Strawberry Cheesecake Dump Cake (Printable)

Sweet strawberries and creamy cheesecake filling topped with buttery cake mix for an easy, crowd-pleasing baked dessert.

# What You'll Need:

→ Fruit & Filling

01 - 2 cups fresh or frozen sliced strawberries
02 - 1 can (21 oz) strawberry pie filling

→ Cheesecake Mixture

03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1 teaspoon vanilla extract

→ Cake & Topping

06 - 1 box (about 15 oz) yellow or white cake mix
07 - 1/2 cup unsalted butter, melted

# How To Make:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Spread the fresh or frozen sliced strawberries evenly across the bottom of the prepared baking dish. Spoon the strawberry pie filling over the strawberries and spread it into an even layer.
03 - In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract using an electric mixer or whisk until completely smooth and creamy.
04 - Drop spoonfuls of the cheesecake mixture evenly over the strawberry filling layer. Do not spread — the dollops will naturally settle during baking.
05 - Sprinkle the dry cake mix evenly over the entire surface, covering the cheesecake layer completely. Do not stir or mix.
06 - Pour the melted butter evenly over the dry cake mix, ensuring as much of the surface area as possible is coated. This helps the cake mix develop a golden, crisp topping.
07 - Bake for 40 to 45 minutes until the top is golden brown and the cheesecake mixture is bubbling around the edges. The center should be set and no longer jiggly.
08 - Allow the cake to cool for at least 20 minutes before serving. Enjoy warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.

# Expert Tips:

01 -
  • You literally pour and sprinkle everything into one pan with zero mixing technique required.
  • The cheesecake swirl mixed with jammy strawberries tastes like something that took hours, not minutes of actual work.
02 -
  • Do not stir the layers together or you will end up with a muddy mess instead of distinct fruity, creamy, and cakey layers.
  • The butter will not cover every speck of dry mix and that is fine because those patches turn into slightly chewy bits that people actually love.
03 -
  • Cut the butter into smaller pours across the surface rather than dumping it all in one spot for more even browning.
  • If your cream cheese has cold spots, microwave it for 15 seconds before mixing or you will chase lumps forever.

Go Back