Description
This strawberry cheesecake dump cake is rich, fruity, and irresistibly easy — no mixer, no fuss, just layers of flavor in every bite!
Ingredients
Scale
Fruit Layer:
- 2 cups fresh strawberries, sliced (or one 21 oz can of strawberry pie filling)
- ¼ cup granulated sugar (if using fresh strawberries)
- 1 tsp vanilla extract
Cheesecake Layer:
- 8 oz brick-style cream cheese, softened
Cake Topping:
- 1 box (15.25 oz) yellow cake mix
- ½ cup unsalted butter, melted
Optional Add-ins:
- ½ cup white chocolate chips or crushed graham crackers
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- If using fresh strawberries, toss with sugar and vanilla. Spread strawberries or pie filling evenly in dish.
- Dot cream cheese (cut into 1-inch cubes) over strawberries. Optionally swirl for a marbled look.
- Sprinkle dry cake mix evenly over cream cheese and berries — do not mix.
- Drizzle melted butter evenly over the entire top, covering as much of the cake mix as possible.
- Bake 40–45 minutes, until golden and bubbling.
- Let cool 15–20 minutes. Serve warm or chilled with desired toppings.
Notes
- Sub frozen strawberries (thawed and drained) or strawberry jam (thinned) if needed.
- Use gluten-free or flavored cake mix for variety.
- Store in fridge up to 5 days or freeze up to 2 months. Reheat in oven or microwave.
- Garnish with whipped cream, ice cream, or graham crumbs.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg