Buttery Strawberry Cheesecake Dump Cake That Tastes Like You Fussed (But You Didn't)
A buttery crumble top, soft pockets of tangy cheesecake, and jammy strawberry filling come together in one pan with just 10 minutes of prep. This is the dessert that steals the show without stealing your time.
Equipment
- 9x13 Baking Dish (glass or ceramic)
- Medium Mixing Bowl
- Spatula
- Liquid measuring cup
Ingredients
Strawberry Layer
- 1 can (21 oz) strawberry pie filling
Cream Cheese Layer
- 8 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
Topping
- 1 box (15.25 oz) yellow cake mix (classic, not premium)
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9x13 baking dish lightly with butter or non-stick spray.
- Spread the entire can of strawberry pie filling into an even layer in the prepared dish.
- In a small bowl, combine softened cream cheese, sugar, vanilla, and egg. Stir until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture evenly over the strawberry layer. Do not spread — just leave the dollops.
- Sprinkle the entire box of dry cake mix evenly over the strawberry and cream cheese layers. Do not stir.
- Drizzle the melted butter evenly over the top of the dry cake mix, covering as much surface as possible.
- Sprinkle the chopped pecans over the top if using.
- Bake for 40 to 45 minutes, until the top is deeply golden brown and the edges are bubbly. Let cool for at least 20 to 25 minutes before serving.
Notes
Pro Tips: Soften cream cheese fully for smooth pockets. Do not stir the layers — the layering creates the crisp top and gooey bottom. Let the dessert rest before cutting to allow the cheesecake layer to set. Store covered in the refrigerator for up to 5 days. Freeze for up to 3 months by cooling completely, wrapping tightly, and thawing overnight in the fridge before reheating.