Strawberry Rhubarb Cheesecake Dump Cake

Strawberries bring sweetness, rhubarb adds a bright tart edge, and a buttery cake topping catches all the bubbling fruit underneath. This strawberry rhubarb cheesecake dump cake layers spring berries with little pockets of vanilla cream cheese and a crisp cake-mix crust. It keeps the easy, scoop-and-bake feel of a dump cake, but the fruit is balanced and the topping has a graham crumb for extra crunch.

Use ripe strawberries and firm rhubarb, fresh or thawed from frozen. The fruit cooks down into a jammy layer while the cream cheese softens into tangy bites. If you have extra strawberries, spoon some homemade strawberry preserves over the top when serving.

Why You'll Love This Strawberry Rhubarb Cheesecake Dump Cake

This dessert has the contrast that makes a second spoonful hard to resist: sweet fruit, tangy cheesecake, and a crisp golden top. A little cornstarch thickens the juices released by fresh fruit, so the cake does not turn soupy. Lemon zest keeps the cream cheese layer lively without adding much extra sweetness.

There is no dough to roll or crust to press into a pan. Mix the fruit, sweeten the cream cheese, layer the cake mix, and let the oven do the work. For an easy dessert table, pair it with a bowl of light cherry cheesecake fluff and coffee.

Ingredients

• 4 cups hulled strawberries, sliced 1/2 inch thick
• 2 cups rhubarb, cut into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1 1/2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract, divided
• 8 ounces cream cheese, softened
• 1/3 cup powdered sugar
• 1 teaspoon finely grated lemon zest
• 1 box (about 15.25 ounces) yellow or white cake mix
• 1/2 cup graham cracker crumbs
• 3/4 cup unsalted butter, melted
• Vanilla ice cream or fresh homemade whipped cream, for serving

Rhubarb stalks vary in tartness. Taste a small piece of strawberry and rhubarb together; if the rhubarb is especially sharp, increase the fruit sugar by 1 or 2 tablespoons. Never use rhubarb leaves, which are not edible. Frozen strawberries or rhubarb should be thawed and drained well so extra ice does not thin the fruit layer.

How to Make Strawberry Rhubarb Cheesecake Dump Cake

1. Heat the oven and prepare the pan. Heat the oven to 350°F. Lightly butter a 9-by-13-inch baking dish. Set it on a rimmed sheet pan to catch any fruit juices that bubble over during baking.
2. Season and thicken the fruit. In a large bowl, toss the sliced strawberries and rhubarb with the granulated sugar, cornstarch, lemon juice, and 1/2 teaspoon vanilla. Stir until the fruit looks lightly coated. Let it stand for 5 minutes while you prepare the cream cheese layer; the sugar will start to draw out the juices.
3. Mix the cheesecake pockets. In a separate bowl, beat the softened cream cheese with the powdered sugar, lemon zest, and remaining 1/2 teaspoon vanilla until smooth. A hand mixer takes about 1 minute; a sturdy spatula also works if the cheese is very soft. Small soft ridges are fine, but avoid leaving large cold lumps.
4. Layer the fruit and cream cheese. Spread the fruit mixture evenly in the baking dish, including the juices in the bowl. Drop spoonfuls of the cream cheese mixture over the fruit, spacing them around the pan. Use the back of a spoon to press a few gently into the fruit, but do not stir the layers together.
5. Add the dry topping. Sprinkle the dry cake mix evenly over the fruit and cream cheese, breaking up any large clumps with your fingers. Scatter the graham cracker crumbs across the cake mix. Drizzle the melted butter slowly over the surface, trying to cover as much of the dry mix as possible. If some small pale patches remain, dot them with a little more melted butter.
6. Bake until bubbling. Bake for 50 to 60 minutes, until the top is golden and the fruit bubbles around the edges. If the top browns too quickly, loosely lay foil over the dish for the last 10 minutes. The center should be hot and the fruit juices visibly active; a dish taken out too early can leave dry cake mix pockets.
7. Let it rest. Transfer the pan to a cooling rack and wait at least 25 minutes before serving. The fruit thickens as it cools, and the cheesecake pockets set enough to scoop. Serve warm with a small scoop of vanilla ice cream or whipped cream. A spoonful of sweet-tart homemade rhubarb sauce makes a nice extra accent.

Tips and Variations

Get a crisp top

Spread the dry cake mix all the way to the corners, then drizzle butter slowly instead of pouring it in one spot. Melted butter does not always soak through every bit of mix, so check the surface before baking. A few dry specks are okay, but larger patches can remain powdery. If you see them, add a teaspoon of butter over each one.

Use frozen fruit well

Thaw frozen strawberries and rhubarb completely in a colander. Let them drain for 15 minutes, then pat lightly with paper towels. If the fruit is still very wet, stir an extra teaspoon of cornstarch into the mixture. Do not reduce the bake time; a cold, dense fruit layer takes longer to bubble.

Try another topping

• Lemon cake mix: Use lemon cake mix instead of yellow for a brighter citrus top, and reduce the fruit sugar by 1 tablespoon if you prefer a tangy dessert.
• Nutty crunch: Add 1/3 cup finely chopped pecans to the graham crumbs.
• Strawberry-only: Replace the rhubarb with 2 more cups sliced strawberries and add an extra teaspoon of lemon juice.
• Graham-forward: Sprinkle another 1/4 cup crumbs over the top during the last 10 minutes of baking for a toastier finish.

Because the cake mix is still raw before baking, avoid tasting the dry mix or licking the spoon. The FDA explains that flour in uncooked dough can carry germs in its raw dough safety guidance. Bake the dessert fully and wash hands and utensils after handling the mix.

Storage and Reheating

Cover cooled leftovers and refrigerate them within 2 hours, since the cheesecake layer contains dairy. Store for up to 4 days. To reheat, place a serving in a microwave-safe bowl and heat for 20 to 30 seconds, then continue in 10-second bursts until warm. For several portions, warm the pan loosely covered with foil in a 300°F oven for about 15 minutes. Keep the topping uncovered for the last few minutes so it stays crisp. FoodSafety.gov's safe chilling guidance recommends prompt refrigeration for perishable foods.

Freezing is possible, though the fruit and cream cheese may soften slightly after thawing. Freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven to refresh the crumb topping. This is a spoon dessert rather than a neat slice, so a little softening will not affect how it tastes.

Strawberry Rhubarb Cheesecake Dump Cake FAQ

Can I make this strawberry rhubarb cheesecake dump cake with frozen fruit?

Yes. Thaw the fruit completely, drain it well, and pat away excess moisture. Frozen fruit can release more liquid than fresh, so add an extra teaspoon of cornstarch if the bowl looks very juicy before layering.

Do I need to cook the fruit before baking?

No. The strawberries and rhubarb bake under the cake mix and soften in the oven. Tossing them with sugar and cornstarch first helps the fruit release and thicken its juices as the cake bakes.

Why is there dry cake mix on top?

The butter may not have reached every area, or the fruit layer may not have released enough steam. Drizzle the melted butter evenly and check for large dry patches before the pan goes into the oven. Add small pats of butter over any remaining pale spots.

Can I use strawberry pie filling instead of fresh fruit?

You can, but it will be sweeter and less tart. Use about 3 cups pie filling and omit the granulated sugar and cornstarch. Add 1 cup chopped rhubarb and bake until the fruit bubbles and the top is golden.

Should I serve it warm or chilled?

It is especially good warm after a short rest, when the fruit is saucy and the cake topping is crisp. It also tastes good cold from the refrigerator, with a firmer cheesecake texture. Add ice cream or whipped cream just before serving.