Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One rainy afternoon, I found myself rummaging through my pantry, craving something sweet yet effortless. That’s when the idea of a Strawberry Cheesecake Dump Cake struck me. It’s one of those magical desserts that feel indulgent but require almost zero effort. As I poured the layers into my baking dish, memories of family dinners and laughter around the kitchen table flooded me. This cake isn’t just about strawberries and cream cheeseit’s about love, warmth, and a touch of nostalgia.
Over time, this recipe has become a household favorite. Whether it’s a Sunday treat or a last-minute dessert for friends, the Strawberry Cheesecake Dump Cake never disappoints. Its soft, gooey center, sweet strawberry topping, and crunchy golden crust make every bite feel like a warm hug.
I remember my niece’s eyes lighting up when I brought this cake to our summer picnic. She called it “the happiest cake ever,” and honestly, she wasn’t wrong. Every layer melts together in a harmony of flavors, making it impossible not to grab a second slice. That’s why today, I’m sharing this recipe with you because dessert should always bring a smile.
Why I Love Making This Recipe
What I adore most about the Strawberry Cheesecake Dump Cake is how simple it is without sacrificing flavor. As a busy home cook, I appreciate recipes that feel special but don’t require hours in the kitchen. With just a few ingredients and minimal prep, you get a dessert that looks and tastes like it belongs in a bakery.
Another reason I love it is versatility. You can swap strawberries for blueberries, raspberries, or even peaches. Sometimes I add a few chocolate chips on top, or a sprinkle of toasted coconut for a tropical twist. The base is forgiving, and the flavor combinations are endless.
But above all, it’s the joy it brings. Seeing friends and family dig into a warm, comforting dessert that I made with love is why I keep this recipe in rotation. Every time I bake it, I’m reminded that cooking is about connection, not perfection.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this dreamy dessert:
- 1 (16 oz) can of strawberry pie filling
- 1 (8 oz) block cream cheese, softened
- 1 box yellow cake mix (dry)
- 1/2 cup unsalted butter, sliced thin
- 1 teaspoon vanilla extract
- Optional: fresh strawberries for garnish
Little Kitchen Secrets:
- Make sure your cream cheese is soft; it blends more smoothly with the strawberries.
- I like to use unsalted butter so I can control the sweetness better.
- For an extra fruity punch, fold in a few fresh strawberries into the pie filling before layering.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C). I always give my oven a few minutes to get fully hot; it helps the cake bake evenly.
- Spread the cream cheese evenly in the bottom of a greased 9×13-inch baking dish. I find using a silicone spatula makes this step effortless.
- Pour the strawberry pie filling over the cream cheese layer, spreading it gently. Try not to mix them too much—the layers should remain distinct.
- Sprinkle the dry yellow cake mix evenly over the strawberries. Don’t worry if it looks a little lumpy; that’s part of the charm!
- Place thin slices of butter over the top of the cake mix, distributing them as evenly as possible. I like to use chilled butter; it creates those lovely golden pockets as it melts.
- Drizzle the vanilla extract across the top for an aromatic touch.
- Bake uncovered for 45–50 minutes, or until the top is golden brown and bubbly. The aroma will fill your kitchen, and I promise, it’s irresistible.
- Let it cool slightly before serving. While warm, it’s delightfully gooey, and once cooled, it slices beautifully.
How I Serve It at Home
I love serving this cake straight from the pan. No fuss, no frills—just a big scoop on each plate. A dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level, and sometimes I sprinkle a few fresh strawberry slices on top for color and freshness.
We usually enjoy it as an afternoon treat with tea or coffee. On special occasions, I set it out as a centerpiece dessert, letting everyone serve themselves. The combination of warm strawberries, creamy cheesecake, and crunchy topping never fails to make people smile.
Storage, Reheating & Make-Ahead Tips
- Storage: Cover the cake tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days.
- Reheating: Warm individual portions in the microwave for 15–20 seconds to get that fresh-from-the-oven feel.
- Make-Ahead: You can assemble the dump cake the night before and bake it the next day. Just cover it tightly in the fridge overnight.
Extra Tip: If you want a crispier topping, bake uncovered for the last 5–10 minutes.
100-Word Short Version
The Strawberry Cheesecake Dump Cake is a cozy, no-fuss dessert perfect for any occasion. With a creamy cheesecake base, sweet strawberry filling, and a golden, buttery cake topping, it’s irresistible. Simply layer softened cream cheese, strawberry pie filling, and dry yellow cake mix in a baking dish, top with butter and vanilla, and bake until bubbly. Serve warm with whipped cream or ice cream for an extra treat. It’s easy, comforting, and full of love bringing family and friends together with every bite. Prep in minutes, bake in under an hour, and enjoy a slice of happiness anytime.
Print
Strawberry Cheesecake Dump Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Experience the cozy magic of my Strawberry Cheesecake Dump Cake, a dessert layered with creamy cheesecake, sweet strawberries, and a golden buttery cake topping. Perfect for family gatherings or a spontaneous treat, this cake brings comfort and joy in every bite.
Ingredients
- 1 (16 oz) can of strawberry pie filling
- 1 (8 oz) block cream cheese, softened
- 1 box yellow cake mix (dry)
- 1/2 cup unsalted butter, sliced thin
- 1 teaspoon vanilla extract
- Optional: fresh strawberries for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Spread softened cream cheese in a greased 9×13-inch baking dish.
- Pour strawberry pie filling over cream cheese.
- Sprinkle dry yellow cake mix evenly over strawberries.
- Top with thin slices of butter.
- Drizzle vanilla extract on top.
- Bake uncovered for 45–50 minutes until golden and bubbly.
- Cool slightly before serving, optionally garnish with whipped cream or fresh strawberries.
Notes
- Ensure cream cheese is softened for smooth layering.
- Chilled butter creates golden pockets in topping.
- Make ahead: assemble the night before and bake the next day.
- Store covered in the fridge for up to 5 days; reheat slices for best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg