Effortless Strawberry Cheesecake Dump Cake
A simple yet delicious dessert combining creamy cheesecake, fresh strawberries, and a buttery cake base that comes together in one pan.
Ingredients
Cake Ingredients
- 1 box (15.25 oz) vanilla cake mix
- 1/2 cup melted butter (unsalted) Ensure it's fully melted before use.
- 1 cup milk Use whole milk for creaminess.
- 1/2 teaspoon baking powder To help the cake rise.
- 1/4 teaspoon salt
Cheesecake Layer
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- 1 cup fresh strawberries, chopped Frozen strawberries can be used, just thaw and drain.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cake mix with melted butter, milk, and eggs as per package instructions. Mix until smooth, but be careful not to overmix.
- Grease a 9x13-inch baking dish and pour the cake batter into the bottom, spreading it out evenly.
- In another bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Spread this cream cheese mixture over the cake batter.
- Evenly distribute the chopped strawberries on top of the cream cheese layer.
Baking
- Place the dish in the preheated oven and bake for about 45-50 minutes, or until the cheesecake is set and the top is golden brown.
- Allow the cake to cool for a few minutes before slicing. Serve warm or chilled.
Notes
For a lighter flavor, swap cream cheese for Greek yogurt or ricotta cheese. Adding lemon juice can add a refreshing twist. Store the cooled cake in an airtight container in the refrigerator for up to 4 days, or freeze individual slices for up to 3 months.