Strawberry Cheesecake Dump Cake: A Decadent Dessert Delight

The History of Strawberry Cheesecake Dump Cake

The concept of a “dump cake” originated in the mid-20th century as part of the American home cooking movement that emphasized simplicity and convenience. The term “dump cake” comes from the method of preparation—literally dumping ingredients into a baking dish without the need for complicated mixing or elaborate techniques. These cakes became popular during the 1950s and 1960s, especially with the rise of canned goods and boxed cake mixes, allowing homemakers to create delicious desserts quickly and efficiently.

Cheesecake, on the other hand, has roots stretching back to ancient Greece, where it was served to athletes during the first Olympic games. Over centuries, cheesecake evolved across Europe and eventually became a staple in American dessert culture, particularly with the New York-style version gaining widespread fame. Combining the creamy richness of cheesecake with the effortless charm of a dump cake created a modern classic—the Strawberry Cheesecake Dump Cake.

This hybrid dessert emerged in the late 20th century as creative bakers began experimenting with layering cream cheese mixtures beneath fruit fillings and cake mixes. The addition of strawberries brought a bright, tangy sweetness that balanced the dense, velvety texture of the cheesecake layer. Today, Strawberry Cheesecake Dump Cake is a beloved treat at potlucks, family gatherings, holidays, and summer barbecues, admired for its minimal prep time and maximum flavor payoff.

Ingredients Breakdown

One of the greatest appeals of the Strawberry Cheesecake Dump Cake is its straightforward ingredient list. Most items are pantry staples or easily found in any grocery store. Here’s a detailed breakdown of each component and why it matters:

Canned Strawberry Pie Filling (21 oz): This forms the fruity top layer, providing moisture, sweetness, and vibrant color. You can substitute with homemade strawberry compote or another berry variety like cherry or blueberry for a twist.
Cream Cheese (8 oz block, softened): The heart of the cheesecake layer. Full-fat cream cheese gives the richest texture and best flavor. Make sure it’s softened to room temperature for easy blending.
Granulated Sugar (1/3 cup): Sweetens the cream cheese layer. Adjust slightly based on the sweetness of your pie filling.
Large Egg (1): Binds the cheesecake layer together and adds structure and richness.
Vanilla Extract (1 teaspoon): Enhances the overall flavor profile with a warm, aromatic note.
Yellow Cake Mix (1 box, about 15.25 oz): Acts as the base and topping. When baked, it transforms into a golden, crumbly crust that soaks up the fruit juices. You can use white or vanilla cake mix as alternatives.
Unsalted Butter (1/2 cup or 1 stick, melted): Adds moisture and richness to the cake layer. Salted butter can be used, but reduce added salt accordingly.
Water (1/4 cup): Helps hydrate the dry cake mix and ensures even baking.
Whipped Cream or Whipped Topping (optional, for serving): Adds a light, airy finish and contrasts beautifully with the dense layers.
Fresh Strawberries (sliced, optional garnish): For an extra pop of freshness and visual appeal.

Step-by-Step Recipe

Follow these simple steps to create a luscious Strawberry Cheesecake Dump Cake that will impress every guest—even though it takes less than 15 minutes of active prep time.

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures even baking from the moment the dish goes in.
Prepare the Baking Dish: Lightly grease a 9×13-inch baking pan with non-stick spray or softened butter. For easier cleanup, you can line it with parchment paper, leaving an overhang on two sides to lift the cake out later.
Make the Cheesecake Layer: In a medium mixing bowl, combine the softened cream cheese, granulated sugar, egg, and vanilla extract. Use a hand mixer or whisk until smooth and fully blended, scraping down the sides as needed. Set aside.
Assemble the Base: Pour half of the dry yellow cake mix evenly into the prepared baking dish. Press it gently to form a flat, even layer.
Add the Cheesecake Layer: Spoon the cream cheese mixture over the cake mix base. Use a spatula to spread it into an even layer, taking care not to tear the underlying cake mix.
Top with Fruit: Carefully spoon the entire can of strawberry pie filling over the cheesecake layer. Gently spread it out, but don’t stir or mix—this helps maintain distinct layers.
Create the Crust: Sprinkle the remaining half of the dry cake mix evenly over the strawberry layer. This will form a golden, crumbly topping as it bakes.
Add Moisture: In a small bowl, combine the melted butter and water. Slowly drizzle this mixture evenly over the top of the cake mix layer. This step is crucial—it allows the dry mix to absorb liquid and bake into a tender crust without becoming soggy.
Bake: Place the dish in the preheated oven and bake for 45–55 minutes, or until the top is golden brown and bubbling around the edges. A toothpick inserted near the center should come out mostly clean (some gooeyness is expected due to the fruit layer).
Cool Completely: Remove the cake from the oven and let it cool on a wire rack for at least 1 hour. Cooling helps the layers set and makes slicing cleaner.
Serve: Slice into squares and serve warm or at room temperature. Top with whipped cream and fresh strawberries if desired.

Tips for the Perfect Strawberry Cheesecake Dump Cake

Softened Cream Cheese is Key: Cold cream cheese won’t blend smoothly and may leave lumps. Take it out of the fridge 30–60 minutes before making the recipe.
Don’t Overmix: Once you add the egg to the cream cheese, mix just until combined. Overmixing can incorporate too much air and lead to cracks.
Even Distribution: When adding the cake mix and pouring the butter mixture, take your time to distribute everything evenly. Uneven layers can result in dry or soggy spots.
Watch the Bake Time: Ovens vary, so start checking at 45 minutes. If the top browns too quickly, tent loosely with aluminum foil.
Cooling is Crucial: Resist the urge to cut into the cake while it’s hot. Cooling allows the layers to firm up and prevents collapse.
Use Real Butter: Margarine or spreads with high water content can alter texture. Stick to real unsalted butter for best results.
Drain Excess Liquid (Optional): If your pie filling is very runny, consider draining a bit of the juice before using to prevent a soggy bottom.

Variations and Customizations

The beauty of the Strawberry Cheesecake Dump Cake lies in its versatility. Here are some creative twists to make it your own:

Fruit Variations: Swap strawberry pie filling for cherry, blueberry, peach, or apple. Each brings a unique flavor and seasonal flair.
Homemade Fruit Filling: Simmer fresh or frozen strawberries with sugar, cornstarch, and lemon juice to create a fresher-tasting compote without preservatives.
Swirl Technique: Before baking, use a knife to gently swirl the strawberry layer into the cheesecake layer for a marbled effect.
Lemon Zest Boost: Add 1 teaspoon of lemon zest to the cheesecake layer for a bright, citrusy contrast.
Chocolate Twist: Mix chocolate chips into the cake layer or drizzle melted chocolate on top after baking.
Crust Addition: For a cheesecake-like base, crush graham crackers and mix with melted butter, then press into the pan before adding the cake mix.
Dairy-Free Option: Use plant-based cream cheese and butter substitutes to make a vegan-friendly version.
Mini Versions: Prepare in muffin tins for individual servings—perfect for parties! Reduce baking time to 20–25 minutes.
Alcohol Infusion: Add 1 tablespoon of Chambord, Grand Marnier, or amaretto to the cheesecake layer for an adult twist.
Spiced Version: Add cinnamon, nutmeg, or pumpkin spice to the cake mix for a fall-inspired dessert.

Health Considerations and Nutritional Value

While undeniably indulgent, it’s helpful to understand the nutritional aspects of this dessert, especially if you’re serving it regularly or have dietary concerns.

Nutritional Profile (per serving, based on 12 servings):

Calories: ~350–400
Total Fat: 15–18g (Saturated Fat: 8–10g)
Cholesterol: ~45mg
Sodium: ~300–350mg
Total Carbohydrates: 55–60g (Dietary Fiber: 1–2g, Sugars: 40–45g)
Protein: 4–5g

Health Notes:

High in Sugar: Between the cake mix, pie filling, and added sugar, this dessert is quite sweet. Consider reducing sugar in the cheesecake layer or using a reduced-sugar cake mix.
Refined Carbohydrates: The cake mix is made from refined flour. For a healthier alternative, try a whole-grain or gluten-free cake mix (results may vary in texture).
Saturated Fat Content: Primarily from butter and cream cheese. Using lower-fat versions can reduce fat, but may affect creaminess.
Portion Control: Serve smaller slices and pair with fresh fruit or Greek yogurt to balance the meal.
Dietary Restrictions: Not suitable for low-carb, keto, or dairy-free diets unless modified. Always check labels for allergens like gluten or soy.

Full Ingredient List

1 (8 oz) block cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 (15.25 oz) box yellow cake mix
1 (21 oz) can strawberry pie filling
1/2 cup (1 stick) unsalted butter, melted
1/4 cup water
Whipped cream, for serving (optional)
Fresh strawberries, sliced, for garnish (optional)

Detailed Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
In a medium bowl, beat together softened cream cheese, sugar, egg, and vanilla until smooth and creamy. Set aside.
Pour half of the dry cake mix into the baking dish, spreading it into an even layer.
Spread the cream cheese mixture over the cake mix layer carefully.
Spoon the strawberry pie filling evenly over the cheesecake layer.
Sprinkle the remaining cake mix over the top.
In a small bowl, whisk together melted butter and water. Drizzle evenly over the cake mix layer.
Bake for 45 to 55 minutes, until the top is golden brown and the edges are bubbling.
Remove from oven and allow to cool completely on a wire rack for at least 1 hour.
Slice into squares and serve with whipped cream and fresh strawberries if desired.
Store leftovers covered in the refrigerator for up to 5 days. Reheat gently or serve cold.

Frequently Asked Questions (FAQ)

Can I use frozen strawberries instead of canned pie filling?
Yes, but you’ll need to cook them first. Simmer 3 cups of frozen strawberries with 1/4 cup sugar and 2 tablespoons cornstarch until thickened, then cool slightly before using.

Can I make this ahead of time?
Absolutely! Assemble and bake the day before, then refrigerate. Let sit at room temperature for 30 minutes before serving, or warm gently in the oven.

Why is my dump cake soggy?
This usually happens if too much liquid is added or if the cake isn’t baked long enough. Ensure you follow the butter-to-cake mix ratio and bake until the center is set.

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

Can I use a different cake mix flavor?
Definitely! White, vanilla, or even butter pecan cake mix work well. Avoid strongly flavored mixes like chocolate unless you want a bold contrast.

Is this recipe gluten-free?
Not by default, but you can substitute a gluten-free yellow cake mix. Ensure all other ingredients are certified gluten-free.

Can I add nuts or coconut?
Yes! Stir 1/2 cup chopped pecans, walnuts, or shredded coconut into the dry cake mix before sprinkling on top for added texture.

What size pan should I use?
A standard 9×13-inch rectangular pan is ideal. Using a smaller pan may result in overflow; a larger one could make the layers too thin.

Summary

The Strawberry Cheesecake Dump Cake is a no-fuss, crowd-pleasing dessert that combines the creamy luxury of cheesecake with the ease of a dump-and-bake casserole. With minimal prep and maximum flavor, it’s perfect for beginners and seasoned bakers alike.

Bursting with juicy strawberries, rich creaminess, and a golden cake crust, this dessert delivers comfort in every bite—ideal for holidays, weeknight treats, or sharing with loved ones.