Strawberry Cheesecake Dump Cake – Easy & Creamy
This no-fuss Strawberry Cheesecake Dump Cake layers a buttery yellow cake, creamy cheesecake, and juicy strawberries for a vibrant dessert. Perfect for any occasion and customizable to suit dietary needs.
- Prep Time: 15
- Cook Time: 50
- Total Time: 65
- Yield: 9 to 12 servings 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box yellow cake mix (or gluten-free)
1/2 cup melted butter (or coconut oil)
1 cup milk (or dairy-free alternative)
1/2 tsp salt
8 oz cream cheese (softened)
3/4 cup sugar (or coconut sugar)
1 tsp vanilla extract
2 cups sliced fresh strawberries (or frozen)
1/4 cup sugar
Optional: powdered sugar for dusting
Instructions
Preheat oven to 350°F (175°C)
Toss sliced strawberries with 1/4 cup sugar; let sit 10 minutes to release juice.
Beat cream cheese with remaining sugar and vanilla until smooth and creamy.
In a bowl, mix cake mix, melted butter, milk, and salt until just combined.
Grease a 9×13-inch baking dish. Add half the cake batter to the bottom, then spread the cheesecake mixture over it.
Top with drained strawberries, then pour the remaining batter over the fillings.
Bake for 45–50 minutes until golden and a toothpick inserted in the center comes out clean.
Let cool for 10–15 minutes. Dust with powdered sugar before slicing and serving.
Notes
Add a sprinkle of lemon zest to the strawberries for extra brightness.
Swap cream cheese for a vegan alternative and use coconut-based milk for a dairy-free version.
Prepare layers up to 24 hours ahead; cover and refrigerate the unbaked cake until ready to bake.
Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg