Why You’ll Love This 5-Ingredient Strawberry Cheesecake Dump Cake
- Effortless Assembly: Literally dump, drizzle, and bake—no layering finagling required.
- Flavor Explosion: Tangy cream cheese meets bright strawberry pie filling under a buttery cake crust.
- Minimal Cleanup: One baking dish and one small mixing bowl—say goodbye to dishpan hands.
- Customizable: Swap flavors or add mix-ins to make this strawberry cheesecake dump cake truly yours.
For another easy dump-cake variation, check out our Lemon Cream Cheese Dump Cake for a bright, tangy twist on the classic.
Table of Contents
Table of Contents
5-Ingredient Strawberry Cheesecake Dump Cake
Ingredients
- 1 box yellow or white cake mix
- 1 can (21 oz) strawberry pie filling
- 1 package (8 oz) cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray or butter.
- Spread the strawberry pie filling evenly on the bottom of the dish.
- In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
- Dollop spoonfuls of the cream cheese mixture over the strawberry layer and gently spread to cover.
- Sprinkle the dry cake mix evenly over the top—do not stir.
- Drizzle melted butter evenly over the dry cake mix, covering as much surface as possible.
- Bake for 40–45 minutes, until the top is golden and the filling is bubbling around the edges.
- Let cool for 10–15 minutes before serving. Enjoy warm or chilled.
Notes
Ingredients & Substitutions
Every ingredient in this <strong>5-Ingredient Strawberry Cheesecake Dump Cake</strong> plays a starring role. Gather:
- 1 box yellow or white cake mix
- 1 (21 oz) can strawberry pie filling
- 1 (8 oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted
Substitution Ideas
- Cake Mix: Use Funfetti for sprinkles, spice cake for warmth, or gluten-free yellow mix to suit dietary needs.
- Fruit Filling: Swap for cherry, blueberry, or even mixed berry pie filling.
- Cream Cheese: Try Neufchâtel for fewer calories or mascarpone for extra richness.
- Butter: Coconut oil works in a pinch, imparting a subtle tropical flavor.
For more strawberry dessert inspiration, explore our Strawberry Lemonade Buttermilk Cake, bursting with bright citrus notes.
Step-by-Step Instructions
- Preheat & Prep
- Preheat oven to 350 °F (175 °C).
- Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- Layer Strawberry Filling
- Spread the entire can of strawberry pie filling onto the bottom of the dish in an even layer.
- Make the Cheesecake Layer
- In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
- Dollop spoonfuls of the cheesecake mixture over the strawberry layer, then gently spread to cover evenly.
- Add Cake Mix
- Sprinkle the dry cake mix over the cheesecake layer. Do not stir—this separation is key to the dump cake method.
- Drizzle Butter
- Evenly drizzle the melted butter over the cake mix, aiming for full coverage so the mix bakes into a crisp crust.
- Bake
- Bake for 40–45 minutes, until the top is golden brown and juices are bubbling at the edges.
- Cool & Serve
- Let cool 10–15 minutes before slicing. Serve warm with ice cream or chilled for a firmer cheesecake texture.
For a fridge-set, no-bake treat, check our Old-Fashioned No-Bake Strawberry Delight.
Variations & Toppings
- Nutty Crunch: Sprinkle chopped pecans or almonds before baking.
- Chocolate Drizzle: Melt white chocolate chips and zigzag over squares post-bake.
- Citrus Zest: Add lemon or orange zest to the cheesecake layer for a bright pop.
- Mixed Berry: Swap half the strawberry filling for blueberry for a dual-berry effect.
Love texture? Our Strawberry Crunch Cake Recipe: The Ultimate Guide shows you how to layer crisp cereal toppings.
Storage & Make-Ahead Tips
- Refrigerate: Cover and chill for up to 4 days. Reheat portions in the microwave (20–30 sec) or oven (325 °F for 10 min).
- Freeze: Bake, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then warm through.
- Prep Ahead: Assemble layers in the baking dish, cover, and refrigerate overnight. Add butter just before baking.
For a no-bake take on peanut butter, see our No-Bake Peanut Butter Pie.
People Also Ask
1. What is the biggest mistake to avoid when making a Strawberry Cheesecake Dump Cake?
Pressing down or spreading the cake mix—this can compact the topping and prevent proper crisping.
Over-pouring butter in one spot—instead, drizzle slowly and evenly to avoid soggy pockets.
Using cold ingredients—ensure both the filling and butter are at room temperature for even baking.
Neglecting oven temperature—an underheated oven won’t crisp the top, while too hot can burn edges before the center cooks.
Skipping the cooling step—cutting too soon can cause the layers to run together; let it rest for 10–15 minutes to set.
2. What are the ingredients in a Strawberry Cheesecake Dump Cake?
Strawberry Pie Filling: Provides the juicy, berry-packed base layer that steams into sweet pockets beneath the crust.
Yellow or White Cake Mix: Acts as the effortless dry topping that bakes into a golden, crumbly crust.
Cream Cheese: Adds rich, tangy pockets of cheesecake throughout the dessert—softened to blend smoothly.
Granulated Sugar & Vanilla Extract: Sweetens and flavors the cheesecake layer, ensuring each bite pops with warm, vanilla notes.
Unsalted Butter: Drizzled over the dry cake mix so it melts and crisps into that signature Strawberry Cheesecake Dump Cake topping.
3. Does strawberry cheesecake dump cake need to be refrigerated?
Yes—because of the cream cheese layer, a Strawberry Cheesecake Dump Cake must be refrigerated.
After baking, cover the dish with plastic wrap or foil to prevent it from drying out.
Store in the fridge for up to 4 days; the flavors actually meld and improve overnight.
To serve warm, reheat individual slices in the microwave for 20–30 seconds or in a 325 °F oven for 5–10 minutes.
Always use within four days for optimal taste and food safety—discard if you notice any off-odors or mold.
4. What ingredients do you need for a Strawberry Cheesecake Dump Cake?
Traditional no-bake strawberry cheesecake uses a graham cracker crust, cream cheese, sugar, whipped cream (or Cool Whip), and fresh strawberries or pie filling.
5. Can I make this dump cake gluten-free?
Absolutely—swap in a gluten-free white or yellow cake mix labeled “certified gluten-free.”
Verify that your strawberry pie filling bears a gluten-free label or check the ingredient list for no wheat derivatives.
Confirm that cream cheese, sugar, vanilla, and butter are naturally gluten-free (most are, but it’s always good to double-check for additives).
For extra assurance, look for a dedicated gluten-free symbol on all packaged ingredients.
Bake and store exactly as the original recipe; the texture and flavor remain just as delicious!
6. How do I prevent the cheesecake layer from sinking?
Beat the cream cheese mixture until fully smooth and spread it gently over the filling without pressing down. Bake soon after assembling to maintain layer integrity.
Expert Tips & Common Mistakes
- Room-Temperature Cream Cheese Cold cream cheese leads to lumps; allow it to soften fully.
- Butter Coverage Drizzle slowly to coat as much surface area of dry mix as possible—this guarantees an even, golden crust.
- Even Spreading When you drop the cheesecake batter, aim for dollops about 2 inches apart so you can smooth without overmixing.