Strawberry Cheesecake Dump Cake

Introduction

Indulge in the luscious, creamy decadence of Strawberry Cheesecake Dump Cake—a dessert that brings together the rich, velvety texture of cheesecake with the effortless simplicity of a dump cake. Perfect for both beginner bakers and seasoned dessert lovers, this no-fuss treat requires minimal prep time while delivering maximum flavor. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving something sweet, this Strawberry Cheesecake Dump Cake is sure to satisfy your sweet tooth with its layers of creamy cheesecake filling, sweet strawberry topping, and golden, buttery cake crust.

The History

Dump cakes, also known as “one-bowl” or “canned pie” cakes, gained popularity in American households during the mid-20th century, particularly in the 1950s and 60s. They were celebrated for their convenience—requiring only a few ingredients that were typically already in the pantry, like canned fruit, cake mix, and butter. The name “dump cake” comes from the simple method of “dumping” ingredients into a baking dish without much mixing or preparation. Over time, creative home bakers began experimenting with variations, incorporating cream cheese, pudding, and different fruits to elevate the humble dessert. The Strawberry Cheesecake Dump Cake is a modern twist on this classic concept, blending Southern comfort food tradition with the creamy indulgence of New York-style cheesecake. Its rise in popularity has been fueled by food bloggers, Pinterest recipes, and viral social media posts, making it a staple at potlucks, family gatherings, and holiday tables across the country.

Ingredients Breakdown

The beauty of Strawberry Cheesecake Dump Cake lies in its simplicity and accessibility of ingredients. Each component plays a crucial role in building the dessert’s signature layers and flavors:

Cream Cheese: Full-fat cream cheese forms the rich, tangy base layer that mimics traditional cheesecake. It’s essential for that smooth, luxurious mouthfeel.
Granulated Sugar: Adds sweetness and helps balance the tartness of the strawberries.
Eggs: Bind the cheesecake layer together, giving it structure and a custard-like consistency when baked.
Vanilla Extract: Enhances the overall flavor profile, adding warmth and depth to the cheesecake filling.
Strawberry Pie Filling: Typically found in cans, this thick, jammy mixture provides a burst of fruity flavor and vibrant color. You can use homemade if preferred, but canned is ideal for convenience.
Yellow Cake Mix: Forms the top crust of the dump cake. As it bakes, the dry mix absorbs moisture and transforms into a soft, cakey layer with a slight crunch on top.
Butter: Melted butter is poured over the cake mix to create a golden, crumbly topping that contrasts beautifully with the creamy and fruity layers beneath.
Chopped Fresh Strawberries (optional): For an extra pop of freshness and texture, some bakers add fresh strawberries either within the layers or as a garnish.
Whipped Cream or Ice Cream (optional): Used as a serving accompaniment to enhance creaminess and presentation.

All these ingredients work in harmony to create a dessert that feels gourmet but requires minimal effort.

Step-by-Step Recipe

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures even baking and proper rising of the cake layer.
Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with non-stick spray or softened butter to prevent sticking.
Make the Cheesecake Layer: In a large mixing bowl, beat 2 (8 oz) blocks of softened cream cheese with 1/2 cup granulated sugar using an electric mixer until smooth and creamy. Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of pure vanilla extract until fully combined. Spread this mixture evenly across the bottom of the prepared baking dish to form the cheesecake base.
Add the Strawberry Layer: Carefully spoon 1 (21 oz) can of strawberry pie filling over the cheesecake layer. Gently spread it out, being careful not to mix it into the cream cheese. For a more intense strawberry flavor, consider layering in 1 cup of sliced fresh strawberries at this stage.
Layer the Cake Mix: Evenly sprinkle one box (approximately 15.25 oz) of yellow cake mix over the strawberry layer. Do not stir—this is key to maintaining distinct layers.
Add the Butter: Melt 1/2 cup (1 stick) of unsalted butter and drizzle it slowly and evenly over the top of the cake mix. Use a butter knife or offset spatula to gently press down, helping the butter seep through slightly without disturbing the lower layers.
Bake: Place the dish in the preheated oven and bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean (avoid piercing through all layers).
Cool and Set: Remove from the oven and allow the dump cake to cool completely on a wire rack. This cooling period is crucial—it allows the cheesecake layer to firm up and prevents it from becoming runny when served.
Serve: Once cooled, slice into squares. Serve plain or topped with whipped cream, a dollop of sour cream, or a scoop of vanilla ice cream for an extra-decadent experience.

Tips

Softened Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing to avoid lumps in the cheesecake layer.
Don’t Overmix: When combining the cheesecake ingredients, mix just until smooth. Overbeating can incorporate too much air, leading to cracks during baking.
Use Quality Cake Mix: While any brand works, higher-quality cake mixes often yield a better texture and flavor in the final product.
Even Butter Distribution: Melt the butter completely and pour it in a slow, circular motion to ensure even coverage across the dry cake mix.
Avoid Stirring: Resist the temptation to stir the layers together. The magic of a dump cake is in the distinct strata that develop during baking.
Cooling Time: Allow at least 1–2 hours for the cake to cool and set. Chilling it in the refrigerator for 1–3 hours enhances the cheesecake texture even further.
Double the Recipe? This dessert scales well! Use a larger pan (like a 12×18-inch jelly roll pan) or double the recipe for two 9×13 dishes when feeding a crowd.

Variations and Customizations

The Strawberry Cheesecake Dump Cake is incredibly versatile and can be customized to suit different tastes and dietary needs:

Fruit Variations: Swap strawberry pie filling for cherry, blueberry, peach, or apple pie filling for seasonal variety.
Swirl Technique: Before baking, use a knife to gently swirl the strawberry layer into the cheesecake layer for a marbled effect.
Glaze or Drizzle: After baking, drizzle with a simple glaze made from powdered sugar and milk, or add a strawberry coulis for added elegance.
Lemon Zest: Add 1 tablespoon of lemon zest to the cheesecake mixture for a bright, citrusy contrast to the sweetness.
Crust Option: For a cheesecake-like base, crush graham crackers and mix with melted butter, then press into the bottom before adding the cream cheese layer.
Mini Version: Make individual servings using a muffin tin—perfect for parties or portion control!
Chocolate Twist: Sprinkle chocolate chips over the cake mix layer before adding butter for a strawberry-chocolate-cheesecake fusion.
Spices: Add a pinch of cinnamon or nutmeg to the cake mix layer for a warm, autumnal flair.

Health Considerations and Nutritional Value

While undeniably delicious, Strawberry Cheesecake Dump Cake is a rich dessert best enjoyed in moderation. Here’s a general nutritional breakdown per serving (assuming 12 servings from a 9×13 pan):

Calories: ~380–420
Total Fat: 18–22g (including 10–12g saturated fat)
Carbohydrates: 50–55g
Sugars: 35–40g
Protein: 4–6g
Cholesterol: ~60mg
Sodium: ~300–400mg

Healthier Swaps:

Use low-fat or Neufchâtel cream cheese to reduce fat content.
Opt for a sugar-free cake mix and reduced-sugar pie filling to lower carbohydrate and sugar levels.
Replace half the butter with unsweetened applesauce to cut down on saturated fat.
Use egg whites instead of whole eggs to reduce cholesterol.
Add a sprinkle of oats over the cake mix for added fiber.

This dessert is not suitable for those with dairy allergies unless substitutions like vegan cream cheese and plant-based butter are used. Always check labels for gluten content if serving individuals with celiac disease—regular cake mix contains wheat.

Ingredients

2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 (21 oz) can strawberry pie filling
1 (15.25 oz) box yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
(Optional) 1 cup fresh strawberries, sliced
(Optional) Whipped cream or vanilla ice cream, for serving

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Spread the cream cheese mixture evenly into the prepared baking dish.
Pour the strawberry pie filling over the cream cheese layer and gently spread.
Sprinkle the dry yellow cake mix evenly over the strawberries.
Drizzle melted butter over the cake mix, covering as much surface as possible.
Bake for 45–55 minutes, until the top is golden brown and set.
Allow to cool completely on a wire rack before slicing.
Serve with whipped cream or ice cream if desired.

FAQ

Can I make this ahead of time?
Yes! Prepare the dump cake up to a day in advance and refrigerate it after cooling. Re-warm slightly before serving, or serve chilled.

Can I freeze Strawberry Cheesecake Dump Cake?
Absolutely. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Why is my dump cake soggy?
This usually happens if it wasn’t baked long enough or was cut too soon. Ensure full baking time and allow proper cooling.

Can I use a different cake mix?
Yes! White, vanilla, or even strawberry-flavored cake mix works well. Avoid chocolate unless pairing with complementary fruit.

Can I use fresh strawberries instead of pie filling?
You can, but fresh berries release more liquid. Toss 4 cups of sliced strawberries with 1/4 cup sugar and 2 tablespoons cornstarch to thicken before using.

Is this recipe gluten-free?
Only if you use a certified gluten-free cake mix and ensure all other ingredients are gluten-free.

How long does it last?
Stored in an airtight container in the refrigerator, it lasts 4–5 days.

Summary

The Strawberry Cheesecake Dump Cake combines creamy cheesecake, sweet strawberry filling, and a buttery cake crust into one easy-to-make, crowd-pleasing dessert. With minimal prep and maximum flavor, it’s the perfect treat for any occasion.