I made an Easy Strawberry Cheesecake dump cake that turns into a ridiculously creamy, jammy-struck, buttery-crisp dessert and I might actually refuse to share slices.

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I’m obsessed with this Dump Cake because it’s equal parts ridiculous and brilliant. I love how the tang of cream cheese cuts through the sugared strawberry filling and that crunchy golden top from the yellow cake mix.

And yes, it’s one of those Easy Strawberry Cheesecake things I make when I want applause without fuss. I adore how sloppy it looks when you spoon it up and how everyone immediately forgets manners.

But mostly I love the contrast, creamy, fruity, buttery. Pure dessert chaos that somehow tastes like a celebration every single time.

I sometimes eat it for breakfast regularly.

Ingredients

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Yellow cake mix: Basically the crunchy, sweet topping that soaks up gooey strawberry juice.
Strawberry pie filling: Plus it’s jammy and fruity, gives that classic strawberry punch.
Cream cheese: It’s the rich, tangy heart that makes the cake taste like cheesecake.
Granulated sugar: Sweetens things up and balances the tang from the cream cheese.
Large egg: Binds everything together so the filling isn’t runny, gives structure.
Vanilla extract: Adds warm, cozy flavor that makes it taste homemade, not fake.
Sour cream: Basically makes the filling silkier and tangier, worth the extra spoonful.
Unsalted butter: Melts into the cake mix for golden, buttery crispiness on top.
Fresh strawberries: Plus they brighten the plate and add fresh, zippy texture.
Pinch of salt: Cuts the sweetness and wakes up all the other flavors.

Ingredient Quantities

1 (15.25 oz) box yellow cake mix (not pudding in mix)

1 (21 oz) can strawberry pie filling, or two 10 oz cans if thats what ya got

8 oz cream cheese, softened (about one block)

1/2 cup granulated sugar

1 large egg, room temperature

1 tsp vanilla extract

1/4 cup sour cream (optional but makes it creamier)

1/2 cup (1 stick) unsalted butter, melted

Fresh strawberries for garnish, optional

Pinch of salt

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 inch baking dish, or spray with nonstick spray, set aside.

2. In a medium bowl beat the softened cream cheese with the 1/2 cup granulated sugar until mostly smooth, then add the egg, vanilla, sour cream if using, and a pinch of salt; mix until creamy but don’t overbeat.

3. Spread the strawberry pie filling evenly across the bottom of the prepared pan; if you have two smaller cans, pour both and try to get an even layer.

4. Dollop the cream cheese mixture over the strawberries in spoonfuls, then use an offset spatula or the back of a spoon to lightly swirl it, leaving some strawberry showing.

5. Sprinkle the dry yellow cake mix evenly over the cream cheese layer, covering as uniformly as you can.

6. Pour the melted butter over the top; try to drizzle it across so the mix gets moistened in lots of spots. If needed, poke a few holes with the spoon so butter soaks down a bit.

7. Bake in the preheated oven for 35 to 45 minutes, until the top is golden and the center is set but still slightly jiggly; if the top browns too fast, tent with foil.

8. Let the dump cake cool on a wire rack for at least 20 minutes so it firms up; it will still be warm and gooey which is fine, but cooling makes serving easier.

9. Garnish with fresh sliced strawberries if you want, then slice into squares and serve warm with whipped cream or ice cream for extra decadence.

10. Store leftovers covered in the fridge for up to 4 days and rewarm briefly before serving, or enjoy cold straight from the fridge.

Equipment Needed

1. 9×13 inch baking dish (greased or sprayed)
2. Medium mixing bowl (for cream cheese filling)
3. Large spoon and offset spatula or the back of a spoon (for dolloping and light swirling)
4. Electric hand mixer or sturdy whisk
5. Measuring cups and spoons
6. Can opener (for the strawberry pie filling)
7. Small saucepan or microwave-safe bowl (to melt the butter)
8. Wire cooling rack and oven mitts for safe handling and cooling

FAQ

Q: Can I use fresh strawberries instead of canned pie filling?

Yes, but fresh strawberries need sugar and a bit of thickening. Cook about 4 cups sliced strawberries with 1/2 cup sugar and 1 tablespoon cornstarch over medium heat until thick and syrupy, cool slightly, then use in place of the pie filling.

Q: Do I have to use sour cream?

No, sour cream is optional. It makes the cream cheese layer creamier, but you can skip it and still get a great result.

Q: My top is soggy, what did I do wrong?

Often the butter wasn't distributed well or there was too much filling. Drizzle butter slowly and try to spread it so the cake mix gets moist all over. Also make sure you bake long enough for the top to set.

Q: Can I make this ahead of time?

Yep. You can assemble it, cover, and refrigerate for up to 24 hours before baking. If chilled, you might need an extra 5-10 minutes in the oven.

Q: Can I use a different cake mix flavor?

Sure. Yellow or white are classic, but vanilla, butter, or even funfetti work depending on how sweet or playful you want it.

Quick And Delicious Strawberry Cheesecake Dump Cake Recipe Substitutions and Variations

Quick and Delicious Strawberry Cheesecake Dump Cake Recipe

This is the kind of dessert that looks fancy but is honestly super easy. Fluffy cake topping, creamy cheesecake layer, and bright strawberry filling all in one pan. It’s perfect for weeknights or when guests pop by and you forgot to plan. Yes, it’s a dump cake, but don’t call it lazy to anyone who tastes it.

Ingredients
– 1 (15.25 oz) box yellow cake mix (not pudding in mix)
– 1 (21 oz) can strawberry pie filling, or two 10 oz cans if that’s what ya got
– 8 oz cream cheese, softened (about one block)
– 1/2 cup granulated sugar
– 1 large egg, room temperature
– 1 tsp vanilla extract
– 1/4 cup sour cream (optional but makes it creamier)
– 1/2 cup (1 stick) unsalted butter, melted
– Fresh strawberries for garnish, optional
– Pinch of salt

Directions
1. Preheat oven to 350 F. Grease an 8×8 or 9×9 inch baking dish.
2. In a bowl beat the softened cream cheese, 1/2 cup sugar, egg, vanilla and sour cream until smooth. It’ll look silky and slightly thick.
3. Spread the cream cheese mix evenly in the bottom of the prepared pan.
4. Dump the strawberry pie filling over the cream cheese layer, spreading gently so it covers most of the surface.
5. Sprinkle the dry yellow cake mix evenly over the strawberries. Try to cover them well but it doesn’t have to be perfect.
6. Drizzle the melted butter over the top, trying to coat as much of the cake mix as you can. A few spots of dry mix are fine.
7. Bake 40 to 45 minutes, until the top is golden and bubbling around the edges. If the top browns too fast, tent loosely with foil.
8. Cool at least 15 minutes before serving so it sets a bit. Top with fresh strawberries or a scoop of vanilla ice cream if you want. Leftovers keep in the fridge covered for 3 to 4 days.

Quick tips
– Use room temp egg and cream cheese so the filling whips up smooth and not lumpy.
– If your pie filling is extra runny, drain a little juice first so the cake mix can crisp up.
– For a crisper top, use cold butter cut into small cubes and scatter them instead of drizzling melted butter.

Substitutions

Yellow cake mix: swap with white cake mix or funfetti mix for a playful look.
Sour cream: use plain Greek yogurt 1 for 1 for tangy creaminess.
Cream cheese: try 8 oz mascarpone or neufchatel cheese if you want slightly lighter texture.
Strawberry pie filling: use cherry or blueberry pie filling, or 2 cups fresh strawberries tossed with 1/4 cup sugar and 1 tbsp cornstarch.

Enjoy! This one’s a crowd pleaser and weirdly comforting.

Pro Tips

1. Let the cream cheese really warm up first — if it’s still a little cold you’ll get lumps. Beat it until mostly smooth but don’t go crazy or it can get too thin.

2. Pour the melted butter slowly in a zigzag so the dry mix soaks better, and if you see dry spots poke a few holes so the butter seeps down. Too much pooling on one side makes uneven baking.

3. If the top’s browning before the center sets, tent with foil and keep baking; also check doneness with a toothpick in the center — it should come out with a few moist crumbs not soggy batter.

4. Cool at least 20 minutes before cutting so the layers settle, then rewarm individual pieces briefly when serving if you want that fresh-baked gooeyness again.

Quick And Delicious Strawberry Cheesecake Dump Cake Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made an Easy Strawberry Cheesecake dump cake that turns into a ridiculously creamy, jammy-struck, buttery-crisp dessert and I might actually refuse to share slices.

Servings

servings

Calories

371

kcal

Equipment: 1. 9×13 inch baking dish (greased or sprayed)
2. Medium mixing bowl (for cream cheese filling)
3. Large spoon and offset spatula or the back of a spoon (for dolloping and light swirling)
4. Electric hand mixer or sturdy whisk
5. Measuring cups and spoons
6. Can opener (for the strawberry pie filling)
7. Small saucepan or microwave-safe bowl (to melt the butter)
8. Wire cooling rack and oven mitts for safe handling and cooling

Ingredients

1 (15.25 oz) box yellow cake mix (not pudding in mix)
1 (21 oz) can strawberry pie filling, or two 10 oz cans if thats what ya got
8 oz cream cheese, softened (about one block)
1/2 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1/4 cup sour cream (optional but makes it creamier)
1/2 cup (1 stick) unsalted butter, melted
Fresh strawberries for garnish, optional
Pinch of salt

Directions

Preheat oven to 350°F and grease a 9×13 inch baking dish, or spray with nonstick spray, set aside.
In a medium bowl beat the softened cream cheese with the 1/2 cup granulated sugar until mostly smooth, then add the egg, vanilla, sour cream if using, and a pinch of salt; mix until creamy but don’t overbeat.
Spread the strawberry pie filling evenly across the bottom of the prepared pan; if you have two smaller cans, pour both and try to get an even layer.
Dollop the cream cheese mixture over the strawberries in spoonfuls, then use an offset spatula or the back of a spoon to lightly swirl it, leaving some strawberry showing.
Sprinkle the dry yellow cake mix evenly over the cream cheese layer, covering as uniformly as you can.
Pour the melted butter over the top; try to drizzle it across so the mix gets moistened in lots of spots. If needed, poke a few holes with the spoon so butter soaks down a bit.
Bake in the preheated oven for 35 to 45 minutes, until the top is golden and the center is set but still slightly jiggly; if the top browns too fast, tent with foil.
Let the dump cake cool on a wire rack for at least 20 minutes so it firms up; it will still be warm and gooey which is fine, but cooling makes serving easier.
Garnish with fresh sliced strawberries if you want, then slice into squares and serve warm with whipped cream or ice cream for extra decadence.
Store leftovers covered in the fridge for up to 4 days and rewarm briefly before serving, or enjoy cold straight from the fridge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.