introduction
I had one of those weekday nights where everything ran late — soccer practice, a broken toaster, and a kid who suddenly decided he liked vegetables. I wanted a quick, comforting dessert that felt homemade, not thrown together, and that’s how this Strawberry Cheesecake Dump Cake became my go-to. It comes together in minutes, bakes into a bubbly, fruity skillet of joy, and the kids always dig in with big, sticky smiles. If you enjoy a light, fresh strawberry finish in desserts, you might also like a softer option like the Japanese strawberry sponge cake, which is great when you want something airy and delicate.
why make this recipe
This recipe works because it hits a few things every busy family wants: simple steps, pantry-friendly ingredients, and a rich taste that feels special. You don’t fuss with crusts, blind-baking, or complex layers. Dump cakes use ready-made mixes and pie filling so you can move from fridge to oven in less than 10 minutes. The cream cheese swirl gives that cheesecake flavor without making a full cheesecake, so you get creamy tang plus bright strawberry sweetness in one dish.
If you love easy, crowd-pleasing desserts, try other dump-cake ideas like the pumpkin dump cake recipe for a fall twist or when you want something cozy and spiced.
how to make Strawberry Cheesecake Dump Cake
Start by spreading the strawberry pie filling in a baking dish. In a bowl, beat softened cream cheese with powdered sugar until smooth — this gives you a sweet, tangy layer that contrasts the cake mix. Drop spoonfuls of that cream cheese mixture over the pie filling so it sits in pockets. Sprinkle the dry cake mix evenly on top; it will soak up juices and form a golden crust. Drizzle melted butter over the cake mix so it bakes into a moist, crisp topping. Bake until the edges bubble and the top turns golden. Let it cool a bit so the layers set, or chill for a firmer texture. The process feels quick, but it bakes into something that looks and tastes like you took your time.
Ingredients :
- 1 box strawberry cake mix
- 1 21 oz can strawberry pie filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup butter, melted
Directions :
- Preheat oven to 350°F.
- Spread strawberry pie filling in the bottom of a 9×13 inch baking dish.
- In a mixing bowl, beat cream cheese and powdered sugar until smooth.
- Drop spoonfuls of cream cheese mixture over the pie filling.
- Sprinkle dry cake mix over the cream cheese mixture.
- Drizzle melted butter over the top.
- Bake for 35-40 minutes, or until bubbly and golden brown.
- Serve warm or chilled.
how to serve Strawberry Cheesecake Dump Cake
Serve warm straight from the oven for a spoonable, gooey dessert that pairs perfectly with vanilla ice cream. If you want a cleaner slice, let it cool to room temperature and chill for an hour; it firms up and cuts nicer. Top with freshly sliced strawberries, a dusting of powdered sugar, or a dollop of whipped cream for a pretty plate. For casual family nights, scoop into bowls with ice cream or whipped topping. For a picnic or potluck, bake, cool, and transport in the baking dish — it travels well and stays moist.
You can compare serving styles to lighter cakes like the Japanese strawberry sponge cake when you want an elegant, sliced dessert for guests.
how to store Strawberry Cheesecake Dump Cake
Store leftovers covered in the refrigerator for up to 4 days. Use plastic wrap or a tight-fitting lid to keep the top from drying out. Reheat single servings in the microwave for 20–30 seconds to bring back that warm, melty texture — watch closely so it doesn’t get too soft. To freeze, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight, then warm gently before serving.
tips to make Strawberry Cheesecake Dump Cake
- Soften the cream cheese to room temperature for smooth mixing. Cold cream cheese makes lumps.
- Drop the cream cheese by spoonfuls, not spread; the pockets will marble the filling and give a nice look.
- Spread the dry cake mix as evenly as possible so the top bakes uniformly. Use a spoon to level it gently.
- Drizzle the melted butter slowly and try to cover most areas; this helps the mix crisp and brown.
- Bake in the center of the oven so the top browns while the middle bubbles. If the top browns too quickly, tent loosely with foil.
- Let the dessert sit for 10–15 minutes before scooping to let the layers settle; for clean slices, chill first.
- For extra texture, sprinkle chopped nuts or coconut over the top before baking.
Also consider pairing this with lighter strawberry desserts when you want to switch textures; the Japanese strawberry sponge cake makes a lovely contrast on brunch menus.
variation (if any)
- Use blueberry, cherry, or mixed-berry pie filling instead of strawberry for different fruit flavors.
- Try lemon pudding mixed into the cream cheese for a tangy lemon cheesecake swirl.
- Add 1/2 cup chopped nuts or shredded coconut on top before baking for crunch.
- Swap the strawberry cake mix for yellow or white cake mix for a milder top layer.
- For a lower-sugar version, pick a reduced-sugar cake mix and use a pie filling labeled “no sugar added.”
FAQs
Q: Can I use fresh strawberries instead of pie filling?
A: Yes, but fresh strawberries need a little sugar and thickener to mimic pie filling. Toss sliced strawberries with 2–3 tablespoons sugar and 1–2 tablespoons cornstarch, let sit for 10 minutes, then spread in the dish. Fresh fruit releases more juice, so baking times can vary.
Q: Do I have to chill it before serving?
A: No. You can serve it warm right from the oven for a soft, saucy dessert. Chill it if you want firmer slices or if you prepare it ahead of time.
Q: Can I make this ahead for a party?
A: Yes. Bake it, cool completely, then cover and refrigerate for up to 2 days. Reheat in a 350°F oven for 10–15 minutes to warm through, or microwave individual portions. For longer storage, freeze as directed above.
Q: Why did my dump cake turn out soggy in the middle?
A: Sogginess can happen if the filling is too thin or if you skip the melted butter on top. Make sure the pie filling is a standard canned type (not too watery). Also bake until the center bubbles and the top browns; ovens vary, so add a few extra minutes if needed.
Q: Can I make this in a smaller pan?
A: You can, but reduce baking time and check for bubbling and browning earlier. A smaller pan will be thicker and may need more time to heat through.
Conclusion
If you want the original inspiration or another version to compare, check the full source for a similar take on this dessert at the Strawberry Cheesecake Dump Cake on Coco and Ash.
Strawberry Cheesecake Dump Cake
Ingredients
Method
- Preheat oven to 350°F.
- Spread strawberry pie filling in the bottom of a 9×13 inch baking dish.
- In a mixing bowl, beat cream cheese and powdered sugar until smooth.
- Drop spoonfuls of cream cheese mixture over the pie filling.
- Sprinkle dry cake mix evenly over the cream cheese mixture.
- Drizzle melted butter over the top.
- Bake for 35-40 minutes, or until bubbly and golden brown.
- Serve warm or chilled.