Strawberry Cheesecake Dump Cake – Easy, Cozy & Irresistible

If you’re craving a no-fuss dessert that feels indulgent but takes minimal effort, this Strawberry Cheesecake Dump Cake is your new go-to. With layers of juicy strawberry pie filling, creamy cheesecake, and buttery golden cake, it’s everything you want in a weeknight sweet treat—or a crowd-pleasing potluck dessert. And yes, it’s called a dump cake for a reason: just dump, layer, and bake!

This recipe uses store-bought shortcuts like strawberry pie filling and boxed yellow cake mix but transforms into something that tastes homemade, warm, and comforting. Finished with optional crumbled graham crackers or white chocolate chips on top, this dump cake brings all the flavor of strawberry cheesecake with zero water baths or springform pans involved.

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Ingredients Overview: Simple Layers, Big Flavor

This is one of those desserts where the ingredients work like magic once baked. Here’s what goes into each layer and why it matters:

Strawberry Pie Filling

Acts as the fruity, juicy base. Canned strawberry pie filling has the perfect texture and sweetness. You can use homemade strawberry compote, but canned keeps this dump cake quick and consistent.

Cream Cheese

Softened cream cheese adds a tangy, creamy contrast to the sweet filling. You’ll dollop or spread it in between layers for that signature cheesecake flavor.

Yellow Cake Mix

The dry cake mix forms the top crust, soaking in butter and fruit juice from below to create a cobbler-meets-cake texture. Yellow cake mix adds buttery vanilla flavor, but white or vanilla cake mix works too.

Unsalted Butter

Melted butter poured over the dry mix ensures the cake bakes into a tender, slightly crisp topping. No mixing required.

Optional Add-ins:

• Graham cracker crumbs for crunch and cheesecake nostalgia

• White chocolate chips for sweetness and texture

• Fresh strawberries for garnish after baking

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Step-by-Step Instructions: How to Make Strawberry Cheesecake Dump Cake

1. Preheat the Oven

• Preheat to 350°F (175°C).

• Lightly grease a 9×13-inch baking dish with butter or non-stick spray.

2. Layer the Strawberry Filling

• Pour 2 cans (21 oz each) of strawberry pie filling evenly into the bottom of the dish.

• Spread it out to cover the entire base.

3. Add the Cheesecake Layer

• In a bowl, mix:

  • 8 oz cream cheese, softened

  • ¼ cup granulated sugar

  • 1 tsp vanilla extract

• Drop spoonfuls of this mixture over the strawberry filling.

• You don’t need to spread it perfectly—it will melt and swirl as it bakes.

4. Sprinkle Cake Mix

• Evenly sprinkle 1 box (15.25 oz) yellow cake mix directly over the top—dry, straight from the box.

• Smooth out gently with a spatula or your hand, but do not stir.

5. Add Butter

• Melt ½ cup (1 stick) unsalted butter.

• Drizzle evenly across the cake mix layer.

• Try to cover as much of the dry mix as possible; this helps create a golden crust.

6. Optional Toppings

• Sprinkle ¼ cup graham cracker crumbs and/or ¼ cup white chocolate chips over the top for extra texture and richness.

7. Bake

• Bake for 40–45 minutes, or until the top is golden brown and bubbly around the edges.

• Let cool for at least 15 minutes before serving. This helps the cheesecake set slightly.

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Tips, Variations & Substitutions

Tips for Success:

• Don’t stir the layers! Dump cakes work best when layered and left untouched.

• Soften cream cheese to room temp so it’s easy to dollop or spread.

• Bake until golden and bubbly—the top should look set and slightly crisp.

Flavor Variations:

• Mixed Berry Dump Cake: Use blueberry or raspberry pie filling instead.

• Chocolate Cheesecake Twist: Add mini chocolate chips to the cheesecake layer and use chocolate cake mix.

• Lemon-Strawberry Version: Add lemon zest to the cream cheese layer for brightness.

Ingredient Substitutes:

• Gluten-Free Cake Mix works if you’re avoiding gluten—just check that your filling is GF too.

• Dairy-Free Cream Cheese and vegan butter can be subbed for a plant-based version.

• Fresh Strawberries + Sugar can replace pie filling if simmered first into a thick compote.

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Serving Ideas & Occasions

This Strawberry Cheesecake Dump Cake is:

• Perfect for potlucks, church dinners, and family gatherings

• Great for spring and summer holidays like Easter, Mother’s Day, or 4th of July

• A sweet finish to BBQs or picnic meals

• Easy to serve warm with a scoop of vanilla ice cream or whipped cream

• Even better the next day after chilling slightly in the fridge—it turns fudgier and denser

For entertaining, scoop into individual ramekins or bake in disposable foil pans for easy gifting.

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Nutritional & Health Notes

While this dessert is rich, it’s also portion-friendly and can be made lighter with a few tweaks:

• Use reduced-fat cream cheese

• Cut butter to 6 tablespoons

• Serve in smaller portions—this is a decadent dish, so a little goes a long way

• Add fresh fruit on the side to boost fiber and freshness

Despite its sweetness, this dump cake contains real fruit and calcium from cream cheese. When served mindfully, it’s a feel-good treat with comfort and flavor.

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FAQ

1. Can I use fresh strawberries instead of canned pie filling?

Yes, but you’ll need to cook them first with sugar and cornstarch to thicken into a compote. Canned pie filling is ideal for convenience and consistency.

2. Do I need to stir the layers?

No! The beauty of dump cake is in the layered effect. Stirring changes the texture and can create gummy spots.

3. Can I make this ahead of time?

Yes. Bake it up to a day in advance and store it covered in the fridge. Reheat portions in the microwave or oven before serving.

4. Can I freeze it?

Yes, but the texture may change slightly due to the cream cheese. Cool completely, wrap tightly, and freeze for up to 1 month. Thaw in the fridge overnight.

5. Why is it called dump cake?

Because you “dump” the ingredients into a baking dish—no mixing required. It’s all about easy layering and hands-off baking.

6. Can I use other cake mix flavors?

Absolutely. Try vanilla, white, lemon, or even strawberry cake mix for double berry flavor.

7. How should I store leftovers?

Store tightly covered in the fridge for up to 4 days. It also tastes great cold!

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