Strawberry Cheesecake Dump Cake
A ridiculously easy, no-mixer dessert with layers of strawberry pie filling, tangy cream cheese dollops, and a buttery golden cake mix topping with optional toasted pecans. Seven ingredients, one dish, and about 55 minutes to pure indulgence.
- Total Time55 minutes
- Yield12 servings 1x
Ingredients
Units
Scale
- 1 box (15.25 oz) yellow cake mix
- 2 cans (21 oz each) strawberry pie filling
- 1 block (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat and Grease: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread Strawberry Base: Spread both cans of strawberry pie filling evenly across the bottom of the baking dish.
- Dollop Cream Cheese Mixture: Combine softened cream cheese, sugar, and vanilla until smooth. Dollop spoonfuls randomly over the strawberry layer — do not spread flat.
- Add Cake Mix: Sprinkle the entire box of dry yellow cake mix evenly over the top. Do not stir.
- Drizzle Butter and Add Pecans: Drizzle melted butter slowly and evenly over the cake mix. Scatter chopped pecans over the top if using.
- Bake: Bake for 40-45 minutes until the top is golden brown and the filling is bubbling around the edges. Let cool 10-15 minutes before serving.
Notes
Soften cream cheese at room temperature for at least 30 minutes before starting. Dollop the cream cheese mixture randomly rather than spreading it — this creates better cheesecake pockets throughout. Drizzle butter evenly to avoid dry, powdery spots in the topping. Do not stir the layers at any point. Let cool at least 10 minutes before serving so the filling can set slightly. Leftovers are delicious chilled from the fridge the next day.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 370
- Sugar: 38
- Sodium: 340
- Saturated Fat: 8
- Fiber: 1
- Protein: 3
