There’s something truly comforting about the ease and rustic charm of a dump cake, especially when layered with the fresh, fruity brightness of strawberries and the creamy richness of cheesecake. This Strawberry Cheesecake Dump Cake is a delightful blend of tangy and sweet, marrying juicy strawberry filling with pockets of luscious cheesecake in every bite.
Perfect for sharing at brunch or as a light dessert, this recipe requires minimal prep yet delivers maximum flavor, making it a favored choice for busy days or last-minute celebrations.
- No complicated steps—just dump, bake, and enjoy.
- Combines fresh strawberries with creamy cheesecake for a harmonious flavor balance.
- Great for feeding a crowd with minimal effort and fuss.
Ingredients
- Fresh Strawberries: Ripe and sliced strawberries bring natural sweetness and vibrant color to the cake.
- Strawberry Pie Filling: Adds an extra layer of strawberry flavor and juicy texture to complement the fresh fruit.
- Cream Cheese: Softened cream cheese provides the signature smooth and tangy cheesecake element.
- Sour Cream: Adds moisture and tang, giving the cheesecake layer extra creaminess.
- Granulated Sugar: Sweetens the cheesecake mixture for balanced flavor.
- Vanilla Extract: Enhances the overall aroma and richness of the cheesecake filling.
- Yellow Cake Mix: The dry cake mix acts as the convenient base that bakes up into a sweet, golden crust.
- Butter: Melted butter drizzled on top creates a crisp, buttery topping for the dump cake.
- Powdered Sugar: Optional dusting for a pretty, sweet finishing touch.
Instructions
- Prepare the Cream Cheese Mixture
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In a medium bowl, beat softened cream cheese with granulated sugar, sour cream, and vanilla extract until smooth and creamy. This mixture forms the rich cheesecake layer that contrasts beautifully with the strawberry components.
- Layer the Strawberry Base
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Spread fresh sliced strawberries evenly in the bottom of a greased baking dish, then spoon strawberry pie filling over the top. This dual strawberry layer adds juicy fruitiness and a little sauce that keeps the cake moist.
- Add the Cheesecake Layer
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Drop spoonfuls of the prepared cream cheese mixture evenly over the strawberry layers. Distributing it this way ensures pockets of creamy cheesecake throughout the cake once baked.
- Top with Dry Cake Mix and Butter
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Sprinkle yellow cake mix evenly over the cream cheese and fruit layers. Drizzle melted butter thoroughly over the cake mix to promote an even golden crust with a rich, buttery flavor.
- Bake the Cake
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Place the baking dish in a preheated oven at 350°F (175°C) and bake for about 50-60 minutes until the edges bubble and the top is golden brown. Baking melds all the layers into a fudgy, moist, and flavorful dessert.
- Cool and Serve
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Allow the cake to cool slightly for easier serving, then optionally dust with powdered sugar before slicing. Cooling helps the cake set so each slice holds its shape.
- Use fresh, ripe strawberries for the best natural sweetness and texture.
- The cake is best enjoyed warm but also delicious chilled the next day.
- Adjust the sweetness by balancing the sugar in the cream cheese or strawberry filling as needed.
Storage Tips
Store leftover cake covered tightly in the refrigerator for up to 3 days to maintain freshness. This cake can also be frozen for up to a month; thaw overnight in the fridge before serving.
Serving Suggestions
Serve this Strawberry Cheesecake Dump Cake with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Garnish with fresh mint leaves to add a refreshing touch and beautiful color contrast.
- Room temperature cream cheese blends more easily for a smooth cheesecake layer.
- Use a glass baking dish to monitor bubbling edges while baking and prevent overcooking.
- Feel free to swap strawberry pie filling for homemade strawberry compote for a fresher texture.
FAQs
- Can I use frozen strawberries for this recipe?
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Yes, frozen strawberries can be used but thaw and drain them well to avoid excess liquid that may make the cake soggy.
- What type of cream cheese works best?
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Full-fat cream cheese yields the creamiest texture and richest flavor for the cheesecake layer.
- Can I make this cake ahead of time?
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Absolutely! Prepare and bake it a day in advance; flavors develop beautifully when rested overnight.
- Is there a gluten-free alternative?
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Yes, use a gluten-free yellow cake mix and ensure other ingredients are gluten-free certified.
- How do I prevent the top from burning before the middle is cooked?
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If needed, cover the cake loosely with foil halfway through baking to prevent over-browning.
- Can I substitute other fruit for strawberries?
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Yes, blueberries or raspberries work wonderfully in place of strawberries for a different fruity twist.
- Why is it called a dump cake?
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Because the ingredients are mostly “dumped” together in layers with minimal mixing, making preparation super simple.
Strawberry Cheesecake Dump Cake
Equipment
- 1 baking dish 9x13 inch recommended
- 1 mixing bowl for combining ingredients
- 1 spatula for spreading layers
Ingredients
- 1 16 oz box yellow cake mix
- 1 8 oz package cream cheese, softened
- 1/2 cup butter melted
- 4 cups fresh or frozen strawberries
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Grease the baking dish lightly with butter.
- Spread the strawberries evenly in the bottom of the dish.
- In a mixing bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Drop spoonfuls of the cream cheese mixture over the strawberries.
- Sprinkle the dry cake mix evenly over the cream cheese layer.
- Pour melted butter evenly over the top.
- Bake for 45-50 minutes until golden brown and bubbly.
- Remove from oven and cool before serving.
Notes
- Use fresh or frozen strawberries depending on season.
- Chill leftovers for a firmer texture.
- Substitute cream cheese with flavored varieties for variation.
- Store covered in refrigerator up to 3 days.
