4-Ingredient Strawberry Cheesecake Dump Cake
This strawberry cheesecake dump cake is the dessert you make when you need something warm and fruity but you have no time to fuss. Four ingredients, a dish, and an oven, and you look like you tried way harder than you did.
The top bakes up golden and crumbly while cubes of cream cheese sink and melt into soft, tangy pockets throughout the strawberry layer. Scoop it straight from the dish while it’s still hot and the edges are bubbling, and spoon a little vanilla ice cream on the side.
Why This One Stays in the Rotation
It sits right between a fruit crumble and a cheesecake, with none of the work of either. There is no mixing bowl, no crust to press, and no worrying about cracks or water baths.
The cream cheese stays in distinct soft patches instead of blending in completely, so every bite has a little tang against the sweet, jammy strawberries. It feels like a real dessert, not a shortcut.
I keep these ingredients in the pantry and fridge all year, so it’s always an option when I forget I signed up to bring something. You just layer, bake, and scoop. You cannot mess it up.
Ingredients
- 1 (21 oz) can strawberry pie filling: Any brand works, but pick one with whole berries if you can.
- 1 (15.25 oz) box yellow cake mix: Use the dry mix straight from the box, not prepared. Butter-flavored or white cake mix both taste great here.
- 8 oz cream cheese, cold: Full-fat block cream cheese, not the spreadable tub variety.
- 1/2 cup unsalted butter, melted: Salted butter is fine too.
Variations / Substitutions
- Fruit swap: Cherry, blueberry, or mixed berry pie filling all work. Any fruit that goes with cheesecake will be good.
- Cake mix: Vanilla or white cake mix gives a lighter flavor, or use a butter pecan mix for something nuttier.
- Dairy-free: Plant-based butter and a dairy-free cream cheese alternative can stand in, but the texture will be a little softer.
- Add crunch: Scatter 1/2 cup chopped pecans or walnuts over the dry cake mix before pouring the butter.
If you like this, you’ll probably also love strawberry rhubarb crisp.
How to Make Strawberry Cheesecake Dump Cake
Step 1: Layer the Strawberries and Cream Cheese
Heat the oven to 350°F (175°C). Spread the 21 oz can of strawberry pie filling evenly across the bottom of an 8×8-inch baking dish. Cut the 8 oz block of cold cream cheese into small cubes, roughly 1/2-inch, and scatter them all over the fruit. You do not need to press them down or spread them. They will stay in little chunks and melt into creamy pockets as it bakes.
Step 2: Sprinkle the Cake Mix and Add Butter
Sprinkle the entire dry cake mix over the strawberry and cream cheese layer, covering everything as evenly as you can. Drizzle the 1/2 cup melted butter all over the top, trying to hit most of the dry mix. Some dry patches are perfectly fine; they will brown and turn crisp in the oven. Do not stir anything.
Step 3: Bake and Scoop It Warm
Bake on the center rack for 40 to 45 minutes, until the top is deep golden and the strawberry juices are bubbling up around the sides. Let the dish sit for 10 to 15 minutes so it can set up a little, then scoop big spoonfuls into bowls. A scoop of vanilla ice cream melting into the hot fruit is never a bad idea.
A Few Notes Before You Start
- Use the cream cheese straight from the refrigerator. Cold cubes hold their shape better during baking, so you get distinct creamy pockets instead of a blended smear.
- If the top starts getting too dark before the filling is bubbly, tent the dish loosely with foil around the 30-minute mark.
- No need to grease the pan first. The melted butter and the fruit juices keep things from sticking.
- A 9×13-inch dish works if you need more servings, but the layers will be thinner. Cut the bake time to 30 to 35 minutes and check early.
Bake times by dish size:
| Dish Size | Bake Time |
|---|---|
| 8×8 inches | 40 to 45 mins |
| 9×9 inches | 35 to 40 mins |
| 9×13 inches | 30 to 35 mins |
Storing Leftovers
- Refrigerate: Cover the dish with foil or move the cake to an airtight container. It keeps well for up to 4 days.
- Reheating: Warm single portions in the microwave for 30 seconds to 1 minute, or put the whole dish back in a 300°F oven for 10 to 15 minutes.
- Serve cold: Straight from the fridge it tastes like a soft, fruity cheesecake bar, though the topping loses its crunch.
Frequently Asked Questions
Can I use fresh strawberries instead of pie filling?
Yes. Toss 4 cups of sliced fresh strawberries with 1/4 cup sugar and 1 tablespoon cornstarch, then use that in place of the canned filling.
Why is the cake mix still dry on top?
Small dry patches are normal and will crisp as it bakes. If large sections still look white after spreading the butter, drizzle a tiny bit more melted butter over those spots before baking.
Can I make this gluten-free?
Absolutely. Use a gluten-free yellow cake mix and check that your pie filling is gluten-free too.
Can I assemble this ahead of time?
Not really. The dry mix starts to soak up liquid and turns pasty if it sits. Bake it right after you layer everything together.
Strawberry Cheesecake Dump Cake Recipe
Ingredients
Method
- Heat oven to 350°F (175°C). Spread pie filling in an 8×8-inch baking dish. Cut cream cheese into 1/2-inch cubes and scatter over the strawberries.
- Sprinkle dry cake mix evenly over the fruit layer, covering it completely. Drizzle melted butter over the top, trying to cover most of the dry mix.
- Bake 40 to 45 minutes until the top is golden and the filling bubbles at the edges. Let it cool 10 to 15 minutes, then scoop warm into bowls and serve.
