Strawberry Cheesecake Dump Cake
This Strawberry Cheesecake Dump Cake is the ultimate easy dessert! With layers of strawberry pie filling, a creamy cheesecake swirl, and a buttery cake topping, it bakes to golden, bubbly perfection — no mixer or frosting needed.
Ingredients
- 2 cans 15 oz each strawberry pie filling
- 8 oz full-fat cream cheese softened to room temperature
- 1 large egg room temperature
- ¼ cup granulated sugar
- 1 box 15–16 oz white, yellow, or vanilla cake mix
- ½ cup cold unsalted butter thinly sliced
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, beat the softened cream cheese, egg, and sugar until creamy.
- Spread strawberry pie filling evenly in a greased 9x13-inch baking dish.
- Dollop and gently spread the cream cheese mixture over the strawberries.
- Evenly sprinkle the dry cake mix on top.
- Distribute the butter slices over the cake mix to cover as evenly as possible.
- Bake for 50–60 minutes, until top is golden and filling is bubbly.
- Let cool at least 20 minutes before serving for neater slices.
Notes
- Use cold butter for a crisper, golden topping.
- Letting the cake rest helps the layers set for cleaner slices.
- You can swap strawberry pie filling for cherry or blueberry for variation.
- Best served warm or at room temperature — with a scoop of vanilla ice cream if desired!