Amazing 1-Step Strawberry Cheesecake Dump Cake

I swear, sometimes I just need a dessert that proves you don’t need three hours and a cookbook full of complicated techniques to make something truly amazing. If you feel me on that—especially when you have sudden cravings—then you are going to absolutely worship this recipe. I’ve spent years perfecting my repertoire of foolproof sweet treats for those hectic weeknights, and this one easily tops the list.

It’s cheating, really, how good it comes out, which is why I always call it my secret weapon for last-minute gatherings. We are talking about the dreamiest, creamiest, simplest Strawberry Cheesecake Dump Cake you will ever try. Seriously, you dump the ingredients into the pan, and boom—cheesecake, strawberries, and cake all merge into paradise. No mixer required, trust me on this one!

Why This Strawberry Cheesecake Dump Cake is Your New Favorite Easy Dessert

I adore this recipe because it hands you 100% of the flavor for about 10% of the effort. You get that rich, tangy bite of cheesecake layered with sweet baked strawberries, all topped with a buttery crust. It’s just unbelievably rewarding for how little you actually do!

Why I keep coming back to it:

• It requires almost no clean-up. Seriously, just the pan and maybe a spoon for the drizzle!
• The texture payoff—creamy center, crisp topping—is just unbelievable.
• It travels beautifully, making it perfect for potlucks.

For more ridiculously quick treats, you should definitely check out my recipe for Amazing Strawberry Cool Whip Pie in 10 Minutes!

Zero Mixing Required for the Perfect Strawberry Cheesecake Dump Cake

That’s right, zero actual mixing! You are just carefully layering. You pour the fruit filling down first, then delicately drop spoonfuls of the cheesecake mixture on top. The beauty of the Strawberry Cheesecake Dump Cake is that you let the oven do all the hard work of blending the textures together for you. It’s foolproof!

Gathering Ingredients for Your Strawberry Cheesecake Dump Cake

Okay, getting this dessert ready is so simple because you don’t have to buy a million things. Check your pantry—I bet you have most of this stuff hanging around already! This recipe is all about using excellent quality pre-made components and just assembling them cleverly. Remember, we aren’t making anything complicated here, we are just layering things beautifully.

I always keep the ingredients handy because, honestly, sometimes I decide I need a Strawberry Cheesecake Dump Cake at 5 PM on a Tuesday! If you want to see another great spot to use strawberries, check out my guide for No-Bake Strawberry Cheesecake Parfaits.

Essential Components for the Strawberry Cheesecake Dump Cake

Here is your cheat sheet. Grab these exact items to nail this dessert perfectly:

• One 21-ounce can of strawberry pie filling—don’t grab the regular sliced strawberries, we need that thick, gooey filling!
• One 8-ounce package of cream cheese. Now, listen up—it has to be fully softened. If it’s cold, it won’t mix right, trust me.
• Half a cup of regular granulated sugar.
• One large egg.
• Just one teaspoon of vanilla extract.
• One full 15.25-ounce box of yellow cake mix. Reminder: This is dry mix only! Do not follow the directions on the box to make batter!
• Half a cup of unsalted butter. This needs to be melted before we drizzle it on top.

Step-by-Step Instructions for the Strawberry Cheesecake Dump Cake

Okay, pay close attention because this is where the magic—and the simplicity—happens. You don’t need a mixer for the majority of this, and honestly, you don’t even need a mixing bowl for the cake part, which is just insane! I made this last night when I thought I had nothing for dessert, and it was ready before my favorite show even finished its first commercial break. Remember to preheat that oven right off the bat!

If you want another super fast batch dessert, you absolutely have to check out my directions for Amazing Peanut Butter Cup Dump Cake!

Preparing the Pan and Fruit Layer

First things first: get your oven warmed up to 350 degrees F, which is about 175 degrees C. Grab your 9×13 inch baking dish and give it a quick grease—I use just a little bit of cooking spray, nothing fancy. Next, gently open that can of strawberry pie filling and spread it out in one even layer across the bottom of the pan. Make sure it covers edge to edge!

Creating the Cheesecake Layer for the Strawberry Cheesecake Dump Cake

Now for the creamy part! In a separate little bowl (yes, just one tiny bowl for the cheesecake bits), beat your softened cream cheese and the sugar together until it’s totally smooth. Don’t leave any lumps, that’s important. Then, beat in that one single egg and the vanilla extract until it’s just combined. You want to use a spoon or spatula to drop little dollops of this mixture randomly all over the strawberries. Do not try to smooth it out; those little pockets are what give you the best texture in the final Strawberry Cheesecake Dump Cake.

Layering the Dry Mix and Butter Drizzle

This is my favorite step because it feels so wrong, but tastes so unbelievably right. Take your dry yellow cake mix—just the powder right out of the box—and sprinkle it evenly over the entire surface. Don’t mix it into the cheese layer at all! Then, melt your stick of butter and drizzle that lovely liquid gold evenly over the dry cake mix. It’s this butter that soaks down and creates the perfect crust.

Baking and Resting the Strawberry Cheesecake Dump Cake

Into the oven it goes! Bake for about 45 to 55 minutes. You are looking for that top layer to be gorgeously golden brown, and you should see the strawberry filling bubbling up around the edges. When you pull it out, don’t panic and cut it immediately! You absolutely need to let it rest for at least 15 minutes before you even think about slicing. This resting time lets that gorgeous cheesecake layer set up, so you get clean servings instead of soup!

Expert Tips for the Best Strawberry Cheesecake Dump Cake Results

Even though this is a dump cake, which means it’s supposed to be totally stress-free, I’ve learned a couple of quick tricks over the years to make sure it comes out looking restaurant-worthy every single time. We want that crisp, sweet topping and the luscious fruit underneath, not a soupy mess!

If you ever run out of cake mix and need a last-minute fix, I have a great homemade cake flour substitute guide that might save you in a pinch, though yellow cake mix is usually best here.

Preventing a Soggy Bottom in Your Strawberry Cheesecake Dump Cake

The biggest potential fail point is that strawberry layer getting too wet! My number one tip: when you spread the pie filling in the bottom, really make sure it’s an even layer. If you have a big blob of filling in one corner, that area will stay wet and won’t set up right alongside the rest of the crust. That melted butter drizzle on top is your best friend here; it helps seal up the dry cake mix and creates a wonderful barrier so the moisture stays down where it belongs, not sneaking up into the topping or making the bottom gooey.

Achieving Perfect Cheesecake Texture

When you get to mixing that cream cheese layer, you need to stop yourself from getting too enthusiastic! Once that egg goes in—and remember, it’s only one egg—you only mix until it’s *just* combined. If you beat that cheesecake mixture for too long after adding the egg, you incorporate too much air, and it can bake up tough instead of creamy. We are aiming for velvety smoothness, not meringue stiffness, for the best Strawberry Cheesecake Dump Cake slice!

Serving Suggestions for Your Strawberry Cheesecake Dump Cake

The best part about this Strawberry Cheesecake Dump Cake is that it’s ready to go, but honestly, adding just one little flourish makes it look like you fussed for hours! Once it has rested a bit, you have to decide: warm or room temperature? I love it slightly warm because the cheesecake layer is extra gooey, but it holds its shape perfectly well once it cools down, too.

You’ve got options for making it extra special!

Toppings to Complete the Strawberry Cheesecake Dump Cake Experience

Don’t feel like you have to stop at just the buttery topping the oven gives you. A huge dollop of cold whipped cream right on top of a warm slice is just heavenly. Or, if you want to keep it simple and elegant, a quick dusting of powdered sugar works wonders and looks so pretty against the golden crust.

If you really want to lean into the strawberry, I highly recommend drizzling it with a little homemade sauce. You can find my recipe for simple strawberry sauce, and it takes about five minutes to whip up. It just elevates this easy dessert into something truly celebratory!

Storage and Reheating of Leftover Strawberry Cheesecake Dump Cake

Don’t worry if you have leftovers because this cake actually tastes great the next day! Just cover the baking dish tightly with plastic wrap or foil once it has completely cooled down. You can keep it on the counter if your kitchen stays cool, but I always pop mine right into the fridge just to be safe with that cheesecake layer.

When you want to eat it later, you can totally warm up a slice individually. Pop a piece onto a microwave-safe plate and heat it for about 15 to 20 seconds until it’s soft and warm again. It re-heats like a dream!

Common Questions About Making the Strawberry Cheesecake Dump Cake

I know questions pop up when you’re dealing with a recipe that uses dry cake mix instead of batter! That’s totally normal. I’ve compiled some of the things folks ask me most often about getting this Strawberry Cheesecake Dump Cake just perfect. Don’t stress; these are easy fixes!

We want everyone to have a great result, whether you’re making this for a party or just for yourself on a quiet Tuesday night. If you’re looking for other quick, layered treats, you might want to bookmark my guide for No-Bake Strawberry Cheesecake Parfaits.

Can I use a different flavor of cake mix in this Strawberry Cheesecake Dump Cake?

You can absolutely play around with the box, but if you want the true cheesecake flavor balance, stick to the basics. White or vanilla cake mix is perfect because it lets that strawberry and cream cheese shine through. Honestly, I would skip anything dark, like chocolate or spice mixes, because they just clash a bit too much with the creamy filling we’ve got going on here. Keep it simple for the best results!

What is the best way to tell when the Strawberry Cheesecake Dump Cake is done baking?

Forget exact timing for a second, because your oven might run hotter or cooler than mine! The visual clues are the best ones. You are looking for that dry cake mix layer to turn a beautiful, deep golden brown color—not burnt, but definitely toasted! Also, peek towards the edges of the pan; you should see the strawberry filling underneath actively bubbling away. If it’s bubbly and beautifully golden, it’s done.

Can I make this easy dessert ahead of time?

Yes, you totally can, and I often do! Since it’s an easy dessert that sets nicely, making it a few hours ahead is actually fantastic. It allows that cheesecake center to firm up properly after it cools down a bit from the oven. You can cover it and leave it on the counter if you plan on eating it within 4 or 5 hours, or just pop it in the fridge overnight. It’s delicious either way!

Estimated Nutritional Snapshot for Strawberry Cheesecake Dump Cake

Now, I know when we are baking things this delicious, we aren’t usually looking for a health report, right?! But for the sake of being thorough, here is a rough look at what one slice might contain. Remember, these numbers are estimates based on standard ingredients, so if you swap out butter for oil, or use different pie filling, it will definitely change!

• Serving Size: 1 slice
• Calories: about 350
• Sugar: roughly 35 grams
• Fat: 18 grams

If you are watching sodium or protein, you’ll notice those numbers are pretty mild for a dessert like this. Enjoy it without guilt—it’s worth every single comforting, sweet bite!

Share Your Perfect Strawberry Cheesecake Dump Cake Experience

Well, that’s it! You’ve successfully turned a few cans and a box of ingredients into what I promise will become a staple in your kitchen. I genuinely hope you loved making this Strawberry Cheesecake Dump Cake as much as I do—it’s just pure, unadulterated joy in simple layers.

Now, I absolutely live for hearing from you folks once you’ve tried one of my speedy recipes! Did it disappear instantly at your house? Did you top it with extra whipped cream like I suggested? Please don’t leave me hanging!

Take a moment to drop a rating for the recipe right below this paragraph, and then head down to the comments section. Tell me how it went! If you snapped a picture of that beautiful golden top and those bubbly sides, I would be thrilled if you shared it with me. You can always reach out directly if you have questions or just want to say hello using my contact page.

Happy baking, and I’ll see you in the comments!

Print