Heavenly Strawberry Cheesecake Dump Cake

Why You’ll Love This Recipe

I love how ridiculously easy this recipe is—just dump, layer, and bake! No fancy mixers or techniques needed. It’s perfect for busy days, family gatherings, or whenever I’m craving something sweet and indulgent. The combination of strawberry, cream cheese, and buttery cake mix makes it incredibly rich and comforting. I also like that I can easily switch things up with a few ingredient tweaks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box (15.25 oz) strawberry cake mix

• 2 cans (21 oz each) strawberry pie filling

• 1 package (8 oz) cream cheese, softened

• 1/2 cup unsalted butter, melted

• 1 cup graham cracker crumbs

• 1 cup fresh strawberries, sliced (for topping, optional)

Directions

1. I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking pan.

2. I spread the strawberry pie filling evenly over the bottom of the pan.

3. Then, I beat the softened cream cheese until smooth and dollop it evenly over the pie filling.

4. Next, I sprinkle the dry strawberry cake mix on top, covering the cream cheese layer completely.

5. I drizzle the melted butter over the cake mix, trying to moisten as much of the surface as possible.

6. I add the graham cracker crumbs over the top to give it a sweet, crunchy finish.

7. Finally, I bake the cake for 45–50 minutes until the top is golden and the edges are bubbling. After baking, I let it cool for at least 15 minutes before serving.

Servings and timing

This recipe serves 12 generous portions.

• Prep time: 10 minutes

• Baking time: 45 minutes

• Total time: 55 minutes

• Calories per serving: About 400 kcal

Variations

I like changing it up based on what I have on hand or what I’m in the mood for. Sometimes, I swap the strawberry pie filling with cherry or blueberry for a different fruity twist. When I want more texture, I stir 1/2 cup of chopped walnuts into the graham cracker crumbs before baking. For a fresh take, I replace the canned filling with sugared fresh strawberries. It’s also great served warm with whipped cream or a scoop of vanilla ice cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I scoop out a portion and warm it in the microwave for about 30 seconds—it brings back that gooey, just-baked texture. I don’t recommend freezing it, as the cream cheese layer can get watery when thawed.

FAQs

How do I know when the dump cake is done baking?

I look for a golden top and bubbling edges. The cream cheese should be set, and the top should no longer look dry or powdery.

Can I use homemade strawberry pie filling?

Yes, I often make my own using fresh strawberries, sugar, and a bit of cornstarch. It gives the cake a brighter, fresher flavor.

What if I don’t have strawberry cake mix?

Vanilla or white cake mix works as a substitute. I sometimes even add a bit of strawberry extract or crushed freeze-dried strawberries to keep the flavor strong.

Can I use reduced-fat cream cheese?

I can, but I notice the texture is slightly less rich. Full-fat gives the best creamy result, but it still tastes great either way.

Is this cake better warm or cold?

I like it both ways! Warm gives it that melty, comforting vibe, especially with ice cream. Cold, it firms up a bit and tastes more like a traditional cheesecake bar.

Conclusion

This Heavenly Strawberry Cheesecake Dump Cake is the perfect easy dessert that combines creamy, fruity, and cakey layers into one irresistible dish. Whether I make it for a weeknight treat or a special gathering, it never disappoints. With just a few pantry ingredients and barely any prep, it’s one of those recipes I find myself going back to again and again.

Heavenly Strawberry Cheesecake Dump Cake

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An easy dessert made with strawberry cake mix, creamy cheesecake pockets, and sweet strawberry filling baked into a rich, comforting treat.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 box (15.25 oz) strawberry cake mix

2 cans (21 oz each) strawberry pie filling

1 package (8 oz) cream cheese, softened

1/2 cup unsalted butter, melted

1 cup graham cracker crumbs

1 cup fresh strawberries, sliced (optional, for garnish)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.

Spread the strawberry pie filling evenly on the bottom of the prepared pan.

In a medium bowl, beat softened cream cheese until smooth. Dollop spoonfuls of cream cheese evenly over the pie filling.

Sprinkle the dry strawberry cake mix evenly over the cream cheese layer.

Drizzle melted butter over the cake mix, covering as much surface as possible.

Sprinkle graham cracker crumbs evenly across the top.

Bake for 45–50 minutes, until the top is golden brown and edges are bubbly.

Let cool for 15 minutes before serving. Garnish with fresh strawberries, if desired.

Notes

For added crunch, stir 1/2 cup chopped walnuts into the graham cracker topping before baking.

Swap canned pie filling for sweetened fresh strawberries for a lighter version.

Delicious served warm with a scoop of vanilla ice cream or whipped cream.

Store leftovers in the fridge for up to 3 days; reheat gently before serving.