Strawberry Cheesecake Dump Cake

Introduction

There’s something undeniably magical about the rich, creamy texture of cheesecake blended with the sweet, juicy burst of fresh strawberries. Now, imagine combining that indulgence with the simplicity of a dump cake—where ingredients are literally “dumped” into a pan and baked to perfection. Enter the Strawberry Cheesecake Dump Cake, a dessert that brings together the best of both worlds: minimal effort and maximum flavor. Perfect for busy weeknights, last-minute gatherings, or whenever you need a quick treat that still feels luxurious, this dessert has taken home kitchens by storm. With no mixer required and only a handful of ingredients, it’s ideal for novice bakers and seasoned pros alike who crave something delicious without the hassle.

The History

The concept of a “dump cake” originated in the mid-20th century, particularly gaining popularity in American households during the 1950s and 1960s. These cakes were part of a broader trend toward convenience cooking, fueled by the rise of canned goods, boxed mixes, and easy-to-use ingredients. The name “dump cake” comes from the method of preparation—simply dumping all the ingredients into a baking dish in layers and letting the oven do the rest. It was a favorite among homemakers looking for quick, reliable desserts that could feed a family with minimal cleanup.

Cheesecake, on the other hand, has roots that trace back to ancient Greece, where it was served to athletes at the first Olympic games. Over centuries, it evolved across Europe and eventually became a staple in American bakeries and homes, especially with the popularization of cream cheese in the early 1900s. The fusion of these two traditions—the rustic ease of a dump cake and the decadent elegance of cheesecake—gave birth to the modern Strawberry Cheesecake Dump Cake. This hybrid dessert likely emerged in the 2000s through food blogs and community recipe swaps, becoming a viral sensation due to its irresistible combination of taste, texture, and simplicity.

Ingredients Breakdown

One of the most appealing aspects of the Strawberry Cheesecake Dump Cake is its straightforward ingredient list. Here’s a detailed look at each component and why it matters:

Cream Cheese (8 oz): The star of the show, cream cheese provides the rich, tangy base that mimics traditional cheesecake. Use full-fat for best texture and flavor.
Granulated Sugar (1/3 cup): Balances the tanginess of the cream cheese and enhances sweetness throughout the layers.
Vanilla Extract (1 tsp): Adds depth and warmth to the cheesecake layer, enhancing overall aroma and flavor.
Eggs (2 large): Act as a binder and give structure to the cheesecake layer, helping it set during baking.
Strawberry Pie Filling (21 oz can): Offers a thick, sweet, fruit-packed topping that bubbles up beautifully during baking. You can also use homemade pie filling for a fresher twist.
Yellow Cake Mix (1 box, approx. 15.25 oz): Forms the crumbly, golden-brown top layer. When baked, it absorbs juices from the strawberries and transforms into a soft, cake-like crust.
Unsalted Butter (1/2 cup or 1 stick, melted): Drizzled over the cake mix, butter creates a rich, moist texture and helps form a golden crust.
Chopped Fresh Strawberries (1 cup, optional): For an extra burst of freshness and texture, adding real strawberries beneath or on top elevates the flavor profile.
Whipped Cream or Vanilla Ice Cream (for serving): Not part of the bake, but highly recommended for garnish and contrast.

All ingredients work in harmony to create distinct layers—creamy, fruity, and cakey—without any complicated techniques.

Step-by-Step Recipe

Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures even baking from the moment the dish enters the oven.
Prepare Baking Dish: Grease a 9×13-inch glass or ceramic baking dish thoroughly using non-stick spray or softened butter. This prevents sticking and makes cleanup easier.
Make the Cheesecake Layer: In a medium mixing bowl, beat the cream cheese with an electric hand mixer until smooth and creamy (about 1 minute). Add sugar and vanilla extract, then continue beating until well combined. One at a time, add the eggs, mixing just until incorporated after each addition. Avoid overmixing to prevent air bubbles.
Spread Cheesecake Mixture: Pour the cream cheese mixture into the prepared baking dish and spread it evenly across the bottom using a spatula. This forms the foundational layer of your dump cake.
Add Strawberry Layer: Carefully spoon the entire can of strawberry pie filling over the cream cheese layer. Gently spread it out, being cautious not to mix it with the cheesecake below. If using fresh chopped strawberries, scatter them over the pie filling now.
Top with Cake Mix: Open the yellow cake mix box and pour the dry mix evenly over the strawberry layer. Do not stir—this is key to forming distinct layers. The dry cake mix will absorb moisture during baking and transform into a tender cake top.
Drizzle with Butter: Slowly pour the melted butter over the top of the cake mix, ensuring coverage across the entire surface. Use a butter spoon or brush to distribute it evenly if needed.
Bake: Place the dish in the center rack of the preheated oven. Bake for 45 to 55 minutes, or until the top is golden brown and the edges are bubbling. A toothpick inserted near the center should come out clean or with moist crumbs (not wet batter).
Cool Completely: Remove from oven and let the dump cake cool on a wire rack for at least 1 hour. Cooling allows the layers to set properly, especially the cheesecake base, which firms up as it cools.
Serve: Slice into squares and serve warm or chilled. Top with whipped cream, a scoop of vanilla ice cream, or extra fresh strawberries for an elegant finish.

Tips

Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before starting. Cold cream cheese won’t blend smoothly, leading to lumps in your cheesecake layer.
Don’t Overmix: Once you add the eggs to the cream cheese mixture, mix only until combined. Overbeating can incorporate too much air, which may cause cracking during baking.
Use Real Butter: Always use real unsalted butter, melted gently. Margarine or spreads contain water and additives that can affect texture and browning.
Even Butter Distribution: After pouring the melted butter, tilt the pan slightly or use the back of a spoon to spread the butter lightly over the dry cake mix for uniform baking.
Resist Stirring: It’s tempting to stir everything together, but resist! The magic lies in the layered separation—cheesecake on the bottom, fruit in the middle, cake on top.
Cooling is Crucial: Allow ample cooling time before slicing. Cutting too soon can cause the layers to slide or collapse.
Storage Tip: Leftovers keep well covered in the refrigerator for up to 5 days. Reheat individual portions gently in the microwave for 20–30 seconds for a warm treat.

Variations and Customizations

The beauty of the Strawberry Cheesecake Dump Cake lies in its versatility. Once you master the basic recipe, feel free to get creative:

Fruit Variations: Swap strawberry pie filling for cherry, blueberry, apple, or peach. Each brings its own seasonal flair.
White Chocolate Swirl: Melt 1/2 cup white chocolate chips and drizzle over the strawberry layer before adding the cake mix for a decadent twist.
Lemon Zest Addition: Add 1 tablespoon of lemon zest to the cheesecake mixture for a bright, citrusy note that complements the strawberries.
Graham Cracker Crust Version: Press crushed graham crackers mixed with melted butter into the bottom of the pan before adding the cheesecake layer for a true cheesecake-inspired base.
Gluten-Free Option: Substitute the yellow cake mix with a gluten-free alternative and ensure all other ingredients are certified gluten-free.
Dairy-Free Adaptation: Use dairy-free cream cheese and plant-based butter to make this dessert suitable for lactose-intolerant guests.
Mini Mason Jar Dump Cakes: Make individual servings by layering ingredients in oven-safe mason jars. Reduce baking time to 25–30 minutes.
Almond Extract Boost: Replace half the vanilla extract with almond extract for a nutty, bakery-style flavor reminiscent of strawberry shortcake.

Health Considerations and Nutritional Value

While undeniably delicious, the Strawberry Cheesecake Dump Cake is a dessert best enjoyed in moderation. Here’s a general nutritional breakdown per serving (based on 12 servings):

Calories: ~380–420 kcal
Total Fat: 18–22g (including 10g saturated fat)
Cholesterol: 60–75mg
Sodium: 250–350mg
Total Carbohydrates: 50–55g
Sugars: 35–40g
Protein: 4–5g

Considerations:

This dessert is high in sugar and fat due to cream cheese, butter, cake mix, and pie filling. Those managing diabetes or heart health should consume it sparingly.
To reduce sugar content, consider using a reduced-sugar cake mix and low-sugar pie filling.
Adding fresh strawberries boosts vitamin C and fiber content naturally.
For a protein boost, serve with a dollop of Greek yogurt instead of whipped cream.
Pregnant individuals should ensure eggs are fully cooked; this recipe meets safety standards when baked to 160°F internally.

Ingredients

8 oz cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 (21 oz) can strawberry pie filling
1 (15.25 oz) box yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1 cup fresh strawberries, chopped (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 bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing until just combined.
Spread cream cheese mixture evenly in the bottom of the baking dish.
Spoon strawberry pie filling over the cream cheese layer. Add fresh strawberries if using.
Pour dry 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 golden brown and bubbly.
Let cool for at least 1 hour before serving.
Serve with whipped cream or ice cream.

FAQ

Can I make this ahead of time?
Yes! Assemble the dump cake up to one day in advance, cover tightly, and refrigerate before baking. Let it sit at room temperature for 20 minutes before placing in the oven.

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 you’re using canned pie filling (not jam or preserves) and bake until the top is golden and the center is set.

Can I freeze Strawberry Cheesecake Dump Cake?
Absolutely. Cool completely, then wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Can I use a different cake mix?
Yes. Try using white, spice, or even lemon cake mix for varied flavors. Just keep the quantity consistent with a standard 15–16 oz box.

Is it safe to eat the cream cheese layer if it’s not firm?
The cheesecake layer should be set but slightly soft when cooled. If it’s runny, it may be underbaked. Always check internal temperature—it should reach at least 160°F for safety.

Can I use frozen strawberries?
Not recommended unless they’re made into a thick pie filling first. Frozen berries release excess water, which can make the cake watery.

How many servings does this make?
Typically 12 generous servings, depending on how you cut the cake.

Summary

The Strawberry Cheesecake Dump Cake is a foolproof dessert that combines the creamy richness of cheesecake with the effortless charm of a dump cake. With minimal prep and maximum flavor, it’s the ultimate comfort treat for any occasion.