A sweet, creamy, and fruity dessert that’s incredibly easy to make—just dump, bake, and enjoy!
Introduction and Origin
Strawberry Cheesecake Dump Cake is a hybrid dessert that combines the simplicity of a dump cake with the rich creaminess of cheesecake. The “dump cake” concept originated in mid-20th century America as a fast, no-fuss dessert where ingredients are literally dumped into a pan and baked. This version brings together the luscious flavor of strawberries with tangy cream cheese for a nostalgic yet elevated twist.
Cultural Significance
Dump cakes gained popularity in American kitchens during the 1960s and 70s, prized for their ease and affordability. They’ve stood the test of time, becoming a beloved staple at family gatherings, potlucks, and church socials. By blending in elements of cheesecake, this recipe honors the past while embracing today’s love for rich, layered desserts without the complexity of traditional baking.
Ingredients Quantity
- 1 box yellow or white cake mix (approx. 15.25 oz / 430 g)
- 1 can strawberry pie filling (21 oz / ~595 g)
- 1 package cream cheese, softened (8 oz / 225 g)
- ½ cup granulated sugar (100 g)
- ½ cup (1 stick) unsalted butter, melted
Optional Additions
- Fresh strawberry slices on top before baking or after
- A teaspoon of vanilla extract mixed into the cream cheese
- A sprinkle of cinnamon or nutmeg over the cake mix
- Chopped pecans or sliced almonds for crunch
- Serve with whipped cream or vanilla ice cream
Tips for Success
- Use room temperature cream cheese for smooth blending
- Don’t stir the layers—dump cakes are best when baked as assembled
- Spread pie filling evenly for consistent fruit flavor in each bite
- Slice and chill for a firmer, cheesecake-like texture
- Let cool at least 20–30 minutes before serving to allow layers to set
Instructions
- Preheat Oven: Set oven to 350°F (175°C).
- Prepare Pan: Grease a 9×13-inch (23×33 cm) baking dish.
- Layer Fruit: Spread the strawberry pie filling evenly in the bottom of the dish.
- Cream Cheese Mixture: In a bowl, beat softened cream cheese and granulated sugar until smooth. Drop spoonfuls evenly over the pie filling.
- Add Cake Mix: Sprinkle the dry cake mix evenly over the top—do not stir.
- Butter Drizzle: Pour melted butter evenly over the dry cake mix to moisten.
- Bake: Bake for 40–45 minutes, or until the top is golden and bubbly.
- Cool and Serve: Allow to cool slightly before serving warm, or refrigerate and serve chilled.
Description
This Strawberry Cheesecake Dump Cake has it all: the jammy sweetness of strawberries, pockets of creamy cheesecake, and a buttery, crumbly topping. It’s a rustic dessert with decadent layers and a baked-in richness that feels fancy—without the effort. Every spoonful is comforting, sweet, and totally satisfying.
Nutritional Information** (Per serving, approx. 1/12 of pan):
- Calories: 340
- Carbohydrates: 42g
- Fat: 18g
- Saturated Fat: 10g
- Sugar: 26g
- Protein: 3g
- Sodium: 270mg
Note: Nutritional values may vary depending on specific brands used.
Conclusion and Recommendation
Strawberry Cheesecake Dump Cake is the ultimate easy dessert that delivers big flavor with minimal effort. Perfect for weeknights, parties, or holidays, it’s a reliable recipe you’ll turn to again and again. Make it once, and it’s sure to become a family favorite.
Embracing Healthful Indulgence
To lighten things up, consider using reduced-fat cream cheese, sugar-free pie filling, or a sugar substitute. You can even experiment with gluten-free cake mix. Serve smaller portions with fresh fruit to add natural sweetness and balance. This dessert proves you don’t need to give up indulgence to eat more mindfully.