Strawberry Cheesecake Dump Cake Recipe

There’s a certain magic to dump cakes—they’re easy, indulgent, and the perfect mix of comforting and impressive. This strawberry cheesecake dump cake is all of that and more! With layers of luscious strawberry filling, creamy cheesecake, and a buttery cake topping, it’s a dessert that feels like a treat for any occasion. Whether you’re hosting a family dinner or just want a sweet snack for yourself (no judgment!), this recipe is here to deliver.

I still remember the first time I made a dump cake. My kitchen smelled like heaven, and I could barely wait for it to cool before sneaking a bite. It was this exact strawberry cheesecake version, and it became an instant favorite. There’s something about the combination of sweet, tangy strawberries with that creamy cheesecake layer that feels so decadent. And let’s not even start on the buttery crumble topping—it’s pure gold. Every time I’ve served this, it disappears faster than I can say, “Save me a slice!”

A quick peek into the history of dump cakes

Dump cakes have been a staple of quick, fuss-free baking since the mid-20th century. Originating as a simple dessert made with pantry staples, the name comes from the way the ingredients are literally “dumped” into the baking dish. No complicated techniques or mixers needed! Over the years, countless variations have emerged, but the strawberry cheesecake combo feels extra special—it’s like a shortcut to a dessert that tastes like hours of effort went into it.

Let’s talk ingredients: sweet, creamy, and crumbly goodness

• Strawberry pie filling: This is the star of the show, adding a fruity, tangy sweetness to the dessert. If you’re feeling adventurous, you can swap it for blueberry or cherry pie filling—both work beautifully. I like to pick pie filling with whole fruit chunks for extra texture.
• Cream cheese: That creamy layer in the middle brings a cheesecake-like richness. Make sure it’s softened for easy mixing (I’ve made the mistake of using cold cream cheese, and it turned into a lumpy disaster).
• Egg and sugar: These combine with the cream cheese for a velvety filling. The sugar balances the tang of the cream cheese, but you can use a sugar substitute if needed.
• Vanilla or white cake mix: The unsung hero of this recipe! It creates a golden, buttery crust on top. If you want a twist, try lemon cake mix—it adds a zesty brightness.
• Salted butter: The thin slices of cold butter melt into the cake mix, creating that perfectly crisp topping. Don’t skimp on this—it’s what makes the magic happen.

Optional but recommended: fresh strawberries for serving. They add a pop of freshness and make the dessert look extra fancy!

Kitchen gear: What you need to make this happen

You don’t need much for this recipe, which is one of the reasons it’s such a winner. Here’s what I recommend:

• A 9×13-inch baking dish: This size is perfect for spreading out the layers evenly. If you don’t have one, a slightly smaller dish will work, but keep an eye on the bake time.
• Hand mixer or whisk: To beat the cream cheese mixture until smooth. If you’re whisking by hand, give your arm a good stretch first!
• Butter knife or spoon: For dolloping and spreading the cream cheese layer. Don’t worry if it’s not perfectly even—the magic of baking will fix it.
• A sharp knife: For slicing the butter into those thin pats that cover the cake mix. Pro tip: chill the butter for a bit before slicing to make this easier.

Step-by-step: How to whip up this strawberry cheesecake dump cake

Alright, let’s get baking! Here’s how to create this dreamy dessert:

1. Preheat your oven to 350°F. A warm oven means everything bakes up evenly.
2. Layer the strawberry filling: Open those cans of strawberry pie filling and spread them evenly in the bottom of your baking dish. Try not to eat too much straight from the can (easier said than done).
3. Mix the cheesecake layer: In a medium bowl, combine the cream cheese, egg, and sugar. Beat until creamy and smooth. Don’t worry if it takes a few minutes—the end result is worth it.
4. Dollop and spread: Scoop spoonfuls of the cream cheese mixture over the strawberry layer. Gently spread it as evenly as you can. It doesn’t have to be perfect; you just want a nice layer of creaminess in every bite.
5. Add the cake mix: Sprinkle the dry cake mix evenly over the top. Make sure to cover all the cream cheese and strawberries—you don’t want any gaps.
6. Butter it up: Slice the cold butter into thin pats and place them across the entire surface of the cake mix. Cover as much as possible for that golden, crispy topping.
7. Bake to perfection: Pop the dish into the oven and bake for 40-45 minutes, or until the top is beautifully browned and the strawberry filling is bubbling around the edges. It’s okay if your kitchen smells too good to handle!

Variations to make this your own

This recipe is incredibly flexible, so feel free to get creative. Here are some of my favorite tweaks:

• Gluten-free version: Use a gluten-free cake mix. It works just as well and tastes just as indulgent.
• Vegan adaptation: Swap the cream cheese for a dairy-free alternative, use an egg replacer, and choose a vegan butter substitute.
• Berry mix-up: Use a combination of strawberry and raspberry pie fillings for a fun twist. Blueberries or blackberries also make great swaps!
• Seasonal spices: Add a sprinkle of cinnamon or nutmeg to the cake mix for a cozy fall vibe.
• Citrus burst: Use lemon cake mix and add a teaspoon of lemon zest to the cream cheese mixture for a bright, summery flavor.

How to serve it up in style

This cake is delicious on its own, but it’s even better with a little extra flair. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Sprinkle some fresh strawberries on top for color and freshness. If you’re hosting, serve it in individual bowls or ramekins for a more elegant presentation.

Pair it with the perfect drink

For a casual treat, a glass of cold milk or iced coffee is perfection. Hosting a dinner party? A light sparkling rosé or Prosecco pairs beautifully with the fruity, creamy flavors. And if you’re enjoying this on a cozy night in, a warm cup of chamomile tea is pure comfort.

Storage and reheating tips

Got leftovers? Lucky you! Store the cake in an airtight container in the fridge for up to 3 days. To reheat, pop a portion in the microwave for 15-20 seconds. It’s also delicious cold straight from the fridge—like a strawberry cheesecake bar! If you want to freeze it, wrap individual slices tightly in plastic wrap, then foil, and store in the freezer for up to a month. Thaw overnight in the fridge and warm gently before serving.

Scaling the recipe for any occasion

This recipe is super adaptable to different serving sizes. For a smaller crowd, halve the ingredients and bake it in an 8×8-inch dish. If you’re feeding a crowd, double everything and use two baking dishes. Just keep in mind that bake time may vary slightly depending on the size of your dish.

Troubleshooting tips (from personal experience!)

• Dry topping: If the butter doesn’t fully cover the cake mix, some areas might stay dry. Be sure to slice your butter thin and spread it evenly.
• Lumpy cream cheese layer: Make sure the cream cheese is softened before mixing. If it’s still cold, it won’t blend properly.
• Uneven baking: Check your oven temperature with an oven thermometer. Hot spots can cause uneven browning.

Time to dig in!

I can’t wait for you to try this strawberry cheesecake dump cake. It’s quick, easy, and so satisfying. Whether you stick to the classic recipe or put your own twist on it, this dessert is sure to win over anyone who takes a bite. And hey, don’t forget to let me know how it turns out—I love hearing about your kitchen adventures!

Frequently asked questions

1. Can I use fresh strawberries instead of pie filling?
Yes, but you’ll need to cook them down with sugar and a bit of cornstarch to create a similar consistency to pie filling.

2. What if I don’t have a hand mixer?
No problem! You can mix the cream cheese layer by hand with a whisk. It might take a little longer, but it works.

3. Can I use unsalted butter instead of salted?
Absolutely. Just add a pinch of salt to the cake mix to balance the sweetness.

4. What’s the best way to cut the butter for even coverage?
Chill the butter, then use a sharp knife to slice thin pats. A cheese slicer also works well!

5. Can I make this ahead of time?
Yes! Bake it the day before and store it in the fridge. Reheat in the oven at 325°F for about 10-15 minutes before serving.

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