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Strawberry Cheesecake Dump Cake

A serving of Strawberry Cheesecake Dump Cake topped with whipped cream on a white plate.

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This Strawberry Cheesecake Dump Cake combines creamy cheesecake filling, sweet strawberry pie filling, and buttery cake mix topping for a quick, crowd-pleasing dessert that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 cans (21 oz each) strawberry pie filling
  • 8 oz cream cheese, softened
  • 1 box yellow or white cake mix
  • 3/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • Fresh strawberries, for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Spread strawberry pie filling evenly over the bottom of the dish.
  3. Add spoonfuls of softened cream cheese evenly over the filling.
  4. Sprinkle dry cake mix evenly on top of the cream cheese and filling layers without mixing.
  5. Drizzle melted butter evenly over the dry cake mix to cover as much as possible.
  6. Bake for 40–45 minutes, or until the top is golden brown and bubbling.
  7. Remove from oven and let cool for 10–15 minutes before serving.
  8. Serve warm or chilled, topped with whipped cream or vanilla ice cream if desired.

Notes

  • Use melted butter for even browning and to prevent dry spots.
  • To make it gluten-free, use a gluten-free cake mix.
  • Add nuts or shredded coconut for extra texture.
  • Refrigerate leftovers for up to 5 days in an airtight container.
  • Freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

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