Strawberry Cheesecake Dump Cake
An easy-to-make, crowd-pleasing dessert that combines the refreshing flavors of strawberries with a luscious cream cheese layer and a buttery cake topping.
Ingredients
For the Strawberry Layer
- 2 cups fresh strawberries (sliced; you can substitute with frozen strawberries)
- 1/4 cup granulated sugar for marinating strawberries
For the Cream Cheese Layer
- 1 package cream cheese (8 oz, softened; low-fat works well too)
- 3/4 cup granulated sugar remaining sugar for mixing
- 1 teaspoon vanilla extract
For the Cake
- 1 box yellow cake mix (or gluten-free cake mix)
- 1/2 cup unsalted butter (melted; coconut oil can be used as a dairy-free alternative)
- 1 cup milk (almond milk or oat milk for dairy-free)
- 1/2 teaspoon salt
Optional Topping
- Powdered sugar for dusting optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Allow them to sit for about 10 minutes.
- In another bowl, beat the softened cream cheese with the remaining 3/4 cup of sugar and vanilla extract until smooth and creamy.
- In a large mixing bowl, combine the yellow cake mix, melted butter, milk, and salt. Stir until just combined.
Layering and Baking
- In a greased 9×13-inch baking dish, pour half of the cake batter on the bottom.
- Spread the cream cheese mixture over this batter, followed by the marinated strawberries.
- Pour the remaining cake batter on top, ensuring it covers the strawberries and cream cheese evenly.
- Place the baking dish in the preheated oven and bake for 45-50 minutes.
- Once baked, remove your cake from the oven and let it cool for about 10-15 minutes.
- Dust with powdered sugar before serving.
Notes
Serve warm or at room temperature with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for 3-5 days.