There’s something truly magical about a dessert that combines the fresh, juicy sweetness of strawberries with the rich, creamy indulgence of cheesecake. This Strawberry Cheesecake Dump Cake blends these flavors effortlessly, creating a dessert that’s perfect for any occasion, from casual family dinners to special celebrations. Its rustic charm and comforting taste make it an irresistible treat.
What makes this dump cake so wonderful is its simplicity and the way it bakes together in one dish, eliminating fuss while delivering layers of taste and texture. The vibrant red berries and smooth cheesecake filling meld beautifully with the crumbly cake topping, offering both joyous sweetness and a hint of tang. You’ll love how this dessert captures the essence of summer with every bite.
- Quick and easy preparation with minimal ingredients and fuss.
- Rich and creamy cheesecake flavor perfectly balanced with fresh strawberry sweetness.
- Rustic dump cake style that bakes all layers in one pan for easy cleanup.
- Versatile dessert suitable for brunch, dessert, or a delightful snack.
Ingredients
- Frozen sliced strawberries: Provides juicy, sweet-tart berry flavor that softens during baking.
- Granulated sugar: Sweetens the strawberries, enhancing their natural flavor and juiciness.
- Vanilla extract: Adds warm, aromatic notes complementing both strawberry and cheesecake layers.
- Cream cheese: The rich, smooth base for the cheesecake layer, bringing creamy texture.
- Egg: Binds the cream cheese mixture, helping it set during baking.
- Sour cream: Adds subtle tang and moisture to the cheesecake layer for balance.
- Box yellow cake mix: Provides the sweet, crumbly topping that bakes into golden perfection.
- Butter: Melted and poured over the cake mix to create a moist, rich crust.
- Milk: Used to thin the cream cheese mixture slightly, ensuring smooth baking.
Instructions
- Preheat Your Oven and Prepare Baking Dish
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Begin by preheating your oven to 350°F (175°C) to ensure it’s properly heated for even baking. Lightly grease a 9×13-inch baking dish, which will hold all layers of the cake comfortably and facilitate easy removal after baking.
- Mix Strawberries with Sugar and Vanilla
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In a bowl, toss the frozen sliced strawberries with granulated sugar and vanilla extract. This macerates the berries as the sugar draws out their juices, enhancing flavor and creating a luscious syrup that keeps the cake moist and flavorful.
- Prepare Cream Cheese Filling
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In a separate bowl, beat together softened cream cheese, egg, sour cream, and milk until smooth and creamy. This combination creates the rich, tangy cheesecake layer that will bake firm but tender, providing a delicious contrast to the berries and cake topping.
- Assemble the Dump Cake Layers
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Spread the strawberry mixture evenly across the bottom of the baking dish. Carefully dollop and smooth the cream cheese filling over the strawberries to create a distinct but swirled cheesecake layer. Finally, evenly sprinkle the dry yellow cake mix over the top, ensuring full coverage for that crumbly texture.
- Add Melted Butter Over Cake Mix
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Drizzle the melted butter slowly and evenly over the cake mix layer. The butter will soak into the mix as it bakes, forming a moist, tender crust that seals in the filling’s flavors while creating a golden, slightly crisp topping.
- Bake Until Golden and Set
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Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the cheesecake layer is set. The bubbling strawberries and crusty top indicate the cake is perfectly cooked and ready to enjoy.
- Cool Before Serving
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Allow the cake to cool slightly for about 20 minutes to let the flavors meld and the filling firm up just enough. This makes it easier to slice and serve while still warm and comforting.
- This cake is best served warm but also delicious at room temperature or chilled for a firmer texture.
- Use frozen strawberries to ensure juiciness and prevent excess water that could make the cake soggy.
- Do not stir after layering; the distinct layers bake beautifully for a unique texture contrast.
Storage Tips
Store any leftover cake covered tightly in the refrigerator for up to 4 days. Reheat individual portions gently in the microwave or enjoy chilled for a creamier consistency.
Serving Suggestions
Serve this strawberry cheesecake dump cake with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Fresh mint or sliced strawberries on top create a pretty garnish that brightens the plate.
- Use room temperature cream cheese to ensure a smooth cheesecake filling without lumps.
- Do not overmix the cream cheese layer; gentle beating avoids incorporating too much air.
- For variation, swap yellow cake mix for white or spice cake to alter the flavor profile slightly.
FAQs
- Can I use fresh strawberries instead of frozen?
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Fresh strawberries can be used but may release more liquid, potentially making the cake soggy. Adjust baking time and consider draining excess juice before layering.
- Is it possible to make this cake gluten-free?
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To make it gluten-free, substitute the yellow cake mix with a gluten-free boxed cake mix. Ensure all other ingredients are certified gluten-free.
- Can I prepare this dessert in advance?
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Yes, you can assemble the cake a few hours ahead and refrigerate before baking. Allow some additional baking time if chilled.
- How do I know when the cake is fully baked?
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The top will be golden brown and slightly crisp, and the cheesecake layer should be set without jiggling in the center.
- Can I add other fruits to this cake?
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Absolutely! Blueberries, raspberries, or cherries can be mixed with or substituted for strawberries for a different fruit twist.
- What is dump cake?
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Dump cake is a simple dessert where ingredients are layered or “dumped” into a pan without mixing, then baked together for ease and flavor combinations.
- How should leftovers be reheated?
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Reheat portions in a microwave for 20-30 seconds or until warm. Avoid overheating to preserve texture and flavor.
Strawberry Cheesecake Dump Cake
Equipment
- 1 baking dish 9x13 inch or similar
- 1 mixing bowl
- 1 spatula
Ingredients
- 1 can strawberry pie filling about 21 oz
- 1 package 8 oz cream cheese, softened
- 1 box yellow cake mix
- 1/2 cup 1 stick butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- Spread the strawberry pie filling evenly in the bottom of the baking dish.
- Dollop softened cream cheese in small spoonfuls evenly over the strawberry layer.
- Sprinkle the dry cake mix over the cream cheese and strawberries.
- Pour melted butter evenly over the cake mixture.
- Bake for 40-45 minutes until the top is golden brown and the filling bubbles around the edges.
- Allow to cool slightly before serving to let the layers set.
Notes
- Use fresh strawberries instead of canned for a fresher taste.
- Serve with whipped cream or vanilla ice cream.
- Store leftovers covered in the refrigerator for up to 3 days.
