Easy Strawberry Cheesecake Dump Cake Recipe

This strawberry cheesecake dump cake recipe is pure comfort. Layers of glossy strawberry filling, tangy pockets of cream cheese and a golden, buttery cake crust bake together in one dish. There is no mixer needed, no swirling, no fuss. Toss the ingredients into the pan, slide it into the oven and watch the magic happen. Whether you crave a quick weeknight treat or a show-stopper for a party, this dessert always hits the sweet spot.

Key Benefits

• Incredibly Easy: True “dump and bake” method that needs only one pan.
• Minimal Ingredients: Pantry staples keep shopping short and affordable.
• Crowd-Pleasing Flavor: Creamy cheesecake meets bright berries under a buttery crust.
• Versatile and Forgiving: Swap fruits or cake mixes and it still turns out great.

Craving more one‑pan crowd‑pleasers? Head over to our Ultimate Guide to Sheet & Snack Cakes for the full collection and all the pro tips in one place.

Dump Cake vs. Cobbler: What’s the Difference?

Many bakers use the two names interchangeably, yet the treats are quite different.

Dump Cake

• Dry cake mix tops the fruit filling
• Melted butter seeps into the mix and forms a crisp, buttery crust
• No mixing bowl is required beyond melting butter
• Fast assembly and perfect for beginners

Cobbler

• A spooned or rolled biscuit-style dough covers the fruit
• The dough rises and bakes into a soft, bread-like topper
• Mixing the batter takes extra time and one more bowl
• Offers a more rustic, fluffy finish

In short, dump cake delivers a crunchy, buttery topping with almost no prep, while cobbler gives you a tender biscuit crown that demands a quick batter first. Pick the style that matches your mood and schedule.

Ingredients & Tools

Ingredients You’ll Need

For the strawberry base

• 2 cans strawberry pie filling, 21 ounces each
  Sweet fruit layer that keeps everything moist

For the cheesecake layer

• 1 package cream cheese, 8 ounces, cut into small cubes
  Adds rich tang that balances the berries
• 1 large egg
  Binds the cream cheese so it bakes up smooth
• 2 tablespoons granulated sugar
  Gives the cheesecake layer a touch more sweetness

For the buttery cake topping

• 1 box yellow cake mix, 15.25 ounces (white or vanilla mix also works) : Creates the crisp, golden crust
• ½ cup melted salted butter : Hydrates the mix and browns the topping

Finishing touch

• Whipped cream for serving

Recommended Tools

• 9 x 13 inch baking dish, glass or ceramic
• Medium mixing bowl
• Hand mixer or stand mixer
• Rubber spatula for smoothing layers
• Measuring cups and spoons

Gather these simple items and you are ready to assemble the dessert in minutes.

How to Make Strawberry Cheesecake Dump Cake

1. Prep the oven and pan
   Heat the oven to 350 °F. Lightly grease a 9 x 13 inch baking dish so the fruity base releases cleanly. Placing the dish on a rimmed sheet keeps any bubbling juice off the oven floor.
2. Blend the cheesecake layer
   In a mixing bowl beat the cream cheese, egg and sugar until creamy and lump free. A silky batter spreads more evenly than cold cubes and bakes into a smoother layer.
3. Add the strawberry filling
   Spoon both cans of strawberry pie filling into the dish and level with a spatula. Even thickness helps the topping brown at the same rate.
4. Dot with cheesecake batter
   Drop heaping tablespoons of the cream cheese mixture across the strawberries. Leave little gaps so the berries can peek through.
5. Create the cake topping
   Open the cake‑mix pouch and sprinkle the dry mix in an even blanket over the fruit. Gently shake the pan to settle the mix without pressing.
6. Add melted butter
   Drizzle ½ cup melted butter slowly over the surface, working from edge to center. Tilt the dish so butter seeps into any dry pockets; this ensures a fully crisp crust.
7. Bake
   Slide the pan into the hot oven. Bake 45 to 50 minutes until the top turns deep golden brown and the filling bubbles at the edges. A few moist spots are fine; they set during the short cooling time.
8. Cool briefly and serve
   Rest the dish on a wire rack 10 to 15 minutes. This pause lets the juicy layers thicken so slices lift neatly. Spoon portions warm and crown each with a swirl of whipped cream. Leftovers keep covered in the fridge for three days; rewarm in the microwave until just heated through.

Pro Tips, Variations, and From Scratch Options

Baker’s Pro Tips for a Perfect Dump Cake

• Crispy crust every time: Freeze a stick of butter and grate it over the dry mix for even coverage.
• Add fresh zing: Stir one teaspoon lemon zest into the cream cheese blend to lift the berry flavor.
• Pure white topping: Pick a white cake mix if you want a lighter crust.
• No stirring allowed: Keep each layer separate so the topping bakes up crisp while the filling stays juicy.

Fun Variations

• Chocolate strawberry: Swap in a chocolate cake mix and shave dark chocolate on top before baking.
• Mixed berry twist: Trade half the strawberry filling for blueberry or raspberry pie filling.
• Nutty crunch: Sprinkle a half-cup chopped pecans or sliced almonds over the surface.

Dietary Option: Gluten Free

Replace the yellow cake mix with a boxed gluten free version of the same weight. Check that it contains xanthan gum for structure. All other ingredients are naturally gluten free.

From Scratch Component Recipes

Quick strawberry pie filling

• 4 cups sliced strawberries, fresh or frozen
• ½ cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons water

Bring berries, sugar and water to a gentle simmer in a saucepan. Mash lightly. Whisk cornstarch with two tablespoons cold water, pour in, and cook two minutes until the mixture is thick and glossy. Cool before using.

Two-minute homemade cake mix

• 2 ¼ cups all-purpose flour
• 1 ½ cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt

Whisk until fully blended. Use in place of one box of yellow cake mix.

Strawberry Cheesecake Dump Cake Recipe Printable Card

Easy Strawberry Cheesecake Dump Cake

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Cooling Time: 15 minutes

Total Time: 1 hour 10 minutes

Layers of glossy strawberry pie filling, tangy cheesecake pockets, and a buttery yellow‑cake crust bake together in one pan for an effortless crowd‑pleaser—no mixer, no fuss.

Print

Ingredients

• 2 cans (21 oz each) strawberry pie filling
• 8 oz cream cheese, softened and cut into cubes
• 1 large egg
• 2 Tbsp granulated sugar
• 1 box (15.25 oz) yellow cake mix (white or vanilla works too)
• ½ cup melted salted butter
• Whipped cream, for serving

Instructions

1. Heat oven to 350 °F. Grease a 9 × 13‑inch baking dish.
2. Beat cream cheese, egg, and sugar in a small bowl until smooth.
3. Spread strawberry pie filling evenly in the pan.
4. Drop spoonfuls of cream‑cheese mixture over strawberries.
5. Sprinkle the cake mix in an even layer over the pan.
6. Drizzle ½ cup melted butter over dry mix, tilting pan to coat.
7. Bake 45–50 min until topping is deep golden and filling bubbles at edges.
8. Cool 10–15 min. Serve warm with whipped cream.

Notes

For an ultra‑crisp crust, freeze butter and grate it evenly over the cake mix instead of melting.

Swap half of the strawberry filling for blueberry or raspberry pie filling for a mixed‑berry twist.

Gluten‑free version: use a gluten‑free yellow cake mix of equal weight.

See post for quick homemade strawberry filling and make‑ahead tips.

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 275Total Fat: 12gSaturated Fat: 6gCholesterol: 45mgSodium: 340mgCarbohydrates: 40gFiber: 0gSugar: 25gProtein: 3g

Nutrition information is calculated automatically and should be considered an estimate, not a guarantee. Values may change with different brands or ingredient substitutions.

Troubleshooting Common Issues & FAQs

Serving and Storage Instructions

Serving Suggestions

• Spoon the dump cake while it is still warm so the cheesecake layer is creamy and the crust stays crisp.
• Add a dollop of whipped cream or a scoop of vanilla ice cream for a cool contrast.
• For an extra treat drizzle a little melted chocolate or strawberry syrup over each slice.

Short-Term Storage

• Let the dessert cool to room temperature, then cover the baking dish tightly with foil or a fitted lid.
• Refrigerate for up to three days. The crust softens slightly yet the flavors meld and improve.

Freezing Tips

• Chill the baked cake completely. Cut into portions and wrap each piece in plastic wrap, then slide them into a freezer bag.
• Label with the date and freeze for up to three months.

Reheating

• Thaw frozen slices overnight in the fridge.
• Warm individual servings in the microwave for twenty to thirty seconds until the berries bubble and the top feels crisp again.
• To refresh a larger amount, cover the dish with foil and heat in a 325 °F oven for fifteen minutes, uncovering for the last five minutes to restore crunch.

Why This Dump Cake Belongs in Your Recipe Box

This strawberry cheesecake dump cake wins hearts every time. It delivers the creamy tang of cheesecake, bright strawberry sweetness, and a crunchy, buttery crust in one quick bake. Minimal prep and foolproof layering make it ideal for busy nights and last-minute gatherings.

If you gave this recipe a try, please scroll to the recipe card and leave a star rating with your thoughts. Your feedback helps other readers and keeps the recipe at its best.

Share your photo on Pinterest or tag it on Facebook so friends can enjoy it too. I would love to hear your twist: did you swap in a different fruit or cake mix? Tell us in the comments below and inspire the next baker.

Love This Recipe? Discover More Sheet & Snack Cake Favorites

If this Strawberry Cheesecake Dump Cake hit the spot, don’t miss The Ultimate Guide to Sheet & Snack Cakes. Inside you’ll find crowd‑pleasing classics, creative twists, and foolproof frosting tips—from Texas Chocolate to Lemon Blueberry. There’s a one‑pan wonder for every occasion, and this guide will help you pick the next one.