Strawberry Cheesecake Dump Cake

If you need a dessert that looks like you tried hard—but secretly didn’t—this strawberry cheesecake dump cake is exactly what your kitchen has been missing.

It’s the ultimate crowd-pleasing dessert for last-minute guests, family dinners, potlucks, or when a serious dessert craving hits and you want guaranteed success with minimal effort.

The magic here is speed and simplicity: everything gets layered, dumped, and baked into one irresistible pan, giving you instant confidence and zero stress.

One spoonful in, and you’ll understand the obsession. Warm, jammy strawberries burst with bright sweetness, balanced by rich, tangy cheesecake pockets that melt into the fruit.

On top, a golden, buttery cake layer bakes into crisp edges and soft, tender crumbs, creating that addictive contrast of gooey, creamy, and lightly crunchy textures.

The real stars are the cream cheese, which gives that classic cheesecake richness, and the strawberries, which keep every bite fresh and vibrant instead of heavy.

This recipe comes together quickly with basic ingredients and no fancy techniques. Serve it warm with vanilla ice cream, or chill it for cleaner slices and a more cheesecake-like feel.

With just a few minutes of prep and a single baking dish, you’ll end up with a dessert that feels nostalgic, indulgent, and impressive—this is the kind of recipe people ask for again and again.

Strawberry Cheesecake Dump Cake Recipe

Ingredients

900 g strawberry pie filling
225 g cream cheese, softened to room temperature
75 g granulated sugar
1 tsp vanilla extract
1 box (430 g) vanilla or plain yellow cake mix
170 g unsalted butter, melted
2 tbsp milk
2 tbsp sour cream

Instructions

Preheat your oven to 175°C and lightly grease a 23 × 33 cm baking dish.
Spread the strawberry pie filling evenly across the bottom of the prepared dish, making sure it reaches all corners.

In a bowl, combine the cream cheese, granulated sugar, vanilla extract, milk, and sour cream. Mix until smooth and creamy, with no visible lumps.
Spoon the cream cheese mixture over the strawberry layer in small dollops, leaving gaps so it stays marbled rather than fully blended.
Sprinkle the dry cake mix evenly over the entire surface. Do not mix or press it down.

Slowly drizzle the melted butter over the cake mix, covering as much of the surface as possible to help it bake evenly.
Bake for 45–55 minutes, until the top is golden brown and the strawberry filling is bubbling up around the edges.
Remove from the oven and let it rest for at least 15 minutes before serving to allow the layers to set.

What Is Strawberry Cheesecake Dump Cake?

Strawberry cheesecake dump cake is an easy baked dessert where you layer ingredients directly into one baking dish and bake them together. You do not mix everything in a bowl, which is where the word “dump” comes from.

As it bakes, the strawberries become jammy, the cream cheese turns creamy like cheesecake, and the cake mix forms a buttery, golden topping. You end up with a dessert that tastes like strawberry cheesecake cobbler with very little effort.

Why Is My Strawberry Cheesecake Dump Cake Gooey In The Middle?

This dessert is meant to be soft and gooey in the center, especially when served warm. The fruit layer and cream cheese create moisture that keeps the middle tender instead of dry.

If it seems overly wet, there are a few common reasons. Here are the most likely causes and fixes:

Too little baking time: keep baking until the edges are bubbling and the top is golden.
Uneven butter coverage: make sure the melted butter reaches most of the cake mix so it can bake through.

Serving too hot: letting the cake rest for 15 to 30 minutes helps it set and thicken naturally.

Can I Use Fresh Or Frozen Strawberries Instead Of Pie Filling?

Yes, you can, but you need to prepare them first so the texture matches the classic dump cake result. Pie filling already contains sugar and thickener, which helps everything set properly. If you want to use fresh or frozen strawberries, do this first:

Fresh strawberries: chop them and cook with sugar and a little cornstarch until thick and jam-like.

Frozen strawberries: thaw completely, drain excess liquid, then cook the same way as fresh.

Skipping this step can make the dessert watery and prevent the cake layer from baking correctly.

Do I Need To Soften The Cream Cheese First?

Yes, softened cream cheese is very important for strawberry cheesecake dump cake. Soft cream cheese blends smoothly and creates creamy cheesecake pockets instead of dense lumps. To soften cream cheese properly:

Room temperature: leave it out for about 30 to 45 minutes.
Quick method: microwave unwrapped cream cheese in short bursts until soft, not melted.

Why Didn’t My Cake Mix Bake Evenly On Top?

An uneven top usually means the butter was not spread evenly over the cake mix. Dry patches of cake mix will stay powdery if they do not get moisture. To avoid this:

Butter coverage: drizzle slowly and aim to wet as much of the surface as possible.
Gentle spreading: lightly tilt the pan to help butter move into dry spots.
Do not stir: stirring will ruin the layered texture and make it dense.

How Do I Know When Strawberry Cheesecake Dump Cake Is Fully Baked?

You will know it is done when the top looks golden and slightly crisp, and the strawberry filling is bubbling around the edges. The center will still be soft, but it should not look raw or powdery. Use these visual cues:

Color: light to deep golden brown on top.
Edges: bubbling fruit around the sides.
Touch: top feels set, not wet.

How Should I Store Strawberry Cheesecake Dump Cake?

Proper storage keeps the texture creamy and the flavor fresh. Because this dessert contains cream cheese, it must be refrigerated after cooling. Here is the best way to store it:

Refrigerator: store covered or in an airtight container for up to 4 days.

Cooling first: always let it cool completely before refrigerating to avoid excess moisture.

Can I Freeze Strawberry Cheesecake Dump Cake?

Yes, strawberry cheesecake dump cake freezes well, especially if you want to make it ahead. Freezing slightly changes the texture, but the flavor stays delicious. Follow these freezing tips:

Portioning: cut into individual portions for easier thawing.
Wrapping: wrap tightly in plastic wrap, then foil, or use freezer-safe containers.

Freezer time: freeze for up to 2 months.

To serve, thaw overnight in the refrigerator and warm gently in the oven or microwave.

Should I Serve Strawberry Cheesecake Dump Cake Warm Or Cold?

You can serve this dessert either way, depending on the texture you prefer. Both options are correct and delicious. Here is what to expect:

Warm: softer, gooey, and more comforting with flowing strawberry filling.

Cold: firmer, sliceable, and closer to classic cheesecake texture.

Can I Make Strawberry Cheesecake Dump Cake Ahead Of Time?

Yes, this is a great make-ahead dessert. The flavors actually improve after resting, making it perfect for gatherings. For best results:

Bake ahead: bake the day before and refrigerate.
Reheat or chill: warm slightly for a gooey dessert or serve cold for clean slices.

hinamunawar

Strawberry Cheesecake Dump Cake

An easy layered dessert with sweet strawberries, creamy cheesecake filling, and a buttery golden cake topping baked in one pan.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings: 10

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Method

Ingredients

900 g strawberry pie filling
225 g cream cheese softened to room temperature
75 g granulated sugar
1 tsp vanilla extract
1 box 430 g vanilla or plain yellow cake mix
170 g unsalted butter melted
2 tbsp milk
2 tbsp sour cream

Method

Preheat your oven to 175°C and lightly grease a 23 × 33 cm baking dish.

Spread the strawberry pie filling evenly across the bottom of the prepared dish, making sure it reaches all corners.
In a bowl, combine the cream cheese, granulated sugar, vanilla extract, milk, and sour cream. Mix until smooth and creamy, with no visible lumps.
Spoon the cream cheese mixture over the strawberry layer in small dollops, leaving gaps so it stays marbled rather than fully blended.

Sprinkle the dry cake mix evenly over the entire surface. Do not mix or press it down.
Slowly drizzle the melted butter over the cake mix, covering as much of the surface as possible to help it bake evenly.
Bake for 45–55 minutes, until the top is golden brown and the strawberry filling is bubbling up around the edges.