Strawberry Cheesecake Dump Cake has rescued me more times than I wanna say. Imagine, folks are texting, “Be there in 30!” I’ve got zero energy for drama or complicated steps. And get this—everyone somehow expects a five-star dessert at every get-together. No way, right? (Wrong.) With a box, a can, a swirl, you get pure happiness. Proof? My cousin’s birthday when this Strawberry Cheesecake Dump Cake vanished in ten minutes flat. If you’re after a dessert that’s wildly easy but looks ambitious, pop over to this deliciously easy strawberry cheesecake dump cake guide. 
Why You’ll Love It
No joke, this recipe wins over everyone from kids to grandmas. First off, you only need a handful of simple ingredients you probably have. Kids can help dump everything together, which saves time and, let’s be honest, gives you a moment to sip your coffee in peace.
The magic part is the flavor. You get this creamy, tangy cheesecake vibe that tangles up with sweet-tart strawberries. That golden buttery topping? Reason enough to snatch the pan before anyone notices. Don’t expect leftovers. And let me tell you, people beg for the recipe every single time. (I’ve even caught someone scraping the edges when they thought I wasn’t looking.)
If you like crowd-pleasers that won’t frazzle your nerves, Strawberry Cheesecake Dump Cake is your forever go-to. Totally okay to “forget” to mention how darn easy it was.
“Made this for Sunday dinner—my picky family fought for the last scoop. Legit can’t believe how easy and good it turned out. Saving this one!”
Key Ingredients in Strawberry Cheesecake Dump Cake
This dessert keeps things easy, nothing wild or hard to pronounce. You grab a box of yellow cake mix, because who has time to fuss with scratch cakes on a weeknight? Then, canned strawberry pie filling swoops in for that punchy berry flavor. You’ll want cream cheese. It’s the heart of the cheesecake thing—makes every bite dreamy.
Butter is a must. Don’t skim here. Slice it up, drop the pats all across the top. It melts and makes everything rich and golden. Quick tip, if you want your cake little more tart, toss in a handful of fresh strawberries too. I do it maybe half the time, depending on what’s forgotten in my fridge. That’s it! No fancy techniques, just tossing and maybe a swirl, and you’re already halfway to dessert.
Oh, and if you’re the type who loves options, check out this bear swiss roll with cheesecake filling for another creamy treat. 
How to Make Strawberry Cheesecake Dump Cake
Okay, ready? Here’s the honest path—no surprises, no odd gadgets. Just layer, bake, and eat.
First, spread that strawberry pie filling all over the bottom of a baking dish. Don’t be shy—make sure it’s corner to corner. Next, scatter those little bits of softened cream cheese everywhere. I do blobs; you can stir if you want, but I prefer little pockets. Sprinkle the DRY cake mix right from the box over the whole business (dry, not mixed! I know, it feels weird. Trust the process).
Now, slice your butter and lay those pats all across the top. It melts and turns the cake mix gold and crunchy as it bakes. Some folks melt the butter and pour it, but honestly I like the way the slices bake in. It’s cozier? Maybe.
Pop the thing in the oven, around 350°F, and don’t overbake. You want crispy on top and gooey in the middle—20-30 minutes usually nails it for me. Pull it out, let it cool just enough that you don’t burn your mouth, then dig in. Every time, someone asks if it took hours to make. Smile and nod. Only you know the secret.
Helpful Swaps
Let’s say you open the pantry and, typical, you’re missing something. No sweat. You can sub cherry pie filling for strawberry if that’s what you’ve got—different fruit, same day-one comfort.
Vanilla cake mix can pinch-hit for yellow. Did it once, game changer—little less rich, maybe more sweet. For a lighter touch, swap blocks of cream cheese for whipped, although the classic kind gives you those melty bits I love. Oh, also—salted butter amps up the flavor, especially if you tend to like things a little less sweet.
Want it dairy free? Use vegan cream cheese and margarine, but keep an eye, because it browns faster. I say—play around. That’s how you find your signature twist on Strawberry Cheesecake Dump Cake, and half the time, nobody notices… just more empty plates.
Serving Suggestions
Got your dump cake hot and ready? Here are foolproof ways to dress it up:
- Plop a scoop of vanilla ice cream on top while it’s still warm—melty magic happens fast.
- Fancy it up with a dollop of whipped cream, maybe a sprinkle of fresh berries if you’re feeling wow.
- For brunch, serve a small square next to an omelet (no joke, it totally works).
- If you’re hosting, cut pieces small and pile them on a big platter—gone in a heartbeat.
Storage and Make-Ahead Tips
Honestly, Strawberry Cheesecake Dump Cake hardly makes it past the first day at my house. But if you need to stash some, it keeps in the fridge for three or four days, easy. I just cover mine with foil or stick the whole pan in the fridge, makes life easier. Want to freeze? Sure, portion it into containers and freeze for a month, just be warned—the texture might get a touch softer after thawing.
Reheating? Thirty seconds in the microwave, bam. Good as fresh. I also sometimes eat it cold straight from the fridge (no shame!). It actually firms up into more of a dense cheesecake texture. Sneaky perk of leftovers, honestly.
If you like having dessert ready ahead of time, assemble the whole thing (minus the butter) and stash in the fridge overnight. Add butter before baking and you’re set. Need inspiration for another simple, ready-ahead treat? This easy air fryer cherry cheesecake egg rolls recipe fits the bill.
Common Questions
Q: Can I use fresh strawberries instead of canned pie filling?
A: You can, but the result comes out less syrupy and juicy. Macerate them with a little sugar first to fake the canned effect.
Q: Does this cake need to be refrigerated?
A: Yep. Because of the cream cheese, I slide leftovers into the fridge after everyone’s had their (second?) helping.
Q: Can I make it gluten free?
A: Absolutely. Pick up a gluten-free cake mix and you’re sorted.
Q: How do I know it’s done?
A: The top will be golden and it’ll bubble around the sides. Middle should jiggle a bit but not be soupy.
Q: What can I do if I want it a little tangier?
A: Add a handful of raspberries to the mix or a splash of lemon juice. Works like a charm, cuts the sweetness nicely.
Give This Sweet Classic a Go!
If you need a killer dessert in a pinch, or just want friends to think you moonlight at a bakery, Strawberry Cheesecake Dump Cake is the answer. You don’t need special skills, just a craving and a bit of fun. Remember, not all great treats need to be complicated—sometimes the best ones are the easiest.
Want to dig deeper? Grab the exact Strawberry Cheesecake Dump Cake Ingredients or peek at this amazing Strawberry Cheesecake Dump Cake recipe floating around on Reddit. No more stressing over your next dessert—this one’s got your back!
Print
Strawberry Cheesecake Dump Cake
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A quick and easy dessert that combines creamy cheesecake with sweet-tart strawberries and a buttery cake topping.
Ingredients
- 1 box yellow cake mix
- 1 can strawberry pie filling
- 8 oz cream cheese, softened
- 1/2 cup butter, sliced
- Optional: fresh strawberries
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the strawberry pie filling evenly in the bottom of a baking dish.
- Scatter blobs of softened cream cheese over the strawberry filling.
- Sprinkle the dry cake mix evenly over the cream cheese and strawberry layers.
- Place slices of butter all over the top of the cake mix.
- Bake in the preheated oven for 20-30 minutes until the top is golden and the middle is slightly jiggly.
- Allow to cool slightly before serving.
Notes
For a lighter option, use whipped cream cheese instead of block cream cheese. Can be made gluten-free using a gluten-free cake mix.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg