Still remember racing against the clock before a family picnic. I “dumped” pie filling, cheesecake dollops, dry mix, and butter into a pan, slid it into the oven, and crossed my fingers. Thirty minutes later, every square inch was scraped clean—my cue that this lazy‑day Strawberry Cheesecake Dump Cake dessert was a keeper!
Introduction
Craving the flavor of homemade strawberry cheesecake but not the work? This strawberry cheesecake dump cake turns four pantry staples into a show‑stopping treat. You “dump” layers into a single baking dish—no mixer, water bath, or springform pan drama. Ten minutes of prep, one pan to wash, and a fork‑tender cake that tastes like it came from a bakery.
The recipe also adapts beautifully: use fresh berries in season, swap to gluten‑free cake mix, or let the slow cooker do the work while you tackle dinner. Along the way, you’ll naturally weave in our target keywords—best strawberry cheesecake dump cake, how to make strawberry cheesecake dump cake, even a nod to the popular Paula Deen strawberry cheesecake dump cake—without ever feeling like you’re reading a list of search terms. Ready to bake?
If you’re a fan of simple but show-stopping desserts, you’ll also love our 4-Ingredient Banana Bread — quick, delicious, and perfect with a cup of coffee.
What Makes This Strawberry Cheesecake Dump Cake So Irresistible
Instant Gratification
Dessert in a flash: ten minutes of assembly plus bake time. While the oven works, you can prep dinner, tidy the kitchen, or relax. No bowl beating or crust chilling required, so even beginner bakers feel confident.
Flavor & Texture Symphony
Every bite balances jammy strawberries, tangy cheesecake, and a golden cake‑mix crumble. Unlike no‑bake cheesecake, which can taste one‑note, this dessert offers warm filling, cool dollops, and a crisp buttery top after a brief rest.
Fail‑Safe for Any Occasion
Picnic? Potluck? Late‑night sweet tooth? This cake travels well, reheats beautifully, and scales up or down without tricky math. Keep a can of strawberry pie filling, cake mix, and cream cheese on hand, and you’re always ten minutes from “wow.”
Looking for more easy ideas? Our savory 4-Ingredient Potato Soup proves that magic can happen with minimal ingredients, whether sweet or savory.
Ingredient Notes & Smart Swaps
Core Four
- Strawberry pie filling (21 oz can)
- Cream cheese (8 oz, softened)
- Vanilla or yellow cake mix (15.25 oz)
- Butter (½ cup, cold & thinly sliced)
Want to explore another strawberry-packed favorite? Don’t miss the Strawberry Crunch Cake — it’s a nostalgic, crispy, creamy treat that’s just as crowd-pleasing.
Why vanilla mix? It boosts the creamy cheesecake flavor while letting the berries shine.
Fresh vs. Canned vs. Frozen
- Fresh strawberries: dice 3 cups, toss with 2 Tbsp sugar and 1 Tbsp cornstarch.
- Frozen berries: thaw, drain, then treat as fresh. Excess liquid will make the base soupy if not drained.
Dietary Tweaks
- Gluten‑free: choose a GF yellow cake mix.
- Dairy‑free: Simply replace the cream cheese and butter with vegan alternatives.
- Lower sugar: Use no‑sugar‑added pie filling and a sugar‑free cake mix.
Brand Face‑Off
Paula Deen favors a full stick of butter; Pioneer Woman sometimes adds graham‑cracker crumbs for crunch. We keep butter at ½ cup for balance and offer an optional graham dusting below. DIY Thrillgirl. Inspired.
How to Make Strawberry Cheesecake Dump Cake
Prep in Three Easy Layers
- Base Layer: Start by greasing a 9×13-inch (23×33 cm) pan, then spread the pie filling into an even layer.
- Cheesecake Layer: Beat cream cheese with 2 Tbsp powdered sugar + 1 tsp vanilla until smooth. Dollop tablespoons over filling.
- Cake‑Mix Layer: Sprinkle dry cake mix evenly—do not stir.
Butter Blanket
Distribute thin pats of cold butter across the cake mix, making sure no spots are left uncovered. Slight overlap ensures no dry powder remains after baking.
Oven vs. Crockpot
- Oven: Bake at 350°F (177 °C) for 40–45 minutes, until golden and bubbling.
- Crockpot: Line the crock with parchment, layer as above, cook HIGH 2 h 15 min or LOW 4 hours. Vent the lid with a chopstick for a crisper top.
Cooling & Checking Doneness
A finished dump cake shows deep golden peaks, bubbling edges, and reads 205 °F (96 °C) at the center. Allow to rest 15 minutes; the structure firms and flavors deepen.
Expert Tips, Variations & Fixes
Chef Ziko’s Pro Tips
- Even Butter: Use a microplane to grate frozen butter quickly for perfect coverage.
- Marbled Cheesecake Look: Drag a butter knife in gentle S‑curves through cream‑cheese dollops before baking.
- Clean Slices: Chill completely, then cut with a hot, dry knife for photo‑worthy squares.
Flavor Twists
- Lemon Zing: Add 2 tsp lemon zest and 1 Tbsp juice to the berry layer for a bright contrast.
- Muffin‑Mix Crunch: Swap cake mix for strawberry muffin mix; bake 5 minutes longer.
- Chocolate Lovers’ Version: Use devil’s food cake mix and sprinkle ½ cup of mini chips on top for a decadent strawberry-chocolate combo.
Common Pitfalls & How to Avoid Them
- Dry Pockets: Make sure butter slices overlap—any exposed mix won’t bake properly.
- Soggy Base: Drain thawed berries well and add cornstarch to fresh fruit.
- Sunken Center: Resist opening the oven for the first 30 minutes; sudden heat loss collapses the middle.
Quick Fixes for Imperfect Desserts
- Too Sweet: Plate with unsweetened Greek yogurt or tangy crème fraîche.
- Under‑baked Spot: Microwave individual serving for 20 seconds—instant repair.
- Pale Top: Broil on HIGH for 60 seconds—keep a close eye to prevent burning.
Serving & Storage Ideas
Best Ways to Serve
- Warm & Gooey: Serve warm in bowls with a scoop of vanilla ice cream for extra indulgence.
- Chilled Bars: Refrigerate, then cut into tidy bars for lunchboxes.
- Brunch Hero: Pair mini‑squares with frittata and berries.
Make‑Ahead, Leftovers, Freezer
- Refrigerate covered up to 4 days.
- Reheat at 300°F for 10 minutes; topping re‑crisped, cheesecake creamy.
- Freeze tightly wrapped portions up to 2 months; thaw overnight in the fridge.
Perfect Pairings & Meal Ideas
Pair it with sparkling lemonade, an iced oat milk latte, or a fresh strawberry smoothie. Planning a dessert board? Include [Strawberry Crunch Cake] and [Mini Cakes You’ll Love] for variety.
Scaling for Singles or Crowds
- 8×8‑inch pan: halve all ingredients, bake 30–35 minutes.
- Half‑sheet pan (15×10): multiply ingredients by 1.5; bake 50–55 minutes.
Serving Tips
Serve warm with a scoop of vanilla ice cream or whipped cream. It’s just as good chilled — if it lasts that long! You can even spoon it into jars for a cute, picnic-ready version, just like our Mini Cakes — adorable, portable, and totally customizable.
Bonus Dessert Idea
Looking for something zesty and elegant? Try our Lemon Olive Oil Cake — it’s rich, tangy, and just as simple to whip up.
Frequently Asked Questions
Yes. Because it contains cream cheese, refrigerate within 2 hours and enjoy chilled or gently reheated.
Bake, cool, cover, and chill up to 24 hours. Warm at 300°F (150 °C) for 10 min to re‑crisp the topping.
Look for golden peaks, bubbling edges, and a center temperature of ≈ 205 °F (96 °C).
Usually patchy butter coverage or under‑baking. Add a few butter pats, tent with foil, bake 5–10 min more.
Absolutely—thaw, drain excess juice, and toss with 1 Tbsp cornstarch to prevent a soggy base.
½ cup (1 stick) for a 9 × 13 pan. Slice for oven baking; melt only for slow‑cooker versions.
Dump cake uses dry cake mix + butter for a crumbly top, while cobbler features biscuit‑like dough or batter.
Conclusion
Who knew four humble ingredients could taste like a patisserie masterpiece? This strawberry cheesecake dump cake marries juicy berries, tangy cream‑cheese swirls, and a buttery crumble—no whisking, water bath, or fear. Keep cake mix, pie filling, and cream cheese on standby, and you’ll always be ten minutes from sweet success. One spoonful will prove why this dessert earns rave reviews from first‑time bakers and seasoned pastry pros alike.
Strawberry Cheesecake Dump Cake — 4‑Ingredient Magic in One Pan
Equipment
- 9 × 13‑inch (23 × 33 cm) baking dish
- Mixing bowl
- Electric hand mixer or sturdy whisk
- Spatula
- Knife or box grater for butter
Ingredients
Main Layer
- 1 can 21 oz strawberry pie filling sub: 3 cups diced fresh berries + 2 Tbsp sugar + 1 Tbsp cornstarch
- 1 block 8 oz cream cheese, softened sub: dairy‑free cream cheese
- 2 Tbsp powdered sugar
- 1 tsp vanilla extract sub: ½ tsp almond extract for deeper berry flavor
- 1 box 15.25 oz vanilla or yellow cake mix sub: gluten‑free yellow cake mix
- ½ cup 1 stick cold unsalted butter, thinly sliced sub: vegan butter sticks
Optional Crunch Topping
- ½ cup graham‑cracker crumbs sub: crushed digestive biscuits
Instructions
- Prep Pan – Preheat oven to 350 °F (177 °C). Grease a 9 × 13‑inch baking dish.
- Layer Filling – Spread strawberry pie filling evenly on the bottom.
- Cheesecake Dollops – Beat cream cheese, powdered sugar, and vanilla until smooth; drop spoonfuls over filling.
- Dump Cake Mix – Sprinkle dry cake mix evenly on top—do not stir.
- Butter Blanket – Lay butter slices edge‑to‑edge, fully covering cake mix. Add graham‑cracker crumbs if using.
- Bake – Bake 40–45 minutes, until golden peaks form and edges bubble.
- Set & Serve – Cool 15 minutes for clean slices or serve warm spoon‑style with ice‑cream.
- Pro Tip: Grate frozen butter for ultrafine coverage—no dry patches, maximum buttery crunch.
- That’s it — no mixing, no mess! For another smooth, creamy dessert with a hint of adventure, check out the Xango Dessert — it’s like cheesecake wrapped in a warm cinnamon hug.
Notes
Nutrition (per serving)
SERVING: 168 g | CALORIES: 389 kcal | CARBOHYDRATES: 52 g | PROTEIN: 4 g | FAT: 19 g | SATURATED FAT: 11 g | CHOLESTEROL: 48 mg | SODIUM: 380 mg | POTASSIUM: 109 mg | FIBER: 1 g | SUGAR: 32 g | VITAMIN A: 560 IU | VITAMIN C: 4 mg | CALCIUM: 130 mg | IRON: 1 mg (Values are estimates calculated with standard USDA data.)Recipe Notes
- Substitutions: Swap pie filling flavor (cherry, blueberry) for seasonal twists.
- Storage: Cover leftovers; refrigerate up to 4 days or freeze wedges for 2 months. Reheat at 300°F for 10 min to restore crunch.
- Variation: Add 2 tsp lemon zest to the filling for a brighter berry pop.
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