Easy Strawberry Cheesecake Dump Cake
Sweet strawberry pie filling, a creamy cheesecake swirl, and buttery cake mix bake into a no-fuss crowd‑pleaser. Minimal prep, big comfort.
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Servings:
Ingredients
Main Ingredients
- 42 oz strawberry pie filling about two 21-oz cans
- 8 oz softened cream cheese
- 0.33 cup granulated sugar
- 1 tsp vanilla extract
- 15.25 oz vanilla cake mix one standard box
- 0.5 cup unsalted butter, melted
- 1 tbsp lemon juice optional, brightens the filling
- 1 cup sliced fresh strawberries optional for serving
Instructions
Preparation Steps
- Heat oven to 350°F and lightly grease a 9x13-inch baking dish.
- Spread the strawberry pie filling into the dish. Stir in lemon juice, if using.
- Beat cream cheese, sugar, and vanilla until smooth and fluffy.
- Dollop the cream cheese mixture over the filling, then gently swirl with a knife.
- Shake the dry cake mix evenly over the top, breaking up any clumps.
- Drizzle melted butter across the surface, covering as much dry mix as possible.
- Bake 40–50 minutes until golden and bubbly with no dry spots in the center. Cool 10 minutes.
- Serve warm. Garnish with fresh strawberries, if desired.
Notes
Try lemon cake mix for a brighter twist, or sprinkle 1/2 cup graham cracker crumbs over the cake mix for a cheesecake crust vibe. Store leftovers covered in the fridge up to 3 days; rewarm single portions in the microwave for 20–30 seconds.
This recipe is an original creation inspired by classic Easy Strawberry Cheesecake Dump Cake flavors. All ingredient ratios and instructions are independently developed.