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A close-up shot of a baked Strawberry Cheesecake Dump Cake in a white ceramic baking dish showing bubbling, syrupy red strawberry pie filling.

Strawberry Cheesecake Dump Cake: The Ultimate Gooey Berry Dessert

This effortless Strawberry Cheesecake Dump Cake features a bubbling red strawberry pie filling, creamy cheesecake dollops, and a golden-brown, crumbly vanilla cake mix topping.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Cheesecake Dump Cake Ingredients
  • 42 oz strawberry pie filling 2 cans, 21 oz (595g) each.
  • 1 cup fresh whole small strawberries 150g, washed and hulled.
  • 8 oz full-fat cream cheese 226g, softened to room temperature.
  • 0.25 cup granulated sugar 50g.
  • 1 tsp vanilla extract 5ml.
  • 15.25 oz vanilla cake mix 1 box (432g), dry powder only.
  • 0.75 cup unsalted butter 170g, melted.

Equipment

  • 1 9x13 inch (23x33cm) White Ceramic Baking Dish Essential for even baking and a beautiful presentation.
  • 1 Hand Mixer Used to whip the cream cheese to a smooth, rich consistency.

Instructions
 

Preparation and Assembly
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch (23x33cm) white ceramic baking dish with non-stick spray or a thin coat of butter.
  2. Pour the strawberry pie filling evenly into the bottom of the dish. Scatter the fresh whole strawberries evenly over the top of the filling.
  3. In a medium bowl, use a hand mixer to beat the softened cream cheese, granulated sugar, and vanilla extract until completely smooth and creamy.
  4. Use a spoon to drop generous dollops of the cream cheese mixture evenly over the strawberry filling. Do not swirl or mix them in.
  5. Sprinkle the dry vanilla cake mix evenly over the entire surface, covering the berries and cream cheese completely. Break up any large clumps with your fingers.
  6. Slowly pour the melted butter as evenly as possible over the dry cake mix. Bake uncovered for 40-45 minutes until the fruit layer is bubbling and the top is a crispy, golden-brown crust.

Notes

Tip 1: Make sure your cream cheese is fully softened to room temperature, otherwise your dollops will be lumpy.
Tip 2: Allow the dump cake to rest for 15 minutes before serving to let the hot, syrupy fruit layer thicken slightly.
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