Moist Strawberry Cheesecake Dump Cake Full Recipe

Dessert

Strawberry Cheesecake Dump Cake

Creamy, tangy cheesecake filling meets jammy strawberries and a buttery golden crust in the easiest dessert you will ever make. No mixer. No fuss. Just pure magic from your oven.

If you have ever stood in the kitchen craving something sweet but absolutely dreading a complicated recipe, this is the dessert that was made for you. Strawberry Cheesecake Dump Cake is exactly what it sounds like: you layer everything into a baking dish, dot it with butter, and let the oven do all the heavy lifting. The result is a bubbling, golden-topped wonder with a gooey strawberry filling swirled through tangy cream cheese and finished with a crisp, almost shortbread-like crust on top.

This recipe is a total crowd-pleaser at potlucks, holiday gatherings, weekend brunches, and lazy weeknight treat nights. It takes about 10 minutes of hands-on time, which means more time with the people you are baking it for. And because it leans on pantry staples like boxed cake mix and canned pie filling, you can have this ready to go even on a last-minute whim.

The cream cheese layer is what takes this from a standard dump cake to something that feels truly special. It adds a subtle tang and richness that balances the sweetness of the strawberry filling beautifully. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this dessert hits every single note you want: fruity, creamy, buttery, and just a little bit crispy on top.

Recipe At a Glance

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

Servings

12

Cuisine

American

Calories

~390 kcal

Ingredients

Fruit Layer

2 cans (21 oz each) strawberry pie filling

1 teaspoon pure vanilla extract

1 tablespoon fresh lemon juice

Cheesecake Layer

2 packages (8 oz each) cream cheese, softened to room temperature

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

Cake Topping

1 box (15.25 oz) yellow or golden butter cake mix, dry (do not prepare)

1/2 cup (1 stick) unsalted butter, thinly sliced into pats

1/4 cup melted butter (for drizzling over any dry spots)

Substitutions & Variations

Different pie filling: Blueberry, cherry, or peach pie filling all work wonderfully. Cherry gives it a more classic dump cake flavor, while blueberry adds a beautiful color contrast.

Different cake mix: White cake mix, strawberry cake mix, or vanilla bean cake mix can be used. Strawberry cake mix doubles down on the berry flavor beautifully.

Dairy-free option: Use a dairy-free cream cheese (like Violife or Kite Hill) and vegan butter. The texture will be slightly softer but still delicious.

Add a crunchy element: Sprinkle 1/2 cup of chopped pecans, sliced almonds, or crushed graham crackers on top of the cake mix before adding the butter pats for extra texture.

Fresh strawberries: Mix 2 cups of sliced fresh strawberries tossed with 3 tablespoons of sugar and 1 tablespoon of cornstarch in place of one of the cans of pie filling for a fresher, less sweet result.

Step-by-Step Instructions

1

Preheat your oven

Preheat your oven to 350 degrees F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray or a thin coating of butter. Make sure you get the corners and sides so nothing sticks. Set the dish aside while you prepare your layers.

2

Prepare the strawberry base

Open both cans of strawberry pie filling and pour them into the prepared baking dish. Add the lemon juice and vanilla extract, then stir gently with a spoon to combine. Spread the mixture into an even layer across the bottom of the dish. The lemon juice brightens the flavor and cuts through the sweetness perfectly.

3

Make the cheesecake mixture

In a large bowl, beat the softened cream cheese with a hand mixer or sturdy wooden spoon until it is very smooth with no lumps. Add the sugar and mix until fully combined and fluffy. Add both eggs, one at a time, mixing well after each. Stir in the vanilla extract and sour cream until the mixture is silky and smooth. Make sure your cream cheese is truly at room temperature or you will get lumps.

4

Layer the cheesecake filling

Drop large spoonfuls of the cream cheese mixture over the strawberry layer. Using the back of the spoon or a butter knife, gently spread it into an even layer, trying to cover as much of the strawberry base as you can. It is okay if some strawberry peeks through. Do not press hard or mix the layers together.

5

Sprinkle the dry cake mix

Open the box of dry cake mix and sprinkle it evenly over the entire cheesecake layer, directly from the box. Do not add any of the ingredients listed on the cake mix box. You want a consistent, even coating that covers every inch of the surface. Use your fingers to gently break up any clumps as you go.

6

Add the butter pats

Slice your cold stick of butter into thin pats, about 24 to 30 slices total, and distribute them as evenly as possible across the top of the cake mix. Try to cover the surface well so the butter melts down and hydrates most of the dry mix. If you notice any dry white patches after placing all the pats, drizzle the melted butter over those spots to ensure no powdery bits are left after baking.

7

Bake to golden perfection

Carefully place the dish in the preheated oven and bake uncovered for 45 to 55 minutes, until the top is deep golden brown and you can see the strawberry filling bubbling up around the edges. The center should look set, not jiggly. If the top is browning too quickly after 35 minutes, loosely tent a piece of foil over the dish for the remaining bake time.

8

Rest before serving

Remove the dish from the oven and let it rest on a wire rack for at least 15 minutes before serving. This resting time allows the filling to thicken slightly and the layers to settle. Serving it too soon will result in a very runny filling, so resist the urge to dive straight in. The aroma will be almost impossible to resist, but it is worth the wait.

9

Scoop and serve

Use a large spoon to scoop generous portions into bowls or onto plates, making sure each serving gets a good bit of the crispy golden top, the creamy cheesecake layer, and the ruby-red strawberry filling underneath. Top with vanilla ice cream or a swirl of whipped cream and enjoy immediately while it is still warm.

Pro Tips for the Best Results

Room temperature cream cheese is non-negotiable. Cold cream cheese will not blend smoothly and will leave lumps in your cheesecake layer. Pull it out at least 1 hour before you start baking.

Cover dry patches. After placing your butter pats, look for white powdery areas and drizzle extra melted butter over them. Dry cake mix turns chalky and unpleasant after baking if not properly saturated.

Check the bottom layer. Use a metal or glass baking dish rather than dark nonstick pans, which can cause the bottom to brown too quickly before the center is set.

Do not stir the layers. The magic of a dump cake is in the distinct layers. Resist the urge to mix anything after you begin layering.

Make it ahead. This cake can be assembled the night before (without baking) and refrigerated, covered in plastic wrap. Bake it fresh the next day for best texture.

Storage & Reheating

Refrigerator: Cover the baking dish tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days. The topping will soften as it sits.

Freezer: Scoop individual portions into airtight freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating in oven: Place the dish (or individual servings in an oven-safe dish) in a 325 degree F oven for 15 to 20 minutes until warmed through. This will restore some of the crispiness to the topping.

Reheating in microwave: A single serving can be microwaved on HIGH for 45 to 60 seconds. The topping will be soft rather than crispy, but the flavor is just as wonderful.

Note on cream cheese: Because this recipe contains a cheesecake layer with eggs, do not leave it at room temperature for more than 2 hours.

Serving Suggestions

This dump cake is cozy, generous, and completely unfussy, which means it pairs beautifully with a wide range of accompaniments. Here are some of our favorite ways to serve it:

A big scoop of classic vanilla bean ice cream melting over the warm cake creates a dreamy hot-and-cold experience

Fresh whipped cream (homemade or store-bought) adds lightness and balances the richness of the cheesecake layer

A drizzle of white chocolate sauce or strawberry coulis on top elevates this from casual to elegant

Serve straight from the baking dish at a casual gathering for easy self-serve portions at parties and potlucks

Pair with a hot cup of coffee or a tall glass of cold milk for the ultimate cozy dessert moment

Frequently Asked Questions

Can I use fresh strawberries instead of canned pie filling?

Yes! Toss 4 to 5 cups of sliced fresh strawberries with 1/2 cup of sugar, 2 tablespoons of cornstarch, and 1 teaspoon of vanilla. Let the mixture sit for 15 minutes to release its juices before using it as your base layer. Fresh berries will give you a less sweet, more tart result with a brighter flavor.

Why does the top of my cake look dry and powdery after baking?

This happens when there is not enough butter to hydrate all of the dry cake mix. Next time, make sure your butter pats are spread very evenly and that you drizzle extra melted butter over any white spots you see before baking. You can also use 3/4 cup of butter total instead of 1/2 cup for extra insurance.

Can I make this recipe in advance for a party?

Absolutely. You can fully assemble the unbaked dish up to 24 hours in advance, cover it tightly, and refrigerate. Bake it directly from the refrigerator, adding about 5 extra minutes to the bake time. You can also bake it fully and reheat it at 325 degrees F before serving.

My cheesecake layer is lumpy. What went wrong?

Lumpy cheesecake filling almost always means the cream cheese was too cold when you mixed it. Make sure it is fully softened to room temperature before you start. If you are in a hurry, cut the cream cheese into small cubes and microwave it in 15-second bursts, stirring in between, until it is soft and spreadable but not melted.

Can I make this in a smaller or bigger pan?

For a smaller batch, use an 8x8-inch pan with half the recipe and reduce the bake time to about 35 to 40 minutes. For a larger crowd, use two 9x13-inch dishes. Avoid doubling everything into one pan as the layers will be too thick to bake evenly all the way through.

Time to Make Something Magical

There is something really joyful about a recipe that requires so little effort yet delivers so much happiness. This Strawberry Cheesecake Dump Cake is proof that you do not need hours in the kitchen or a long list of fancy techniques to create a dessert that makes people close their eyes on the first bite.

Whether you are baking it for a backyard cookout, a holiday dinner, or just a Tuesday evening when everyone needs a little sweetness, this recipe is going to become a permanent fixture in your rotation. Go ahead, preheat that oven. You have got this.