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Strawberry Cheesecake Dump Cake

A super simple dessert that combines fresh strawberries, creamy cheesecake, and moist cake in one delightful bake.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
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 for dairy-free option
  • 1 cup milk almond milk or oat milk for dairy-free
  • 1/2 teaspoon salt
For the cheesecake layer
  • 1 package cream cheese 8 oz, 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 marinating strawberries
For serving
  • powdered sugar for dusting, optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine sliced strawberries with 1/4 cup granulated sugar and let sit for about 10 minutes.
  3. In another bowl, beat the softened cream cheese with the remaining 3/4 cup sugar and vanilla extract until smooth.
  4. In a large mixing bowl, combine the yellow cake mix, melted butter, milk, and salt. Stir until just combined.
Assembly
  1. In a greased 9×13-inch baking dish, pour half of the cake batter.
  2. Spread the cream cheese mixture over the batter, followed by the marinated strawberries.
  3. Pour the remaining cake batter on top.
Baking
  1. Place the baking dish in the preheated oven and bake for 45-50 minutes.
  2. Once baked, let the cake cool for about 10-15 minutes.
  3. Dust with powdered sugar before serving, if desired.

Notes

Store leftovers in the fridge for 3-5 days. Can also be frozen for longer storage. For variations, consider adding lemon juice for a citrusy punch or chocolate chips for a sweet surprise.