introduction
I was juggling homework help and soccer snacks one rainy afternoon when I needed a no-fuss dessert that would feel special but not steal my whole evening. I grabbed a box of cake mix and a can of strawberry pie filling from the pantry and put this dump cake together in under ten minutes. My kids lit up when I served it warm with a scoop of vanilla ice cream, and my husband asked for the recipe the next day. This cake gives you creamy cheesecake flavor and bright strawberry in one pan, with almost no chopping or fuss. If you like easy strawberry desserts, you might also enjoy a lighter sponge option like this Japanese strawberry sponge cake for another family-friendly treat.
why make this recipe
This Strawberry Cheesecake Dump Cake wins on taste and timing. You get a creamy cheesecake layer without fussing with a water bath or long chill times. The strawberry pie filling gives bright flavor and juicy texture, and the dry cake mix top bakes into a buttery, golden crust. For busy weeknights or last-minute company, it checks the box for fast prep and big flavor. It also stretches to feed a crowd, so it’s great for potlucks, school events, or Sunday dinners. If you enjoy other dump cake ideas, try a fall twist with a seasonal version like my favorite pumpkin option linked here for inspiration: pumpkin dump cake recipe.
how to make Strawberry Cheesecake Dump Cake
Making this cake is simple. You start by softening the cream cheese and mixing it with sour cream, sugar, and vanilla to get a smooth cheesecake layer. Spread the strawberry pie filling in the pan so every bite has fruit. Spoon and smooth the cheesecake mixture over the filling. Sprinkle the dry cake mix evenly on top and drizzle melted butter so it soaks down and bakes into a crunchy topping. Bake until the top turns golden and you see tiny bubbles at the edges. Let the pan cool a bit so the layers set and slice cleanly. This method keeps prep short and cleanup easy, and it yields a dessert that feels homemade without a lot of steps.
Ingredients :
1 box vanilla cake mix, 1 can strawberry pie filling, 8 oz cream cheese, softened, 1/2 cup butter, melted, 1 cup sour cream, 1/2 cup sugar, 1 tsp vanilla extract
Directions :
- Preheat the oven to 350°F (175°C)., 2. In a mixing bowl, combine the softened cream cheese, sour cream, sugar, and vanilla extract until smooth., 3. Spread the strawberry pie filling evenly on the bottom of a greased 9×13 inch baking dish., 4. Pour the cheesecake mixture over the strawberry filling, smoothing it out evenly., 5. Sprinkle the cake mix evenly over the top of the cheesecake layer., 6. Drizzle the melted butter over the cake mix., 7. Bake for 40-45 minutes until golden brown and bubbly., 8. Let it cool slightly before serving. Enjoy your sweet and creamy dessert!
how to serve Strawberry Cheesecake Dump Cake
Serve this cake warm for the best contrast between the creamy middle and the crisp top. A scoop of vanilla or strawberry ice cream pairs beautifully and adds a cool, creamy touch. For a light finish, top slices with a spoonful of whipped cream and a few fresh sliced strawberries. If you’re serving at a gathering, cut into even squares and place on a platter so guests can grab and go. It also works well at room temperature, making it easy to serve at picnics or potlucks. For a pretty touch, sprinkle a few finely chopped toasted almonds or a dusting of powdered sugar right before serving.
how to store Strawberry Cheesecake Dump Cake
Cool the cake completely before covering. Store leftovers in an airtight container or tightly wrapped with plastic wrap. Keep in the refrigerator for up to 4 days; the cheesecake layer needs refrigeration for food safety and to keep texture. To reheat, warm individual slices in the microwave for 15–25 seconds or in a 325°F oven for about 10 minutes until just warm. You can also freeze the cake for longer storage: wrap slices tightly and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating or serving.
tips to make Strawberry Cheesecake Dump Cake
Use full-fat cream cheese and sour cream for the best texture and richness. Let the cream cheese soften at room temperature so it mixes smooth with no lumps. When spreading the cheesecake layer over the strawberry filling, work gently to avoid mixing the layers; you want clear separation for good presentation. Distribute the cake mix evenly across the top so the butter can soak through evenly and create a uniform crust. If your melted butter is too hot it can sink the cake mix too quickly—warm, not boiling, is best. For smaller or larger pans, adjust baking time and watch for bubbling edges and a golden top to know it’s done. If you want extra crunch, sprinkle 1/4 cup chopped pecans over the cake mix before baking. For another easy strawberry dessert with a different texture, try this airy Japanese strawberry sponge cake for weeknight company.
variation (if any)
Swap the strawberry pie filling for cherry or blueberry for a quick flavor change. You can also add a half cup of lemon zest to the cheesecake layer for a bright citrus twist. For a chocolate hint, stir 1/2 cup mini chocolate chips into the cake mix before sprinkling it on top. If you prefer a lighter topping, use a yellow cake mix instead of vanilla, or mix half graham cracker crumbs with the cake mix for a graham-style crunch. These small swaps let you tailor the dessert to what you have on hand or the season.
FAQs (minimum three FAQ)
Q: Can I use fresh strawberries instead of canned pie filling?
A: Yes, but fresh strawberries will release extra juice. Cook them briefly with 1/4 cup sugar and 1 tablespoon cornstarch until they thicken, then cool slightly before using. That helps prevent the cheesecake layer from becoming too wet.
Q: Can I make this ahead of time?
A: You can assemble the cake and refrigerate it unbaked for up to 24 hours. Let it sit at room temperature 20 minutes before baking and add a few extra minutes to the baking time since the pan starts colder.
Q: Is this safe for kids to eat the next day?
A: Yes. Because this recipe contains cream cheese and sour cream, store it in the fridge and serve within 4 days for safety and best quality.
Q: Can I freeze the whole pan?
A: You can freeze the baked cake, but it freezes best in individual slices wrapped tightly. Thaw overnight in the fridge for even texture.
Q: What if my top burns before the center is done?
A: Loosely tent the pan with foil if the edges brown too fast. Continue baking until the center shows bubbling and the top is golden but not scorched.
Conclusion
If you want the original inspiration or a slightly different take, see the recipe reference at Coco and Ash’s Strawberry Cheesecake Dump Cake for comparison and serving ideas.
Strawberry Cheesecake Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese, sour cream, sugar, and vanilla extract until smooth.
- Spread the strawberry pie filling evenly on the bottom of a greased 9x13 inch baking dish.
- Pour the cheesecake mixture over the strawberry filling, smoothing it out evenly.
- Sprinkle the cake mix evenly over the top of the cheesecake layer.
- Drizzle the melted butter over the cake mix.
- Bake for 40-45 minutes until golden brown and bubbly.
- Let it cool slightly before serving.