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–+ servings
Strawberry Cheesecake Dump Cake

Creamy Strawberry Cheesecake Dump Cake in Just Minutes

Strawberry Cheesecake Dump Cake is a quick and easy dessert that combines the creamy richness of cheesecake with the fruity sweetness of strawberries. With just a handful of ingredients, it’s the perfect dessert for potlucks, gatherings, or a last-minute treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 320 kcal

Ingredients
  

  • 1 package 8 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 can 21 oz strawberry pie filling
  • 1 box 15.25 oz white or yellow cake mix
  • 1/2 cup 1 stick unsalted butter, melted
  • 1/4 cup milk optional, for a creamier filling
  • 1/2 cup fresh strawberries sliced (optional for garnish)
  • Whipped cream optional for serving

Instructions
 

  • Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  • Prepare the Cheesecake Mixture: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Add milk if you want a slightly thinner consistency.
  • Assemble the Dump Cake:
  • Spread the strawberry pie filling evenly across the bottom of the prepared baking dish.
  • Drop dollops of the cream cheese mixture over the strawberry filling and gently swirl it using a knife or spatula.
  • Sprinkle the dry cake mix evenly over the top of the filling and cream cheese.
  • Drizzle the melted butter evenly over the dry cake mix, ensuring most of the mix is moistened.
  • Bake: Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the filling is bubbling around the edges.
  • Cool and Serve: Let the cake cool for about 10 minutes before serving. Serve warm or at room temperature, topped with fresh strawberries and whipped cream if desired.

Notes

  • For a twist, use a strawberry and rhubarb filling or add a layer of fresh strawberries underneath the cream cheese mixture.
  • You can substitute the white cake mix with a vanilla or butter pecan flavor for a different taste.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a warm treat.
  • This dessert is delicious on its own but pairs wonderfully with vanilla ice cream.

Nutrition

Calories: 320kcalCarbohydrates: 43gProtein: 4gFat: 15gSodium: 300mgFiber: 1gSugar: 28g
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