Strawberry Cheesecake Dump Cake

I love a dessert that tastes fancy but takes almost no effort, and this one fits the bill perfectly. Strawberry and cheesecake is such a classic pairing that it feels a little special, but this version comes together with a boxed cake mix and canned pie filling. Nobody has to know how easy it was. The first time I made a dump cake, though, I grabbed yellow cake mix instead of vanilla, and the top came out, well, yellow instead of that pretty golden white. Small mistake, but it threw off the look.

What I love is that there’s no real technique here. You melt some butter, mix it with the cake mix, layer everything in a baking dish, and bake. That’s it. The strawberry filling goes on the bottom, slices of cream cheese in the middle, and a buttery cake crumble on top. It bakes up bubbly and golden, and it tastes like you put in way more work than you did.

Here’s the kitchen tip that gets you the right crumble. Mix the melted butter into the cake mix until it looks like coarse wet sand. Don’t overthink it. You want it crumbly, not smooth, so it bakes into that nice golden topping over the fruit. Stir it with a fork until there are no dry powdery spots, then scatter it evenly over the top.

And use the right cake mix, which is where I went wrong. Stick with vanilla, French vanilla, or white so the top stays that pretty pale golden color. And if salt isn’t a concern for you, I really do recommend salted butter here. A little salt brings out the sweetness of the strawberries and cheesecake. You’ll smell that sweet, buttery strawberry thing fill the kitchen as it bakes, and once the top’s golden, let it cool a few minutes before serving warm.

Why You’ll Love This Recipe

The texture has it all. Bubbly strawberry filling, soft melted cream cheese, and a crisp golden crumble topping give you something different in every spoonful.

The flavor feels fancy. Strawberry and cheesecake is a classic pairing, so it tastes special even though it’s made with shortcuts.

It couldn’t be easier. Just a handful of ingredients, one bowl, and a baking dish, with no fancy technique required.

It’s great warm or cold. Serve it fresh from the oven with ice cream, or enjoy leftovers chilled from the fridge.

Ingredients

Here’s the short list you’ll need:

• 1 (15.25 oz) vanilla or French vanilla cake mix (white works too)
• 1 stick butter (1/2 cup), melted
• 1 (8 oz) package cream cheese
• 2 (21 oz) cans strawberry pie filling

How to Make Strawberry Cheesecake Dump Cake

1. Make the Crumble

Heat the oven to 350 and grease a 9×13 baking dish. Melt the butter in a medium bowl, then stir in the cake mix with a fork until it looks like coarse wet sand with no dry spots. Set it aside.

2. Layer the Filling

Pour both cans of strawberry pie filling into the greased dish and spread it out into an even layer with a spatula. This sweet, jammy fruit is the base of the whole thing.

3. Add the Cream Cheese

Slice the block of cream cheese into thin pieces and lay them out evenly all over the strawberry layer. No need to soften it first, since it melts right into the filling as it bakes.

4. Top and Bake

Scatter the buttery cake crumble evenly over the top. Bake for about thirty minutes, until the strawberries are bubbly around the edges and the top is golden brown.

5. Cool and Serve

Let it cool for a few minutes before serving so the filling sets a little. Scoop it warm into bowls, and add ice cream or whipped cream if you like.

Expert Tips

Use vanilla, French vanilla, or white cake mix. Yellow mix turns the top yellow instead of that pretty pale golden.

Mix the crumble to coarse wet sand. You want it crumbly, not smooth, so it bakes into a golden topping.

Use salted butter if you can. A little salt brings out the sweetness of the strawberries and cheesecake.

Slice the cream cheese thin and spread it out. Even pieces melt nicely into the filling instead of clumping.

Let it cool a few minutes before serving. It lets the filling set so it isn’t too runny when you scoop.

Recipe Variations and Add-ins

You can use a box of chocolate cake mix for a chocolate-strawberry variation.

Swap the strawberry pie filling for cherry, blueberry, or peach to change up the fruit.

You can sprinkle a handful of sliced almonds over the crumble before baking for extra crunch.

Scatter some fresh sliced strawberries on top after baking for a fresher look.

You can use neufchatel cheese in place of the cream cheese to shave off some calories.

What to Serve With This Recipe

Top each serving with vanilla ice cream. The cold cream melts into the warm cake. The two play off each other.

Add a dollop of whipped cream instead. The soft cream lightens the dish. It cools the warm filling.

Set out fresh strawberries on the side. The fruit echoes the filling. It keeps the plate bright and summery.

How to Store This Recipe

Let the dump cake cool completely, then cover it tightly with plastic wrap and keep it in the fridge for up to five days. Because of the cream cheese, leftovers do need to be refrigerated so they don’t spoil.

You can also freeze it for up to three months. Cover it tightly with plastic wrap and foil, or move it to an airtight container. When you’re ready, just thaw it and dig in.