Why You’ll Love This Recipe

This Strawberry Cheesecake Dump Cake is a perfect blend of flavors and textures. The juicy strawberry pie filling pairs wonderfully with the smooth cream cheese, and the buttery cake topping bakes into a golden, slightly crisp layer. It’s incredibly easy to make and requires only a few ingredients, making it ideal for those moments when you need a dessert on short notice. Plus, it’s versatile! You can easily customize it with different pie fillings or cake mixes to suit your preferences. Whether you’re serving it at a family gathering or as a weeknight treat, it’s sure to impress.

Ingredients

1 (21 oz) can strawberry pie filling
1 (8 oz) block cream cheese, softened and cubed
1 (15.25 oz) box yellow or white cake mix
½ cup (115g) unsalted butter, melted
½ cup (60g) crushed graham crackers (optional, for topping)
1 teaspoon vanilla extract (optional, for added flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with non-stick spray or butter.
Layer the Ingredients: Spread the strawberry pie filling evenly across the bottom of the prepared baking dish. Scatter the cubed cream cheese evenly over the pie filling. If desired, stir in the vanilla extract with the pie filling for extra flavor. Sprinkle the dry cake mix evenly over the cream cheese and pie filling, ensuring full coverage. Drizzle the melted butter evenly over the top of the dry cake mix. If using, sprinkle crushed graham crackers on top for added crunch.
Bake: Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and bubbling.
Serve: Let the dump cake cool for 10–15 minutes to set before serving. Scoop the dump cake into bowls and serve warm. For extra indulgence, top with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and Timing

Servings: 8–10
Prep time: 10 minutes
Bake time: 40–45 minutes
Total time: 50–55 minutes

Variations

Berry Variations: Swap the strawberry pie filling with cherry, blueberry, or mixed berry pie filling for a fun twist.
Cream Cheese Swirl: Blend the cream cheese with 2 tablespoons of powdered sugar before scattering it over the pie filling for a sweeter cheesecake layer.
Crunchy Top: Add chopped nuts, such as pecans or almonds, on top before baking for extra texture.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 10–15 minutes, until warmed through.

FAQs

Can I use a different type of pie filling?

Yes, you can use cherry, blueberry, or mixed berry pie filling instead of strawberry for a different flavor.

Is there a way to make this cake gluten-free?

To make this recipe gluten-free, use a gluten-free cake mix and ensure your pie filling and other ingredients are also gluten-free.

Can I make this cake ahead of time?

Yes, you can make it ahead of time and store it in the refrigerator. Reheat before serving.

Can I use light cream cheese or reduced-fat cake mix?

Yes, you can use light cream cheese and reduced-fat cake mix if you’re looking for a lower-fat version of the recipe.

Do I need to mix the cake batter?

No, you don’t need to mix the cake batter. The dry cake mix is simply sprinkled over the other ingredients and baked.

How do I make the cream cheese layer smoother?

You can blend the softened cream cheese with a little bit of powdered sugar before adding it to the pie filling for a smoother, sweeter layer.

Can I freeze this dump cake?

Yes, you can freeze the dump cake after baking. Just make sure it’s completely cooled, and store it in an airtight container or freezer bag. To reheat, bake it at 350°F (175°C) for about 15–20 minutes.

How can I add more texture to the top?

Try adding crushed graham crackers or chopped nuts like pecans or almonds on top before baking for extra crunch.

Can I serve this with ice cream?

Yes, this dump cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.

Is this recipe customizable with other cake mixes?

Yes! You can swap the yellow or white cake mix for a chocolate cake mix or any flavor you prefer.

Conclusion

This Strawberry Cheesecake Dump Cake is a simple yet delicious dessert that’s perfect for any occasion. Whether you’re looking for a last-minute treat or planning a family gathering, this cake is sure to be a hit. With minimal prep time, a few basic ingredients, and a whole lot of flavor, it’s a dessert you’ll come back to time and time again.

Strawberry Cheesecake Dump Cake

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This Strawberry Cheesecake Dump Cake is an easy and delicious dessert that combines sweet strawberry pie filling, creamy cheesecake, and a buttery cake topping. With just a few simple ingredients and no mixing required, this dump cake is perfect for busy days, last-minute gatherings, or satisfying your sweet tooth with minimal effort. Serve it warm with vanilla ice cream or whipped cream for the ultimate treat!

Author: Amy
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: 50–55 minutes
Yield: 8–10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 (21 oz) can strawberry pie filling
1 (8 oz) block cream cheese, softened and cubed
1 (15.25 oz) box yellow or white cake mix
½ cup (115g) unsalted butter, melted
½ cup (60g) crushed graham crackers (optional, for topping)
1 teaspoon vanilla extract (optional, for added flavor)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Layer the Ingredients: Spread the strawberry pie filling evenly across the bottom of the baking dish. Scatter cubed cream cheese on top. If using, stir vanilla extract into the pie filling for extra flavor.
Add Cake Mix: Evenly sprinkle the dry cake mix over the cream cheese and pie filling. Drizzle melted butter over the top, ensuring full coverage. If desired, sprinkle crushed graham crackers for added crunch.
Bake: Bake for 40–45 minutes, or until the top is golden brown and bubbling.
Cool & Serve: Let the cake cool for 10–15 minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream.

Notes

Berry Swap: Use cherry, blueberry, or mixed berry pie filling for a different flavor.
Creamier Texture: Blend cream cheese with 2 tablespoons of powdered sugar before layering for a smoother cheesecake layer.
Extra Crunch: Add chopped nuts or crushed graham crackers before baking.