Strawberry Cheesecake Dump Cake: A Decadent, Easy-to-Make Dessert Delight

The History of Strawberry Cheesecake Dump Cake

The Strawberry Cheesecake Dump Cake is a modern twist on traditional Southern dump cakes, which gained popularity in the mid-20th century. Originally known for their simplicity and “dump-and-bake” method—where ingredients are literally dumped into a baking dish without mixing—the concept evolved as home bakers sought ways to combine beloved flavors with minimal effort. The classic cheesecake, with its creamy texture and rich history dating back to ancient Greece, eventually merged with the convenience of dump cake techniques. By the early 2000s, the fusion of strawberry, cream cheese, and yellow cake mix created what we now know as the Strawberry Cheesecake Dump Cake. This dessert quickly became a staple at potlucks, family gatherings, and holiday events due to its crowd-pleasing taste and effortless preparation. Its roots lie in American comfort food culture, where ease and indulgence go hand-in-hand, making it a favorite among busy parents, novice bakers, and seasoned cooks alike.

Ingredients Breakdown

One of the most appealing aspects of the Strawberry Cheesecake Dump Cake is its short and accessible ingredient list. Each component plays a crucial role in creating the dessert’s signature layers and textures:

1 can (21 oz) of strawberry pie filling – Provides a sweet, fruity base with a thick, jam-like consistency that infuses the entire cake with strawberry flavor.
8 oz cream cheese, softened – Forms the luscious cheesecake layer, adding richness and a tangy contrast to the sweetness of the fruit and cake.
1/3 cup granulated sugar – Enhances the sweetness of the cream cheese layer and balances the tartness of the strawberries.
1 large egg – Binds the cheesecake mixture together, ensuring a smooth, custard-like texture after baking.
1 teaspoon vanilla extract – Adds depth and warmth to the cheesecake layer, elevating the overall flavor profile.
1 box (15.25 oz) yellow cake mix – The foundation of the dump cake, providing a soft, buttery crumb when baked over the fruit and cheesecake layers.
½ cup (1 stick) unsalted butter, melted – Drizzled over the cake mix, it creates a golden, slightly crisp top layer while helping the dry mix absorb moisture during baking.
Optional toppings: whipped cream, fresh strawberries, or a dusting of powdered sugar – Used for garnish and added flavor after baking.

All ingredients are commonly found in most kitchens or easily purchased at grocery stores, contributing to the recipe’s widespread appeal.

Step-by-Step Recipe

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking.
Prepare the cheesecake layer: In a medium mixing bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and fully combined. Use a hand mixer or whisk until no lumps remain. Set aside.
Spread the strawberry pie filling evenly across the bottom of the prepared baking dish. Aim for a uniform layer to ensure consistent flavor in every bite.
Pour the cream cheese mixture over the strawberry layer. Gently spread it into an even layer using a spatula, taking care not to mix it into the fruit below.
Add the dry cake mix directly over the cream cheese layer. Do not stir. Simply sprinkle the yellow cake mix evenly across the top to cover completely.
Drizzle the melted butter slowly over the cake mix. Make sure to cover the entire surface so that each part of the mix gets moistened, which helps create a golden, crumbly crust during baking.
Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean. The edges should be bubbling, and the cake should feel firm to the touch.
Cool slightly for at least 20–30 minutes before serving. This allows the layers to set and makes slicing easier.
Serve warm, optionally topped with whipped cream and fresh strawberry slices for an elegant finish.

Tips for the Perfect Strawberry Cheesecake Dump Cake

Use room-temperature cream cheese to avoid lumps in the cheesecake layer. Cold cream cheese won’t blend smoothly and can result in a grainy texture.
Don’t skip the cooling time. While it’s tempting to dig in right away, letting the cake rest ensures cleaner cuts and better layer integrity.
For a crispier top, broil the cake for 1–2 minutes at the end of baking. Watch closely to prevent burning.
Even butter distribution is key—use a spoon or brush to spread the melted butter evenly if needed.
Avoid overbaking. The cake continues to cook slightly while cooling, so remove it from the oven when the center just sets.
Grease the pan well, especially the corners, to prevent sticking. Consider lining the dish with parchment paper for easy removal.
Let the cake sit overnight—many find that the flavors deepen and texture improves when refrigerated and reheated the next day.

Variations and Customizations

The beauty of the Strawberry Cheesecake Dump Cake lies in its versatility. Here are some creative twists you can try:

Fruit Variations: Swap strawberry pie filling for cherry, blueberry, apple, or peach for seasonal variety.
Swirl Technique: After adding the cake mix and butter, use a knife to gently swirl the top layer, incorporating some of the cheesecake and fruit for marbled effect.
Crust Option: Add a graham cracker crust on the bottom before pouring the pie filling for a true cheesecake hybrid experience.
Different Cake Mixes: Use white cake mix for a milder flavor, spice cake for autumn flair, or even lemon cake mix to enhance the berry brightness.
Almond Extract Boost: Replace half the vanilla extract with almond extract for a nutty, sophisticated twist.
Gluten-Free Version: Substitute the yellow cake mix with a gluten-free alternative and ensure all other ingredients are certified gluten-free.
Dairy-Free Option: Use dairy-free cream cheese and plant-based butter to make this dessert suitable for those with lactose intolerance.
Mini Versions: Prepare in muffin tins for individual servings—perfect for parties or portion control.
Boozy Twist: Add 1–2 tablespoons of strawberry liqueur or Chambord to the pie filling for an adult version.
Caramel Drizzle: Top with warm caramel sauce before serving for a decadent upgrade.

Health Considerations and Nutritional Value

While undeniably delicious, the Strawberry Cheesecake Dump Cake is a high-calorie, sugar-rich dessert best enjoyed in moderation. A typical serving (1/12 of the cake) contains approximately:

Calories: 380–420
Total Fat: 18–22g (including 10g saturated fat)
Carbohydrates: 55–60g
Sugars: 35–40g
Protein: 4–5g
Cholesterol: 50–60mg
Sodium: 300–350mg

The primary sources of fat come from butter and cream cheese, while sugars are derived from the cake mix, pie filling, and added sugar. To make a slightly healthier version:

Use a reduced-sugar cake mix and sugar-free pie filling.
Substitute half the butter with unsweetened applesauce to reduce fat content.
Use low-fat cream cheese to cut down on saturated fat.
Reduce the added sugar in the cheesecake layer by half, relying on the sweetness of the fruit.
Serve smaller portions and pair with a side of fresh fruit or Greek yogurt to balance the meal.

This dessert is not recommended for individuals managing diabetes, heart disease, or those on strict low-sugar or low-fat diets unless modified significantly.

Ingredients

1 (21 oz) can strawberry pie filling
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 (15.25 oz) box yellow cake mix
½ cup (1 stick) unsalted butter, melted
Whipped cream and fresh strawberries (optional, for topping)

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Spread strawberry pie filling evenly in the bottom of the dish.
Pour cream cheese mixture over the pie filling and spread gently into a layer.
Sprinkle the dry cake mix evenly over the top—do not stir.
Drizzle melted butter over the cake mix, covering as evenly as possible.
Bake for 45–55 minutes until golden brown and set.
Let cool for at least 20–30 minutes before serving.
Top with whipped cream and fresh strawberries if desired.

FAQ

Can I make this dump cake ahead of time?
Yes! Assemble the cake (without baking), cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the bake time if going straight from fridge to oven.

Can I freeze Strawberry Cheesecake Dump Cake?
Absolutely. Once cooled, wrap individual slices or the whole cake in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave before serving.

Why is my dump cake soggy?
This usually happens if the cake isn’t baked long enough or if too much liquid is present. Ensure the center is firm and bubbly, and avoid using runny fruit fillings. Also, don’t stir the layers—this disrupts the intended structure.

Can I use fresh strawberries instead of pie filling?
Yes, but you’ll need to thicken them. Toss 3 cups of sliced strawberries with ¼ cup sugar and 2 tablespoons cornstarch to mimic the pie filling’s consistency.

How do I store leftovers?
Cover the pan with plastic wrap or transfer slices to an airtight container. Refrigerate for up to 5 days. Reheat in the oven at 300°F for 10–15 minutes for best texture.

Can I double the recipe?
Yes, but use two 9×13 pans rather than doubling in one. Doubling in a single pan leads to uneven cooking and a dense center.

Is this recipe safe for pregnant women?
Yes, because the egg is fully cooked during baking. However, always use pasteurized eggs if concerned about salmonella.

Summary

The Strawberry Cheesecake Dump Cake is a heavenly fusion of creamy cheesecake, juicy strawberries, and buttery cake—all with minimal prep and maximum flavor. Effortless to assemble and irresistible when served warm, it’s the ultimate comfort dessert for any occasion.