Strawberry Cheesecake Dump Cake
An indulgent dessert that combines creamy cheesecake with a light yellow cake and fresh strawberries, perfect for any occasion.
Ingredients
Fruit Preparation
- 2 cups fresh strawberries (sliced) Frozen strawberries can also be used.
- 1/4 cup granulated sugar For macerating the strawberries.
Cream Cheese Mixture
- 1 package cream cheese (8 oz; softened) Low-fat cream cheese can be used.
- 3/4 cup granulated sugar For mixing with cream cheese.
- 1 teaspoon vanilla extract For flavor.
Cake Batter
- 1 box yellow cake mix Gluten-free cake mix can be substituted.
- 1/2 cup unsalted butter (melted) Coconut oil can be used for dairy-free options.
- 1 cup milk Almond or oat milk for dairy-free variation.
- 1/2 teaspoon salt
Optional Garnish
- powdered sugar For dusting, optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, toss the sliced strawberries with 1/4 cup of granulated sugar and let sit for about 10 minutes to macerate.
- In another bowl, beat the softened cream cheese with the remaining 3/4 cup sugar and vanilla extract until smooth and creamy.
Cake Assembly
- In a large mixing bowl, combine the yellow cake mix, melted butter, milk, and salt; stir until just combined—don’t overmix!
- Grease a 9×13-inch baking dish and pour half of the cake batter into the dish.
- Follow with a layer of the cream cheese mixture, marinated strawberries, and then top it off with the remaining cake batter.
Baking
- Bake in the preheated oven for 45-50 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Serving
- Let cool for about 10-15 minutes before dusting with powdered sugar, and then serve!
Notes
For best results, ensure the cream cheese is softened to room temperature. If using frozen strawberries, allow them to thaw and drain excess liquid to prevent a soggy cake.