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Strawberry Cheesecake Dump Cake

This easy and delicious Strawberry Cheesecake Dump Cake combines layers of creamy cheesecake, fresh strawberries, and a buttery cake for a crowd-pleasing dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Strawberry Layer
  • 2 cups fresh strawberries (sliced; substitute with frozen strawberries if needed)
  • 1/4 cup granulated sugar
For the Cheesecake Layer
  • 8 oz cream cheese (softened; low-fat works well too)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
For the Cake Layer
  • 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 Serving
  • Powdered sugar (for dusting, optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix sliced strawberries with 1/4 cup of granulated sugar. Let them sit for 10 minutes.
  3. In another bowl, beat softened cream cheese with the remaining 3/4 cup of sugar and vanilla extract until smooth.
  4. In a large bowl, mix yellow cake mix, melted butter, milk, and salt until just combined.
Assembly and Baking
  1. In a greased 9x13-inch baking dish, pour half of the cake batter. Spread the cream cheese mixture on top, then the marinated strawberries. Pour remaining batter over everything.
  2. Bake in the preheated oven for 45-50 minutes until the top is golden brown and a toothpick inserted comes out clean.
Serving
  1. Let cool for 10-15 minutes and dust with powdered sugar before serving.

Notes

Ensure the cream cheese is softened completely. If you’re using frozen strawberries, thaw them beforehand and drain any excess juice to avoid a soggy bottom. Mix the batter just until combined to keep the cake light and fluffy.