, and no need to prep it. You can find it canned in most grocery stores near the baking goods. - 1 package (8 oz) cream cheese
Adds the cheesecake vibe. Cube it cold for best texture. - 1/2 cup (1 stick) unsalted butter, sliced thin
Unsalted works best here since the pie filling is already sweet.
👨🍳 Step-by-Step Instructions
🔥 Step 1: Preheat the Oven
- Set your oven to 350°F (175°C).
- Use a 9×13 inch baking dish—no need to grease it.
🍓 Step 2: Layer the Strawberry Filling
- Pour the strawberry pie filling into the bottom of the pan.
- Tilt the dish or use a spoon to spread it evenly, but do not stir.
🧀 Step 3: Add Cream Cheese Cubes
- Cube the cold cream cheese into small pieces (about ½-inch).
- Dot these over the pie filling. Space them out for even melting.
🧁 Step 4: Sprinkle the Cake Mix
- Open the dry cake mix and sprinkle it evenly over the top.
- Try to cover every surface—don’t leave large gaps.
🧈 Step 5: Layer the Butter Slices
- Slice your butter thinly and layer it over the cake mix.
- Try to distribute it as evenly as possible, but it doesn’t have to be perfect.
⏲ Step 6: Bake
- Place the dish in the oven and bake for 45–50 minutes.
- You’re looking for a golden, crispy top and bubbling sides.
- Let it rest for about 10–15 minutes before serving.
🧠 Tips for the Perfect Dump Cake
- Keep the cream cheese cold when cubing. Warm cream cheese gets too soft and won’t hold structure.
- Don’t mix anything. This isn’t a traditional cake. Mixing it ruins the texture.
- Distribute butter evenly to avoid dry patches.
- If parts of the top look dry mid-bake, drizzle a tablespoon of melted butter over those areas and return it to the oven.
🧁 How to Customize Your Dump Cake
Want to switch it up? Here’s how to make this dessert your own:
| Swap | Use This Instead |
|---|---|
| Strawberry Pie Filling | Cherry, Blueberry, Apple, Peach |
| Yellow Cake Mix | White, Butter Pecan, Chocolate |
| Additions | Chopped pecans, white chocolate chips, shredded coconut |
| Drizzle After Baking | Caramel sauce, sweetened condensed milk, melted Nutella |
⏱️ Making It Ahead of Time
You can prep this dessert in advance for parties or holidays:
Assemble Ahead:
- Layer everything in the baking dish.
- Cover tightly with foil and refrigerate for up to 24 hours.
- Bake fresh when ready.
Bake Ahead:
- Bake it fully and let cool.
- Store in the fridge and reheat when needed (oven works better than microwave).
❄️ Storing and Reheating
Storage:
- Store leftovers covered in foil or an airtight container.
- Refrigerate for up to 5 days.
Reheating:
- For best texture, warm it in a 300°F oven for 10–15 minutes.
- In the microwave, heat short 20-second bursts.
This dessert is great warm, but honestly—it might be even better cold. The cheesecake firms up and the flavor deepens overnight.
⚠️ Common Mistakes to Avoid
- Using melted butter instead of slices – sliced butter melts slowly and distributes better.
- Stirring the layers – resist the urge. The beauty of this cake is in the bake-it-don’t-touch-it method.
- Overbaking – 50 minutes max unless your oven runs cool. You want bubbly edges, not dried-out filling.
- Skipping cream cheese – this is what makes it “cheesecake dump cake,” not just “dump cake.”
❓ FAQ Section
Can I use fresh strawberries instead of pie filling?
You can, but you’ll need to cook them first with sugar and cornstarch to create a thick, jam-like consistency. The canned pie filling simplifies the process.
Can I use low-fat cream cheese?
Yes, but the texture might be slightly less rich. Avoid fat-free—it won’t melt properly.
Can I make this gluten-free?
Yes! Just substitute a gluten-free yellow cake mix. Double-check your pie filling ingredients too.
Do I have to use butter on top?
Yes, or a substitute like margarine. You need fat to transform the dry cake mix into a crust.
🧾 Nutrition Breakdown (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Carbs | 37 g |
| Sugar | 26 g |
| Fat | 14 g |
| Saturated Fat | 9 g |
| Protein | 2 g |
| Sodium | 340 mg |
| Fiber | 1 g |
| Cholesterol | 35 mg |
Serving size: 1/12 of the pan
📝 Final Thoughts
This Strawberry Cheesecake Dump Cake is the definition of comfort food. It’s warm, gooey, sweet, creamy, and just the right amount of crunchy on top. You don’t need a mixer. You don’t need to prep anything. And yet—what comes out of the oven is guaranteed to get devoured in record time.
If you’re a fan of low-effort, high-reward desserts, this one’s for you. Serve it warm with ice cream or cold with whipped cream. Just don’t expect leftovers.
📥 Printable Recipe Card
Strawberry Cheesecake Dump Cake – The Easiest Dessert You’ll Ever Make
Ingredients:
- 1 box yellow cake mix
- 1 can (21 oz) strawberry pie filling
- 8 oz cream cheese, cubed
- 1/2 cup unsalted butter, sliced
Instructions:
- Preheat oven to 350°F (175°C).
- Pour pie filling into a 9×13 inch pan.
- Add cream cheese cubes on top.
- Sprinkle dry cake mix over everything.
- Top with butter slices.
- Bake 45–50 mins or until golden and bubbly.
- Let cool slightly and serve warm or cold.
