Name: Strawberry Cheesecake Dump Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups fresh strawberries, sliced (or substitute frozen); 1/4 cup granulated sugar; 1 (8 oz) package cream cheese, softened (low-fat works well); 3/4 cup granulated sugar (or coconut sugar for healthier option); 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

Ingredients

2 cups fresh strawberries (sliced; can substitute with frozen strawberries)

1 (8 oz) package cream cheese (softened; low-fat 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)

Instructions

Step 1: Preheat your oven to 350°F (175°C) to ensure even baking and a nicely risen cake.

Step 2: In a medium bowl, combine the sliced strawberries with 1/4 cup of sugar. Let them sit for 10 minutes to release their juices and enhance the flavor.

Step 3: In another bowl, beat the softened cream cheese with the remaining 3/4 cup sugar and vanilla extract until smooth and creamy. This will be your cheesecake layer.

Step 4: In a large mixing bowl, combine the cake mix, melted butter, milk, and salt. Stir just until combined; some lumps are fine to keep the cake light.

Step 5: Grease a 9×13-inch baking dish. Pour half of the cake batter into the dish, spread the cream cheese mixture over the batter, then add the marinated strawberries on top. Finally, pour the remaining cake batter evenly over the strawberries and cream cheese.

Step 6: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 7: Let the cake cool for 10-15 minutes before dusting with powdered sugar and serving.

Tips & Variations

Make sure your cream cheese is softened to avoid lumps in the filling.

For a dairy-free version, substitute cream cheese and milk with vegan alternatives and use coconut oil instead of butter.

Add chopped nuts like walnuts or almonds to the batter for extra texture and flavor.

Try other fruits such as blueberries, raspberries, or peaches for variation.

Top with whipped cream or a scoop of vanilla ice cream for an indulgent finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze the cake for up to 2 months by wrapping it tightly in plastic wrap and aluminum foil. Reheat individual portions in the microwave for 20-30 seconds or warm the whole cake in the oven at 350°F (175°C) until heated through.

FAQs

Can I use other fruits in this recipe?

Absolutely! This recipe works well with blueberries, raspberries, or peaches. Adjust the sugar based on the fruit’s natural sweetness to balance the flavor.