Strawberry Cheesecake Dump Cake
A decadent dessert that combines creamy cheesecake, juicy strawberries, and a light cake topping—all in a simple ‘dump’ style preparation.
Ingredients
For the Cheesecake Layer
- 1 package 8 oz package of cream cheese, softened Make sure it's softened for easy mixing.
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
For the Strawberry Layer
- 2 cups fresh strawberries, hulled and sliced Frozen strawberries can be used if fresh are not available.
For the Cake Layer
- 1 box 15.25 oz yellow cake mix Ensure it’s Halal-certified.
- 1/2 cup unsalted butter, melted
- 1 1/4 cups water
- optional powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, beat the softened cream cheese until smooth. Add granulated sugar, vanilla extract, and the egg. Mix until well blended and creamy—this will be the base for your cheesecake layer.
- In a separate bowl, slice your fresh strawberries and toss them gently with a tablespoon of sugar if desired for added sweetness. Spread the strawberries evenly in the bottom of a greased 9×13 inch baking dish.
- Spoon the cream cheese mixture over the strawberries, making sure to cover them evenly.
- In another bowl, combine the yellow cake mix, melted butter, and water. Mix well until smooth. Pour this mixture over the cream cheese layer. Don’t worry about spreading it evenly; it will spread as it bakes.
Baking
- Place the dish in the oven and bake for approximately 45 minutes, or until the cake is golden and the edges are pulling away from the sides.
- Allow the cake to cool for about 10-15 minutes before serving. You can top it off with a dusting of powdered sugar if desired. Serve warm or at room temperature, and enjoy!
Notes
Store in the refrigerator for up to 3 days. For longer storage, freeze in well-wrapped portions. Reheat in the oven at 350°F (175°C) for 10-15 minutes.