Strawberry Cheesecake Dump Cake Recipe

why make this recipe

Strawberry Cheesecake Dump Cake is a delightful dessert that combines the rich taste of cheesecake with the sweet and fruity flavor of strawberries. It’s easy to make and doesn’t require any complicated steps. This recipe is perfect if you have last-minute guests or simply want to enjoy something sweet without spending hours in the kitchen. The layers of cake, cream cheese, and strawberries create a delicious blend that everyone will love.

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 :

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.

   

2. 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.

   

3. 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.

4. 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!

5. 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.

6. 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.

7. 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. A scoop of vanilla ice cream or a dollop of whipped cream on top will make it even more delicious. You can also serve it with fresh strawberries for a pop of color and flavor.

how to store Strawberry Cheesecake Dump Cake

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze individual pieces for up to a month.

tips to make Strawberry Cheesecake Dump Cake

• Use ripe strawberries for the best flavor.
• Don’t overmix the batter; this helps keep the cake light and fluffy.
• Let the cake cool slightly before serving to allow the flavors to blend.
• Experiment with different fruits like blueberries or raspberries to change things up.

variation

For a chocolate twist, you can use chocolate cake mix instead of yellow cake mix. This will give your dump cake a delicious chocolatey flavor that pairs nicely with strawberries.

FAQs

1. Can I use frozen strawberries?
Yes, you can use frozen strawberries if fresh ones are not available. Just thaw and slice them before use.

2. Is it possible to make this cake dairy-free?
Absolutely! Substitute the cream cheese with a dairy-free cream cheese, use coconut oil instead of butter, and almond milk or oat milk instead of regular milk.

3. 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. If it isn’t done, continue baking, checking every few minutes.

Strawberry Cheesecake Dump Cake

A delightful and easy dessert combining cheesecake and strawberries, perfect for last-minute guests.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Dessert, Sweet Treat

Cuisine: American

Calories: 270

Ingredients Method Notes

Ingredients

  

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 the Cheesecake Filling

• 1 package cream cheese softened; low-fat works well too
• 1 cup granulated sugar or coconut sugar for a healthier option
• 1 teaspoon vanilla extract

For the Strawberries

• 2 cups fresh strawberries sliced; can substitute with frozen strawberries
• 1/4 cup granulated sugar

For Serving

• Powdered sugar for dusting, optional

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar and let them sit for about 10 minutes.

Make the Cheesecake Filling

1. In another bowl, beat the softened cream cheese with the remaining 3/4 cup of sugar and vanilla extract until smooth and creamy.

Combine Cake Ingredients

1. In a large mixing bowl, combine the yellow cake mix, melted butter, milk, and salt. Stir until just combined.

Layer the Ingredients

1. 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.

Bake the Cake

1. 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 comes out clean.

Cool and Serve

1. Once baked, remove the cake from the oven and let it cool for about 10-15 minutes. Dust with powdered sugar before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze individual pieces for up to a month. Use ripe strawberries for the best flavor and avoid overmixing the batter.