Strawberry cheesecake dump cake is one of those desserts that feels fancy but takes almost no effort to make. If you’re craving something sweet and indulgent but don’t want to spend hours in the kitchen, this recipe has you covered. It’s warm, gooey, and packed with strawberry goodness layered with creamy cheesecake and a buttery cake topping. Honestly, it’s one of my go-to recipes when I need a no-fuss dessert that still wows everyone.

The first time I made this, it was for a last-minute gathering at my cousin’s house. I’d completely forgotten I promised to bring dessert, and I didn’t have time for anything complicated. After rummaging through my pantry, I spotted a can of strawberry pie filling and a box of cake mix. A quick internet search later, I was assembling this dump cake like a madwoman. By the time I pulled it out of the oven, my whole kitchen smelled like a strawberry bakery. Let me tell you, it disappeared from the table in record time—people were scraping the dish for every last bite.

Strawberry dump cakes have been around for a while, but this version adds a cheesecake twist that takes it up a notch. Dump cakes themselves are an American classic, named for their simple “dump and bake” method. Popularized in the mid-20th century, they became a staple in homes because of their convenience. What makes this recipe shine is how the cream cheese adds a velvety richness, making it feel like you’re eating a strawberry cheesecake cobbler hybrid.

Let’s talk ingredients: sweet, creamy, and oh-so-good

Strawberry pie filling: The base of this dessert is pure strawberry goodness. The canned pie filling saves so much prep time, but if you want, you can swap it with a homemade strawberry compote. Fresh berries give it an extra punch, but honestly, the canned version is just as delicious.
Cream cheese: The star ingredient for that cheesecake flavor. Make sure it’s softened before mixing—cold cream cheese is a nightmare to work with. If you’re out of cream cheese, mascarpone can work in a pinch for a slightly milder flavor.
Cake mix: You can’t go wrong with vanilla or white cake mix here. It’s light and lets the strawberry and cream cheese flavors shine. I’ve tried this with yellow cake mix too, and while it’s a bit richer, it’s equally delicious.
Salted butter: The thin slices of butter melt over the cake mix, creating that golden-brown, slightly crispy topping. If you only have unsalted butter, sprinkle a pinch of salt over the top for balance.
Granulated sugar and egg: These are mixed with the cream cheese to give it a smooth, slightly sweet flavor that complements the tartness of the strawberries.
Fresh strawberries (optional): Adding fresh strawberries on top when serving gives it a bright, fresh touch. They’re totally optional but add a little something special.

Kitchen gear: What you need to whip this up

You don’t need anything fancy for this recipe, which is part of its charm. A 9×13-inch baking dish is essential for even baking, and I like using a glass one so I can peek at the bubbling strawberry filling. You’ll also need a medium-sized mixing bowl for the cream cheese mixture, a hand mixer or whisk, and a butter knife or spoon to dollop and spread the cream cheese. Oh, and don’t forget a small knife to slice the butter into thin pats. If you don’t have a hand mixer, you can soften the cream cheese even further and mix it by hand—just prepare for a little workout.

Step-by-step: My foolproof method (and a few tips)

Preheat the oven: Start by preheating your oven to 350°F. I always say this is the perfect time to gather all your ingredients—it’s like your kitchen’s warm-up routine.
Layer the strawberry filling: Take both cans of strawberry pie filling and spread them evenly across the bottom of your 9×13-inch baking dish. Don’t be shy; make sure every corner gets covered!
Mix the cheesecake layer: In a medium bowl, beat together the softened cream cheese, egg, and sugar until smooth and creamy. The mixture should be thick but spreadable.
Add dollops of cream cheese: Scoop spoonfuls of the cream cheese mixture onto the strawberry filling. Then, use a spoon or butter knife to spread it slightly. It doesn’t have to be perfect, but try to create an even layer so the flavors blend nicely when baked.
Sprinkle the cake mix: Open up the package of cake mix and sprinkle it evenly over the entire dish. Cover the cream cheese and strawberry layers completely—this is where the magic happens.
Top with butter slices: Slice the cold butter into thin pats and arrange them across the top of the dry cake mix. This step is crucial for getting that golden, crumbly topping. If you miss any spots, you might end up with dry patches, so be thorough.
Bake to perfection: Pop the dish into the preheated oven and bake for 40-45 minutes. You’ll know it’s done when the top is golden and slightly crisp, and you see strawberry filling bubbling up around the edges. Let it cool slightly before serving.

Variations and tweaks: Make it your own

Gluten-free: Swap out the regular cake mix for a gluten-free version. I’ve tried this with great results—it bakes up just as golden and delicious.
Vegan: Use a dairy-free cream cheese substitute, an egg replacer, and vegan butter. Pair it with a vegan-friendly cake mix, and you’re good to go.
Mixed berries: Replace one can of strawberry pie filling with blueberry or raspberry filling for a mixed berry vibe. It adds a fun tartness that complements the sweetness.
Seasonal touch: In the summer, top with fresh whipped cream and sliced strawberries. For winter, add a sprinkle of cinnamon and serve it warm with vanilla ice cream.
International twist: Try using a mango or guava filling instead of strawberry for a tropical version. The cheesecake layer pairs beautifully with those flavors.

How to serve: Keep it simple or dress it up

This cake is divine on its own, but if you’re looking to wow your guests, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. For a little extra flair, garnish with halved fresh strawberries or a sprig of mint. If you’re hosting a dinner party, you can serve it in individual ramekins for a more elegant presentation.

Drink pairings: Sweet sips to complement the cake

A dessert wine like Moscato or Riesling pairs beautifully with the sweetness of this cake. If you’re more into coffee, a creamy latte or even an iced coffee balances the richness of the cheesecake layer. For a non-alcoholic option, try serving it with sparkling water infused with strawberries or a tall glass of cold milk—simple but satisfying.

Storage and reheating tips

If you have leftovers (a rare occurrence, trust me), cover the baking dish with foil or transfer the cake to an airtight container. It’ll stay fresh in the fridge for up to 3 days. To reheat, pop a portion into the microwave for 20-30 seconds—it’ll be warm and gooey, just like when it first came out of the oven. Avoid freezing this cake; the cream cheese layer doesn’t hold up well after thawing.

Scaling the recipe: Bigger or smaller, it works

If you’re cooking for a smaller group, you can halve the recipe and bake it in an 8×8-inch dish. Just keep an eye on the baking time—it may cook slightly faster. For a crowd, double the recipe and bake in two 9×13-inch pans. I’ve done this for potlucks, and it’s always a hit!

Potential pitfalls (and how to avoid them)

Dry patches on top: Make sure the butter slices cover as much of the dry cake mix as possible. If you’re short on butter, melt it and drizzle it over instead.
Lumpy cream cheese: If the cream cheese isn’t softened enough, it won’t mix smoothly. Let it sit at room temperature for at least 30 minutes before starting.
Overbaking: Keep an eye on the cake in the last 5 minutes of baking. If the top is getting too dark, loosely cover it with foil.

This strawberry cheesecake dump cake is one of those recipes you’ll come back to again and again. It’s easy, comforting, and endlessly adaptable. Whether you’re making it for a cozy family night or a big celebration, it’s guaranteed to be a crowd-pleaser.

FAQs

1. Can I use fresh strawberries instead of canned pie filling?
Yes, but you’ll need to cook them down with sugar to create a compote-like consistency.

2. Can I use a different cake mix flavor?
Absolutely! Yellow, strawberry, or even chocolate cake mix would work.

3. Do I need to refrigerate leftovers?
Yes, because of the cream cheese layer, it’s best to store this in the fridge.

4. Can I make this ahead of time?
Yes, but it’s best served warm. Reheat portions in the microwave before serving.

5. What if I don’t have salted butter?
Unsalted butter works too—just sprinkle a pinch of salt over the top for flavor.