Strawberry Cheesecake Dump Cake – The Easiest Sweet Hug in a Baking Dish

Name: Strawberry Cheesecake Dump Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cans (21 oz each) strawberry pie filling; 8 oz cream cheese, softened; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 cup milk; 1 box (15.25 oz) yellow cake mix; 1/2 cup unsalted butter, melted; 1/2 teaspoon fine salt (optional, balances sweetness); Fresh strawberries, for serving (optional); Vanilla ice cream or whipped cream, for serving (optional)

INAYA 48 minutes ago

0 2 6 minutes read

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The first time I made Strawberry Cheesecake Dump Cake, I was tired, my kitchen was messy, and I needed something sweet that didn’t ask too much from me. Some days feel like that, don’t they? You want dessert, you want comfort, but you don’t want complicated steps or too many bowls to wash.

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.

Now, this Strawberry Cheesecake Dump Cake is not something my grandmother made in Crete. But if she had discovered it, she would have laughed, clapped her hands, and said, “Inaya, this is clever!” Because this dessert feels like a shortcut, but it tastes like you spent hours in the kitchen.

When I bake Strawberry Cheesecake Dump Cake, I smell sweet strawberries bubbling under creamy cheesecake and buttery cake topping. I watch the golden crust form in the oven, and I already imagine my family asking for seconds. This cake makes everything softer the mood, the evening, even the conversation around the table.

Let me show you why I love it so much.

Why I Love Making This Recipe

I love Strawberry Cheesecake Dump Cake because it feels forgiving. I don’t need to be perfect. I don’t need to measure flour carefully into a separate bowl or worry about cracks like in traditional cheesecake. I simply layer, bake, and wait.

As a woman who cooks almost every day, I appreciate recipes that respect my time. Between family, friends, and life, I want desserts that feel special but stay simple. This cake gives me:

Sweet strawberry flavor without washing and slicing piles of fruit
Creamy cheesecake richness without a water bath
A golden, buttery topping without mixing a full batter

And I adore how flexible it feels. I can make Strawberry Cheesecake Dump Cake for a Sunday family lunch, for a women’s gathering with coffee, or even for a last-minute dinner invitation. It never disappoints.

The best part? Everyone thinks I worked much harder than I actually did.

Ingredients & Little Kitchen Secrets

I always tell my friends: simple ingredients can still create magic.

Here is everything I use for my Strawberry Cheesecake Dump Cake:

2 cans (21 oz each) strawberry pie filling
8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
Fresh strawberries for garnish (optional)

My Little Secrets

Soften the cream cheese properly.
I take it out of the fridge at least 30–40 minutes before mixing. If I rush this step, I get lumps. I want it smooth and creamy.

Do not mix the layers.
This is a dump cake. I layer everything. I never stir after adding the cake mix. The magic happens in the oven.

Cover the dry spots with butter.
When I drizzle melted butter on top, I try to cover as much dry cake mix as possible. If I see dry patches before baking, I gently add a little more melted butter.

Let it rest.
When I remove the cake from the oven, I let it sit. I know it smells amazing, but resting helps it set properly.

How I Make It, Step by Step

I always bake this cake in my favorite 9×13-inch dish. It feeds everyone and still leaves leftovers for the next day.

1. I Preheat the Oven

I preheat my oven to 350°F (175°C). I lightly grease my baking dish with butter or oil.

2. I Spread the Strawberry Filling

I open both cans of strawberry pie filling and spread them evenly in the bottom of the dish. I make sure the entire base is covered with thick, red strawberry goodness.

3. I Prepare the Cheesecake Layer

In a mixing bowl, I beat the softened cream cheese with sugar, vanilla extract, and milk. I mix until the texture becomes smooth and creamy. I taste it with a small spoon. I always taste.

Then I spoon this mixture gently over the strawberry layer. I do not worry about perfection. It spreads more while baking.

4. I Add the Cake Mix

I sprinkle the dry yellow cake mix evenly over everything. I resist the urge to stir. I simply let it sit as a soft blanket over the creamy layer.

5. I Drizzle the Butter

I slowly drizzle the melted butter over the cake mix. I move my hand carefully to cover as much surface as possible.

6. I Bake

I place the dish in the oven and bake for 40 to 45 minutes. I watch the top turn golden brown and the edges bubble with strawberry syrup.

7. I Let It Rest

I remove it from the oven and let it cool for at least 20 minutes. This step helps the cheesecake layer settle beautifully.

When I cut into it, I see layers: red strawberries, creamy cheesecake, golden cake. It looks rustic and comforting.

How I Serve It at Home

I serve Strawberry Cheesecake Dump Cake in generous spoonfuls. I never cut perfect squares. I scoop.

Sometimes I serve it warm with a scoop of vanilla ice cream melting slowly on top. Other times I chill it and serve it cold, almost like a cheesecake bar.

When my girlfriends come over for coffee, I add fresh sliced strawberries on top and dust a little powdered sugar. We sit at my kitchen table, we talk about life, children, dreams, and memories. Dessert always opens hearts.

Food brings women together. I see it again and again in my kitchen.

Storage, Reheating & Make-Ahead Tips

This cake stores beautifully.

I cover the baking dish tightly and place it in the refrigerator. It stays fresh for up to 4 days.

If I want it warm again, I reheat a portion in the microwave for about 20–30 seconds. The strawberry layer becomes soft and fragrant again.

If I prefer a firmer texture, I eat it straight from the fridge. The cheesecake layer tastes even richer when chilled.

I can also prepare it a few hours before guests arrive. I bake it, let it cool, and keep it at room temperature for several hours. It stays perfect.

100-Word Short Version

Strawberry Cheesecake Dump Cake is an easy layered dessert made with strawberry pie filling, a creamy cheesecake mixture, and dry cake mix topped with melted butter. I spread the strawberries in a baking dish, spoon a sweet cream cheese mixture over them, sprinkle cake mix on top, and drizzle with butter. I bake it until golden and bubbly. This simple dessert tastes rich and comforting without complicated steps. I serve it warm with ice cream or chilled like cheesecake. It stores well in the refrigerator for up to four days and reheats beautifully.

Recipe Card

⏱️ Time
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

🛒 Ingredients

2 cans (21 oz each) strawberry pie filling
8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
Fresh strawberries (optional)

👩‍🍳 Instructions

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Spread strawberry pie filling evenly in the dish.
Beat cream cheese, sugar, vanilla, and milk until smooth.
Spoon cream cheese mixture over strawberries.
Sprinkle dry cake mix evenly on top.
Drizzle melted butter over the cake mix.
Bake 40–45 minutes until golden and bubbly.
Cool at least 20 minutes before serving.

📝 Notes

Cover dry cake mix spots with butter before baking.
Store in refrigerator up to 4 days.
Serve warm or chilled.
Try cherry or blueberry filling for variation.

🍽️ Nutrition (per serving, approximate)
Calories: 320
Carbohydrates: 45g
Sugar: 28g
Fat: 15g
Protein: 4g
Sodium: 320mg
Cholesterol: 45mg

Conclusion

Every time I bake Strawberry Cheesecake Dump Cake, I feel like I give my family a sweet hug. It does not require perfection. It does not require special skills. It only requires love and a little trust in simple ingredients.

I love desserts that feel generous. I love recipes that allow busy women to create something beautiful without stress. This cake reminds me that cooking does not have to be complicated to be meaningful.

When you bake this in your kitchen, imagine me beside you, wiping flour from the counter and smiling. Let the strawberries bubble, let the butter melt, and let your home fill with sweetness.

Because cooking is never just about food. It is about warmth, comfort, and the joy we share around the table.

INAYA 48 minutes ago

0 2 6 minutes read

Strawberry Cheesecake Dump Cake – The Easiest Sweet Hug in a Baking Dish

Why I Love Making This Recipe