This Strawberry Cheesecake Dump Cake is the ultimate no-fuss dessert. With its sweet strawberry filling, swirls of creamy cheesecake, and buttery cake topping, it’s an easy crowd-pleaser for any gathering. Whether served warm or chilled, it’s a one-pan dessert that everyone will ask for again.
Ingredients
- 2 (21-ounce) cans strawberry pie filling
- 15.25-ounce box white cake mix, divided
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup salted butter, melted
- Garnish options: powdered sugar, fresh strawberries, ice cream, whipped cream, fresh mint
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or nonstick spray.
- Spread the strawberry pie filling evenly across the bottom of the dish.
- Sprinkle half of the dry cake mix over the strawberry layer.
- In a bowl, beat the softened cream cheese with sugar and vanilla until smooth. Drop by spoonfuls over the filling.
- Sprinkle the remaining dry cake mix over the cream cheese layer and gently pat down.
- Pour the melted butter evenly over the top. Do not stir.
- Bake for 50–55 minutes until the top is golden and the filling is bubbling.
- Serve warm with optional garnishes.
Tips and Variations
- Always soften the cream cheese fully for a smooth, creamy texture.
- Want a flavor twist? Try swapping the strawberry filling for blueberry, cherry, or peach.
- Use homemade white cake mix: 2¼ cups flour, 1½ cups sugar, 1 tbsp baking powder, 1 tsp salt.
- For a crunchy topping, sprinkle chopped pecans or walnuts before baking.
- It’s also delicious served cold the next day—perfect for leftovers.
Storage and Make-Ahead
- Store in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warm.
- This Strawberry Cheesecake Dump Cake can be made a day ahead and stored covered in the fridge.
