Ingredients:
Berry Compote Layer
- 4 cups fresh strawberries, hulled & halved
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Cheesecake Layer
- 2 bricks cream cheese (16 oz total), softened
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
Cake Layer
- 1 box white cake mix (15.25 oz)
- 1 stick butter (½ cup), melted
- ½ cup milk
- Optional: 1 cup sliced fresh strawberries for extra berry bursts
Topping (Optional)
- Powdered sugar
- Whipped cream
- More fresh strawberries
Instructions:
1. Make the Strawberry Compote
- In a saucepan, combine strawberries, sugar, and lemon juice.
- Cook over medium heat for 5–7 minutes, until the berries soften and release their juices.
- Lightly mash some of the berries for a thicker sauce.
- Remove from heat and let cool slightly.
2. Make the Cheesecake Layer
- Beat cream cheese, sugar, and vanilla until smooth and creamy.
- Set aside.
3. Assemble the Dump Cake
- Preheat oven to 350°F (175°C).
- Grease a 9×13 baking dish.
- Spread the strawberry compote evenly in the bottom.
- Dollop the cheesecake mixture over the strawberries and lightly spread (doesn’t need to be perfect!).
- Sprinkle the dry cake mix evenly on top.
- In a bowl, whisk melted butter with milk and pour evenly over the cake mix.
- Add extra strawberry slices on top if desired.
4. Bake
- Bake for 40–50 minutes, or until the top is golden, the center is bubbly, and edges are set.
5. Serve
Let cool for 10–15 minutes. Serve warm with:
- Vanilla ice cream
- Whipped cream
- Fresh strawberries