Strawberry Cheesecake Dump Cake: American Fruit Dessert
This strawberry cheesecake dump cake is a staple of American home baking. It combines a base of strawberry pie filling with a smooth cream cheese layer and a yellow cake mix topping. The result is a dense, savoury-sweet dessert that balances the acidity of the fruit with a rich, buttery finish. You get a contrast between the soft, molten centre and the crisp, golden exterior.
Control the texture of your crust by choosing your butter state. Use melted butter for a uniform finish or cold butter slices to create a puff-like effect. You must let the cake rest in the pan for 10–15 minutes after baking. Skipping this rest period prevents the layers from setting, which means the cake will collapse and lose its distinct structural layers when you slice it.
Strawberry Cheesecake Dump Cake: American Fruit Dessert
Recipe cardIngredients
Instructions
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Prepare the pan
Preheat your oven to 175 °C (350 °F). Lightly grease a 9x13-inch baking pan with butter or line it with parchment paper to ensure the cake releases cleanly after baking.
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Layer the fruit
Pour the strawberry pie filling into the prepared pan. Use a spatula to spread it evenly across the bottom so the fruit base is consistent throughout.
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Mix the cheesecake
Beat the softened cream cheese, egg, sugar, and vanilla extract in a large bowl. Continue until the mixture is smooth and creamy to avoid lumps in the filling.
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Add the cake
Sprinkle the yellow cake mix evenly over the cream-cheese topping. Mix gently until the powder is fully incorporated and the top appears dry.
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Apply the butter
Dot the melted butter over the cake mix. If you want a crispier crust, use thin slices of cold butter instead of melted to create a puff-like effect.
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Bake the cake
Bake uncovered for 40–45 minutes. The top should be golden brown and a toothpick inserted near the centre must come out with a few moist crumbs.
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Cool and set
Let the cake rest in the pan for 10–15 minutes. This allows the layers to set before you transfer it to a wire rack to cool completely.
Watch the top colour closely during the final ten minutes. If the crust browns too quickly while the centre remains liquid, the cake will not set. Use a toothpick in the centre to confirm it is baked through but still moist.
What to serve with it
Pair each slice with a scoop of vanilla ice cream or a swirl of whipped cream. Add whole fresh strawberries and a sprig of mint for a refreshing contrast. For extra sweetness, drizzle a small amount of maple syrup or honey over the top before serving the cake.
Storing and reheating
Keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap it in plastic wrap and aluminium foil to freeze for 2 weeks. Thaw the cake in the refrigerator overnight and bring it to room temperature before you serve it.
Nutrition per serving
- Calories
- 475
- Protein
- 6.2 g
- Carbs
- 58.4 g
- Fat
- 24.1 g
- Fiber
- 1.5 g
- Sugar
- 42.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make a strawberry dump cake with strawberry cake mix?
Yes. You can substitute the yellow cake mix for a strawberry version to intensify the fruit flavour. The baking time of 40–45 minutes and the butter application method remain the same regardless of the cake mix flavour you choose.
What are the ingredients for a fresh strawberry cheesecake dump cake?
Use the base ingredients listed in the recipe and add 450 g (16 oz) of sliced fresh strawberries. Layer these with the canned pie filling to add a brighter, more natural fruit texture to the final dessert.
How to make a cheesecake dump cake?
Layer strawberry filling in a 23x33 cm (9x13 inch) pan. Top with a beaten mixture of cream cheese, egg, and sugar, then sprinkle cake mix over the top. Dot with melted butter and bake at 175°C (350°F) until golden.
