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Strawberry Cheesecake Dump Cake – Easy & Creamy
Why make this recipe
If you’re looking for a dessert that is both easy to make and full of flavor, this Strawberry Cheesecake Dump Cake is the perfect choice. It combines the sweet taste of strawberries with the creamy texture of cheesecake, all topped with a fluffy cake layer. This recipe is great for gatherings, potlucks, or simply to satisfy your sweet cravings at home. Plus, it’s incredibly simple, so anyone can whip it up in no time!
How to make Strawberry Cheesecake Dump Cake
Ingredients:
- 2 cups fresh strawberries (sliced; you can substitute with frozen strawberries)
- 1 (8 oz) package cream cheese (softened; low-fat cream cheese works well too)
- 1 cup granulated sugar (or coconut sugar for a healthier option)
- 1 teaspoon vanilla extract
- 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
- Powdered sugar (for dusting, optional)
Directions:
-
Preheat the Oven
Preheat your oven to 350°F (175°C). This helps your cake bake evenly and rise nicely.
-
Prepare the Strawberries
In a medium bowl, mix the sliced strawberries with 1/4 cup of granulated sugar. Let them sit for about 10 minutes to release their juices. This step will make your cake even tastier. -
Mix the Cream Cheese Filling
In another bowl, beat the softened cream cheese with the remaining 3/4 cup of sugar and vanilla extract until smooth and creamy. This will be the delicious cheesecake layer of your dump cake. -
Combine Cake Ingredients
In a large mixing bowl, combine the yellow cake mix, melted butter, milk, and salt. Stir until just mixed. Don’t worry about a few lumps; it’s okay! -
Layer the Ingredients
In a greased 9×13-inch baking dish, pour half of the cake batter at the bottom. Spread the cream cheese mixture over it, then add the marinated strawberries on top. Pour the rest of the cake batter over everything to cover the strawberries and cream cheese. -
Bake the Cake
Put the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick comes out clean when inserted in the center. -
Cool and Serve
Once baked, take your Strawberry Cheesecake Dump Cake out of the oven and let it cool for about 10-15 minutes. Dust with powdered sugar before serving for a little extra sweetness!
How to serve Strawberry Cheesecake Dump Cake
Serve the cake warm or at room temperature. It can be enjoyed plain, or you can top it with whipped cream or ice cream for an indulgent treat. If you like, add a few extra sliced strawberries on top for an appealing presentation.
How to store Strawberry Cheesecake Dump Cake
To store any leftovers, let the cake cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for 3-4 days. You can also freeze it for longer storage. Just make sure to wrap it well to prevent freezer burn. Thaw in the fridge before serving.
Tips to make Strawberry Cheesecake Dump Cake
- Make sure the cream cheese is softened before mixing. This will help create a smooth filling.
- For a fruity twist, try adding other berries such as blueberries or raspberries along with the strawberries.
- If you want a lower-sugar version, swap out granulated sugar for coconut sugar or use a sugar substitute.
Variation
You can easily switch up the fruit in this recipe. Instead of strawberries, try peaches, blueberries, or apples for a different flavor. You can also experiment with flavored cake mixes, like lemon or devil’s food, to change the taste of the cake layer.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just thaw them and drain any excess liquid before using.
Is this cake gluten-free?
You can make it gluten-free by using a gluten-free yellow cake mix.
Can I make this cake ahead of time?
Yes, you can prepare it a day in advance. Just store it in the refrigerator after it cools, and reheat individual slices before serving if desired.
Strawberry Cheesecake Dump Cake
An easy dessert that combines sweet strawberries and creamy cheesecake, all topped with a fluffy cake layer, perfect for any gathering.
Ingredients
For the Strawberry Layer
- 2 cups fresh strawberries (sliced; you can substitute with frozen strawberries)
- 1/4 cup granulated sugar
For the Cheesecake Layer
- 1 package cream cheese (softened; low-fat cream cheese works well too) 8 oz.
- 3/4 cup granulated sugar for the filling
- 1 teaspoon vanilla extract
For the Cake Layer
- 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
For Serving
- Powdered sugar for dusting, optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the sliced strawberries with 1/4 cup of granulated sugar and let them 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 mixed.
Layering
- In a greased 9x13-inch baking dish, pour half of the cake batter at the bottom.
- Spread the cream cheese mixture over it, then add the marinated strawberries on top.
- Pour the rest of the cake batter over everything to cover the strawberries and cream cheese.
Baking
- Put the baking dish in the preheated oven and bake for 45-50 minutes.
- Check with a toothpick to ensure it's done; it should come out clean.
Serving
- Let the cake cool for about 10-15 minutes before dusting with powdered sugar.
Notes
For storage, let the cake cool completely, then cover it tightly. It can be kept in the refrigerator for 3-4 days or frozen for longer storage.
