Strawberry Cheesecake Dump Cake
A tender, layered dessert combining golden cake, creamy cheesecake topping, and juicy strawberries. Perfectly sweet, easy to make, and only needs 10 minutes of prep before baking!
Servings: 8 servings
Calories: 350kcal
Ingredients
- 3 cups fresh or frozen strawberries, sliced
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Arrange strawberries evenly in the dish.
- Mix cream cheese, sugar, and vanilla until smooth in a medium bowl.
- Spoon cheesecake dollops randomly over strawberries.
- Sprinkle cake mix evenly over the dish.
- Drizzle melted butter over the cake mix.
- Bake for 40-45 minutes until golden and bubbly.
- Cool 10-15 minutes before slicing.
Notes
Use frozen strawberries if out of season - no need to thaw.
Ensure cream cheese is softened for smooth mixing.
Top with whipped cream (optional) before serving.
Store leftovers in an airtight container at room temperature up to 2 days.
Ensure cream cheese is softened for smooth mixing.
Top with whipped cream (optional) before serving.
Store leftovers in an airtight container at room temperature up to 2 days.