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Recipe Corner

Strawberry Cheesecake Dump Cake


  • 42 ounces strawberry pie filling

  • 8 ounces cream cheese, softened

  • ¼ cup sour cream

  • ½ cup powdered sugar

  • 1 teaspoon vanilla extract

  • 15.25 ounces white cake mix it is best to pick one that doesn’t have pudding mix in it; check the

  • label to make sure.

  • 1 cup salted butter, cold


  • Preheat the oven to 350°F.

  • Spread the strawberry filling into the bottom of a 9×13-inch baking dish.

  • In a medium bowl, use a hand mixer to combine cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and combined.

  • Drop spoonfuls of the cream cheese mixture over the strawberry filling.

  • Sprinkle the cake mix evenly over the first two layers.

  • Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.

  • Bake for 40 minutes or until the topping is browned and the strawberry filling is bubbling around the edges.

  • Allow dump cake to rest for 15 minutes before serving it.

side note

  • You may end up with a few dry cake mix spots on the top. This is normal and is just where cake mix. If you prefer, you can add additional pats of butter over the dry area. Check the dump cake after about 30 minutes to determine if the melted butter missed any areas. The dump cake is made correctly and tastes delicious even with some dry spots on the top. Do try to cover as much of the top as possible with butter. The pats of butter need to be VERY thin to cover the whole top of the cake.


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