I still remember the way the kitchen would smell when my grandma made this Strawberry Cheesecake dump cake on a Sunday afternoon. The sweet strawberry aroma would drift through the house, mixing with vanilla and something buttery that made everyone head toward the kitchen like a magnet. It’s not a fancy dessert, and that’s kind of the beauty of it: incredible flavor, minimal fuss, and a memory you can recreate on a busy weeknight just by dumping ingredients into a pan. If you’ve ever compared a fresh strawberry shortcake to a cheesecake’s creaminess, you know what I mean—this dessert offers the best of both worlds with zero stress. This strawberry cheesecake dump cake is my go-to when I need something comforting that still feels special. It’s the kind of treat my kids ask for by name, and friends always ask for the recipe after one bite. I love how simple it is to pull together, and the scent alone makes the whole house feel like a warm hug.
What is a cheesecake dump cake?
Think of strawberry cheesecake dump cake as a no-fuss, three-layer miracle in a single pan. It’s essentially a playful take on classic cheesecake—rich Cream Cheese swirled with vanilla and a kiss of sugar—tucked between fruity strawberry goodness and a soft, cake-like topping. The “dump” in the name isn’t a fancy kitchen trick; it’s a reminder that you can literally dump ingredients into a pan and still end up with something dreamy. The bottom layer of strawberry pie filling provides brightness and that fruit-forward bite, while dollops of cream cheese mixture give you cheesecake vibes without needing a springform pan and hours of chilling. The cake mix topping acts as a sweet, tender cap that crisps ever so slightly as it bakes. It’s a friendly, crowd-pleasing dessert that tastes like a homemade version of a cozy restaurant staple—only cooler because you made it yourself in record time. If you’re craving something comforting that still feels a little indulgent, this strawberry cheesecake dump cake is your new best friend.
Why you’ll love this recipe?
What I love most about this Strawberry cheesecake dump cake is how it delivers big flavor with small effort. It’s the kind of dessert that disappears in minutes at my house, and it never feels like a shortcut—just a smart shortcut you’ll reach for again and again. Here are the top reasons this one stays in heavy rotation:
- Flavor: The bright strawberry notes mingle with creamy cheesecake swirls, all tucked under a soft, vanilla-kissed crust.
- SimplicityNo fancy techniques, no waiting for a chilled cheesecake to set. You dump, swirl, and bake, and you’re done.
- Cost-efficiency: Shelf-stable ingredients and a single pan mean less waste and less money. It’s a cozy treat that won’t blow your grocery budget.
- Versatility: You can swap fruit, tweak the sweetness, or dust with cocoa for a playful twist. I’ve also swapped in almond milk on occasion, and it yielded a creamier bite without losing any cheesecake charm.
What I also love is the way this recipe lends itself to family traditions. My sister loves to top hers with a drizzle of lemon glaze, while I’m partial to a dollop of whipped cream and a few extra fresh berries. It’s a dessert that invites conversation as much as it invites spoons. If you’ve got kids home from school or friends dropping by, this strawberry cheesecake dump cake is the kind of dish that makes everyone feel cared for—without any fuss.
How to Make Strawberry Cheesecake Dump Cake
Quick Overview
In just a few steps, you transform simple ingredients into something you’ll want to share right away. Start with a bottom layer of strawberry pie filling for brightness, dot with a creamy cheesecake swirl, and top everything with a tender, cake-like batter. The magic happens as it bakes—the cake mix amps up the sweetness, the cream cheese swirls keep it creamy, and the strawberries sing. The result is a warm, sliceable dessert that looks as homey as it tastes sophisticated. This method keeps things approachable: no mixer jams, no temperamental temperatures, just honest, comforting flavors that come together with a few careful folds and a gentle swirl.
Ingredients
For the Main Batter:
- 1 box (about 15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup milk (or buttermilk for a richer bite)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon lemon zest (optional, for brightness)
For the Bottom Layer & Assembly:
- 1 can (21 oz) strawberry pie filling or strawberry compote
- Fresh strawberries for topping (optional)
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or nonstick spray, then line the bottom with parchment for easy release if you like. I’m the kind of cook who loves a clean pan, so parchment makes it feel a little more like a bakery, and it saves you from any stubborn edges when you slice later.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the yellow cake mix and a pinch of salt. The salt helps balance the sweetness and deepens the flavors. You don’t need to add sugar here—the cake mix has plenty—and we’ll balance sweetness with the glaze later if you choose to use it.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs with the milk and vanilla. The butter should be melted and cooled just a touch so you don’t cook the eggs. This is where I whisper a quick “thank you” to all the little kitchen tricks I’ve learned over the years—room-temperature ingredients come together more smoothly, and you get a softer, more even crumb.
Step 4: Combine
Pour the wet mixture into the dry ingredients and mix just until combined. It’ll be lumpy and that’s okay—overmixing is the enemy of a tender crumb. A few small lumps are perfectly normal and let the cake bake into something light and fluffy.
Step 5: Prepare Filling
In a medium bowl, beat the cream cheese with the powdered sugar until smooth. Add the vanilla, egg, and optional lemon zest. Mix until the mixture is glossy and cohesive. If the mixture seems a bit thick, a splash of milk can help—but go slow so you don’t thin it out too much.
Step 6: Layer & Swirl
Spread the strawberry pie filling in an even layer across the bottom of the prepared pan. Drop spoonfuls of the cream cheese mixture over the strawberry layer, then dollop the prepared cake batter on top. Use a knife or a skewer to swirl the cream cheese into the batter, creating ribbons of cheesecake flavor and fruity pockets.
Step 7: Bake
Bake for 45–55 minutes, until the top is lightly golden and a toothpick inserted into the center comes out with a few moist crumbs. If your oven runs hot, you can cover loosely with foil after 40 minutes to prevent the top from browning too fast while the middle finishes cooking.
Step 8: Cool & Glaze
Let the cake cool on a rack for at least 20 minutes before glazing. If you’re not using glaze, this is a nice moment to dust with a little extra powdered sugar. For the glaze, whisk together powdered sugar, milk, and vanilla until it’s thin enough to drizzle but thick enough to cling to the surface. Drizzle in thick ribbons over the cake, then let it set for a few minutes. The glaze adds a touch more sweetness and a glossy finish that’s just so inviting.
Step 9: Slice & Serve
Slice with a sharp knife, wiping between cuts for clean edges. This strawberry cheesecake dump cake is best served warm or at room temperature, with a generous dollop of whipped cream and a few fresh berries on top. I love sharing it after dinner with a cup of coffee or a glass of sparkling water—the aroma alone is enough to invite cozy conversation.
What to Serve It With
This dessert shines in several contexts, and I’ve found a few setups that really highlight its personality.
For Breakfast: A slightly cooled slice with a strong, hot cup of coffee is a revelation. It’s like a cross between a cinnamon roll and a fruit-tilled cheesecake, but you can eat it before noon if you’re feeling celebratory. Serve with coffee and a few extra fresh berries for a bright morning treat.
For Brunch: Plate slices with a tangy yogurt or lemon crème on the side, and set a small bowl of sliced strawberries for guests to top as they like. A light drizzle of maple syrup can add a comforting sweetness without overpowering the fruit.
As Dessert: This is the star after a hearty weeknight dinner or a cozy dinner party. Pair it with a glass of dessert wine or a strong espresso. A simple whipped cream topping and a mint sprig elevate the whole look without adding any complexity.
For Cozy Snacks: If you’re grabbing a late-night bite, a warm slice with a scoop of vanilla ice cream is a satisfying, low-effort indulgence. It’s the kind of dessert that makes everyone feel taken care of, even after a long day.
Family traditions here run deep. My grandma would sprinkle extra crushed shortbread on top, my sister swears by a cloud of whipped cream, and I’ve learned to keep a stash of fresh berries in the fridge so they’re ready to go at a moment’s notice. This is the kind of recipe that travels well—great for potlucks, neighborhood gatherings, and lazy Sundays alike.
Top Tips for Perfecting Your Strawberry Cheesecake Dump Cake
Here are a few techniques that help me nail this dessert every single time. They’re small tweaks, but they make a noticeable difference in texture and flavor.
Cream Cheese Prep: Soften the cream cheese fully and whisk well so there are no lumps. A smooth filling makes the swirl look beautiful and ensures you get that creamy bite in every slice.
Mixing Advice: Treat the batter gently. Overmixing leads to a tougher crumb, and we want something tender that stays light after baking. If you’re using an electric mixer, let the mixer do the work for you, then switch to a wooden spoon for the last few folds.
Swirl Customization: Play with the swirl pattern. A few large ribbons create dramatic marbling, while a more even distribution yields a creamier blend of flavors. If you want more cheesecake flavor, add extra dollops in a few strategic spots before the bake.
Ingredient Swaps: Want to cut sugar? Use half the powdered sugar in the filling or try a sugar substitute that measures well in baked goods. For a gluten-free version, swap in a gluten-free cake mix and ensure your pie filling is gluten-free as well. You’ll still get that wonderful texture and flavor, just with a different foundation.
Baking Tips: If your oven runs hot, bake a touch longer at a slightly lower temperature (325°F) or cover the top with foil to prevent over-browning. Oven temperature can shift the texture—you want a center that’s just set, not jiggly.
Glaze Variations: The glaze is optional, but it’s a fun way to finish. For a tangier note, add a splash of lemon juice or zest. For a chocolate twist, drizzle melted chocolate after the glaze sets. You can also skip the glaze and serve with a dollop of whipped cream or fresh berries for a lighter finish.
I’ve learned a few things along the way: this cake is forgiving, but your heart will thank you a little more if you use room-temperature ingredients, pat the pan after pouring to level the batter, and give the cake a gentle swirl so every bite has a hint of cream cheese. Trust me on this one—the argument you’ll hear from your own kitchen is that this is the easiest, coziest way to satisfy a dessert craving without turning on the oven for hours.
Storing and Reheating Tips
Storage and texture are two things I always test before sharing a recipe. Here’s how I handle this strawberry cheesecake dump cake so it stays delicious long after you bake it.
Room Temperature: If you’re serving it the same day, it’s perfectly fine at room temperature for up to 2 hours. After that, you’ll want to refrigerate to preserve the texture and prevent the cream cheese from getting too soft.
Refrigerator Storage: Cover tightly with plastic wrap or transfer slices to an airtight container. It will keep for 3–4 days. The flavors actually deepen a bit as it rests, which I appreciate—the berries become more balanced and the cream cheese swirl tastes extra creamy.
Freezer Instructions: You can freeze whole slices or a baked, cooled cake. Wrap tightly in plastic wrap and then in aluminum foil, or freeze in a freezer-safe container. It will stay good for up to 2–3 months. Thaw overnight in the fridge and then let it come to room temperature for best texture. I like to add a fresh strawberry garnish after thawing to brighten the look and taste.
Glaze Timing Advice: If you’re freezing, you can skip the glaze until you’re ready to serve. Add it right before slicing to keep the surface looking glossy and fresh. If you do glaze ahead, warm the cake slightly in the oven to re-soften the surface before serving for a crisper bite.
Personally, I test the texture by pressing the center lightly with a clean finger after it cools. If it springs back and isn’t jiggly, you’ve got a winner. If the center still feels a little loose, give it a few more minutes in the oven. The key is a gentle, even bake so the cheesecake swirl and fruit layer set up together without drying out.
Frequently Asked Questions
Final Thoughts
This strawberry cheesecake dump cake is the kind of dessert that feels like a warm hug you can bake in under an hour. It’s forgiving, crowd-pleasing, and still feels special enough to bring to a gathering. The contrast between the tangy cream cheese, the bright strawberry layer, and the soft cake topping hits all the right notes—sweet, creamy, and a little playful. If you’re watching time or feeding a crowd, this is a lifesaver on busy nights, and the way it looks once you slice it makes you feel like a pro even though you didn’t spend all afternoon fussing in the kitchen. I’ve made this countless times, and it never fails to delight. Trust me on this one—the strawberry cheesecake dump cake will become a staple in your repertoire, too. Happy baking!
If you’re excited to try this, share your version in the comments below. I’d love to hear your tweaks, what you top it with, and how your family reacts when the pan hits the table. And if you snap a photo, tag me so I can gush over your slice and cheer you on. Here’s to cozy desserts, quick wins, and the sweet memories that come with every bite. Enjoy—and may your kitchen smell as wonderful as mine did the first time I tasted a bite of this cake.
strawberry cheesecake dump cake
Ingredients
Main Ingredients
- 2 cups strawberries, sliced
- 1 box strawberry cake mix
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 0.5 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish.
- Pour melted butter into the dish and spread evenly to cover the bottom.
- Sprinkle the strawberry cake mix evenly over the butter.
- Beat cream cheese, powdered sugar, and vanilla together until smooth; dollop evenly over the cake mix.
- Bake for 35 to 40 minutes, until the center is just set and the edges are golden. Let cool slightly before serving.
