Strawberry Cheesecake Dump Cake

I first made this recipe when I needed a quick dessert for a family gathering. I didn’t want anything complicated, but I also didn’t want to sacrifice flavor or presentation. This cake delivered both—and it quickly became one of my go-to dishes.

Dump cakes have a charm of their own. There’s no fancy mixing or complicated layering, just simple ingredients assembled in minutes. But the result? It tastes like something that came from a high-end bakery.

Whether you’re looking to impress guests or just want a no-fuss dessert that satisfies every craving, this Strawberry Cheesecake Dump Cake is the answer.

Nostalgic Appeal

For me, this dessert brings back memories of spring picnics and Sunday potlucks. I remember seeing those bubbling casseroles of dump cake—peach, apple, cherry—you name it. There was always something about the gooey fruit and golden topping that made me feel instantly comforted.

This strawberry version with a cheesecake twist feels like the grown-up version of that nostalgic treat. It still has that effortless, old-school appeal but with a creamy upgrade that adds richness and balance.

It reminds me of my mom’s shortcut desserts—those recipes written on stained notecards tucked in the back of the cookbook drawer. Simple, smart, and made with love. You didn’t need much to make something special, just a handful of ingredients and the right baking dish.

With every bite of this cake, I’m taken back to those familiar flavors and family moments. That’s the beauty of comfort food—it feeds more than just hunger.

Homemade Focus

Even though this is a shortcut recipe, it still feels homemade. And that’s because each element, though simple, has been thoughtfully chosen to deliver maximum flavor.

The base starts with canned strawberry pie filling. It’s sweet, glossy, and packed with berries. You could use fresh, of course, but part of the charm is how effortlessly it comes together.

Then there’s the cheesecake layer—just cream cheese, sugar, and vanilla. Mixing it until smooth gives you that rich tang and creamy texture that cuts through the sweetness of the fruit.

Instead of stirring it all together, we sprinkle a box of dry cake mix on top. This layer bakes into a crust-like topping that’s buttery, golden, and slightly crisp on the edges.

A final drizzle of melted butter and milk ensures the topping bakes evenly and forms that dreamy, cobbler-meets-cake texture. It’s the kind of dessert that looks rustic and humble—but tastes like you spent hours crafting it.

Flavor Goal

This recipe was created with one goal in mind: indulgence without the effort. Each bite gives you layers of flavor and texture—juicy fruit, creamy cheesecake, and a crisp, golden top.

The strawberry pie filling is fruity and bright, and it plays beautifully with the smooth, slightly tangy cheesecake layer. There’s a contrast between sweet and creamy that keeps you coming back for more.

The dry cake mix turns into a soft, buttery topping that’s golden on the outside and moist underneath. When combined with the milk and melted butter, it soaks in just enough to bake into perfection without getting soggy.

When you serve it warm with a dollop of whipped cream and fresh strawberries on top, it feels like a restaurant-style dessert—without the stress or mess.

Ingredient Insights

Strawberry pie filling is the foundation of the dessert. It adds both flavor and moisture and creates a glossy, sweet layer full of fruit. You only need one can to completely cover the bottom of the baking dish.

Cream cheese adds a rich, creamy layer that mimics cheesecake. Make sure it’s softened so it blends smoothly with the sugar and vanilla.

Granulated sugar sweetens the cream cheese and helps create that slightly caramelized texture when baked.

Vanilla extract adds depth and warmth. It enhances both the cream cheese and the overall flavor of the dessert.

Yellow or white cake mix serves as the topping. It stays dry when added, but once baked with butter and milk, it transforms into a soft, golden crust. Yellow cake adds richness, while white cake keeps it a little lighter.

Butter, melted, helps bind the cake mix and adds that irresistible buttery flavor that makes the top extra crispy and golden.

Milk helps moisten the cake mix so that it bakes evenly. It keeps the texture soft without weighing it down.

Fresh strawberries are optional, but they elevate the dish with color and extra freshness. I love adding them on top for garnish.

Whipped cream, also optional, makes each serving look finished and adds a creamy contrast to the warm cake.

Essential Equipment

You’ll need a 9×13-inch baking dish to layer and bake the dump cake. Glass or ceramic pans work best for even heating.

A medium bowl and spoon or hand mixer are helpful for mixing the cream cheese layer until it’s smooth and spreadable.

A microwave-safe bowl or saucepan can be used to melt the butter. Make sure to let it cool slightly before drizzling.

A spatula or offset knife helps spread the cream cheese layer without disturbing the strawberry filling.

And finally, a knife and cutting board if you’re garnishing with fresh strawberries.

List of Ingredients with Measurements

• 1 (21 oz) can strawberry pie filling
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 box yellow or white cake mix
• ½ cup unsalted butter, melted
• ¼ cup milk
• Fresh strawberries for garnish (optional)
• Whipped cream for topping (optional)