A delightful twist on classic cheesecake and dump cake—sweet strawberry pie filling, luscious cream cheese, and buttery cake mix baked into one dreamy dessert. I always reach for this recipe when I want something that feels homemade without the fuss.
Why I’ll Love This Recipe
I love this recipe because it takes only 15 minutes to throw together, and it always delivers that rich, creamy, fruity flavor combo I crave. The layers of sweet strawberries, tangy cheesecake filling, and buttery cake topping create the perfect balance. It’s a go-to dessert when I want to impress guests or just indulge a bit myself.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 (21‑ounce) cans strawberry pie filling
8 ounces cream cheese, softened
¼ cup sour cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 (15.25‑ounce) box white cake mix
1 cup salted butter, cold and thinly sliced
Directions
Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
Spread the strawberry pie filling evenly in the bottom of the dish.
In a medium bowl, mix cream cheese, sour cream, powdered sugar, and vanilla until smooth.
Drop spoonfuls of the cream cheese mixture over the strawberry filling.
Sprinkle the dry cake mix evenly over the top.
Place thin slices of cold butter over the entire surface of the cake mix.
Bake for 40–45 minutes, until the top is golden and the edges are bubbling.
Let the cake rest for about 15 minutes before serving.
Servings and Timing
Servings: 12
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Variations
Use a vanilla or yellow cake mix instead of white for a richer flavor
Swap in a strawberry cake mix for more berry punch
Add sliced fresh strawberries over the pie filling for extra texture
Try using cherry or blueberry pie filling for a different twist
Make it gluten-free with a gluten-free cake mix
Storage / Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days
To freeze, wrap tightly and store for up to 1 month; thaw in the refrigerator before reheating
Reheat in the oven at 325°F for 10–15 minutes or in the microwave for 30 seconds per slice
For a crispy top, I reheat it in the air fryer at 325°F for 5 minutes
FAQs
What is a dump cake?
A dump cake is a simple dessert where I layer canned fruit or pie filling, sometimes a creamy element, dry cake mix, and butter in a baking dish—no mixing required
Can I make this ahead of time?
Yes, I usually make it a day or two in advance and store it in the fridge. It reheats beautifully
Can I use a different type of pie filling?
Absolutely. I’ve tried it with cherry and blueberry pie filling, and both turned out delicious
Why does the butter need to be sliced thin?
Thin slices of cold butter ensure even coverage and help the cake bake with a golden, crispy top
Can I serve this with anything else?
I like adding a scoop of vanilla ice cream or a dollop of whipped cream on top when serving—it adds an extra touch of indulgence
Conclusion
This Strawberry Cheesecake Dump Cake has everything I want in a dessert—ease, flavor, and that homemade comfort. Whether I’m baking for a party or just because, this dessert never lets me down. It’s sweet, creamy, and irresistibly good every single time.
Print
A quick and decadent dessert blending strawberry pie filling, creamy cheesecake layer, and buttery white cake mix for an effortless and crowd-pleasing dump cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 (21-ounce) cans strawberry pie filling
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (15.25-ounce) box white cake mix
- 1 cup salted butter, cold and thinly sliced
Instructions
- Preheat oven to 350 °F and spray a 9×13-inch baking dish with non-stick spray.
- Dump the strawberry pie filling evenly into the bottom of the dish.
- In a medium bowl, mix cream cheese, sour cream, powdered sugar, and vanilla until smooth.
- Drop spoonfuls of the cheesecake mixture over the filling.
- Sprinkle the dry cake mix evenly on top.
- Arrange thin slices of cold butter over the cake mix, covering as much as possible.
- Bake for 40–45 minutes, or until the topping is golden and the filling is bubbling at the edges.
- Let rest for about 15 minutes before serving to allow filling to set.
Notes
- Swap white cake mix with vanilla, yellow, or strawberry for flavor variations.
- Use gluten-free cake mix for dietary needs.
- Top with fresh strawberries when serving for added freshness.
- Store leftovers in the refrigerator for up to 7 days or freeze for 1 month.
- Reheat using oven, microwave, or air fryer for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 28g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
