Strawberry Cheesecake Cake

Strawberry cheesecake dump cake blends juicy strawberries, tangy creamy cheese, and a buttery cake topping. This easy treat brings together three classic sweets—lush strawberries, smooth cheesecake, and soft golden cake—giving you something extra delicious with hardly any time in the kitchen. The layers work together so you get syrupy fruit at the bottom, creamy richness in the middle, and a toasty, buttery top for an all-around tasty bite.

The first time I made this was for a neighborhood gathering. I was racing against the clock but still wanted to wow folks. Once people bit into the warm, creamy layer swirling into the sweet strawberries, the board lit up with smiles. That moment sealed the deal for keeping this in my regular lineup.

Irresistible Ingredient Lineup

• Two 15-ounce cans strawberry pie filling: This gives you a sweet, fruity layer that bubbles up as it bakes
• Eight ounces cream cheese (softened): Adds that creamy, tangy middle that makes this dessert pop
• One large egg: Holds the cheesecake filling together and helps it bake up just right
• Quarter cup granulated sugar: Sweetens up the cheesecake mixture without making it overly sugary
• One package vanilla cake mix: Goes on top and bakes into a buttery, golden crust
• Half cup cold salted butter: Dotted over the mix to make wonderful, crispy golden patches
• Fresh strawberries (optional): Toss these on at the end for a fresh look and extra color

How to Bake It

Oven Prep:

Crank your oven up to 350°F and make sure it's hot before you get started.

Starting Layer:

Spoon all the strawberry filling into a 9×13-inch pan and spread it out evenly.

Cream Cheese Blend:

Beat together the cream cheese, sugar, and egg until smooth—no lumps allowed!

Add the Creamy Layer:

Scoop the cheesecake mixture over the strawberry base. Don't mix. Just gently spread it to keep those thick creamy pockets.

Cake Mix Sprinkle:

Shake the dry cake mix all across the top, covering the fruit and cheesecake layers totally.

Butter Topping:

Cut cold butter into thin slices and drop them over the cake mix, spreading them out as much as possible for a nice golden top.

Bake Time:

Pop it in the oven and bake for 40 to 45 minutes. The top should be toasty brown, and the edges will be bubbling.

Let It Cool:

Wait about 10-15 minutes before digging in so things can set up but stay melty and warm.

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Personally, I always reach for strawberry filling that’s got actual whole berries. My grandma was all about picking brands that packed in real fruit instead of just the syrupy stuff, and man, that little detail makes your dessert taste and feel so much better.

Ways to Serve

Dole this out warm and pair it with cold vanilla ice cream. The hot-and-cold combo takes things up a notch and makes every spoonful taste awesome. If you want to fancy things up, a few fresh mint leaves on top add a pretty touch.

Fun Swaps

Change things up by using different fruits—there are no rules! Try cherry and a dash of almond in the cream cheese layer, or swap for blueberries and a little bit of lemon zest. If you like things less sweet, cut the sugar in the cheesecake blend and squeeze in some lemon juice for a fresh pop.

Making It Last

Just cover leftovers and leave on the counter for a couple days—they'll stay yummy. Want to keep it longer? Cling wrap or foil in the fridge keeps it good for about a week. When reheating, a quick zap in the microwave (about 10-15 seconds per serving) gets everything warm again, but doesn't dry it out. If you chill it, the cheesecake layer gets a bit firmer, which some folks in my house actually like better than fresh-out-of-the-oven.

Balanced Style

Serve this strawberry cheesecake dump cake with something crisp and bright. Fruit salad is always a win, or grab a scoop of lemon sorbet for zing. The sharpness cuts through the sweetness and keeps your taste buds excited from start to finish.

This dish came together after lots of tries. Trust me, getting the ingredient amounts just right makes all the difference. Even though you might want to add extra cream cheese, this balance gives you that tasty, not-too-heavy vibe and still lets the cake part bake nicely. Sometimes, the simplest combos turn out the best.

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Recipe FAQs

→ Can I use fresh strawberries instead of canned pie filling?

Fresh strawberries aren’t a straight swap since they’re watery. Cook them with sugar and cornstarch to make a thick, jam-like consistency.

→ What's the best way to slice the cold butter for the topping?

Grab a sharp knife and cut thin butter slices (around 1/8 inch). Spread them evenly over the cake mix so no spots stay dry.

→ Can I use other flavors of pie filling?

Totally! Try cherry, blueberry, peach, or even apple filling. Switch it up based on your mood or pantry stash.

→ Why is my cake mix still powdery after baking?

Your butter likely didn’t cover everything. Cut it thinner, spread it better, or even bump it up to 3/4 cup if needed.

→ Is this dessert better served warm or cold?

Either works! Warm gives you gooey, cake-like results. Chilled offers a firmer, cheesecake-like texture. Experiment to see what you love most!