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

Name: Strawberry Cream Cheese Dump Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 can (21 oz / 600 g) strawberry pie filling; 8 oz (225 g) cream cheese, softened; 1 box (15.25 oz / 425 g) vanilla or yellow cake mix; 1/2 cup (115 g) unsalted butter, melted; 2 tbsp granulated sugar (optional); 1 tsp vanilla extract; Pinch of salt; Optional: 1 cup fresh strawberries, sliced; Optional for serving: vanilla ice cream or whipped cream

INAYA 43 minutes ago

0 0 6 minutes read

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The Story & Intro

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.

Today, I want to share something incredibly simple but so comforting: Strawberry Cream Cheese Dump Cake. I know, the name sounds almost too easy to be true. “Dump cake” does not sound very elegant, does it? But oh, my friend, this Strawberry Cream Cheese Dump Cake tastes like you spent hours in the kitchen.

The first time I made Strawberry Cream Cheese Dump Cake, I laughed. I usually measure carefully, stir slowly, and taste as I go. But this recipe asked me to “dump” everything into a baking dish. No mixing bowl. No complicated steps. Just layers of sweetness. I felt almost rebellious making it.

I remember serving this Strawberry Cream Cheese Dump Cake when my cousins came over for coffee. The sun warmed the terrace, the coffee smelled strong, and I brought out this golden, bubbling dessert. The strawberries peeked through the creamy layer, and the top looked crisp and buttery. Everyone asked for the recipe. When I told them how easy it was, they did not believe me.

That is why I love this cake. Strawberry Cream Cheese Dump Cake gives you maximum comfort with minimum effort. And sometimes, as women balancing family, work, and life, we need recipes like this.

Why I Love Making This Recipe

I love Strawberry Cream Cheese Dump Cake because it feels generous. It feeds many people. It looks beautiful in a rustic way. It smells like summer and childhood at the same time.

The strawberries bring brightness and sweetness. The cream cheese melts into little pockets of creamy richness. The cake mix forms a golden crust that feels almost like a cobbler topping. Every bite gives you fruit, creaminess, and buttery crumble.

I also love that I do not need special skills. If you can open a can and slice cream cheese, you can make Strawberry Cream Cheese Dump Cake. I make it when I feel tired. I make it when I need a last-minute dessert. I make it when I want something comforting without stress.

Most of all, I love how this cake brings people to the table. No one eats just one spoonful. Everyone goes back for more.

Ingredients & Little Kitchen Secrets

Here is what I use to make my Strawberry Cream Cheese Dump Cake:

1 can (about 600 g / 21 oz) strawberry pie filling
1 package (225 g / 8 oz) cream cheese, softened
1 box (about 425 g / 15.25 oz) vanilla or yellow cake mix
115 g (1/2 cup) unsalted butter, melted
2 tablespoons sugar (optional, for extra sweetness)
1 teaspoon vanilla extract
A small pinch of salt

My Little Kitchen Secrets

I always soften the cream cheese properly. I take it out of the fridge at least 30–40 minutes before baking. Soft cream cheese spreads and melts better.

I sometimes add fresh strawberries on top of the pie filling if I have them. They add texture and make the Strawberry Cream Cheese Dump Cake taste even fresher.

If I want a richer flavor, I use melted butter and drizzle it very evenly over the cake mix. Dry spots stay powdery if you skip this step carefully.

And here is something my grandmother taught me: always add a tiny pinch of salt to sweet recipes. Salt wakes up the sweetness. It makes strawberries taste more like strawberries.

How I Make It, Step by Step

I keep this process simple and relaxed.

I preheat my oven to 180°C (350°F). I lightly grease a 9×13-inch baking dish with a little butter.
I spread the strawberry pie filling evenly across the bottom of the baking dish. I make sure the entire base is covered.
In a small bowl, I mix the softened cream cheese with vanilla extract and 2 tablespoons of sugar. I stir until smooth and creamy.
I drop spoonfuls of the cream cheese mixture over the strawberry layer. I do not spread it perfectly. I like leaving little creamy pockets.
I sprinkle the dry cake mix evenly over everything. I do not mix it. I just spread it gently so it covers the surface.
I drizzle the melted butter evenly over the top. I move slowly and try to cover as much dry mix as possible.
I add a tiny pinch of salt over the top.
I bake the Strawberry Cream Cheese Dump Cake for about 40–45 minutes. I look for a golden top and bubbling edges.
I let it rest for at least 15 minutes before serving. This helps it set slightly and makes serving easier.

While it bakes, my kitchen smells like warm strawberries and butter. I always stand near the oven and breathe it in.

How I Serve It at Home

I love serving Strawberry Cream Cheese Dump Cake slightly warm. I scoop it into bowls instead of slicing it neatly. This cake feels rustic and cozy, not formal.

I sometimes add a scoop of vanilla ice cream on top. The ice cream melts into the warm cake and creates the most beautiful creamy sauce.

If I serve it in the afternoon with coffee, I add a little dusting of powdered sugar. For summer evenings, I add fresh strawberries and a few mint leaves.

When my nieces visit, I let them add whipped cream. They always add too much, and we laugh.

This cake never lasts long in my house.

Storage, Reheating & Make-Ahead Tips

If I have leftovers, I cover the baking dish tightly and store it in the refrigerator for up to 4 days.

To reheat, I scoop a portion into a small oven-safe dish and warm it at 160°C (320°F) for about 10 minutes. I sometimes microwave it for 30–40 seconds when I feel impatient.

I also make Strawberry Cream Cheese Dump Cake ahead of time when I expect guests. I bake it earlier in the day and gently reheat it before serving. It tastes just as good.

If I want to freeze it, I let it cool completely, then wrap it tightly and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.

100-Word Short Version

I make Strawberry Cream Cheese Dump Cake when I want a quick, comforting dessert. I spread strawberry pie filling in a baking dish, add sweetened cream cheese in spoonfuls, sprinkle dry cake mix on top, and drizzle melted butter over everything. I bake it until golden and bubbly. The result tastes creamy, fruity, and buttery all at once. I serve it warm with vanilla ice cream or whipped cream. It stores well in the fridge and reheats beautifully. This easy dessert feels like summer and comfort in every spoonful.

Recipe Card Section

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

🛒 Ingredients
1 can (600 g / 21 oz) strawberry pie filling
225 g (8 oz) cream cheese, softened
1 box (425 g / 15.25 oz) vanilla or yellow cake mix
115 g (1/2 cup) unsalted butter, melted
2 tablespoons sugar
1 teaspoon vanilla extract
Pinch of salt

👩‍🍳 Instructions

Preheat oven to 180°C (350°F) and grease a 9×13-inch baking dish.
Spread strawberry pie filling evenly in the dish.
Mix softened cream cheese, sugar, and vanilla until smooth.
Drop spoonfuls of cream cheese over the strawberries.
Sprinkle dry cake mix evenly on top.
Drizzle melted butter over the cake mix.
Add a small pinch of salt.
Bake for 40–45 minutes until golden and bubbling.
Let rest 15 minutes before serving.

📝 Notes

I soften cream cheese fully before mixing. I drizzle butter slowly to avoid dry spots. I add fresh strawberries for extra texture. I store leftovers in the fridge for up to 4 days and reheat gently before serving.

🍽️ Nutrition (per serving, approximate)

Calories: 320
Carbohydrates: 42 g
Protein: 3 g
Fat: 16 g
Saturated Fat: 9 g
Sugar: 28 g
Fiber: 1 g
Sodium: 280 mg
Cholesterol: 40 mg

Conclusion

Strawberry Cream Cheese Dump Cake reminds me that cooking does not need to be complicated to be meaningful. I believe we create love not through perfection, but through sharing.

When I pull this cake from the oven, golden and bubbling, I feel proud. Not because it looks fancy, but because I know it will make someone smile.

I hope you try this Strawberry Cream Cheese Dump Cake in your own kitchen. I hope your kitchen gets a little messy. I hope someone asks for seconds. And most of all, I hope you feel that warm joy that only homemade dessert can bring.

Come sit with me. Let’s share a spoonful together.