Strawberry Cheesecake Dump Cake has basically become my secret weapon on lazy weekends. You ever get roped into a last-minute get-together, and suddenly you need an impressive dessert but… whoops, you’re fresh out of both time and energy? Yep, me too. That’s where this gloriously easy, haphazard treat walks in and saves my hide every single time. It’s a dreamy combo: creamy, fruity, and, dare I say, five-star restaurant level taste with grocery store effort. For folks who love fun simple cakes like the 3-ingredient greek yogurt cake healthy recipe, this one is right up your alley. 
Why You’ll Love It
First up—nobody wants to ruin their kitchen with a disaster dessert, right? But with Strawberry Cheesecake Dump Cake, I promise you just can’t mess this up. Seriously, I’ve made it with my eyes half-closed on a Sunday afternoon, and it still got that classic oozy, warm goodness. The layers sort of melt into each other, so each bite is wildly different. Some folks love the crispy golden bits, some go straight for the gooey berry-creamy center. It’s a total crowd-pleaser, always eaten up faster than I expect. And, honestly, there’s zero fuss—no springform pans, no stress-baking. I usually make it on days I’m feeling lazy or just need some happy food.
This recipe got me so many compliments at the last family brunch that people still talk about it. My sister asked for seconds. My aunt tried to steal the pan. It’s that good. — Jodi M.
Key Ingredients in Strawberry Cheesecake Dump Cake
This genius treat just takes a handful of supermarket staples. You probably have half of them tucked away already. The main players are:
- Yellow cake mix. Yeah, just the boxed kind, nothing fancy needed.
- Canned strawberry pie filling. You can always add extra sliced strawberries if you’re feeling ambitious, but it’s not required.
- Cream cheese. Don’t get low fat here, just—don’t. Trust me.
- Butter. Real butter makes a real difference.
- Sugar. Optional but it gives just the right hit of sweet that plays with the tanginess.
Some folks add sliced fresh strawberries on top too, especially when they’re in season. Honestly, if you wanna toss in white chocolate chips or crushed graham crackers for extra texture, go wild. But truly, just the basics work beautifully for this.
How to Make Strawberry Cheesecake Dump Cake
Alright, here’s where it gets outrageously easy—which is the point. You need one baking dish (I use the same old 9×13 every time). Start by spreading the canned strawberry filling across the bottom. Next, plop small spoonfuls of cream cheese all over (I don’t even bother making it neat). Then, sprinkle the entire box of yellow cake mix on top, nice and even-ish. Dot the top with cubes of cold butter, scattered haphazardly. Pop that sucker in the oven at 350°F for about 45 minutes. The top will get all golden and crisp and underneath you’ll find that hot lava blend of cheesecake and berry. Done. (The hardest part is letting it cool enough to cut—don’t burn your mouth like I did back in 2021.)
Let me tell you, no one knows this took ten minutes. They’ll think you worked magic. Sort of feels like cheating, but in a good way. 
Storage and Make-Ahead Tips
Now for the “leftovers” section—ha! There rarely are leftovers in my house. If you do manage to save some, cover and chill it in the fridge. I just use the same baking pan and slap foil on top. It’ll last in the fridge about four days, probably a couple hours if your family is as cake-obsessed as mine.
Wanna make it ahead? Totally doable. Bake it, cool it, chill it up to a day before. Reheat in the oven or zap a piece in the microwave (my go-to snack the next morning with coffee, by the way). Just don’t freeze it—it gets funky and watery. Save yourself the heartache.
TIPS & TRICKS
I have—let’s call them opinions—on how to make this Strawberry Cheesecake Dump Cake reach its best potential. A few nuggets of wisdom:
- Want to elevate this? Add a scoop of vanilla ice cream, trust me.
- For extra crunch, toss toasted slivered almonds on top after baking.
- If you’re feeling rebellious, a swirl of cream puff cake recipe batter can be an interesting twist.
Try and wait fifteen minutes before serving—tempting as it is, it’ll set a bit and be easier to dish out. And hey, don’t panic if it looks messy in the pan. It’s meant to be a little wild and rustic. That’s the charm.
Serving Suggestions
- Top warm cake with a big scoop of vanilla ice cream
- Dust with powdered sugar for extra-pretty presentation
- Serve cold for a totally different vibe
- Bring to potlucks and watch it disappear
Common Questions
Q: Can I make Strawberry Cheesecake Dump Cake with fresh strawberries instead of canned?
A: You sure can. Just slice them, toss with a little sugar and cornstarch to make a jammy texture first, or else it turns soupy.
Q: My cake mix didn’t fully blend—why?
A: Sometimes the butter cubes aren’t spaced out enough. Make sure you’ve got plenty dotted all over the dry mix so it melts and covers everything.
Q: Can I substitute the cake mix with another flavor?
A: Oh definitely—try white or even lemon cake mix for fun. Honestly, experimenting is half the fun.
Q: Does it need to be refrigerated after baking?
A: Yup. Cheesecake part means it’s safest chilled for leftovers.
Q: Is there a gluten-free version for this?
A: Just swap a gluten-free cake mix and double-check your pie filling for any sneaky gluten. The rest stays the same.
One Bite and You’ll See Why It’s a Fan Favorite
This Strawberry Cheesecake Dump Cake is so simple, so unfussy, and so dang satisfying. You get rich cheesecake, fresh zingy berries, and buttery crunch, all in a single scoop. If you’re hunting for more speedy, crowd-pleasing treats, check out the bear swiss roll with cheesecake filling too. Don’t just take my word—dive into it, and soon you’ll find Strawberry Cheesecake Dump Cake snaking into your regular dessert lineup. For more inspiration or exact measures, peek at the ingredient list on Facebook: Strawberry Cheesecake Dump Cake Ingredients: • 1 box yellow …. Or compare methods on Strawberry Cheesecake Dump Cake Recipe for some different takes. I hope you try this—your next dessert crisis might just become the highlight of your week. 
Strawberry Cheesecake Dump Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A deliciously easy dessert that combines creamy cheesecake, fruity strawberry filling, and a buttery cake topping—all in one pan.
Ingredients
- 1 box yellow cake mix
- 1 can strawberry pie filling
- 8 oz cream cheese
- 1/2 cup butter, cubed
- 1/4 cup sugar (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the canned strawberry filling evenly across the bottom of a 9×13 baking dish.
- Dot the top with small spoonfuls of cream cheese.
- Sprinkle the yellow cake mix evenly over the top.
- Dot the cake mix with cubed butter evenly.
- Bake for about 45 minutes, until the top is golden and crisp.
- Allow to cool slightly before serving.
Notes
Top with vanilla ice cream or dust with powdered sugar for an extra touch. Can be made ahead and stored in the fridge for up to four days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg