I layer sweet strawberry pie filling, a dreamy cream cheese mixture, and yellow cake mix in a baking dish, then pour melted butter over the top. Ten minutes of prep and about 40–50 minutes in the oven later, I have a bubbly, golden dessert that tastes like cheesecake, strawberry pie, and cake all at once.

Why You’ll Love This Recipe

I adore that this dessert comes together in one bowl (well, almost one bowl). There’s no crust to press, no crust to blind-bake, and no elaborate mixing. The cool cream cheese layer balances the sweetness of the pie filling, while the cake mix bakes into a crisp, buttery topping. It’s perfect for busy weeknights, backyard barbecues, or whenever I need a fuss-free showstopper.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can (21 oz) strawberry pie filling

• 1 box (15.25 oz) yellow cake mix

• 1 package (8 oz) cream cheese, softened

• 1/2 cup sugar

• 1/2 teaspoon vanilla extract

• 1/2 cup unsalted butter, melted

Directions

1. Preheat the oven to 350°F (175°C).

2. Pour the strawberry pie filling into a greased 9×13-inch baking dish, spreading it into an even layer.

3. In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy using a hand mixer or sturdy whisk.

4. Spoon the cream cheese mixture evenly over the pie filling.

5. Sprinkle the dry yellow cake mix gently and evenly over the cream cheese layer—do not mix.

6. Drizzle the melted butter over the cake mix in an even stream, making sure most of the dry mix is moistened.

7. Bake for 40–50 minutes, or until the top is golden brown and the filling is bubbly at the edges.

8. Allow the cake to stand for about 10 minutes before serving so the layers can set.

Servings and Timing

• Yield: 10 servings

• Prep Time: 10 minutes

• Bake Time: 40–50 minutes

• Stand Time: 10 minutes

• Total Time: About 1 hour

Variations

• Mixed Berry: Swap half the strawberry pie filling for blueberry or raspberry filling.

• Crunch Topping: Stir 1 cup chopped pecans or sliced almonds into the cake mix before adding the butter.

• Lemon Zest: Add 1 teaspoon lemon zest to the cream cheese mixture for a bright, tangy note.

• Chocolate Drizzle: Once cool, drizzle melted white or dark chocolate over the top.

• Mini Dump Cakes: Divide ingredients into individual ramekins; reduce bake time to 25–30 minutes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave a single portion for 15–20 seconds or warm slices in a 350°F oven for about 10 minutes until heated through.

FAQs

How can I prevent the cake mix from clumping when I pour the butter?

I find it helps to drizzle the butter slowly and aim for even coverage. If any dry patches remain, I gently shake or tap the dish so the butter settles into the mix.

Can I use a different cake mix flavor?

Absolutely. I’ve tried French vanilla, white cake, and even funfetti—each brings its own twist to the topping. Yellow cake mix gives that classic buttery flavor.

Do I need to let the dump cake rest before serving?

Yes. I let it stand about 10 minutes after baking so that the layers settle. It’s still delightfully warm but not so runny that it slides everywhere.

Can I make this ahead of time?

I’ve prepped the layers in the dish, covered it, and kept it in the fridge for up to 8 hours before baking. Just add 5–10 minutes to the bake time if it goes into the oven cold.

Is this recipe freezer-friendly?

I do freeze individual portions wrapped tightly in plastic wrap and foil. They’ll keep for up to 2 months—just thaw overnight in the fridge and reheat as described above.

Conclusion

I love how this Strawberry Cheesecake Dump Cake feels luxurious yet is so simple to throw together. It’s become my go-to when I need a dessert that impresses without the stress. Give it a try, and I’m confident you’ll agree that dump cakes deserve a spot in every baker’s repertoire.