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.