Strawberry Cheesecake Dump Cake Recipe

This easy Strawberry Cheesecake Dump Cake combines the sweetness of strawberries with a creamy cheesecake layer, all topped with a buttery cake mix.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350

300 g fresh strawberries (sliced) you can substitute with frozen strawberries
227 g cream cheese softened; low-fat cream cheese works well too
200 g granulated sugar or coconut sugar for a healthier option
5 ml vanilla extract
1 box yellow cake mix or gluten-free cake mix
113 g unsalted butter melted; coconut oil can be used as a dairy-free alternative
240 ml milk almond milk or oat milk for dairy-free
2 tsp salt
Powdered sugar for dusting, optional

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. 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 and creamy.
In a large mixing bowl, combine the yellow cake mix, melted butter, milk, and salt. Stir until just combined.
In a greased 9x13-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.
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.
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.

This dump cake is best served warm and can be topped with whipped cream for extra indulgence.