Strawberry Cheesecake Dump Cake

      This strawberry cheesecake dump cake is the kind of dessert that delivers on both flavor and ease. With its creamy cheesecake base, sweet bursts of strawberry, and a buttery crumb topping, it’s a crowd-pleaser that works for any occasion. And the best part? No one would guess it starts with a boxed cake mix and canned pie filling, it’s that simple to make.

There’s something about the strawberry and cheesecake combo that always feels a bit elevated. It’s a timeless duo. The smooth, rich cheesecake brings elegance, while the strawberries add just the right pop of freshness and sweetness.

Think of the strawberries as the statement accessory: the necklace or shoes that take something classic and make it stand out. And like the perfect outfit, this dump cake is surprisingly effortless, minimal prep, maximum impact.

Ingredients Needed

      This easy strawberry cheesecake dump cake recipe only requires four simple ingredients, a microwave-safe mixing bowl, and a 9×13 baking dish. That’s it!

• Cake Mix : Grab one 15.25-ounce box of cake mix from the store. French vanilla or classic vanilla both work great, and white cake mix is also a good choice.
• Butter : Melt ½ cup (one stick) of butter. You can use either salted or unsalted, but I personally recommend salted for a little extra flavor in sweet recipes.
• Cream Cheese : Use one 8-ounce block of full-fat cream cheese. No need to bring it to room temperature, just cube it straight from the fridge. You can swap in Neufchâtel cheese to get a lighter version.
• Strawberry Pie Filling : You’ll need two 21-ounce cans of strawberry pie filling. Any brand you like will do the job.

How to make strawberry cheesecake dump cake

      If you’re new to baking, don’t worry, this recipe is super beginner-friendly. Despite the word “cheesecake” sounding intimidating, there’s nothing tricky about this dessert. Thanks to a boxed cake mix and the dump-and-go style, it’s incredibly simple to put together.

Step 1: Make the Topping

Start by melting the stick of butter in a microwave-safe bowl. Once it’s fully melted, add in the dry cake mix and stir until the mixture looks like wet, crumbly sand. Set this aside while you prep the rest.

Step 2: Layer the Filling

Lightly grease a 9×13-inch baking dish using either butter or non-stick spray. Pour the two cans of strawberry pie filling into the dish and spread it out evenly with a spatula.

Step 3: Add the Cream Cheese

Take your block of cream cheese and cut it into thin pieces. Distribute the slices evenly across the top of the strawberry filling layer.

Step 4: Add the Crumble & Bake

Sprinkle the cake mix and butter crumble evenly over the cream cheese and strawberry layers. Try to cover everything without pressing it down.

Place the dish in a preheated oven at 350°F (175°C) and bake for about 30 minutes, or until the top is golden and the filling is bubbly around the edges.

Step 5: Serve

Let the cake cool for a few minutes before serving. It’s fantastic warm, just the right balance of gooey and crisp!

How should I serve dump cake with strawberries?

      This easy strawberry dump cake is delicious on its own, whether you enjoy it fresh from the oven or chilled from the fridge.

But if you’re in the mood to dress it up a bit, try adding a scoop of classic vanilla ice cream, it melts into the warm cake and adds an extra creamy touch.

A swirl of whipped cream is another great option for a light, airy topping that pairs perfectly with the rich strawberry and cheesecake flavors.

Do You Need to Refrigerate Strawberry Dump Cake?

Yes, because this recipe contains cream cheese, it’s best to store any leftovers in the fridge to keep them fresh and safe to eat. Let the dump cake cool completely, then cover it tightly with plastic wrap. You can keep it refrigerated for up to 5 days.

Can you freeze dump cake?

Absolutely! This dessert is freezer-friendly and great for prepping ahead. After baking and cooling the cake fully, wrap it securely with plastic wrap followed by a layer of foil, or place it in an airtight container. It will keep well in the freezer for up to 3 months.

When you’re ready to serve, just let it thaw in the fridge or at room temperature, then dig in!

Tips & Variations

• Cake Mix Matters: Stick with vanilla, French vanilla, or white cake mix for a classic look and flavor. Yellow cake mix will change both the color and the taste.
• Craving Chocolate? Try a chocolate cake mix instead for a fun twist, chocolate and strawberries are always a winning combo!
• Use Salted Butter: If you don’t need to avoid salt, go for salted butter. It subtly boosts the sweetness and brings out the best in the other ingredients.

Mix It Up: You can easily swap in other pie fillings. Cherry, peach, or blueberry are all great options that pair well with the cheesecake layer.