Strawberry Cheesecake Dump Cake is one of those ridiculously easy, outrageously delicious desserts that practically makes itself. It’s a dreamy mashup of gooey strawberry pie filling, creamy cheesecake flavor, and a buttery cake topping — no mixing bowls required!

Here’s how to make it:

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🍓 Strawberry Cheesecake Dump Cake

🕒 Prep: 10 min | Bake: 45–50 min

🍽️ Serves: 10–12

🔥 One-pan dessert (9×13″)

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🧂 Ingredients

• 1 can (21 oz) strawberry pie filling

• 1 block (8 oz) cream cheese, softened

• ½ cup sugar

• 1 box (15.25 oz) yellow cake mix or white cake mix

• ½ cup (1 stick) butter, melted

• Optional: 1 tsp vanilla extract

• Optional topping: fresh strawberries, whipped cream, or vanilla ice cream

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C).
   Lightly grease a 9×13″ baking dish.

2. Layer the strawberry filling:
   Spread the strawberry pie filling evenly in the bottom of the pan.

3. Add the cheesecake layer:
   In a small bowl, mix the softened cream cheese, sugar, and vanilla (if using) until smooth.
   Drop spoonfuls of the mixture over the pie filling — it doesn’t have to be perfect.

4. Sprinkle the cake mix:
   Evenly sprinkle the dry cake mix over the top — don’t stir.

5. Add butter:
   Drizzle the melted butter over the cake mix as evenly as possible. Some dry spots are fine — they’ll bake up golden and crisp.

6. Bake for 45–50 minutes, or until the top is golden brown and bubbly around the edges.

7. Cool slightly before serving.
   Serve warm or at room temp with whipped cream or ice cream if you like.

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🔁 Variations

• Swap in cherry, blueberry, or mixed berry pie filling.

• Use strawberry cake mix for double berry flavor.

• Add a sprinkle of graham cracker crumbs or white chocolate chips before baking.

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Want a from-scratch version, gluten-free option, or to make it in a slow cooker?