introduction
I was racing the clock one Tuesday evening—kids had soccer practice, homework waited, and I needed a quick dessert that felt special. I grabbed a couple of pantry staples, opened a tub of cream cheese, and put this strawberry cheesecake dump cake together while I answered one math question and refereed a sibling squabble. It baked while we finished dinner, and the kids loved the creamy strawberry ribbon under the crisp cake top. If you want a fast, show-stopping sweet that doesn’t steal your whole night, this is it. For more family-friendly ideas that save time without sacrificing flavor, check out The Best Golden Baked Potstickers with Creamy Thai Curry Dip for another weeknight winner.
why make this recipe
This strawberry cheesecake dump cake gives you two big wins: minimal effort and big flavor. You don’t have to beat eggs, roll dough, or fuss with a water bath like a traditional cheesecake. The pantry-ready cake mix and canned strawberry filling do most of the work, while the cream cheese layer adds that rich, tangy cheesecake feel. It comes together fast and bakes into a dessert that looks homemade and tastes like you spent hours on it. Moms with tight schedules love that it feeds a crowd, and kids like the bright strawberry pockets and soft whipped topping. It’s perfect for casual family dinners, potlucks, or when you want to bring a dessert that travels well and still wows people. If you want other simple desserts for family moments, try these 10 Heartwarming Mother’s Day Desserts for easy, sweet ideas.
how to make Strawberry Cheesecake Dump Cake – The Best Easy Dessert to Bake Today
This section walks you through the process in plain words without repeating the full directions. First, preheat your oven and grease a 9×13 pan so the cake won’t stick. Mix softened cream cheese with sugar and vanilla until smooth; that becomes the cheesecake layer. Spoon the strawberry pie filling across the pan, then spread the cream cheese mix gently on top so the layers stay distinct. Sprinkle the dry yellow cake mix evenly over the cream cheese—don’t mix it in. Drizzle melted butter across the dry mix so it bakes into a golden top. Bake until the edges bubble and the top turns golden brown. Let it cool so layers set, then spread thawed whipped topping and add fresh strawberries or a dusting of powdered sugar. Chill briefly if you want neat slices. Small steps, big payoff.
Ingredients :
2 cans (21 oz each) strawberry pie filling, 2 packages (8 oz each) cream cheese, softened, ½ cup granulated sugar, 1 teaspoon vanilla extract, 1 box (15.25 oz) yellow cake mix (dry – do not prepare), ½ cup (1 stick) unsalted butter, melted, 1 container (8 oz) whipped topping (Cool Whip), thawed, 1 cup fresh strawberries, halved or whole (optional), Powdered sugar, for dusting (optional)
Directions :
1️⃣ Preheat the OvenPreheat your oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray., 2️⃣ Make the Cheesecake MixtureIn a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and fluffy (about 2–3 minutes)., 3️⃣ Add the Strawberry FillingSpread both cans of strawberry pie filling evenly across the bottom of the prepared baking dish., 4️⃣ Layer the CheesecakeSpoon the cream cheese mixture gently over the strawberry filling and carefully spread it without mixing the layers together., 5️⃣ Sprinkle the Cake MixEvenly sprinkle the dry yellow cake mix over the cream cheese layer—do not stir or press it down., 6️⃣ Drizzle the ButterSlowly drizzle the melted butter across the entire surface of the dry cake mix, making sure to moisten as much of it as possible for even browning., 7️⃣ Bake the Dump CakePlace the baking dish in the oven and bake for 40–45 minutes until the top is golden brown and the edges are bubbling. Remove from the oven and let cool for at least 30 minutes., 8️⃣ Top and GarnishOnce cooled, spread the whipped topping evenly over the cake. Garnish with fresh strawberries and a dusting of powdered sugar if desired. Chill before serving for a firmer, sliceable texture.
how to serve Strawberry Cheesecake Dump Cake – The Best Easy Dessert to Bake Today
Serve this cake slightly chilled or at room temperature. For clean slices, chill for at least an hour after spreading the whipped topping; this helps the layers firm up and makes serving neat. Scoop a warm portion with a spoon if you prefer a softer, warm dessert and top with a dollop of whipped topping or vanilla ice cream. Garnish with fresh strawberry halves for color and texture. This dessert pairs well with coffee or simple glasses of milk for kids. If you’re taking it to a potluck, keep it chilled until you arrive and add the whipped topping just before serving for the best look.
how to store Strawberry Cheesecake Dump Cake – The Best Easy Dessert to Bake Today
Store leftovers covered in the refrigerator for up to 4–5 days. Keep the whipped topping side up and cover tightly with plastic wrap or a lid to prevent the topping from absorbing fridge odors. If you plan to freeze, skip the whipped topping and fresh berries; cover the baked cake well with plastic wrap and foil and freeze for up to 2 months. Thaw in the fridge overnight, then add whipped topping and fresh strawberries before serving. Do not store at room temperature for more than two hours because of the cream cheese layer.
tips to make Strawberry Cheesecake Dump Cake – The Best Easy Dessert to Bake Today
- Use room-temperature cream cheese so it blends smooth and gives a creamy layer without lumps.
- Spread the cream cheese gently over the strawberry filling—small gaps create pretty strawberry swirls when baked.
- Make sure to drizzle the butter evenly and hit most of the cake mix; this helps the top get golden and crisp.
- If your melted butter hardens a bit while drizzling, warm it briefly and continue.
- For extra flavor, stir a teaspoon of lemon zest into the cream cheese mix for a bright twist.
- Want a firmer cheesecake feel? Chill the cake for at least an hour before slicing.
- For quick transport, bake in an oven-safe dish with a tight lid or cover it with foil and add whipped topping on arrival.
- If you like to plan ahead, the dry assembly (strawberry filling + cream cheese + cake mix) can sit covered in the fridge for a few hours before baking.
For other easy dessert tips you can use at holiday gatherings, this collection of perfect Christmas cookies to bake with the family has simple swaps and tricks that work well across many treats.
variation (if any)
Swap the yellow cake mix for a white cake mix for a slightly lighter crumb, or use a lemon cake mix to add a citrus note that pairs nicely with strawberries. For a blueberry version, replace the strawberry pie filling with blueberry pie filling and top with fresh blueberries. To make it more indulgent, sprinkle 1/2 cup chopped white chocolate or almond slivers over the cake mix before drizzling the butter.
FAQs
Q: Can I use fresh strawberries instead of canned pie filling?
A: Fresh strawberries won’t create the same syrupy layer as pie filling, but you can cook them down with 1/4 cup sugar on the stove until they soften and release juices, then use that as the filling.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze the baked cake without whipped topping for up to 2 months. Thaw in the fridge and add whipped topping and fresh berries before serving.
Q: Can I make this gluten-free?
A: Use a certified gluten-free cake mix and check that your pie filling is gluten-free. Butter, cream cheese, and whipped topping are usually gluten-free but always check labels.
Q: My top browned too quickly—what went wrong?
A: The oven may run hot or the butter pooled in one place. Try covering loosely with foil for the last 10–15 minutes next time, or check oven temperature with an oven thermometer.
Q: Can I make this dairy-free?
A: Substitute dairy-free cream cheese and a non-dairy whipped topping. Use a dairy-free stick of butter or a neutral oil, but texture will vary slightly.
Conclusion
This strawberry cheesecake dump cake gives you an easy, family-friendly dessert that looks and tastes like you fussed. It’s a fast win on busy nights and a crowd-pleaser at gatherings. For the original inspiration and another method to compare, read the recipe on Strawberry Cheesecake Dump Cake – Coco and Ash.
Strawberry Cheesecake Dump Cake
Ingredients
Method
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and fluffy (about 2–3 minutes).
- Spread both cans of strawberry pie filling evenly across the bottom of the prepared baking dish.
- Spoon the cream cheese mixture gently over the strawberry filling, careful not to mix the layers.
- Evenly sprinkle the dry yellow cake mix over the cream cheese layer—do not stir or press it down.
- Slowly drizzle the melted butter across the entire surface of the dry cake mix.
- Place the baking dish in the oven and bake for 40–45 minutes until the top is golden brown and the edges are bubbling.
- Remove from the oven and let cool for at least 30 minutes.
- Once cooled, spread the whipped topping evenly over the cake and garnish with fresh strawberries and powdered sugar if desired.
- Chill before serving for a firmer, sliceable texture.