Description
This Strawberry Cheesecake Dump Cake is the easiest, most irresistible dessert you’ll ever bake. Made with layers of sweet strawberry pie filling, creamy cheesecake, and buttery cake crumble, it’s a no-fuss treat that looks fancy but takes minimal effort. Perfect for parties, weeknights, or holiday gatherings, this dump cake will become your go-to for simple and satisfying desserts. Serve chilled or slightly warm with whipped topping and fresh strawberries.
Ingredients
For the Base & Layers:
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2 cans (21 oz each) strawberry pie filling
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2 packages (8 oz each) cream cheese, softened
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½ cup granulated sugar
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1 teaspoon vanilla extract
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1 box (15.25 oz) yellow cake mix (dry – do not prepare)
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½ cup (1 stick) unsalted butter, melted
For the Topping:
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1 container (8 oz) whipped topping (Cool Whip), thawed
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1 cup fresh strawberries, halved or whole (optional)
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Powdered sugar, for dusting (optional)
Instructions
1️⃣ Preheat the Oven
Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray.
2️⃣ Make the Cheesecake Mixture
In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and fluffy (about 2–3 minutes).
3️⃣ Add the Strawberry Filling
Spread both cans of strawberry pie filling evenly across the bottom of the prepared baking dish.
4️⃣ Layer the Cheesecake
Spoon the cream cheese mixture gently over the strawberry filling and carefully spread it without mixing the layers together.
5️⃣ Sprinkle the Cake Mix
Evenly sprinkle the dry yellow cake mix over the cream cheese layer—do not stir or press it down.
6️⃣ Drizzle the Butter
Slowly drizzle the melted butter across the entire surface of the dry cake mix, making sure to moisten as much of it as possible for even browning.
7️⃣ Bake the Dump Cake
Place the baking dish in the oven and bake for 40–45 minutes until the top is golden brown and the edges are bubbling. Remove from the oven and let cool for at least 30 minutes.
8️⃣ Top and Garnish
Once cooled, spread the whipped topping evenly over the cake. Garnish with fresh strawberries and a dusting of powdered sugar if desired. Chill before serving for a firmer, sliceable texture.
Notes
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Do not stir the layers – This is a true dump cake! For best results, layer the ingredients and bake as-is. Mixing will ruin the texture.
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Room temperature cream cheese – Let cream cheese sit out for 30–45 minutes before mixing to avoid lumps and ensure a creamy filling.
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Use fresh strawberries – Replace canned filling with 4–5 cups of sliced fresh strawberries tossed in ⅓ cup sugar and 1 tbsp cornstarch.
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For clean cuts – Chill the cake in the refrigerator for at least 2 hours after baking.
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Make ahead friendly – Bake the day before, store in the fridge, and top with whipped cream just before serving.
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Freezer instructions – Freeze the baked cake (without whipped topping) for up to 2 months. Thaw overnight and add topping fresh.
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Vegan tip – Use dairy-free cream cheese, plant-based butter, and coconut whipped topping for a vegan-friendly version.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American