When you’re craving the decadent flavors of strawberry cheesecake but don’t have the patience for a traditional baked version, this incredible dump cake comes to the rescue. It combines the convenience of a dump cake with the rich, creamy essence of classic cheesecake.
Perfect for last-minute dessert emergencies or casual weekend treats, this recipe transforms simple pantry ingredients into a crowd-pleasing dessert that tastes like you spent hours in the kitchen.
Why You’ll Love This
- No mixer required – just dump, layer, and bake
- Uses convenient ingredients you can keep on hand
- Creates its own cream cheese layer while baking
- Perfect balance of sweet and tangy flavors
- Serves warm or cold – great for make-ahead
Ingredients
- 2 cans 21 oz each strawberry pie filling
- 8 oz cream cheese softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 box yellow cake mix
- 1/2 cup 1 stick melted butter
- Optional toppings: ice cream whipped cream, or fresh strawberries
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread strawberry pie filling evenly in the dish.
- In a bowl, mix cream cheese, sugar, and vanilla. Drop spoonfuls over the filling.
- Sprinkle dry cake mix evenly over the top.
- Drizzle melted butter across the cake mix.
- Bake for 40–45 minutes, until golden and bubbly.
- Cool for 10 minutes before serving. Enjoy warm or chilled.
Tips & Variations
- Swap strawberry for cherry or blueberry pie filling
- Add 1/2 cup chopped nuts to the topping for extra crunch
- Ensure cream cheese is fully softened to prevent lumps
- Cover any leftover portions to prevent drying
- For a prettier presentation, reserve some fruit filling for topping after baking
Serving Suggestions
Serve warm or chilled, topped with fresh whipped cream and additional fresh strawberries if desired. For an extra special touch, drizzle with warm caramel sauce or add a scoop of vanilla ice cream on the side.
Notes
- Stores well in refrigerator for up to 5 days
- Can be frozen for up to 3 months
- Best served at room temperature or slightly warm
- Center should be set but might still have slight jiggle when done
FAQs
- Can I use low-fat cream cheese? Yes, but the texture may be slightly different
- Why is it called a dump cake? Because you simply dump the ingredients in layers without mixing
- Can I make this ahead? Yes, prepare up to 24 hours in advance and refrigerate
- What if my top isn’t browning? Broil for 1-2 minutes at the end, watching carefully
Servings4
Prep10 min
Cook45 min
Calories—
Ingredients
- 2 cans 21 oz each strawberry pie filling
- 8 oz cream cheese softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 box yellow cake mix
- 1/2 cup 1 stick melted butter
- Optional toppings: ice cream whipped cream, or fresh strawberries
Steps
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Spread strawberry pie filling evenly in the dish.
- In a bowl, mix cream cheese, sugar, and vanilla. Drop spoonfuls over the filling.
- Sprinkle dry cake mix evenly over the top.
- Drizzle melted butter across the cake mix.
- Bake for 40–45 minutes, until golden and bubbly.
- Cool for 10 minutes before serving. Enjoy warm or chilled.
Notes
- Stores well in refrigerator for up to 5 days
- Can be frozen for up to 3 months
- Best served at room temperature or slightly warm
- Center should be set but might still have slight jiggle when done
