The Easy Strawberry Cheesecake Dump Cake – Sweet, Creamy & Irresistible
This Easy Strawberry Cheesecake Dump Cake is the ultimate dessert shortcut! 🍓🍰 With layers of juicy strawberries, creamy cheesecake filling, and a buttery golden cake topping, it’s simple to make yet tastes like a bakery masterpiece. Perfect for potlucks, holidays, or weeknight treats—this dump cake recipe will be your new go-to for effortless indulgence!
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Hand mixer (for softening cream cheese, optional)
- Rubber spatula
- Knife for slicing butter
Ingredients
- 2 cans (21 oz each) strawberry pie filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 box (15.25 oz) vanilla or yellow cake mix
- ½ cup unsalted butter (1 stick), cold and thinly sliced
- Optional garnish: fresh strawberries, whipped cream, vanilla ice cream
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Spread filling – Add strawberry pie filling evenly across the bottom of the baking dish.
- Prepare cheesecake layer – In a mixing bowl, beat cream cheese with powdered sugar until smooth. Dollop and spread over the strawberry layer.
- Add dry cake mix – Sprinkle cake mix evenly on top (do not stir).
- Top with butter – Arrange thin butter slices across the surface, covering as much as possible.
- Bake uncovered for 40–45 minutes, until the top is golden brown and bubbly.
- Cool slightly before serving to help layers set.
- Serve warm with vanilla ice cream or chilled for a firmer cheesecake bite.
Notes
- Fresh strawberries option: Swap one can of pie filling with 3 cups fresh sliced strawberries mixed with 2 tbsp sugar.
- Butter tip: Slice butter thinly so it melts evenly across the topping.
- Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate. Bake when ready.
- Storage: Refrigerate leftovers for up to 5 days. Freeze portions up to 2 months.