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.