Description
This Strawberry Cheesecake Dump Cake is a simple yet indulgent dessert that combines the creamy richness of cheesecake with the sweet freshness of strawberries and a buttery, golden cake topping. It’s a perfect dessert for any occasion, requiring minimal effort for maximum flavor.
Ingredients
- Fresh Strawberries: 2 cups, sliced
- Cream Cheese: 8 oz, softened
- Yellow Cake Mix: 1 box (approx. 15.25 oz)
- Butter: 1/2 cup (1 stick), cut into slices
- Sugar: 1/2 cup
- Vanilla Extract: 1 teaspoon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Spread the sliced fresh strawberries evenly on the bottom of the prepared dish.
- In a mixing bowl, beat the cream cheese with sugar and vanilla extract until smooth. Spread the cream cheese mixture evenly over the strawberries.
- Evenly sprinkle the dry yellow cake mix over the cream cheese layer without stirring.
- Distribute the sliced butter evenly over the cake mix layer.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly.
- Let the cake cool for 10 minutes before serving. Optionally, serve with whipped cream or vanilla ice cream.
Notes
- If using frozen strawberries, make sure to thaw and drain them to prevent excess moisture.
- This dessert can be made ahead of time and stored in the refrigerator for up to 3-4 days.
- For a gluten-free version, use a gluten-free yellow cake mix.
- To enhance the flavor, you can add a dash of cinnamon to the cake mix before sprinkling it on top.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg