Pin to board This dump-style bake layers fresh or canned strawberries with spoonfuls of a smooth cream cheese, sugar and vanilla filling, then tops the pan with dry yellow cake mix and melted butter. Bake 40–45 minutes at 175°C (350°F) until golden and bubbling, cool about 20 minutes, and serve warm or at room temperature. Serves 8; try other pie fillings or a gluten-free mix as needed.
The oven door had barely clicked shut when my kitchen filled with that unmistakable smell of strawberries collapsing into something warm and buttery.
My neighbor Linda stopped by unannounced one Sunday afternoon and ended up staying for three slices and a full recap of her daughters wedding plans.
Ingredients
- Fresh or frozen sliced strawberries (2 cups, about 450 g): Frozen works beautifully here, so do not stress if you cannot find good fresh ones.
- Strawberry pie filling (1 can, 540 g): This is the shortcut that makes the whole dessert sing, though you can swap in extra fresh berries and sugar if you prefer.
- Cream cheese (225 g, softened): Let it sit out for at least thirty minutes so it blends without lumps.
- Granulated sugar (half cup, 100 g): Just enough to sweeten the cheesecake layer without overpowering the fruit.
- Vanilla extract (1 teaspoon): A small amount that quietly ties everything together.
- Yellow or white cake mix (1 box, about 430 g): Use it dry straight from the box, and do not reach for the extra ingredients listed on the package.
- Unsalted butter, melted (half cup, 115 g): Pour it slowly and evenly so every dry patch of cake mix gets kissed by it.
Instructions
- Get the oven ready:
- Preheat to 175 degrees Celsius (350 degrees Fahrenheit) and grease your 9 by 13 inch baking dish so nothing sticks later.
- Build the strawberry base:
- Scatter the sliced strawberries across the bottom of the dish, then spoon the pie filling over them and spread gently to cover.
- Whip up the cheesecake layer:
- Beat the softened cream cheese with sugar and vanilla until it is completely smooth, then drop spoonfuls across the strawberry surface like little clouds.
- Cover with dry cake mix:
- Shake the dry mix evenly over everything and whatever you do, resist the urge to stir.
- Drench it in butter:
- Pour the melted butter slowly over the cake mix, tilting the dish as needed to cover as much dry surface as you can manage.
- Bake until golden:
- Slide it into the oven for 40 to 45 minutes until the top turns a deep golden color and you see bubbling around the edges.
- Let it rest:
- Cool for at least 20 minutes before digging in so the layers have time to settle into something you can actually slice.
Pin to board The second time I made this, my nephew walked in, took one look at the bubbling dish, and declared it the best thing I had ever cooked, which honestly stung a little considering the holiday meals I had slaved over.
Serving Ideas Worth Trying
A generous scoop of vanilla ice cream melting over a warm square of this cake turns an already indulgent dessert into something genuinely unforgettable.
Easy Flavor Swaps
Cherry pie filling swaps in beautifully, and blueberry gives it a slightly more grown up flavor that pairs wonderfully with coffee the next morning.
Making It Your Own
Gluten free cake mix works seamlessly here, so no one gets left out of dessert night.
- Sprinkle chopped pecans or walnuts between the cake mix and butter for a crunchy surprise.
- A squeeze of lemon juice over the fresh strawberries brightens the whole dish.
- Always check your cake mix label for allergens if you are cooking for a crowd.
Pin to board This is the kind of recipe that earns a permanent spot in your rotation because it asks almost nothing of you and gives back everything.
Recipe FAQs
- → Can I use frozen strawberries?
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Yes—use frozen sliced berries straight from the bag and spread them in an even layer. No need to thaw, though very large frozen pieces may release extra juice; drain slightly if overly watery.
- → What can I use instead of canned pie filling?
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Substitute additional fresh strawberries tossed with about 1/3 cup granulated sugar to macerate, or combine berries with a little cornstarch and sugar to mimic the thicker pie filling consistency.
- → How do I know when it’s done?
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The top should be golden and the cheesecake filling will bubble around the edges. The center will set as it cools; if the top browns too quickly, tent loosely with foil and finish baking.
- → Any tips to prevent a soggy base?
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Spread berries in a single layer and avoid excess liquid. Using a drained pie filling or sprinkling a thin layer of dry cake mix beneath the fruit can help absorb moisture before adding the cheesecake dollops and remaining mix.
- → Can I make substitutions for dietary needs?
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Yes—use a gluten-free cake mix to remove gluten, and choose plant-based cream cheese and butter alternatives for a dairy-free version, though textures and bake times may vary slightly.
- → How should leftovers be stored and reheated?
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Cover and refrigerate leftovers for up to 3 days. Reheat single servings briefly in a microwave or warm in a 160°C (325°F) oven until warmed through; serve with ice cream or whipped cream as desired.
