Desserts · Part 3 of 3: Tips & recipe card

4-Ingredient Crockpot Strawberry Cheesecake Dump Cake Tips, FAQ & printable recipe

Name: 4-Ingredient Crockpot Strawberry Cheesecake Dump Cake
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 2 cans (21 oz each) strawberry pie filling; 8 oz whipped cream cheese; 1 box (15.25 oz) white cake mix; 16 pats (1/2 cup total) butter, cut into pats

By Clara Weller · Oct 17, 2026

A close-up shot of a strawberry cheesecake dump cake in a blush-pink Crockpot with steam rising.

Prep: 10 min
Cook: 2 h 30 min
Total: 2 h 40 min
Serves: 8

Tips for success

For the best texture, serve the dump cake warm. The contrast between the crisp top, creamy filling, and saucy fruit is sensational.

If you have leftovers, reheat individual portions in the microwave for 30-45 seconds, or in a 350°F oven for about 10 minutes. The cake will soften again and taste almost as good as fresh.

Don't be tempted to add extra liquid—the pie filling and butter provide enough moisture. If you want a more pronounced cheesecake flavor, you can increase the cream cheese to 12 ounces, but the cooking time may need a few extra minutes.

For a crunchier top, you can sprinkle a little brown sugar over the cake mix before adding the butter.

Variations

Cherry Cheesecake Dump Cake: Swap the strawberry pie filling for cherry pie filling. The tart cherries pair beautifully with the creamy cheesecake and buttery cake topping. Add a teaspoon of almond extract to the filling for extra depth.
Blueberry Cheesecake Dump Cake: Use blueberry pie filling for a classic blueberry cheesecake flavor. The deep purple berries create a stunning contrast with the golden top. Serve with a drizzle of lemon zest for brightness.
Chocolate Strawberry Dump Cake: Replace the white cake mix with chocolate cake mix for a chocolate-strawberry combination. The chocolate pairs wonderfully with the strawberries, and the result is a richer, more decadent dessert.
Peach Cheesecake Dump Cake: Use peach pie filling for a summer-inspired version. The peaches become soft and jammy as they cook, and the creamy cheesecake adds a tangy contrast. Top with toasted pecans for crunch.

Storage and make-ahead

Fridge: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven before serving.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Reheat: Reheat individual portions in the microwave for 30-60 seconds, or in a 350°F oven for 10-15 minutes until warm.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The texture will change as it chills—the cake will become denser, and the sauce will thicken. Reheat gently before serving.

This dessert can be assembled in the slow cooker insert a few hours ahead and kept in the refrigerator. When ready to cook, place the insert in the slow cooker and cook on high for 2 1/2 hours, adding about 15 minutes to the time if starting cold.

Serving ideas

Serve the dump cake warm, straight from the slow cooker, in bowls or shallow dessert dishes. A spoonful of the sauce from the bottom of the slow cooker adds extra flavor and moisture.

Top with crushed graham crackers for a classic cheesecake crust feel, and finish with a swirl of Chantilly cream or a scoop of vanilla ice cream if you like.

This dessert is perfect for casual dinners, potlucks, or holiday gatherings. Since it's made in a slow cooker, it can be kept on warm for serving, making it ideal for self-serve buffets.

The vibrant red strawberry sauce and golden cake top make a beautiful presentation, especially when garnished with fresh mint leaves if available.

Frequently asked questions

Can this dump cake be made in the oven instead of a slow cooker?

Yes, this recipe can be baked in a 9x13-inch baking dish. Preheat the oven to 350°F (175°C). Layer the ingredients as directed, then bake for 35-40 minutes, or until the top is golden and the filling is bubbly. The texture will be slightly different—the top will be crispier—but it's just as delicious.

What can be used instead of whipped cream cheese?

Regular block cream cheese, softened and cut into small pieces, works perfectly. You can also use mascarpone cheese for a slightly richer flavor, or Neufchâtel cheese for a lower-fat option. The key is to cut it into small pieces so it melts and creates swirls.

Why is the top of the dump cake not golden?

If the top hasn't turned golden after 2 1/2 hours, it may be because the slow cooker is running cool or the lid was opened too often. Cook for an additional 15-20 minutes, and avoid lifting the lid during the last hour. Also, ensure the butter pats are evenly distributed over the cake mix.

Can this recipe be doubled?

Yes, this recipe can be doubled if you have a larger slow cooker (at least 8 quarts). Double all ingredients and cook on high for about 3 hours, or until the top is golden and the filling is bubbly. Be careful not to overfill the slow cooker—leave at least an inch of space at the top.

How should leftovers be reheated?

The best way to reheat is in the microwave for 30-60 seconds per serving, or in a 350°F (175°C) oven for 10-15 minutes. The cake will soften and the sauce will become glossy again. Avoid reheating more than once, as the texture may become mushy.

Recipe card

4-Ingredient Crockpot Strawberry Cheesecake Dump Cake

Prep 10 minCook 2 h 30 minTotal 2 h 40 minServes 8

Ingredients

2 cans (21 oz each) strawberry pie filling
8 oz whipped cream cheese
1 box (15.25 oz) white cake mix
16 pats (1/2 cup total) butter, cut into pats

Instructions

Spread the strawberry pie filling evenly across the bottom of a 6-quart slow cooker. Drop spoonfuls of whipped cream cheese over the pie filling, distributing them evenly. Sprinkle the white cake mix over the top, covering the cream cheese and fruit as much as possible. Finally, place the butter pats evenly over the cake mix layer.
Cover the slow cooker and cook on HIGH for 2 1/2 hours, or until the cake mix has absorbed the butter and juices and formed a golden, biscuit-like crust on top. The filling should be bubbling around the edges. Do not lift the lid during cooking to check—this releases heat and may extend cooking time.
Spoon the warm dump cake into serving bowls. Top each serving with crushed graham crackers and a swirl of Chantilly cream, if desired. Serve immediately while warm.

Contains: gluten, milk, eggs, soy

Estimated nutrition per serving

Calories: 420
Protein: 3 g
Carbohydrates: 62 g
Fat: 18 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.