Strawberry Cheesecake Cake

Strawberry cheesecake dump cake blends bright, sweet strawberries with tangy cream cheese and a crispy cake layer on top. This no-fuss sweet treat brings together everyone's favorites – plump strawberries, tangy cheesecake, and soft cake – making something incredible without much work. You'll love how it stacks up with a fruity bottom, velvety middle, and crisp buttery top that hits all your sweet tooth needs.

I threw this together for a block party when I was running behind but wanted to bring something that would wow everyone. Watching my neighbors' reactions as they tasted how the smooth cheesecake layer blended with those sweet strawberries – I knew right away this had to become one of my go-to desserts.

Stunning Ingredient Breakdown

• Two 15-ounce cans strawberry pie filling: Makes the sweet, fruit base that gets all bubbly and thick while baking
• Eight ounces cream cheese (softened): Adds that wonderful tang that turns this into more than just another dump cake
• One large egg: Helps the cheesecake part come together and set up just right
• Quarter cup granulated sugar: Cuts the cream cheese sharpness without drowning out the strawberry taste
• One package vanilla cake mix: Creates that amazing golden top with almost zero effort
• Half cup cold salted butter: Makes those tasty crunchy spots all through the cake layer
• Fresh strawberries (optional): Gives a pop of color and freshness when it's time to serve

The Cooking Journey

Get Your Oven Ready:

Warm it up to 350°F so everything cooks perfectly from the start.

Build Your Bottom:

Dump strawberry pie filling across your 9×13-inch baking dish, making sure it's spread out flat.

Whip Up The Middle:

Mix softened cream cheese with sugar and egg until it's completely smooth, making sure to work out any bumps for the best texture.

Add Your Cheesecake:

Spoon the cream cheese mix over your strawberries in dollops, then lightly spread it without mixing the two together.

Sprinkle The Top:

Scatter dry cake mix all over everything, making sure to cover both the strawberry and cheesecake layers completely.

Add The Butter:

Cut cold butter into thin slices and lay them all over the cake mix, trying to cover as much area as possible for good browning.

Let It Bake:

Stick it in your hot oven for 40-45 minutes until the top turns golden and you see fruit bubbling around the edges.

Cool A Bit:

Let it sit for 10-15 minutes before digging in, so the layers can firm up while still warm.

Highlight

I really love using strawberry pie filling that has whole berries in it. My grandma always told me to pick brands with actual fruit chunks instead of just the jelly part, and that tiny detail really makes the whole dessert taste so much better.

Delightful Serving Suggestions

Dish this up while it's still warm and top with a scoop of vanilla ice cream that slowly melts into all the layers. There's something magical about cold ice cream meeting the warm cake that really takes all these tasty flavors to another level. For fancy occasions, add a few fresh mint leaves on top to make it look extra special.

Creative Twists

Switch things up by using different fruit fillings for totally new flavors. Maybe try cherry filling with a splash of almond extract in your cheesecake mix, or blueberry filling with some lemon zest mixed in. If you don't like things too sweet, cut back on sugar in the cheesecake part and add a squeeze of fresh lemon juice to brighten everything up.

Keeping It Good

Leave leftovers on the counter, covered, for a day or two without any problems. If you need it to last longer, wrap it tight with plastic wrap or foil and stick it in the fridge for up to a week. When you want some more, just warm single servings in the microwave for 10-15 seconds to get that fresh-baked feeling without cooking the cheesecake part too much. The texture changes a bit in the fridge – the cheesecake gets firmer, making an interesting contrast between layers that some of my family actually likes better than when it's first made.

Wonderful Pairing Ideas

Serve your strawberry cheesecake dump cake with something cool and zingy to balance how rich it is. A bowl of fresh cut fruit works perfectly alongside it, or maybe a tiny scoop of lemon sorbet on the side. The tartness cuts through all that sweetness and cleans your taste buds between bites, so each mouthful tastes just as good as your first.

I played around with this recipe many times before getting it just right, and I've found these amounts create the perfect mix. While you might want to add more cream cheese, the current amount gives just enough creaminess without taking over the strawberry flavor or stopping the cake mix from cooking through properly. It's truly one of those simple recipes where the right balance makes something way better than you'd expect from such basic ingredients.

Highlight

Recipe FAQs

→ Can I replace canned pie filling with fresh berries?

Fresh berries alone won't work since they're too watery. Cook them with sugar and cornstarch to get a filling similar to the canned version.

→ How do I prepare cold butter for the topping?

Grab a sharp knife and cut butter into thin, even slices—about 1/8-inch thick. Lay them flat and spread them evenly for better baking.

→ What other pie fillings can replace strawberry?

Go wild! Cherry, blueberry, peach, or apple fillings work well too. Pick based on what you have or your favorite flavors.

→ Why does my cake mix stay dry in some spots?

Dry mix means butter wasn't evenly distributed. Cut thinner slices or use up to 3/4 cup for better coverage.

→ Should I eat this warm or chilled?

Both are great! Warm gives a gooey cake texture, while chilled offers a firmer, cheesecake-like consistency. Find your favorite!