Strawberry Cheesecake Dump Cake!

Let’s be real: Sometimes, you want a dessert that tastes like you spent hours in the kitchen, but you really just want to dump stuff in a pan and call it a day. Enter Strawberry Cheesecake Dump Cake. It’s the love child of cheesecake and strawberry shortcake, with zero effort required. Perfect for potlucks, weeknight cravings, or when you need to impress someone without actually trying. Let’s get into it.

Why This Dump Cake is a Game-Changer

No mixing, no mess: Dump, bake, done.

Pantry staples: Cake mix, cream cheese, and fruit—easy peasy.

Crowd-pleaser: Sweet, creamy, and fruity. What’s not to love?

Customizable: Swap strawberries for peaches, blueberries, or even chocolate.

Ingredients (aka What’s Already in Your Fridge)

(Serves 8–10, or 1 very determined dessert lover)

1 can (21 oz) strawberry pie filling (or homemade if you’re fancy)

1 box white or yellow cake mix (don’t prepare it—just dump the powder)

8 oz cream cheese, softened (cut into cubes)

½ cup unsalted butter, melted (or salted, but skip extra salt)

1 tsp vanilla extract (optional, but adds depth)

Optional toppings:

Fresh strawberries

Whipped cream

Powdered sugar

Step-by-Step (Seriously, It’s Too Easy)

Preheat & Prep

Heat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Layer the Strawberries

Spread the strawberry pie filling evenly across the bottom of the dish.

Add the Cream Cheese

Scatter cream cheese cubes over the strawberries. Don’t overthink it—random is fine.

Dump the Cake Mix

Sprinkle the dry cake mix evenly over the top. Do not stir.

Drizzle the Butter

Pour melted butter over the cake mix, trying to cover as much as possible. Use a spoon to nudge dry spots into the butter.

Bake to Golden Perfection

Bake for 40–45 minutes until the top is golden and the edges are bubbly. Let it cool for 10 minutes before serving.

Pro Tips for Dump Cake Greatness

Don’t overmix: The layers create texture. Lumps = nooks for cream cheese.

Butter coverage: If dry spots remain, spritz them with cooking spray mid-bake.

Cream cheese hack: Freeze it for 15 minutes before cubing for easier handling.

Make it ahead: Assemble (unbaked) and refrigerate overnight. Bake 50–55 minutes.

5 Ways to Shake It Up

Mixed Berry Bliss: Use a combo of strawberry, blueberry, and raspberry fillings.

Peach Cobbler Twist: Swap strawberries for peach pie filling.

Chocolate Lover’s Dream: Add chocolate chips to the cake mix.

Lemon Zest: Stir lemon zest into the cream cheese for a citrusy kick.

Nutty Crunch: Sprinkle chopped pecans or almonds on top before baking.

Serving Ideas That’ll Make You Look Like a Pro

Warm with ice cream: Vanilla or strawberry for the win.

Fancy garnish: Fresh strawberries, mint leaves, or a dusting of powdered sugar.

Breakfast? Sure: Call it a “fruit cobbler” and eat it with coffee.

FAQ (Because I Know You’re Curious)

“Can I use fresh strawberries?”

Yes! Toss 2 cups sliced strawberries with ¼ cup sugar and 1 tbsp cornstarch. Let sit 10 minutes before using.

“Why is my cake mix still powdery?”

You didn’t use enough butter. Next time, add an extra ¼ cup melted butter.

“Can I make this gluten-free?”

Absolutely. Use a GF cake mix and check that the pie filling is gluten-free.

Why This Dump Cake is My Go-To

This isn’t just a dessert—it’s a lifesaver. It’s the recipe I turn to when I need something impressive but don’t have the energy to measure flour or separate eggs. It’s the dish I bring to potlucks when I forgot I signed up. And it’s the treat I make when I just want to sit on the couch with a bowl of something sweet.

So grab your ingredients, dump them in a pan, and let the oven do the work. You’ve earned it.