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Easy Strawberry Cheesecake Dump Cake Recipe

Strawberry Cheesecake Dump Cake

There’s something so heartwarming about a dessert that takes you back to sweet summer days, isn't there? The aroma of fresh strawberries, the creamy texture of cheesecake, and a golden cake topping all come together in this delightful Strawberry Cheesecake Dump Cake.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups fresh strawberries sliced
  • 1 box yellow cake mix 15.25 oz
  • 1 package cream cheese 8 oz, softened
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
For Serving
  • Whipped cream

Equipment

  • Large Mixing Bowl
  • 9x13-inch Baking Dish
  • Separate Bowls

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large mixing bowl, combine the softened cream cheese and sugar. Beat until smooth and creamy.
  3. Step 3: Add the vanilla extract and milk to the cream cheese mixture, and mix until well combined.
  4. Step 4: In a separate bowl, layer the sliced strawberries evenly at the bottom of a greased 9x13 inch baking dish.
  5. Step 5: Pour the cream cheese mixture over the strawberries, spreading it evenly.
  6. Step 6: In another bowl, combine the yellow cake mix, baking powder, and salt. Sprinkle the dry cake mix evenly over the cream cheese layer.
  7. Step 7: Drizzle the melted butter over the cake mix, ensuring that it covers as much of the mix as possible.
  8. Step 8: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
  9. Step 9: Let the cake cool slightly before serving. Serve warm or at room temperature, topped with whipped cream if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months; just be sure to wrap it well.