Best Strawberry Cake Ever: Cheesecake Dump Cake

Few desserts are as simple — or as delicious — as a Strawberry Cheesecake Dump Cake. This cozy, crowd-pleasing treat layers sweet strawberry pie filling with a rich, tangy cream cheese mixture and buttery cake topping for a warm, gooey dessert that tastes like a cross between cobbler and cheesecake.

The best part? It comes together with just a handful of ingredients and no mixing bowls required. True to its name, you simply “dump” everything into a baking dish and let the oven work its magic. It’s perfect for potlucks, family dinners, holiday gatherings, or those nights when you want dessert without the fuss.

Served warm with a scoop of vanilla ice cream or chilled from the fridge, this dump cake offers layers of sweet, tangy, and buttery goodness in every bite.

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Ingredients Overview

This recipe uses pantry-friendly ingredients you can keep on hand for whenever the craving strikes. Here’s what each one brings to the dish:

1. Strawberry Pie Filling

Bright, sweet, and slightly tart, this forms the fruity base of the dump cake. You’ll need two cans (21 oz each) to cover the bottom of the baking dish evenly.

Alternative: Use homemade strawberry compote or swap for cherry, raspberry, or mixed berry filling.

2. Cream Cheese (Softened)

Cream cheese adds that signature cheesecake richness. It’s dolloped or sliced over the pie filling and melts into creamy pockets as it bakes.

Tip: Use full-fat block-style cream cheese for best results.

3. Yellow or White Cake Mix

Dry cake mix sprinkled over the top creates a sweet, buttery crust once baked. Choose classic yellow for a rich flavor or white cake mix for a lighter finish.

Optional: Try a butter golden cake mix for extra decadence.

4. Unsalted Butter (Melted or Sliced)

Butter soaks into the dry cake mix to create a golden, crisp topping. You’ll need ¾ to 1 cup (1 ½–2 sticks) depending on how buttery you like it.

Tip: Slice cold butter evenly over the top OR pour melted butter for more even coverage.

Optional Add-ins

• Vanilla extract: Mix into the cream cheese for extra flavor.

• Fresh strawberries: Add a layer between filling and cake mix.

• Chopped nuts or oats: Sprinkle on top for crunch.

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Step-by-Step Instructions

Step 1: Preheat and Prepare

1. Preheat oven to 350°F (175°C).

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

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Step 2: Dump the Ingredients

1. Spread pie filling: Pour both cans of strawberry pie filling evenly over the bottom of the dish.

2. Add cream cheese: Drop spoonfuls or thin slices of softened cream cheese evenly over the filling. Use about 8 oz (1 block).

3. Sprinkle cake mix: Evenly sprinkle 1 box (15.25 oz) of yellow or white cake mix over the top — no stirring needed.

4. Top with butter: Either:

   • Slice cold butter and evenly distribute over the cake mix, or

   • Melt the butter and drizzle evenly to cover most of the dry mix.

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Step 3: Bake

1. Bake uncovered for 45–50 minutes, until the top is golden brown and the filling is bubbling around the edges.

2. Let cool for 10–15 minutes before serving — it will set slightly as it cools.

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Tips, Variations & Substitutions

Tips for Success:

• Cover any dry cake mix spots with butter to prevent powdery patches.

• Don’t mix the layers — keeping them separate creates the layered cobbler-cake texture.

• For a crispier top, bake a few extra minutes or finish under the broiler (watch closely).

Variations:

• Berry blend: Use mixed berry pie filling or combine strawberry with raspberry or blueberry.

• Chocolate twist: Use chocolate cake mix and add chocolate chips for a chocolate-strawberry version.

• Lemon cheesecake: Use lemon cake mix and add lemon zest to the cream cheese.

• Crumb topping: Sprinkle brown sugar, cinnamon, or chopped pecans on top for extra flavor.

Substitutions:

• Gluten-free: Use a gluten-free cake mix and double-check your pie filling.

• Dairy-free: Use plant-based cream cheese and butter alternatives.

• Lower sugar: Use no-sugar-added pie filling and sugar-free cake mix.

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Serving Ideas & Occasions

This strawberry cheesecake dump cake is perfect for:

• Spring and summer cookouts — bright and fruity.

• Holiday desserts — festive and easy to prep ahead.

• Valentine’s Day or Mother’s Day — sweet and pretty.

• Weeknight comfort dessert — warm, easy, and satisfying.

Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of strawberry sauce for an extra treat. It’s also delicious chilled the next day!

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Nutritional & Health Notes

This is a comfort dessert at heart, but there are ways to make it more balanced:

• Use reduced-fat cream cheese and no-sugar-added pie filling.

• Choose portion control — it’s rich, so a small square is satisfying.

• Pair with fruit or Greek yogurt for a lighter spin.

Each serving contains a mix of carbs, fat, and a little protein — perfect as an occasional indulgence or celebratory treat.

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FAQs

Q1: Can I use fresh strawberries?

A1: You can, but they need to be cooked into a compote or mixed with sugar and cornstarch to mimic the texture and sweetness of pie filling. Otherwise, they won’t create the same syrupy base.

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Q2: Can I make this ahead of time?

A2: Yes. Assemble it a few hours ahead, cover, and refrigerate. Let it come to room temperature before baking. Or bake, cool, and reheat before serving.

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Q3: Does it need to be refrigerated?

A3: Yes, once cooled, leftovers should be stored in the refrigerator due to the cream cheese. Cover tightly and eat within 3–4 days.

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Q4: Can I freeze dump cake?

A4: Yes. Cool completely, slice into portions, and freeze in airtight containers for up to 2 months. Reheat in the oven or microwave.

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Q5: Why is part of my cake mix still dry?

A5: That can happen if the butter doesn’t fully saturate the mix. Try using melted butter next time and pour it evenly, or add a light spray of oil over dry patches during baking.

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Q6: Can I double the cream cheese?

A6: Yes! If you love that tangy cheesecake flavor, use 1 ½ to 2 blocks (12–16 oz). Just be sure to distribute evenly.

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