Strawberry Cheesecake Dump Cake Recipe: Easy 5-Ingredient Dessert with Creamy Layers
Imagine a dessert that combines the luscious creaminess of cheesecake with the juicy sweetness of strawberries, all topped with a golden, buttery crumble—this Strawberry Cheesecake Dump Cake delivers exactly that with minimal effort! Perfect for last-minute gatherings, potlucks, or a cozy family treat, this recipe requires no mixing, no fancy techniques, just layering and baking. The magic happens in the oven as the ingredients transform into distinct layers: a fruity strawberry base, a velvety cream cheese middle, and a crisp cake mix topping.
Prep Time:
10 minutes
Cook Time:
40 minutes
Calories:
~450 kcal per serving
ingredients
For the Cake Layers:
2 (21 oz) cans strawberry pie filling (or homemade strawberry compote)
1 (8 oz) package cream cheese, softened
1 (15.25 oz) box vanilla or white cake mix (do not prepare—use dry)
½ cup (1 stick / 113g) unsalted butter, cold and thinly sliced
Optional Additions:
1 tsp vanilla extract (mixed into cream cheese)
½ cup white chocolate chips (sprinkled over cream cheese layer)
Fresh strawberries or whipped cream (for garnish)
Directions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Layer the Strawberry Filling
Spread strawberry pie filling evenly across the bottom of the dish.
3. Add the Cream Cheese Layer
Dot the surface with softened cream cheese (slice or spoon small dollops) 7. For extra flavor, mix cream cheese with 1 tbsp powdered sugar and 1 tsp vanilla before adding.
4. Top with Cake Mix & Butter
Sprinkle dry cake mix evenly over the cream cheese.
Arrange thin butter slices to cover most of the cake mix (this creates the crumbly topping).
5. Bake to Perfection
Bake for 40–45 minutes until the top is golden brown and the edges are bubbly.
Cool for 15 minutes before serving to let layers set.
Frequently Asked Questions
1. Can I use fresh strawberries instead of pie filling?
While possible, fresh berries release more liquid and may make the cake soggy. If using, toss 2 cups diced strawberries with 2 tbsp cornstarch to thicken.
2. Why is my topping powdery after baking?
This happens if butter doesn’t fully cover the cake mix. For even coverage, grate cold butter over the top or drizzle with 2 tbsp melted butter mid-bake .
3. Can I make this gluten-free?
Yes! Use gluten-free cake mix and ensure pie filling is GF. The texture will be slightly denser .
4. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat slices in the microwave for 20 seconds .
5. Can I freeze this dump cake?
Yes—bake, cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Tools You'll Need
9×13-inch baking dish
Mixing bowl (optional, for cream cheese mixture)
Butter knife or box grater (for butter slices)
Measuring cups
Tips
Cold butter is key—it melts slowly, creating a crispier topping.
Don’t over-spread layers—the “dump” method works best with minimal fussing.
Boost flavor with lemon zest in the cream cheese or cinnamon in the cake mix.
Serve warm with vanilla ice cream for the ultimate contrast of textures.
Allergy Information
Contains: Dairy (cream cheese, butter), Gluten (cake mix), Soy (in pie filling).
Substitutions: Use dairy-free cream cheese/butter and gluten-free cake mix if needed.
Conclusion
This Strawberry Cheesecake Dump Cake is proof that effortless desserts can still wow a crowd. Whether you’re craving the nostalgia of strawberry cheesecake or need a last-minute showstopper, this recipe delivers comfort, flavor, and simplicity in every bite.
Try it and share your twist! Did you add a drizzle of chocolate or swap in raspberry filling? Tag your creations—we’d love to see how you make this dessert your own. Happy baking!
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