Here’s a Strawberry Cheesecake Dump Cake that’s ridiculously easy but tastes like you fussed. It’s rich, creamy, fruity, and perfect for potlucks or last-minute desserts.
🍓🍰 Strawberry Cheesecake Dump Cake
Ingredients
- 2 cans (20–21 oz each) strawberry pie filling
- 1 box white or yellow cake mix
- 1 stick (½ cup) butter, melted
- 1 block (8 oz) cream cheese, softened
- ½ cup granulated sugar (or ¼ cup for less sweet)
- 1 tsp vanilla extract
- Optional: 1 cup fresh sliced strawberries
- Optional: ½ cup crushed graham crackers for cheesecake flavor
Instructions
1. Preheat
Heat oven to 350°F (175°C).
Grease a 9×13 baking dish.
2. Layer the strawberry base
Spread both cans of strawberry pie filling in the bottom of the dish.
If using fresh strawberries, sprinkle them over the filling.
3. Make the cheesecake dollops
In a bowl, mix:
- Cream cheese
- Sugar
- Vanilla
Drop spoonfuls of this mixture all over the strawberry layer
(doesn’t need to be smooth—random pockets are delicious).
4. Add the cake mix
Sprinkle the dry cake mix evenly over the top.
Don’t stir.
(Optional: sprinkle crushed graham crackers on top of the cake mix for cheesecake crumble vibes.)
5. Add butter
Pour the melted butter evenly across the dry mix.
Try to cover as much surface as possible — dry spots will bake into a buttery crumble.
6. Bake
Bake 40–50 minutes, until the top is golden and the edges are bubbly.
Let cool at least 15–20 minutes to set slightly.
7. Serve
Scoop warm or room temp.
Amazing with:
- Vanilla ice cream
- Whipped cream
- Fresh strawberries
🔄 Variations
- Strawberry Lemon Cheesecake Dump Cake
Add 1 tbsp lemon zest + 1 tbsp lemon juice to the cream cheese mix. - Extra Cheesecakey
Add another 4 oz of cream cheese or swirl in cheesecake pudding. - Low-Sugar Option
Use sugar-free pie filling + reduced-sugar cake mix. - Crunch Topping
Add chopped pecans, walnuts, or a graham cracker crumble to the top before baking.
Want a small 8×8 version, slow cooker version, or a mixed-berry twist?
