Strawberry Cheesecake Dump Cake
A simple yet delightful dessert that features layers of creamy cheesecake and fresh strawberries, all enveloped in a moist yellow cake.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh strawberries (sliced; can substitute with frozen strawberries)
- 1 (8 oz) package cream cheese (softened; low-fat cream cheese works well)
- 1 cup granulated sugar (or coconut sugar)
- 1 teaspoon vanilla extract
- 1 box yellow cake mix (or gluten-free cake mix)
- 1/2 cup unsalted butter (melted; or coconut oil for dairy-free)
- 1 cup milk (almond milk or oat milk for dairy-free)
- 1/2 teaspoon salt
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the sliced strawberries with 1/4 cup of granulated sugar in a medium bowl and let sit for 10 minutes.
- Beat the softened cream cheese with the remaining 3/4 cup of sugar and vanilla extract in another bowl until smooth.
- Mix the yellow cake mix, melted butter, milk, and salt in a large mixing bowl until just combined.
- Pour half of the cake batter into a greased 9×13-inch baking dish, layer with cream cheese mixture, followed by marinated strawberries, and cover with the remaining cake batter.
- Bake in the preheated oven for 45-50 minutes until golden brown and a toothpick comes out clean.
- Cool for 10-15 minutes and dust with powdered sugar before serving.
Notes
For a refreshing twist, try adding a splash of lemon juice to the cream cheese mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg