Strawberry Cheesecake Dump Cake

A delightful and easy dessert that combines strawberries and cheesecake into a delicious cake without the fuss of traditional baking.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 320

For the cheesecake layer

1 package 8 oz cream cheese (softened; low-fat cream cheese works well too) Make sure it's at room temperature for a smooth mixture.
1 cup granulated sugar (or coconut sugar for a healthier option) Divided into two portions.
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 the strawberries

2 cups fresh strawberries (sliced; you can substitute with frozen strawberries) Let the fresh strawberries sit with sugar to enhance their flavor.
1/4 cup granulated sugar For marinating the strawberries.

For serving

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.
In a large mixing bowl, combine the yellow cake mix, melted butter, milk, and salt, stirring 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.
Top with the remaining cake batter.

Baking

Place the baking dish in the preheated oven and bake for 45-50 minutes, until golden brown.

Serving

Let the cake cool for 10-15 minutes before dusting with powdered sugar and serving.

Serve warm with cool whip or ice cream for an added treat. Store in the fridge for 3-5 days or freeze for up to 3 months.