Strawberry Cheesecake Dump Cake is a delightful dessert that combines the rich flavors of cheesecake with the freshness of strawberries. It’s an easy recipe that doesn’t require much preparation time, making it perfect for busy days. This cake is a great way to satisfy your sweet tooth without spending hours in the kitchen. If you love the taste of cheesecake, you might also enjoy making a classic cheesecake.
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:
- Preheat the Oven: Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully. You may also find No Bake Strawberry Cheesecake Recipe useful.
- 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 and enhance the flavor of your cake.
- 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 form the luscious cheesecake layer of your dump cake.
- 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!
- 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.
- 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.
- 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
This dump cake can be enjoyed warm or at room temperature. It’s delicious on its own but pairs wonderfully with a scoop of vanilla ice cream or whipped cream. You can also serve it alongside a slice of homemade strawberry cake for a complete strawberry-themed dessert experience.
how to store Strawberry Cheesecake Dump Cake
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, consider freezing the cake. Wrap it tightly in plastic wrap and aluminum foil, and it can be frozen for up to 3 months. Thaw in the fridge before serving.
tips to make Strawberry Cheesecake Dump Cake
- For a richer flavor, use full-fat cream cheese instead of low-fat.
- Experiment with different fruits like blueberries or peaches for a twist on this recipe.
- If you want a thinner layer of cheesecake, reduce the cream cheese mixture slightly.
variation
You can make a chocolate version of this dump cake by using chocolate cake mix instead of yellow cake mix, along with chocolate chips mixed into the batter for added richness.
FAQs
1. Can I use frozen strawberries?
Yes, frozen strawberries can be used in this recipe. Just make sure to thaw and drain excess moisture before adding them.
2. Is it necessary to use cream cheese?
For the cheesecake flavor, cream cheese is essential. However, you could try using a dairy-free cream cheese alternative if needed.
3. Can I make this ahead of time?
Absolutely! You can prepare the cake in advance and store it in the refrigerator. Just warm it slightly before serving for the best taste.
Strawberry Cheesecake Dump Cake
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 Layer
- 1 package (8 oz) 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
For the Strawberries
- 2 cups fresh strawberries sliced; you can substitute with frozen strawberries
- 1/4 cup granulated sugar
For Serving
- Powdered sugar for dusting, optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Let 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 and creamy.
- In a large mixing bowl, combine the yellow cake mix, melted butter, milk, and salt. Stir until just combined.
Assembly and Baking
- 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, ensuring it covers the strawberries and cream cheese evenly.
- 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.
Cooling and Serving
- Once baked, remove from the oven and let cool for about 10-15 minutes.
- Dust with powdered sugar before serving.
