Easy Strawberry Cheesecake Dump Cake is my kind of dessert when I want something warm, simple, and a little messy in the best way. It’s got strawberry pie filling, little pockets of sweet cheesecake, and a buttery cake top that bakes up golden.

The flavor is straight-up strawberry cheesecake, but the texture is what I love most: gooey in the middle with crisp buttery edges. I also like that it’s forgiving, which makes it a good choice when I don’t feel like fussing with a crust or a water bath.

I make this a lot for potlucks and casual weekends, because it’s easy to scoop and serve. A spoonful with whipped cream or vanilla ice cream is usually all it needs.

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Why You’ll Love This Recipe

Fast and easy: It’s basically layering and baking, which is exactly what I want from a last-minute dessert.

Real cheesecake flavor: The cream cheese layer gives you that tangy, creamy bite that makes it taste like more than just “cake mix and pie filling.”

Golden buttery topping: Drizzled butter over dry cake mix sounds odd until you try it. It bakes up into a crisp, rich top with soft spots underneath.

Great for sharing: You can serve it warm or chilled, and it holds up well on a dessert table.

Easy to switch up: Change the pie filling or the cake mix flavor and you’ve basically got a new dessert without learning anything new.

Key Ingredients

Fruit Layer

Strawberry pie filling: I use the canned kind here because it’s reliable and already thickened. It spreads evenly and bakes into that jammy, scoopable base.
Lemon juice: Don’t skip it. A little lemon keeps the strawberry flavor from tasting flat and helps the whole thing taste more like cheesecake.

Cheesecake Layer

Cream cheese: Use room temperature so it mixes smoothly and you don’t end up with little lumps. Full-fat is best here.
Powdered sugar: This dissolves quickly and keeps the cheesecake layer silky. Granulated sugar can feel a little gritty in a quick mix like this.
Vanilla extract: Just a basic vanilla is fine. It makes the cream cheese taste like an actual cheesecake filling.

Cake Topping

Yellow cake mix: This gives the most classic “dump cake” flavor to me. White cake mix works too if you want a lighter vanilla vibe.
Unsalted butter: Melted butter is what turns the dry cake mix into that buttery, golden top. I drizzle it slowly so I cover as much surface as possible.
Sliced almonds (optional): I like the little crunch, especially if you’re serving it warm. Totally optional.
Whipped cream or vanilla ice cream (optional): Both are good, but ice cream is my pick if you’re serving it warm and want it a little extra dessert-y.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F. Grease a 9×13-inch baking dish.
Add the fruit: Spread the strawberry pie filling evenly in the dish, then stir in the lemon juice right in the pan.
Mix the cheesecake layer: Beat the softened cream cheese with powdered sugar and vanilla until smooth.
Add the cream cheese: Drop spoonfuls of the cream cheese mixture over the strawberry layer. It doesn’t need to be perfect or fully covered.
Add the cake mix: Sprinkle the dry cake mix evenly over the top. Don’t mix it in.
Add the butter: Drizzle the melted butter evenly over the cake mix. Lightly press any dry spots so they moisten.
Add almonds: Sprinkle sliced almonds on top if you’re using them.
Bake: Bake for about 45 minutes, until the top is golden and the edges are bubbling.
Cool: Let it cool for about 15 minutes, then scoop and serve warm or chilled.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Use room temp cream cheese. If it’s still cold, it won’t beat smooth and you’ll end up with little chunks. I usually set it out while I preheat the oven.

Drizzle the butter slowly. You want as much of the dry cake mix covered as possible. If you dump it all in one spot, you’ll get bigger dry patches.

Press down the dry spots. After the butter goes on, I lightly press the top with a spatula or the back of a spoon. It helps the cake mix actually hydrate and bake up instead of staying powdery.

Let it sit before scooping. A short cool-down helps the filling settle so you get cleaner scoops. It will still be soft and gooey.

Swap flavors if you want. Cherry or blueberry pie filling works the same way, and butter cake mix is really good here if you like a richer topping.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Vanilla ice cream: Serve it warm with a scoop on top. The cold ice cream and warm cake combo is hard to beat.
Whipped cream: A big spoonful of whipped cream keeps it simple and classic. I like this best when I’m serving the cake chilled.
Fresh strawberries: A handful of sliced berries on the side makes it look a little fresher and less “pan dessert.” It’s also nice if your pie filling is very sweet.
Extra lemon: A tiny squeeze of lemon over the top right before serving wakes up the strawberry flavor. This is especially good if you’re serving it cold from the fridge.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. The topping softens as it sits, but the flavor stays really good.

To rewarm, I usually microwave individual portions until hot. You can also warm the whole pan in the oven until heated through.

If you want to make this recipe ahead, you can bake it earlier in the day and serve it later at room temp or chilled. It’s also easy to rewarm right before serving if you like it gooey.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use a different cake mix?

Yes. White cake mix and butter cake mix both work really well here. I usually pick yellow when I want that classic dump cake flavor, and butter cake when I want it a little richer.

Can I swap the strawberry pie filling for another flavor?

Absolutely. Cherry and blueberry are the easiest swaps and bake up the same way. Just keep the can size similar so the fruit layer isn’t too thin.

How do I know when it’s done?

The top should look mostly golden and the edges should be bubbling. If you still have a lot of pale, dry cake mix on top at the 45-minute mark, it usually needs a few more minutes.

Why do I have dry patches of cake mix?

That usually means the butter didn’t cover that area. Next time, drizzle the butter more slowly and press down the dry spots so they moisten before baking finishes.

Can I serve it chilled?

Yes, and it’s actually really good that way. The cheesecake layer firms up and it scoops more cleanly, almost like a bar-style dessert.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Easy Strawberry Cheesecake Dump

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Prep Time: 10

Cook Time: 45

Total Time: 55

Serving Size: 12

Easy strawberry cheesecake dump cake with pie filling, cream cheese, cake mix, and butter baked until golden and gooey