Strawberry Cheesecake Dump Cake – Easy & Creamy
A no-fuss layered dessert combining velvety cream cheese, tangy strawberries, and a soft yellow cake base. Perfect for quick family gatherings or anytime you crave homemade cheesecake without complicated steps. Use pantry staples for instant results.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 12 servings (from 9x13-inch pan) 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups fresh strawberries (sliced), or 1 (10-oz) bag frozen strawberries, thawed and drained
1 (8 oz) package cream cheese (vegetarian-friendly, softened)
1 cup granulated sugar (or coconut sugar)
1 tsp vanilla extract
1 box yellow cake mix (regular or gluten-free)
1/2 cup unsalted butter (melted) or coconut oil (halal alternative)
1 cup milk (almond, oat, or dairy)
1/2 tsp salt
Powdered sugar (optional, for dusting)
Instructions
Preheat oven to 350°F (175°C)
In a bowl, toss sliced strawberries with 1/4 cup sugar. Let sit 10 minutes to caramelize
In another bowl, beat softened cream cheese with 3/4 cup sugar and vanilla until smooth
In a large bowl, mix cake mix, melted butter/oil, milk, and salt until just combined
Pour half the cake batter into a greased 9×13-inch pan. Spread the cream cheese mixture over the batter
Top with strawberries and pour the remaining cake batter on top. Use a spatula to gently swirl the layers
Bake 45–50 minutes until golden and toothpick-come-clean
Let cool completely before dusting with powdered sugar (optional) and serving
Notes
Use thawed frozen strawberries (no added sugar). For halal/diet-friendly versions, substitute dairy butter/milk with non-dairy alternatives
If strawberries aren’t available, use other fruits like blueberries or peaches
Store leftovers in an airtight container in the refrigerator up to 3 days
Nutrition
- Serving Size: 1 slice (1/12 of pan)
- Calories: 125
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4.5g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg