Strawberry Cheesecake Dump Cake
An effortless dessert that layers fresh strawberries, creamy cheesecake flavor, and buttery cake topping, bringing together the essence of strawberry cheesecake without the fuss.
Ingredients
Fruit Layer
- 4 cups fresh strawberries, sliced Use ripe berries for best flavor.
- ½–¾ cup granulated sugar Adjust based on the sweetness of the berries.
- 1 tbsp lemon juice Optional, brightens the fruit flavor.
Cheesecake Layer
- 8 oz cream cheese, softened Make sure it's at room temperature for easy mixing.
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Cake Topping
- 1 box (about 15–16 oz) yellow or white cake mix Do not prepare the mix, just sprinkle it dry.
- ½ cup unsalted butter, melted Drizzle over the cake mix.
- ½ cup mini white chocolate chips Optional, adds extra creaminess.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Wash and slice strawberries, then toss them with sugar and lemon juice in a bowl. Let them sit for a few minutes to develop juices.
- Spread the sugared strawberries evenly in the bottom of a lightly greased 9×13-inch baking pan.
Add the Cheesecake Layer
- In a medium bowl, beat the softened cream cheese with sugar and vanilla until smooth.
- Drop spoonfuls of this mixture over the strawberries, without worrying about spreading it perfectly.
Sprinkle the Cake Topping
- Evenly sprinkle the dry cake mix over the fruit and cream cheese layers without mixing.
- If using, sprinkle mini white chocolate chips over the top.
- Drizzle melted butter over the dry cake mix.
Bake
- Bake in the preheated oven for 40–45 minutes or until the top is golden and the berry juices are bubbling.
Cool and Serve
- Allow the cake to cool slightly for about 10–15 minutes before serving.
- Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.
Notes
Adjust sugar to taste based on berry sweetness. Don’t stir the layers for best textures. Lining the pan with parchment paper is helpful for cleanup.