Strawberry Cheesecake Dump Cake: The Sweetest Lazy-Day Dessert Ever

There’s something magical about a dessert that requires almost no effort but delivers all the flavor of a bakery showstopper. Enter the Strawberry Cheesecake Dump Cake—your new go-to for easy, crowd-pleasing comfort. With just a few pantry staples, this indulgent bake brings together the creamy tang of cheesecake, juicy strawberries, and a buttery golden cake topping that’ll make you swoon. Whether you’re throwing it together on a whim or serving guests, this dessert never fails.

In this article, you’ll discover the story behind this classic, learn expert tips, and explore versions from Paula Deen to Pioneer Woman—all optimized for flavor and ease.

Why This Strawberry Cheesecake Dump Cake Is Always on Repeat at My House

A Sweet Story: My Cheesecake Dump Cake Discovery

The first time I made this Strawberry Cheesecake Dump Cake, it was a Tuesday—one of those chaotic, flour-dusted afternoons where nothing was going according to plan. I had cream cheese nearing its expiration date, a can of strawberry pie filling, and zero energy for a complicated dessert. I remembered seeing a variation of a strawberry cream cheese dump cake on a Southern food blog and decided to give it a go. The result? Pure, cozy decadence. One bite in, and it reminded me of warm summers at my grandmother’s place, eating strawberry shortcake and laughing around the table. The flavors were nostalgic, but the process? Effortless.

Dump cakes became my shortcut to dessert happiness, and this strawberry cheesecake version quickly became a staple. With its gooey fruit base and pillowy topping, it’s a comforting cross between cobbler and cheesecake—no electric mixer required. What started as a “use-it-up” recipe turned into a reader favorite, especially when shared alongside sweet treats like my Strawberry Cream Cheese Dump Cake and Lemon Cream Cheese Dump Cake Recipe.

The Secret to Dump Cake Magic

Dump cakes are all about simplicity: open, layer, bake. But don’t let that ease fool you—flavor-wise, they can rival any made-from-scratch dessert. The cake mix creates a tender crust on top, while the cream cheese adds that rich, velvety bite. And when strawberry pie filling bubbles up around the edges, it creates a jammy texture that’s nothing short of hypnotic. It’s the kind of dessert that feels both homemade and indulgent—perfect for when you want something special without spending hours in the kitchen.

Key Ingredients & Variations for the Perfect Strawberry Cheesecake Dump Cake

Strawberries, Cheesecake, and Cake Mix – That’s It!

At its heart, the Strawberry Cheesecake Dump Cake is delightfully minimal. You only need four simple ingredients to pull off the classic version:

PIN IT

• 1 can of strawberry pie filling
• 1 package of cream cheese (Philadelphia cream cheese works beautifully)
• 1 box of vanilla or white cake mix
• ½ cup unsalted butter (melted or sliced into pats)

That’s it. No mixing bowls. No stand mixer. Just layers of goodness that bake together into a sweet, bubbly masterpiece.

The cream cheese should be cut into small chunks or dropped by spoonfuls, ensuring it melts into creamy pockets throughout the cake. When baked, the strawberry layer turns syrupy and luscious, while the top becomes golden and slightly crisp—an irresistible contrast of textures.

Many versions stick to these basics, like the beloved 4 ingredient Strawberry Cheesecake Dump Cake circulating online. But what sets your cake apart is how you treat those ingredients. Use real butter, not margarine. Go for full-fat cream cheese. And if you can find it, opt for a high-quality cake mix with natural vanilla flavor.

Want to switch things up without straying too far from tradition? You’ll find tons of inspiration in my Sour Cream Coffee Cake with Cake Mix and Dark Chocolate Raspberry Pie Bars, where simple ingredients meet unexpected depth.

Upgrade It: Graham Cracker Crust or Fresh Strawberry Toppings?

Want to elevate your dump cake to bakery-style status? Add a layer of crushed graham crackers (about 1 cup mixed with 2 tablespoons of melted butter) beneath the strawberry filling for that classic cheesecake crust flavor. This simple graham cracker crust adds a beautiful buttery base and balances the sweetness of the pie filling.

Or, if you’re working with seasonal fruit, swap out part of the canned filling for fresh strawberries. Slice and macerate them with a touch of sugar and lemon juice to bring out their juice—then fold them in with the filling for a fresher, brighter taste.

For a luxurious finish, drizzle over a spoonful of homemade Strawberry Ganache once the cake cools. The creamy fruit topping takes this from rustic dessert to plated perfection—especially if you’re serving it to guests.

How to Make the Best Strawberry Cheesecake Dump Cake

Step-by-Step: Foolproof and No Mixer Needed

One of the reasons I adore this Strawberry Cheesecake Dump Cake is how truly no-fuss it is. There’s no creaming, no whipping, and no stress. Just a few simple steps—and boom, you’re on your way to dessert bliss.

Here’s exactly how to do it:

PIN IT

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with butter or nonstick spray.
3. Spread 1 can of strawberry pie filling evenly across the bottom of the dish.
4. Dot softened cream cheese (8 oz, cubed) over the strawberries. Don’t worry about spacing it perfectly—it’ll melt into dreamy pockets.
5. Sprinkle the dry cake mix (white or vanilla) evenly on top. No mixing required!
6. Drizzle melted butter (½ cup) over the entire surface. Try to cover as much dry mix as possible.
7. Bake for 40–45 minutes or until the top is golden brown and bubbly.
8. Cool slightly before serving for best texture.

Want to take your technique up a notch? Try gently pressing down the dry cake mix with the back of a spoon before drizzling the butter to help it absorb better. Or give the top a little swirl with a fork for an even crust.

For a twist on this method, check out my Cherry Coffee Cake where layering and texture create a bakery-style finish with zero extra effort.

Make It Your Signature: Paula Deen, Pioneer Woman & Beyond

Everyone seems to have their version of this cake—and for good reason. Paula Deen’s version often includes a graham cracker crust layer and thicker cream cheese swirls, creating more of a true cheesecake vibe. The Pioneer Woman keeps things rustic, with larger cream cheese chunks and even adds a handful of white chocolate chips on top for extra sweetness.

PIN IT

Want a fun variation? Try stirring a teaspoon of almond extract into your strawberry filling. Or sprinkle chopped almonds on top for a slight crunch. Some even add a layer of sliced bananas between the cream cheese and cake mix for a fruity twist that gives nods to strawberry banana pudding.

For those who love creative flavor profiles, my Caramel Cheesecake Cookies are a reminder that a touch of richness goes a long way—even in simple bakes like this one.

Serving, Storage, and FAQs Answered

How to Serve It (Hot, Cold, or a La Mode?)

There’s no wrong way to serve Strawberry Cheesecake Dump Cake—but some ways are extra right. Straight from the oven, it’s warm, gooey, and insanely comforting. The cream cheese melts into the strawberries like a rich swirl, while the top gets that buttery cake crust. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the full nostalgic effect.

If you let it chill in the fridge, the texture transforms into something closer to traditional cheesecake. It firms up, making it sliceable and perfect for potlucks or lunchbox treats. This versatility is exactly why it’s become a reader-favorite alongside other seasonal bakes like my Lemon Tiramisu and Biscoff Banana Pudding.

PIN IT

Want to plate it up fancy? Add a swirl of Mango Cake Filling or drizzle it with extra Strawberry Ganache and top with fresh mint. Trust me—this rustic beauty scrubs up well.

How to Store & Reheat + Troubleshooting Common Mistakes

To store leftover dump cake (if there are any), simply cover the baking dish with foil or transfer slices into an airtight container. It’ll keep in the fridge for up to 4 days. For longer storage, wrap individual slices in plastic wrap and freeze up to 3 months.

When reheating, the key is low and slow. Use the microwave in 20-second bursts or reheat in a 300°F oven until warmed through. This keeps the topping crisp and prevents sogginess.

Common mistakes to avoid:

• Dry spots on top? You probably didn’t drizzle enough butter. Make sure to cover most of the mix.
• Gummy texture? That’s from underbaking—always bake until the center is fully bubbling.
• Overly sweet? Use less pie filling and balance with fresh berries for a brighter flavor.

And if you’re craving more crave-worthy bakes, I highly recommend trying my Chocolate Brownies with Avocado for a healthier twist that still satisfies your sweet tooth.

Frequently Asked Questions About Strawberry Cheesecake Dump

onclusion: Why This Recipe Deserves a Spot in Your Go-To Dessert List

There’s something uniquely comforting about a dessert that tastes like it took hours—but actually came together in minutes. This Strawberry Cheesecake Dump Cake hits all the right notes: creamy, fruity, and beautifully easy. It’s the kind of sweet treat that feels like home and wows a crowd, whether you’re making it on a lazy Sunday or bringing it to a gathering. Try it once, and I promise—you’ll be making it on repeat.

For more colorful, health-forward creations and behind-the-scenes peeks into my test kitchen, connect with me on Facebook and see what’s brewing daily on Pinterest. Your next favorite recipe might just be a scroll away.

Print