Strawberry Cheesecake Dump Cake
This Strawberry Cheesecake Dump Cake combines sweet, juicy strawberries with a rich cream cheese filling and a buttery golden cake topping. It's an easy dessert that's perfect for family gatherings, holidays, potlucks, or whenever you're craving a simple cheesecake-inspired treat.
Equipment
- 9x13-inch baking dish
- large mixing bowl
- Medium mixing bowl
- electric mixer
- rubber spatula
- measuring cups and spoons
Ingredients
- 2 cups fresh strawberries, sliced
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1/2 tsp salt
- powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium bowl, combine the sliced strawberries with 1/4 cup of the granulated sugar. Let stand for 10 minutes to release their juices.
- In another bowl, beat the softened cream cheese with the remaining 3/4 cup 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 combined.
- Pour half of the cake batter into the prepared baking dish. Spread the cream cheese mixture over the batter, then top with the strawberries. Cover with the remaining batter.
- Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10–15 minutes. Dust with powdered sugar if desired before serving.
Notes
Fresh or frozen strawberries both work well in this recipe. For a dairy-free version, substitute coconut oil for the butter, dairy-free cream cheese, and almond or oat milk. Allow the cake to cool for 10–15 minutes before serving and dust with powdered sugar if desired.