Strawberry Cheesecake Dump Cake
A deliciously simple and indulgent dessert featuring layers of juicy strawberries, creamy cheesecake swirls, and a buttery, crispy cake topping. This dump cake requires minimal prep, making it perfect for busy weeknights, last-minute gatherings, or easy potluck desserts. No complicated baking skills needed—just layer, bake, and enjoy!
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Measuring Cups and Spoons
- Microwave or stovetop for melting butter
- Knife and cutting board
- Spatula or spoon for layering
Ingredients
- 4 cups fresh or frozen strawberries (if frozen, thaw and drain)
- 8 oz cream cheese, softened
- 1 cup granulated sugar (optional, depending on sweetness of strawberries)
- 1 tsp vanilla extract
- 1 box yellow or butter cake mix (about 15.25 oz)
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Spread strawberries evenly in the bottom of the dish. Optionally toss with sugar if desired.
- Dollop softened cream cheese across the strawberries in small spoonfuls. Swirl gently with a knife to create marbled effect.
- Sprinkle dry cake mix evenly over the strawberry and cream cheese layers.
- Drizzle melted butter slowly and evenly over the cake mix to ensure a crispy top.
- Bake uncovered for 40–50 minutes, until the top is golden and bubbly around edges.
- Let cool 10–15 minutes before serving to allow layers to set.
Notes
- Use room-temperature cream cheese for easier swirling and better texture.
- Thaw and drain frozen strawberries well to avoid soggy cake.
- Adjust sugar depending on the sweetness of your berries and cake mix.
- For extra flavor, add lemon zest or a splash of almond extract to the cream cheese layer.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the oven to revive crispiness.
- Experiment with adding nuts or chocolate chips for texture variations.