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Quick Strawberry Cheesecake Dump Cake

A decadent and easy-to-make layered dessert combining creamy cheesecake, sweet strawberry pie filling, and a buttery yellow cake crust.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 can strawberry pie filling 21 oz / 595g
  • 1 package cream cheese, softened 8 oz / 227g
  • 1 box yellow cake mix 15.25 oz / 432g
  • 1/2 cup unsalted butter, melted 113g
  • 3 large eggs
  • 1 tsp vanilla extract 5ml
  • 1/2 cup granulated sugar 100g
  • 1/4 cup milk 60ml
  • 1 tbsp cornstarch 8g
  • 1 tbsp lemon juice 15ml
  • fresh strawberries, sliced Optional garnish
  • mint leaves Optional garnish

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Electric mixer
  • Small bowl
  • Whisk
  • Spatula
  • Wire cooling rack

Method
 

Steps
  1. Preheat oven to 350°F and grease a 9x13-inch baking dish until the surface is evenly coated with butter.
  2. Beat cream cheese and sugar in a large bowl with an electric mixer until the texture is smooth, pale yellow, and free of lumps.
  3. Add eggs one at a time, beating until the mixture is glossy, thickened, and free of any visible egg streaks.
  4. Mix in vanilla extract and milk, ensuring a silky, pourable consistency and a sweet, creamy aroma.
  5. Whisk cornstarch and lemon juice in a small bowl to create a smooth slurry for thickening.
  6. Pour the cream cheese mixture into the baking dish and spread evenly with a spatula to a 1/2 inch thickness.
  7. Spoon strawberry pie filling over the cheesecake layer, creating a vibrant contrast between the deep red fruit and pale base.
  8. Sprinkle the dry cake mix over the strawberry layer, ensuring a uniform, sand-like coating without stirring.
  9. Drizzle melted butter over the cake mix, letting it absorb slowly to create small buttery pools and a crumbly texture.
  10. Bake for 40-45 minutes; after 20 minutes, observe a golden brown top and a fruity aroma while listening for a gentle bubbling sound.
  11. Remove when the top is deep golden brown and a toothpick inserted into the center emerges mostly clean with moist crumbs.
  12. Cool on a wire rack for 15 minutes to allow the layers to settle and set before serving warm with fresh strawberry slices and mint.

Notes

Store in the refrigerator for up to 5 days or freeze individual portions for up to 3 months. Reheat in the microwave for 20-30 seconds.