Strawberry Cream Cheese Dump Cake

This Strawberry Cream Cheese Dump Cake is a simple, nostalgic dessert that delivers big flavor with minimal fuss. Imagine a bubbling layer of sweet strawberry pie filling topped with creamy dollops of sweetened cream cheese, all finished with a golden, crumbly cake topping and buttery pockets throughout. The contrast between the tangy cream cheese and the bright strawberry filling creates a delightful balance, while the cake mix bakes into a slightly crisp, tender crust that soaks up any juices underneath. The aroma as it bakes is warm and fruity with buttery notes that fill the kitchen.

This recipe is ideal for weeknight desserts, potlucks, or when you want a comforting, crowd-pleasing treat without spending hours in the kitchen. Serve it warm or chilled, and enjoy how easy it is to adapt depending on what you have on hand.

Ingredients

1 box (15.25 oz) yellow cake mix, dry
Provides the sweet, crumbly topping and structure; no eggs or oil needed for this dump cake method.
1 can (21 oz) strawberry pie filling
The juicy, fruity base that becomes thick and bubbly as it bakes.
1 package (8 oz) cream cheese, softened
Adds rich, tangy creaminess when sweetened and dotted over the filling.
1/2 cup granulated sugar
Sweetens the cream cheese mixture for a balanced dessert.
1 teaspoon vanilla extract
Enhances the cream cheese flavor with warm vanilla notes.
1/2 cup (1 stick) unsalted butter, melted
Poured over the dry cake mix so it bakes into a crisp, golden top.
1/2 cup (1 stick) unsalted butter, sliced thin
Small slices added to dry spots give extra buttery pockets and browning.
1/2 cup fresh strawberries, sliced (optional)
Fresh fruit adds a bright texture and fresh strawberry flavor if you choose to include it.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9 by 13 inch baking dish.
Tip: Use a light coating of butter or nonstick spray so the edges release easily.
Spread the strawberry pie filling evenly across the bottom of the baking dish.
If using, sprinkle sliced fresh strawberries over the pie filling.
Tip: Pat fresh slices dry with a paper towel so they do not add excess moisture.
In a bowl, beat together softened cream cheese, granulated sugar, and vanilla extract until smooth.
Tip: For easiest blending, make sure the cream cheese is fully softened to room temperature.
Drop spoonfuls of the cream cheese mixture evenly over the strawberry layer. Try to leave small gaps so the pie filling can bubble through.
Sprinkle the dry yellow cake mix evenly over the dish without stirring. Make sure the cake mix completely covers the cream cheese and fruit.
Drizzle the melted butter over the cake mix as evenly as possible and add thin butter slices on dry areas. The combination of melted and sliced butter helps create an even, golden crust with buttery pockets.
Bake for 40 to 45 minutes until the top is golden brown and the filling is bubbling. A longer bake will deepen color, a shorter bake keeps the top slightly softer.
Let the cake rest for 15 minutes before serving. Serve warm or chilled, ideally with vanilla ice cream or whipped cream.

Recipe Details

Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: 70 to 75 minutes (includes 15 minute resting time)
Servings: 12
Calories: Approximately 420 calories per serving

Tips, Storage & Variations

Tips
- Use room temperature cream cheese for a smooth, lump-free mixture.
- Scatter butter slices over any dry patches to ensure even browning.
- Check for bubbling filling to confirm it is fully heated through.
Storage
- Cover tightly and refrigerate for up to 4 days. Reheat single slices in the microwave for 20 to 30 seconds or warm in a 325°F oven until heated through.
Freezing
- To freeze, wrap the cooled cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Flavor variations using only the listed ingredients
- Cream cheese ribbon: Before sprinkling cake mix, swirl more spoonfuls of the cream cheese mixture for a marbled look.
- Extra fresh fruit: Double the optional fresh strawberries for a fresher fruit bite on top.
- Butter-forward top: Use the sliced butter pattern more densely for larger buttery pockets in the crust.

Frequently Asked Questions

Q: Can I make this ahead of time?
A: Yes. Bake, cool, then refrigerate for up to 24 hours before serving. Rewarm or serve chilled.

Q: Do I need to thaw frozen strawberries before using?
A: If using frozen strawberries instead of fresh, thaw and drain excess liquid to avoid a soggy filling.

Q: Can I use reduced-fat cream cheese?
A: Yes, but the texture and richness will be slightly different. The cake will still bake fine.

Q: How do I know the dump cake is done?
A: The top should be golden brown and you should see the strawberry filling bubbling at the edges or through gaps.

Q: Can I halve this recipe for a smaller pan?
A: Yes, halve all ingredients and bake in an 8 by 8 inch pan, checking doneness earlier.

Q: Is it necessary to let the cake rest before serving?
A: Resting helps the filling set so slices hold together better when served.

Conclusion

I hope you enjoy making this Strawberry Cream Cheese Dump Cake as much as I enjoyed writing about it. It is an easy, comforting dessert that shines with warm strawberries, creamy sweetened cream cheese, and a buttery cake topping. If you want a similar inspiration or different takes on strawberry dump cakes, check out this Strawberry Cheesecake Dump Cake recipe at Coco and Ash and this Strawberry Cheesecake Dump Cake Recipe at Cupcakes and Cutlery. Share your results and any tweaks you make so others can try your version too. Enjoy, and happy baking.

Strawberry Cream Cheese Dump Cake

Print Recipe

A simple, nostalgic dessert featuring a layer of strawberry pie filling topped with sweetened cream cheese and a golden, crumbly cake topping.

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 75 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 box (15.25 oz) yellow cake mix, dry
1 can (21 oz) strawberry pie filling
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1/2 cup (1 stick) unsalted butter, sliced thin
1/2 cup fresh strawberries, sliced (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9 by 13 inch baking dish.
Spread the strawberry pie filling evenly across the bottom of the baking dish.
If using, sprinkle sliced fresh strawberries over the pie filling.
In a bowl, beat together softened cream cheese, granulated sugar, and vanilla extract until smooth.
Drop spoonfuls of the cream cheese mixture evenly over the strawberry layer.
Sprinkle the dry yellow cake mix evenly over the dish without stirring.
Drizzle the melted butter over the cake mix and add thin butter slices on dry areas.
Bake for 40 to 45 minutes until the top is golden brown and the filling is bubbling.
Let the cake rest for 15 minutes before serving.