Ready in 55 minutes · Serves 12-15 · Technique: Dump & Bake · Storage: Refrigerator for 3 days.
It's Tuesday, November 11th, and I'm writing this from a chilly, damp Dublin, Ireland. My mind is already racing ahead to the holidays, and on days like this, I find myself craving the simple, no-fuss, big-flavour desserts from my home in Austin, Texas. This Strawberry Cheesecake Dump Cake is the absolute king of easy, comforting, crowd-pleasing desserts. It's a "dump-and-bake" miracle that layers gooey strawberry pie filling, a tangy cream cheese center, and a buttery cake mix topping. It's the perfect, warm dessert for a holiday potluck or a cozy night in.
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My non-negotiable tip: You must use very cold butter and slice it paper-thin. On my first test, I tried using melted butter, and it just pooled and left dry, powdery patches of cake mix. Slicing cold butter pats to cover the entire surface is the secret to a perfect, golden, crunchy, cobbler-like topping.
The Ultimate "No-Mix" Holiday Dessert
This recipe is a lifesaver when you're in charge of dessert for a crowd but have zero time. There's no stand mixer, no complex steps. You literally "dump" the layers into the pan. The strawberry pie filling creates a jammy base, the cream cheese mixture dots the top to create pockets of tangy "cheesecake," and the dry cake mix and cold butter bake together on top to form the most incredible, buttery, crisp crust.
Why You'll Love This Recipe
- 6-Ingredient Magic: This recipe uses a handful of simple, brilliant shortcuts (pie filling, cake mix) to create a truly decadent dessert.
- "Dump-and-Bake" Easy: This is a one-pan dessert. No mixing bowls required for the main layers! It's ready for the oven in 10 minutes.
- Tastes Like Strawberry Cheesecake: You get all the best parts-gooey, warm strawberries, tangy, creamy cheesecake bites, and a buttery crust-in every scoop.
- The Perfect Potluck Dessert: This is baked in a 9x13 inch pan, feeds a crowd, and is an absolute hit at Thanksgiving or Christmas gatherings.
Ingredients
Here's what you'll need for this magical shortcut dessert. For the full list with precise measurements, see the recipe card at the end of the post!
- Strawberry Pie Filling: 2 (15-ounce) cans. This is the gooey fruit base.
- Cream Cheese: One 8-ounce block of full-fat, brick-style cream cheese, softened to room temperature.
- Egg: One large egg, at room temperature.
- Sugar: Granulated sugar to sweeten the cream cheese.
- Cake Mix: 1 package of vanilla, white, or yellow cake mix.
- Butter: ½ cup (1 stick) of cold salted butter. (I prefer salted here to balance the sweetness, but unsalted works too).
How to Make Strawberry Cheesecake Dump Cake
This is one of the easiest dessert recipes you will ever make.
Step 1: Preheat and Prep
First, I preheat my oven to 350°F (175°C). I lightly spray a 9x13 inch baking dish with nonstick cooking spray.
Step 2: Layer the Strawberries
I start by "dumping" both cans of strawberry pie filling into the bottom of the prepared dish. I use a spatula to spread it into an even layer.
Step 3: Make and Layer the Cream Cheese
In a medium bowl, I beat together the room-temperature softened cream cheese, the egg, and the granulated sugar with a handheld mixer (or a lot of whisking!) until it's creamy and combined.
I scoop dollops of this cream cheese mixture across the surface of the strawberry filling. I try to spread the dollops a little bit with the back of my spoon to make the layer as even as possible, but it doesn't need to be perfect!
Step 4: Add the Cake Mix and Butter
Next, I sprinkle the dry cake mix evenly all over the top of the strawberry and cream cheese layers.
Now, for the key step: I slice my cold butter into very thin pats and spread them out to cover as much of the dry cake mix as possible. This is what will bake everything into a golden, buttery crust.
Step 5: Bake to Golden Perfection
I bake the dump cake for 40-45 minutes. I know it's done when the topping is a deep golden brown (even in the center) and the strawberry filling is bubbling up from the bottom around the edges.
I let it cool for at least 15-20 minutes before serving. This is molten hot!
Common Mistakes to Avoid
- Using Melted Butter: This is the #1 mistake. If you pour melted butter over the cake mix, it will pool in some spots and leave other spots dry and powdery. Thinly sliced cold butter is the secret.
- Mixing the Layers: Do not stir! The magic of a dump cake is in the distinct layers. Resist the urge to mix the cake mix into the fruit.
- Pulling it Too Early: If the center of the cake still looks like dry, pale cake mix, it's not done. It needs to be baked until the entire top is a cohesive, golden-brown crust.
Tips and Tricks for Success
- Cold Butter is Key: I'll say it again. Your butter must be cold, right from the fridge. I use a cheese slicer or a sharp knife to get paper-thin pats. The more surface area you cover, the better your crust will be.
- Room Temp Cream Cheese: For the cheesecake layer, your cream cheese must be softened, or it will be a lumpy, chunky mess.
- The Dollop Method: The cream cheese mixture is thick. Don't try to "frost" it onto the pie filling. Just drop 8-10 spoonfuls evenly over the top and gently spread them a bit.
- Patience: Let the dump cake rest for 15-20 minutes after baking. This allows the molten-hot strawberry filling to cool down and thicken slightly, making it perfect for serving.
Variations
This recipe is a perfect template for any fruit combination!
- Apple Pie Dump Cake: Use 2 cans of apple pie filling, a spice cake mix, and add ½ cup of chopped pecans on top with the butter.
- Cherry Cheesecake: Use 2 cans of cherry pie filling and a chocolate cake mix.
- Peach Cobbler: Use 2 cans of peach pie filling and a yellow cake mix, and add 1 teaspoon of cinnamon to the top.
- Make it Gluten-Free: This is an easy swap! Just use your favorite gluten-free yellow or white cake mix.
How to Serve
This Strawberry Cheesecake Dump Cake is pure, gooey comfort and is best served warm.
- It is divine served in a bowl with a big scoop of vanilla bean ice cream. The cold ice cream melting into the warm, gooey strawberry filling is perfection.
- It's also fantastic with a dollop of whipped cream and some fresh strawberries to add a burst of freshness.
- This is the perfect, easy dessert for a Thanksgiving or Christmas potluck because it feeds a crowd and is so simple to make.
Make Ahead and Storage
- Make Ahead: This dessert is best served warm, fresh from the oven, so I don't recommend baking it fully in advance. You can, however, layer the pie filling and cream cheese in the dish, cover, and refrigerate. Add the dry cake mix and butter just before baking.
- Storage: Because of the cream cheese layer, leftovers must be stored in an airtight container in the refrigerator. They will keep for up to 3 days.
- Reheating: This reheats beautifully! Just scoop a portion into a bowl and microwave for 30-60 seconds until warm and gooey again.
Recipe Notes / What I Learned
The first time I made a dump cake, I was so skeptical. Just dry cake mix on top? It felt wrong. But as the cold butter melts down into the cake mix, and the hot pie filling bubbles up, they meet in the middle and create this incredible, self-saucing, buttery, cobbler-like topping. It's a culinary magic trick, and it's one of my all-time favorite shortcuts.
Nutrition Snapshot
Estimated Nutrition Per Serving (1/12th of cake): ~390 calories · 4g protein · 58g carbs · 16g fat (This is an approximation and can vary based on the specific brands of cake mix and pie filling used.)
Strawberry Cheesecake Dump Cake Recipe
Equipment
- 9x13-inch baking dish
- Medium bowl
- Electric mixer (or whisk)
Ingredients
Group: Strawberry & Cheesecake Layers
- 2 (15-ounce) cans strawberry pie filling
- 8 ounces cream cheese, softened
- 1 large egg
- ¼ cup granulated sugar
Group: Topping
- 1 package vanilla or white cake mix
- ½ cup salted butter, cold
Group: For Serving (Optional)
- Fresh strawberries, whole or halved
Instructions
- Preheat the oven to 350°F. Spread the strawberry filling from both cans in the bottom of a 9"x13" baking dish.
- In a medium bowl, beat together cream cheese, egg, and granulated sugar until creamy and combined.
- Scoop dollops of the cream cheese mixture across the surface of the strawberry filling. Try to spread the cream cheese a little bit so that the surface of the dump cake is as even as possible. Sprinkle the cake mix evenly over the strawberry and cream cheese layers.
- Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible.
- Bake about 40-45 minutes until the topping is browned, even in the center, and the strawberry filling is bubbling up from the bottom.
- Serve warm or cooled. Top with fresh strawberries, if desired.
Notes
Cake Mix: Vanilla, white, or yellow cake mix are all good options for this dump cake.
Storage: You can store leftover dump cake in the refrigerator for up to 3 days or at room temperature for a couple of days.
Nutrition
FAQs
Can I use fresh strawberries instead of pie filling?
I would not recommend it for this recipe. Fresh strawberries would release a lot of water and not be sweet or "gooey" enough. The canned pie filling is essential for the texture and moisture of a dump cake.
Can I make this in a slow cooker?
Yes! Grease your slow cooker, dump in the pie filling, and spread. Add the cream cheese dollops. Top with the dry cake mix and the sliced cold butter. Cover and cook on LOW for 3-4 hours or HIGH for 2 hours, until the top is set.
Can I make this dairy-free?
Yes! Use a dairy-free cream cheese (like Kite Hill), a plant-based butter (like Miyoko's Kitchen), and a dairy-free cake mix (many classic white/vanilla mixes are).
