Strawberry Cheesecake Dump Cake

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Easy Strawberry Cheesecake Dump Cake Recipe | A Lazy Baker’s Dream

A Dessert That Feels Like a Hug

I have a confession to make. Sometimes, my craving for a decadent, creamy, fruit-filled dessert wildly outweighs my energy for creaming butter, pre-baking crusts, or even washing the food processor. On one such lazy Sunday, with a container of fresh strawberries begging to be used and a deep desire for the tangy richness of cheesecake, this Strawberry Cheesecake Dump Cake was born. It’s the beautiful, deliciously chaotic love child of a classic cheesecake and a comforting cobbler. The moment you pull it from the oven, with its golden, craggy top and the sweet, ruby-red juice bubbling up around the edges, you’ll understand. It’s the ultimate proof that the most memorable desserts don’t have to be complicated.

Why You’ll Love This

It’s Unforgivably Easy: This is a true “dump and bake” situation. No fancy techniques, no special equipment. It’s the perfect recipe to build confidence in new bakers or to decompress after a long day.
The Texture is Everything: Imagine a layer of warm, gooey cheesecake filling, topped with juicy strawberries, and finished with a soft, buttery cake that bakes up with a slightly crisp topping. It’s a symphony of textures in every spoonful.
It’s a Crowd-Pleaser: Bring this to a potluck or serve it to guests, and watch it disappear. It has the familiar, comforting appeal of both cheesecake and cobbler, making it a universal hit.
Embraces Imperfection: This cake is meant to look rustic and homemade. There’s no pressure for a perfect presentation, which makes the baking process genuinely relaxing and fun.

The Ultimate Seal of Approval

I first made this for a family gathering, where my nephew, a famously picky eater who views any dessert not wrapped in plastic with suspicion, eyed it warily. After some gentle coaxing, he took a small bite. Then a bigger one. He looked up, spoon still in his mouth, and said, “Can I have the corner piece with the crunchy bits?” It was a quiet victory, but a sweet one. This cake has a way of winning over even the most skeptical of dessert critics.

What Makes It Special

This recipe works its magic through a few key ingredients that create its signature layers and flavors.

Cream Cheese & Sugar: This forms the rich, tangy, and creamy cheesecake layer that sits right in the middle of the dessert, offering pockets of decadence.
Fresh Strawberries: Using fresh berries instead of frozen (mostly) prevents the bottom from becoming too soupy and gives you bright, authentic strawberry flavor in every bite.
Boxed Cake Mix: This is the secret weapon for the effortless, crispy-on-top, soft-underneath cake layer. Its fine texture creates that perfect golden crust.
Melted Butter: Poured over the dry cake mix, the butter is what allows the topping to bake up into tender, crumbly, buttery morsels rather than a dry, powdery layer.

Making It Happen

First, preheat your oven to 350°F (175°C) and grab a 9×13 inch baking dish. You don’t even need to grease it; the butter in the recipe takes care of that.

Now, let’s create the layers. Start by slicing your fresh strawberries and tossing them with a bit of sugar. This will help them release their natural, sweet juices. Scatter them evenly across the bottom of your baking dish. They’ll form a vibrant, fruity foundation.

In a separate bowl, let’s make the cheesecake layer. Beat the softened cream cheese with sugar, a splash of vanilla, and a single egg until it’s smooth and creamy. You don’t want any lumps. Now, take spoonfuls of this creamy mixture and dollop it right over the strawberries. Don’t worry about spreading it into a perfect layer; uneven dollops create wonderful pockets of cheesecake throughout the final dessert.

Here comes the “dump” part. Evenly sprinkle the entire box of dry yellow cake mix directly over the cream cheese and strawberries. Resist the urge to stir! The magic is in the layers. Finally, take your melted butter and drizzle it as evenly as you can over the top of the dry cake mix. This buttery blanket is what will transform the powder into a glorious, golden-brown topping.

Slide the dish into your preheated oven and bake for 45 to 55 minutes. You’re looking for a deeply golden brown top with ruby-red strawberry juices bubbling vigorously around the edges. The smell will be absolutely intoxicating. Once it’s out of the oven, let it rest for at least 20 minutes. This rest time allows the juicy layers to set slightly, making it easier to serve.

You Must Know

Don’t Mix the Layers: The cardinal rule of dump cake is to never stir the ingredients. The distinct layers are what create the wonderful texture contrast.
Softened Cream Cheese is Key: Ensure your cream cheese is at room temperature. This is non-negotiable for achieving a smooth, lump-free cheesecake layer.
Embrace the Juice: This is a juicy dessert! The strawberries release liquid as they bake, which is normal and delicious. Letting it cool helps it thicken.
Check for Golden Brown: The cake is done when the top is a deep, golden brown and the fruit is bubbling. A lighter color can mean the topping is still powdery underneath.

Serving It Up

This cake is sublime served warm, perhaps with a scoop of vanilla bean ice cream that slowly melts into the juicy layers. For a contrasting temperature, a dollop of freshly whipped cream is also fantastic. For a drink pairing, a glass of cold milk is a classic choice, or a cup of hot coffee to balance the sweetness.

Make It Different

Fruit Swap: Feel free to use other fruits. A mix of blueberries and raspberries, or even sliced peaches, would be wonderful.
Cake Mix Variation: Try using a white or butter recipe cake mix. For a nutty twist, a strawberry cake mix intensifies the berry flavor.
Lemon Zest: Add the zest of one lemon to the cream cheese mixture for a bright, zesty kick that cuts through the richness.
Oat Crumble Topping: For extra texture, mix the dry cake mix with a cup of old-fashioned oats before adding the butter.

Storing Your Creation

Store any leftovers covered tightly in the refrigerator for up to 4 days. You can enjoy it cold straight from the fridge, but to recapture that fresh-from-the-oven magic, reheat individual portions in the microwave for 30-45 seconds or in a 350°F oven for about 10 minutes until warm.

Success Tips

For the absolute best results, pat your sliced strawberries dry with a paper towel after washing them to remove excess surface moisture. When drizzling the melted butter, take your time and try to cover as much of the dry cake mix as possible. A few dry spots are okay, but thorough coverage gives you the best, crispiest topping.

Frequently Asked Questions

Can I use frozen strawberries?
You can, but thaw and drain them thoroughly to remove as much excess liquid as possible. Using frozen berries without draining may result in a soupy bottom layer.

My cream cheese layer is lumpy. What did I do wrong?
This almost always means your cream cheese was too cold. For next time, make sure it’s fully softened at room temperature. For now, the cake will still taste delicious, even with a few small lumps.

Why is my topping still powdery in places?
This means not enough butter reached those areas. Next time, drizzle the butter more slowly and evenly. You can also use a spoon to spread it gently. For this cake, you can pick off any purely powdery bits before serving.

Can I make this ahead of time?
Absolutely. You can assemble the entire cake, cover it tightly, and keep it in the refrigerator for up to 8 hours before baking. You may need to add a few extra minutes to the baking time since it will be going into the oven cold.

Is it supposed to be jiggly when it comes out?
Yes, the cheesecake and fruit layers will be jiggly and liquidy when hot. The cooling period is essential for it to set up enough to be served neatly.

Strawberry Cheesecake Dump Cake

A stunningly easy dessert that layers juicy strawberries, a tangy cream cheese filling, and a buttery golden cake topping.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: One 9×13 inch pan

Ingredients

1 pound fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
1 (8 ounce) package cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 (15.25 ounce) box yellow cake mix
1 cup (2 sticks) unsalted butter, melted

Instructions

Preheat oven to 350°F (175°C).
In the bottom of a 9×13 inch baking dish, toss the sliced strawberries with 2 tablespoons of sugar. Spread into an even layer.
In a medium bowl, beat the softened cream cheese, 1/2 cup sugar, egg, and vanilla extract with an electric mixer until smooth and creamy.
Drop spoonfuls of the cream cheese mixture over the strawberries.
Sprinkle the entire box of dry cake mix evenly over the cream cheese layer. Do not stir.
Drizzle the melted butter as evenly as possible over the top of the cake mix.
Bake for 45-55 minutes, or until the top is deep golden brown and the fruit is bubbling around the edges.
Remove from the oven and let cool for at least 20 minutes before serving.

Notes

This dessert is best served warm. Store leftovers covered in the refrigerator. Reheat individual portions in the microwave for 30-45 seconds.