Strawberry Cheesecake Dump Cake
A delightful and easy dessert that combines the rich flavors of cheesecake with fresh strawberries, perfect for busy days.
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.
Notes
This dump cake can be enjoyed warm or at room temperature. Pairs wonderfully with vanilla ice cream or whipped cream.