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Easy Strawberry Cheesecake Dump Cake Recipe
why make this recipe
Strawberry Cheesecake Dump Cake is a delightful dessert that combines the sweet, juicy taste of strawberries with the rich creaminess of cheesecake. It’s an easy recipe that requires minimal preparation, making it perfect for any occasion. Whether you’re hosting a family gathering, a birthday party, or just wanting a sweet treat for yourself, this cake is sure to impress everyone. Plus, it’s a one-pan dessert, meaning fewer dishes to wash afterward!
how to make Strawberry Cheesecake Dump Cake
Ingredients:
- 2 cups fresh strawberries (sliced; you can substitute with frozen strawberries)
- 1 (8 oz) package cream cheese (softened; low-fat cream cheese works well too)
- 1 cup granulated sugar (or coconut sugar for a healthier option)
- 1 teaspoon vanilla extract
- 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
- Powdered sugar (for dusting, optional)
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.
Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Let them sit for about 10 minutes to release their juices, which will enhance the flavor of your cake.
Mix the Cream Cheese Filling: In another bowl, beat the softened cream cheese with the remaining 3/4 cup of sugar and vanilla extract until smooth and creamy. This mixture will be the luscious cheesecake layer of your dump cake.
Combine Cake Ingredients: In a large mixing bowl, combine the yellow cake mix, melted butter, milk, and salt. Stir until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Layer the Ingredients: 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. Finally, pour the remaining cake batter on top, ensuring it covers the strawberries and cream cheese evenly.
Bake the Cake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Once baked, remove your Strawberry Cheesecake Dump Cake from the oven and let it cool for about 10-15 minutes. Dust with powdered sugar before serving for an extra touch of sweetness!
how to serve Strawberry Cheesecake Dump Cake
Serve the Strawberry Cheesecake Dump Cake warm or at room temperature. You can enjoy it plain, or add a dollop of whipped cream on top for extra indulgence. It also pairs nicely with vanilla ice cream, making it a delightful dessert for all ages.
how to store Strawberry Cheesecake Dump Cake
To store leftover Strawberry Cheesecake Dump Cake, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It can last for about 3-4 days. If you’d like to freeze it, slice the cake and wrap each piece tightly before placing them in an airtight container. It can be frozen for up to 2 months.
tips to make Strawberry Cheesecake Dump Cake
- Make sure to slice the strawberries evenly for consistent flavor and texture.
- Let your cream cheese soften at room temperature before mixing for a smoother filling.
- If you prefer a sweeter cake, add a bit more sugar to the cream cheese mixture.
- Use a gluten-free cake mix if you’re accommodating dietary restrictions.
variation
You can try using different fruits like blueberries, raspberries, or peaches instead of strawberries for a new twist. Additionally, consider adding chocolate chips to the cake batter for a chocolatey version of this dessert.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just make sure to thaw and drain any excess liquid before using them.
How do I know when the cake is done?
The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean.
Can I make this cake ahead of time?
Yes, you can prepare the cake in advance and store it in the refrigerator until you’re ready to bake it. Just remember to let it come to room temperature before baking.
Strawberry Cheesecake Dump Cake
A delightful one-pan dessert that blends sweet strawberries with rich cheesecake flavors, perfect for any occasion.
Ingredients
For the Strawberry Layer
- 2 cups fresh strawberries (sliced; you can substitute with frozen strawberries)
- 1/4 cup granulated sugar
For the Cheesecake Filling
- 8 oz cream cheese (softened; low-fat cream cheese works well too)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Cake
- 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
- to taste 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 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 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, covering the strawberries and cream cheese evenly.
Baking
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Serving
- Once baked, let the cake cool for about 10-15 minutes and dust with powdered sugar before serving.
Notes
Store leftover cake covered in the refrigerator for about 3-4 days. It can be frozen for up to 2 months. Consider adding chocolate chips for a twist, or substitute with seasonal fruits.
