Strawberry Cheesecake Dump Cake
An easy and delightful dessert combining fresh strawberries and a creamy cheesecake layer, perfect for busy weeknights.
Ingredients
Filling Ingredients
- 2 cups fresh strawberries (sliced; you can substitute with frozen strawberries) If using frozen strawberries, thaw and drain them first.
- 1 package cream cheese (8 oz) (softened; low-fat cream cheese works well too) Essential for the creamy cheesecake layer.
- 1 cup granulated sugar Coconut sugar can be used for a healthier option.
- 1 teaspoon vanilla extract
Cake Ingredients
- 1 box yellow cake mix (or gluten-free cake mix) Using a box mix simplifies the process.
- 1/2 cup unsalted butter (melted; coconut oil can be used as a dairy-free alternative)
- 1 cup milk Almond milk or oat milk can be used for a dairy-free option.
- 1/2 teaspoon salt
- 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. 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.
- In a large mixing bowl, combine the yellow cake mix, melted butter, milk, and salt. Stir until just combined.
Assembly
- In a greased 9×13-inch baking dish, pour half of the cake batter at the bottom.
- Spread the cream cheese mixture over the batter, followed by the marinated strawberries.
- Pour the remaining cake batter on top, ensuring it covers everything evenly.
Baking
- Place the baking dish in your preheated oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Serving
- Remove the cake from the oven and let it cool for about 10-15 minutes. Dust with powdered sugar before serving.
Notes
Make sure your cream cheese is fully softened and let the strawberries sit to maximize syrup flavor. Consider doubling the recipe for a larger crowd and using a metal pan for even baking.