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Strawberry Cheesecake Dump Cake – Easy & Creamy

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cans (21 oz each) strawberry pie filling
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 teaspoon fine salt (optional, boosts flavor)
  • 1/2 cup chopped fresh strawberries (optional, for extra freshness)
  • Whipped cream or vanilla ice cream, for serving (optional)

Method
 

  1. Preheat and prep: Heat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Spread the fruit: Pour strawberry pie filling into the dish and spread evenly. Scatter fresh strawberries on top if using.
  3. Make cheesecake dollops: In a bowl, mix softened cream cheese, sugar, vanilla, and salt until smooth. Spoon small dollops over the fruit. No need to cover every inch.
  4. Add cake mix: Sprinkle the dry cake mix evenly over the entire surface. Do not mix it in.
  5. Finish with butter: Drizzle melted butter evenly over the cake mix, trying to moisten as much as possible. It’s okay if a few dry spots remain; they’ll hydrate as it bakes.
  6. Bake: Place the dish on the center rack and bake 40–50 minutes, until the top is golden and the edges are bubbling.
  7. Rest: Let cool at least 15–20 minutes. This helps the cheesecake layer set and the juices thicken.
  8. Serve: Scoop into bowls and top with whipped cream or ice cream if you like.