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Dry patches of cake mix are the most common complaint with dump cakes, and after making six different flavors of this recipe, I finally cracked the fix. I melt the butter and gently mix it into the cake mix before baking, so every inch gets coated instead of just the spots directly underneath the butter.
I also loaded this one up with extra strawberry filling, because a thin, skimpy layer was never going to cut it. Make it once with this method and dry cake mix stops being a problem you have to think about.
Dry, powdery patches of cake mix are the biggest complaint I hear about dump cakes, and honestly, they ruin the whole thing. I’ve made pumpkin, apple, cherry, lemon blueberry, peach, and lemon cream cheese dump cakes, so I’ve run into that dry spot problem more times than I can count. This version fixes it for good. No dry bites, no exceptions.
I also went heavier on the strawberry pie filling than most recipes call for. A thin filling layer bakes down to almost nothing, and you end up with something that tastes more like plain cake than strawberries and cream. That’s not happening here. More filling means every single bite actually delivers.
The Dry Spot Problem, Solved
Most recipes tell you to either lay cold butter slices over the dry cake mix or pour melted butter straight over the top and walk away. Both leave dry patches, especially in the corners. The butter just doesn’t reach everywhere it needs to.
Here’s the fix. Melt the butter first, then gently mix it into the dry cake mix with a fork before it goes in the oven. That one small change makes a big difference. The butter spreads evenly across the whole pan instead of pooling in a few spots, and you get a golden, buttery top with zero dry pockets, every time.
Key Ingredients & Their Purpose
Here is an overview of the key ingredients in this recipe and the role they play. You can also jump to the recipe card for the full recipe.
- Two full cans of strawberry pie filling: This is the difference between a filling that disappears and one that actually holds its own.
- Room temperature cream cheese: Cold cream cheese leaves lumps that won’t smooth out no matter how long you beat it.
- Yellow or white cake mix: Yellow gives you a buttery, vanilla flavor. White lets the strawberry and cream cheese take center stage. Either works, so grab whichever is already in your pantry.
- Melted butter, mixed in, not poured on top and forgotten. This one ingredient is doing the most work in the entire recipe.
How to Make Strawberry Cheesecake Dump Cake
Follow my step-by-step instructions, or jump to the recipe card below for the full recipe.
Prep oven and pan: Preheat the oven to 350°F. Spray a 9×13 inch pan with non-stick cooking spray.
Strawberry Filling Layer: Spread both cans of strawberry pie filling evenly across the bottom of the prepared dish.
Make cream cheese mixture: In a medium bowl, beat the cream cheese, granulated sugar, and egg together until smooth and no lumps remain.
Add cream cheese layer: Drop small spoonfuls of the cream cheese mixture over the strawberry filling, then use a knife to gently swirl it into the top layer of the filling.
Add cake mix layer: Sprinkle the dry yellow cake mix evenly over the top, covering the strawberry and cream cheese layers completely. Do not stir.
Add melted butter: Drizzle the melted butter evenly over the cake mix. Use a fork to gently distribute the butter so most of the dry mix is moistened. I like to mix the butter and cake mix together in the pan so it’s one less dirty dish!
Bake: Bake for 42 to 50 minutes, or until the top is golden brown and the edges are bubbling.
Cool: Let the cake cool for 15 to 20 minutes before serving so the filling has time to set slightly.
Serve: Serve warm, with a scoop of vanilla ice cream if you’d like.
Serving Suggestions
Serve it warm with a scoop of vanilla ice cream. A dollop of whipped cream or a handful of fresh sliced strawberries works too.
Storage and Make Ahead
Cover the pan tightly and store it in the fridge for up to 5 days. Reheat a serving in the microwave for about 30 seconds, or warm the whole pan in a 350°F oven for 10 minutes if you’re feeding a crowd. This freezes well too, up to 3 months, so make it ahead along with pumpkin dump cake.
FAQ
Cobbler has a soft, biscuit style topping over the fruit. Dump cake uses dry cake mix, which bakes into a crisper, sweeter crust.
Yes. Fold in a cup of sliced fresh strawberries with the pie filling for extra texture when they’re in season.
A couple of small dry patches are normal, that’s just the ratio of butter to cake mix. If it bothers you, a light spritz of water after baking moistens it without touching the flavor.
More Dump Cakes to Try
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Strawberry Cheesecake Dump Cake
Ingredients
- one 15.25 oz box yellow or white cake mix
- 1 cup (227g) unsalted butter, melted
- 2 cans (21 oz each) strawberry pie filling
- 8 oz (226g) cream cheese, room temperature
- ½ cup (99g) granulated sugar
- 1 large egg
Instructions
- Preheat the oven to 350°F. Spray a 9×13 inch pan with non-stick cooking spray.
- Spread both cans of strawberry pie filling evenly across the bottom of the prepared dish.2 cans (21 oz each) strawberry pie filling
- In a medium bowl, beat the cream cheese, granulated sugar, and egg together until smooth and no lumps remain.8 oz (226g) cream cheese, ½ cup (99g) granulated sugar, 1 large egg
- Drop small spoonfuls of the cream cheese mixture over the strawberry filling, then use a knife to gently swirl it into the top layer of the filling.
- Sprinkle the dry yellow cake mix evenly over the top, covering the strawberry and cream cheese layers completely. Do not stir.one 15.25 oz box yellow or white cake mix
- Drizzle the melted butter evenly over the cake mix. Use a fork to gently distribute the butter so most of the dry mix is moistened. I like to mix the butter and cake mix together in the pan so it's one less dirty dish!1 cup (227g) unsalted butter
- Bake for 42 to 50 minutes, or until the top is golden brown and the edges are bubbling.
- Let the cake cool for 15 to 20 minutes before serving so the filling has time to set slightly. Serve warm, with a scoop of vanilla ice cream if you’d like.
