Description
This Strawberry Cheesecake Dump Cake is an incredibly easy and delicious dessert that combines fresh strawberries, creamy cheesecake, and a buttery golden cake topping. Perfect for busy days or special occasions, it requires minimal preparation and uses simple pantry ingredients to create a show-stopping treat everyone will love.
Ingredients
Scale
Main Ingredients
- 4 cups frozen strawberries, thawed
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 box yellow cake mix (about 15.25 oz)
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Prepare the Cream Cheese Layer: Soften the cream cheese in a mixing bowl until smooth. Mix in the granulated sugar and vanilla extract until creamy and well combined to form the cheesecake layer.
- Layer the Strawberries: Spoon the thawed strawberries evenly into the bottom of a greased baking dish, allowing the juices to create a moist base for the cake.
- Add the Cream Cheese Mixture: Gently spread the cream cheese mixture over the strawberries, covering them evenly without mixing the layers to maintain the dessert’s appeal and texture.
- Sprinkle the Cake Mix: Evenly sprinkle the dry yellow cake mix over the cream cheese layer, making sure it covers the entire surface to ensure the buttery topping bakes properly.
- Pour Melted Butter: Drizzle the melted butter piece by piece over the cake mix, moisten all areas thoroughly to create a golden, crispy crust after baking.
- Bake and Cool: Bake in a preheated oven at 350°F (175°C) for 45-50 minutes until the top is golden brown and bubbling at the edges. Let the cake cool slightly before serving to allow the layers to set.
Notes
- Use room temperature cream cheese and butter for smooth mixing and even topping coverage.
- Fresh or high-quality frozen strawberries yield the best flavor.
- Spread layers gently to avoid mixing and keep texture distinct.
- Let the cake cool for at least 15 minutes before slicing.
- Serve warm for a melty cheesecake texture or at room temperature for firmer slices.
- Optional garnishes include fresh strawberry slices, powdered sugar, whipped cream, toasted coconut flakes, or mint leaves.
- Pairs well with vanilla ice cream, lemon sorbet, coffee, or herbal tea.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat individual portions in the microwave for 20-30 seconds or the whole cake in the oven at 350°F (175°C) for 10-15 minutes.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of recipe)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: strawberry cheesecake dump cake, easy dessert, quick cake recipe, layered dessert, summer dessert, creamy strawberry cake