There are some recipes that just feel like a warm hug, aren’t there? Ones you pull out when you need something comforting, something that tastes like pure joy, but also something that doesn’t require you to spend hours in the kitchen. For me, that’s this strawberry cheesecake dump cake. It’s the kind of dessert that makes everyone think you’ve slaved away for hours, when in reality, it practically makes itself. I remember the first time I whipped this up. It was a chaotic Tuesday evening, the kind where dinner is a last-minute scramble and the idea of baking anything from scratch felt like an Olympic sport. My youngest was begging for something sweet, and I just didn’t have the energy for my usual layered cakes. That’s when I remembered seeing something called a “dump cake” online. Skeptical but desperate, I gave it a shot, and oh my goodness, it was a revelation! It’s become my go-to, a true lifesaver for busy weeknights, potlucks, or those spontaneous “I need cake NOW” moments. If you’ve ever enjoyed a classic cheesecake or a simple fruit cobbler, you’re going to fall head over heels for this. It’s like the best parts of both, but made incredibly, unbelievably easy.
Thank you for reading this post, don't forget to subscribe!What is a strawberry cheesecake dump cake?
So, what exactly is a “dump cake,” and why does adding “strawberry cheesecake” make it even more magical? Think of it as the ultimate shortcut to dessert heaven. The “dump” part comes from how you assemble it – you literally dump the ingredients into the pan, layer them up, and bake. There’s no fancy mixing, no creaming butter and sugar for ages, and definitely no complicated techniques. It’s essentially a layered dessert where a cake mix is used as a base, topped with fruit, and then often a buttery, streusel-like topping. My strawberry cheesecake version takes that concept and elevates it. We’re layering those juicy strawberries and a creamy, luscious cheesecake-inspired filling right into the mix. The result is a baked dessert that’s incredibly moist, bursting with sweet strawberry flavor, and has pockets of creamy, tangy goodness reminiscent of cheesecake. It’s less about perfect structure and more about pure, unadulterated flavor and ease. It’s the kind of dessert that proves you don’t need to be a master baker to create something truly special and delicious.
Why you’ll love this recipe?
What makes this strawberry cheesecake dump cake so good?flavor is just out of this world. You get that lovely sweetness from the strawberries, which gets a beautiful tang and richness from the cream cheese filling. It’s a combination that just sings. And then there’s the texture! It bakes up with a slightly crispy edge, a super moist cake-like center, and those delightful pockets of creamy goodness. It’s incredibly satisfying. But what really seals the deal is the simplicity. I mean, “dump cake” isn’t just a catchy name; it’s the honest truth! You are genuinely just dumping ingredients into a pan. This is a lifesaver when you’re short on time or energy. You can have this prepped and in the oven in under 15 minutes. And talk about Cost-efficiency: What is the best way to measure cost-efficiency?! The ingredients are all pantry staples and readily available, making it a budget-friendly option for feeding a crowd or just treating yourself without breaking the bank. Plus, it’s incredibly versatile. While I adore it with strawberries, you can easily swap them out for other berries or even peaches. You can also play with the cheesecake filling – add a little lemon zest, or a touch of almond extract. It’s forgiving and adaptable! Compared to baking a traditional cheesecake, which can be notoriously finicky (hello, water baths and cracks!), this dump cake offers all the decadent flavor with none of the stress. It’s perfect for when you’re craving something decadent but don’t have the time for a multi-step baking project. What I love most about this is that it always gets rave reviews, and nobody ever guesses how incredibly easy it was to make!
How to Make Strawberry Cheesecake Dump Cake
Get ready, because this is where the magic happens, and by magic, I mean pure simplicity. We’re talking about a dessert that comes together so fast, you’ll wonder what you ever did without it. It’s literally a few layers of deliciousness and then into the oven it goes.
Quick Overview
Essentially, you’ll be layering your filling ingredients in a baking dish, topping that with a buttery cake mix and a sprinkle of nuts if you like, and then baking until golden and bubbly. The cheesecake elements meld beautifully with the cake and fruit as it bakes, creating a moist, flavorful dessert that’s incredibly forgiving. No fancy techniques, just straightforward assembly for maximum deliciousness. It’s the ultimate stress-free dessert!
Ingredients
Here’s what you’ll need to bring this dream dessert to life. I always keep these on hand because you never know when a craving might strike!
For the Creamy Cheesecake Filling:
* 2 (8-ounce) packages cream cheese, softened (make sure it’s nice and soft, it makes a world of difference!)
* 1/2 cup granulated sugar (you can adjust this a bit depending on your sweetness preference)
* 1 large egg
* 1 teaspoon vanilla extract (use the good stuff if you have it!)
* 1/4 cup milk (I’ve tested this with almond milk and it actually made it even creamier! Whole milk or half-and-half works great too.)
For the Strawberry Layer:
* 2 (15-ounce) cans sliced strawberries in light syrup, drained (or about 4 cups fresh strawberries, hulled and sliced)
* 1 tablespoon cornstarch (this helps thicken the juices a little so it’s not too watery)
For the Cake Topping:
* 1 (15.25-ounce) box yellow cake mix (or white cake mix works too!)
* 1 cup (2 sticks) unsalted butter, melted (don’t skimp here, the butter is key for that golden crust!)
Optional (but highly recommended!):
* 1/2 cup chopped pecans or walnuts (for a little crunch and nutty flavor that complements the sweetness)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 375°F (190°C). Grab a 9×13 inch baking dish. You don’t need to grease it, but sometimes a quick spritz of non-stick spray doesn’t hurt, especially if your pan has seen better days. It just ensures everything slides out perfectly.
Step 2: Mix Dry Ingredients
In this recipe, the “dry ingredients” are mostly referring to the cake mix itself. We’re not doing any traditional mixing of dry ingredients for the cake base. Just set aside your box of yellow cake mix. It’s going to be the glorious topping later!
Step 3: Mix Wet Ingredients
Now for the creamy, dreamy part. In a medium bowl, beat together your softened cream cheese and granulated sugar until it’s smooth and lump-free. This is super important for a creamy texture. Then, beat in the egg and vanilla extract until just combined. Finally, stir in the milk until you have a smooth, luscious mixture. It should be thick but pourable. This is the heart of our cheesecake element!
Step 4: Combine
We’re not really combining wet and dry in the traditional sense here. The “combination” happens in the baking dish. The cream cheese mixture will be poured over the strawberries, and the cake mix will be sprinkled on top of that.
“New family favorite! This strawberry cheesecake dump cake was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step 5: Prepare Filling
Drain your canned strawberries, or if using fresh, give them a quick slice. In a small bowl, gently toss the strawberries with the cornstarch. This little bit of cornstarch will help absorb some of the excess liquid as it bakes, preventing a soggy bottom and giving you more of that lovely jammy texture.
Step 6: Layer & Swirl
This is the “dump” part! Spread the cornstarch-tossed strawberries evenly across the bottom of your prepared baking dish. Pour the cream cheese mixture evenly over the strawberries. Now, take your dry yellow cake mix and sprinkle it evenly over the cream cheese layer. Make sure to get it all the way to the edges! If you’re using nuts, sprinkle them over the top of the dry cake mix. Finally, and this is the best part of the “dump” – drizzle the melted butter all over the dry cake mix. You want to get as much coverage as possible. Don’t worry if it looks a little uneven; the butter will melt and spread as it bakes.
Step 7: Bake
Pop that beautiful creation into your preheated oven. Bake for 45-55 minutes, or until the top is golden brown and the edges are bubbly. You’ll know it’s done when you can see the filling starting to bubble up around the sides. The cake mix should be cooked through and golden. If it’s browning too quickly, you can always loosely tent it with foil for the last 10-15 minutes.
Step 8: Cool & Glaze
This step is crucial for the best texture! Let the dump cake cool on a wire rack for at least 20-30 minutes before serving. This allows the filling to set up properly. I like to let it cool a bit longer, maybe even an hour, if I can resist! If you decide to add a glaze (which is totally optional but delicious!), you can whisk together some powdered sugar with a tablespoon or two of milk or lemon juice until you get a drizzling consistency. Drizzle this over the *slightly* cooled cake. I like to do this once it’s warm but not piping hot.
Step 9: Slice & Serve
Once cooled, slice into generous squares and serve warm or at room temperature. It’s wonderful on its own, but a dollop of whipped cream or a scoop of vanilla ice cream takes it to a whole new level. Enjoy that glorious mix of textures and flavors!
What to Serve It With
This strawberry cheesecake dump cake is so versatile, it works for almost any occasion. It’s not just a dessert; it’s a centerpiece!
For Breakfast: Believe it or not, this is fantastic for a weekend breakfast or brunch! Serve warm slices with a side of crispy bacon or some fresh fruit salad. A hot cup of coffee or a chilled glass of orange juice is the perfect complement. The sweetness isn’t overwhelming, so it feels just right in the morning.
For Brunch: Elevate your brunch spread by serving this in pretty ramekins or individual portions. Garnish with a fresh strawberry or a sprig of mint. It pairs wonderfully with sparkling mimosas or a light rosé. It’s a crowd-pleaser that makes your brunch feel extra special without the fuss of multiple complex dishes.
As Dessert: This is its starring role, of course! Serve it warm after dinner with a scoop of good quality vanilla bean ice cream or a generous dollop of freshly whipped cream. A light dusting of powdered sugar or a drizzle of raspberry coulis can add an extra touch of elegance. It’s also delicious with a slightly tart berry sauce to balance the sweetness.
For Cozy Snacks: On a chilly afternoon or a movie night, this dump cake is pure comfort. Serve it warm with a glass of milk or a steaming mug of tea. It’s the perfect treat to share (or not share!) when you just need something sweet and comforting. My kids ask for this all the time when they want a special treat after school!
We often have this for our “dessert for dinner” nights, which is a family tradition where we skip a savory course and go straight for something sweet. This dump cake is always a winner, especially when we have friends over. It always disappears in minutes!
Top Tips for Perfecting Your Strawberry Cheesecake Dump Cake
After making this more times than I can count, I’ve picked up a few tricks that help ensure it turns out perfectly every single time. These are the things I’ve learned from both successes and a few minor oopsies along the way!
Strawberry Prep: If you’re using canned strawberries, make sure to drain them really well. Excess liquid can make the cake soggy. If you’re using fresh strawberries, give them a good rinse and hull them. Slicing them to a similar thickness ensures they cook evenly. I’ve found that about a tablespoon of cornstarch mixed in really helps thicken up any juices that are released during baking, giving you that perfect jammy consistency without being watery.
Mixing Advice: For the cheesecake filling, the most important thing is to make sure your cream cheese is truly softened. If it’s cold, you’ll end up with lumps, no matter how hard you beat it. Softened cream cheese will blend smoothly with the sugar, egg, and milk, creating that luscious, creamy texture that’s essential. Don’t overmix the egg in, just combine it until it’s incorporated – overbeating can sometimes lead to a tougher cake layer.
Swirl Customization: While this recipe doesn’t involve traditional swirling like a marbled cake, the way the layers meld during baking creates its own beautiful effect. The key is ensuring the strawberry layer is spread evenly, followed by the cream cheese, and then the cake mix topping. The butter melting and seeping down helps create those golden pockets and ensures the cake mix is fully hydrated. For a little extra visual appeal, you could add a few whole strawberries on top before baking, but they might burn slightly.
Ingredient Swaps: Don’t have yellow cake mix? White cake mix works beautifully too! If you’re not a fan of pecans, chopped walnuts are a great substitute, or you can omit them entirely. For the strawberries, a can of cherry pie filling or a bag of frozen mixed berries (thawed and drained slightly) can be used. If you use frozen berries, you might need an extra teaspoon of cornstarch as they tend to release more liquid. For the cream cheese, you could try using Neufchatel cheese for a slightly lighter version, though the flavor will be a bit less intense.
“Made the strawberry cheesecake dump cake tonight and wow — perfect weeknight dinner. Will definitely make again!”
Baking Tips: Always preheat your oven thoroughly. A consistent temperature is key for even baking. If your oven tends to run hot, you might want to reduce the temperature by 25 degrees and bake for a few minutes longer. Keep an eye on it during the last 15-20 minutes; you want the topping to be golden brown and bubbly, but not burnt. If the edges are browning too fast, you can loosely cover the dish with aluminum foil.
Glaze Variations: The simple powdered sugar glaze is lovely, but you can get creative! For a lemon glaze, whisk powdered sugar with fresh lemon juice and a tiny bit of lemon zest. For a cream cheese glaze, mix a couple of tablespoons of softened cream cheese with powdered sugar and a splash of milk until smooth. If you prefer no glaze at all, a dusting of powdered sugar or a dollop of whipped cream is perfectly fine!
Storing and Reheating Tips
One of the best things about this dump cake is that it stores like a dream, making leftovers (if you’re lucky enough to have any!) a real treat. The texture holds up surprisingly well.
Room Temperature: If you have any leftover dump cake, you can cover it tightly with plastic wrap or foil and leave it at room temperature for up to two days. I find it’s best when it’s not been sitting out for too long, though. It’s perfect for a quick snack or a treat the next morning.
Refrigerator Storage: For longer storage, place the cooled dump cake in an airtight container or cover the baking dish tightly with plastic wrap and then foil. It will stay fresh and delicious in the refrigerator for up to 4-5 days. The texture remains moist and the flavors meld even more, which can be quite lovely!
Freezer Instructions: Yes, you can freeze this dump cake! Let it cool completely, then wrap it very well in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe container. It should keep well in the freezer for up to 2-3 months. To thaw, transfer it to the refrigerator overnight. You can then reheat it gently. For the best texture, I recommend reheating individual portions in the microwave or a toaster oven.
Glaze Timing Advice: If you’ve glazed your dump cake, it’s best to store it in the refrigerator. The glaze will firm up a bit in the fridge, but it will still be delicious. If you’re freezing a glazed dump cake, the glaze might become a little softer upon thawing, but it’s still perfectly edible. For the freshest taste, you can always glaze your leftovers right before serving if you’ve stored it plain.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite strawberry cheesecake dump cake recipe. It’s one of those recipes that just brings so much joy with so little effort, and that’s what cooking should be all about, right? It’s the perfect blend of creamy, fruity, and comforting, and the fact that it’s nearly impossible to mess up makes it even more appealing. If you’re someone who loves the idea of cheesecake but is intimidated by traditional baking, or if you just need a seriously easy yet impressive dessert for your next gathering, please, please give this one a try. I truly believe it will become a staple in your recipe collection, just like it has in mine. It’s the kind of treat that makes everyone happy and leaves you with more time to actually enjoy the company. If you love this, you might also enjoy my Easy Berry Cobbler or my No-Bake Chocolate Mousse Pie for more simple dessert ideas!
I can’t wait to hear what you think! Let me know in the comments below how yours turns out, or if you have any fun variations you tried. Happy baking!
strawberry cheesecake dump cake
Ingredients
Main Ingredients
- 0.5 cup butter, melted
- 1 box white cake mix
- 2 cans strawberry pie filling
- 1 package cream cheese, softened 8 ounce
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the softened cream cheese and granulated sugar until smooth. Stir in the vanilla extract.
- Pour the melted butter into the bottom of a 9x13 inch baking dish.
- Spread the cream cheese mixture evenly over the melted butter.
- Pour both cans of strawberry pie filling over the cream cheese mixture, spreading it evenly.
- Sprinkle the dry cake mix evenly over the strawberry filling.
- Bake for 45-50 minutes, or until the top is golden brown and the filling is bubbly.
- Let cool for at least 15 minutes before serving. Serve warm, or chilled.
