Description
This Strawberry Cheesecake Dump Cake is an easy-to-make, layered dessert featuring fresh strawberries, creamy cheesecake filling, and a moist yellow cake base. With simple ingredients and minimal prep, it delivers a rich and fruity treat perfect for any occasion.
Ingredients
Scale
Strawberries
- 2 cups fresh strawberries, sliced (or frozen strawberries as substitute)
- 1/4 cup granulated sugar (for macerating strawberries)
Cream Cheese Filling
- 1 (8 oz) package cream cheese, softened (low-fat cream cheese optional)
- 3/4 cup granulated sugar (or coconut sugar for healthier option)
- 1 teaspoon vanilla extract
Cake Batter
- 1 box yellow cake mix (or gluten-free cake mix)
- 1/2 cup unsalted butter, melted (or coconut oil as dairy-free alternative)
- 1 cup milk (almond milk or oat milk for dairy-free)
- 1/2 teaspoon salt
Topping
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking and a well-risen cake.
- Prepare the Strawberries: In a medium bowl, toss the sliced strawberries with 1/4 cup granulated sugar and let sit for about 10 minutes to release their juices and enhance flavor.
- Mix the Cream Cheese Filling: Beat the softened cream cheese with the remaining 3/4 cup of sugar and vanilla extract until smooth and creamy to form the cheesecake layer.
- Combine Cake Ingredients: In a large mixing bowl, stir together the yellow cake mix, melted butter, milk, and salt until just combined, leaving some lumps for a tender crumb.
- Layer the Ingredients: Grease a 9×13-inch baking dish. Pour half of the cake batter evenly on the bottom, spread the cream cheese mixture over it, then layer the macerated strawberries. Top with the remaining cake batter, covering the layers underneath.
- Bake the Cake: Bake in the preheated oven for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool for 10-15 minutes after baking. Dust with powdered sugar, if desired, before slicing and serving for added sweetness.
Notes
- You can substitute frozen strawberries if fresh are not available; just thaw and drain excess liquid.
- For a gluten-free version, use a gluten-free yellow cake mix.
- To make the recipe dairy-free, use coconut oil instead of butter and almond or oat milk.
- Letting strawberries macerate enhances their flavor and prevents watery cake.
- Do not overmix the batter to keep the cake tender and fluffy.
