Strawberry Cheesecake Dump Cake Recipe
Enjoy a delicious twist on a classic dessert with this strawberry cheesecake dump cake. This unique recipe combines the tangy sweetness of strawberries with the rich creaminess of cheesecake, all on a moist cake base. It's perfect for family gatherings and special occasions.
Ingredients
- 1 (15.25 oz) box of yellow cake mix
- 1 (8 oz) container of cream cheese, softened (or dairy-free alternative)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup sour cream (or plant-based sour cream)
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry preserves (optional, for extra flavor)
Instructions
- Preheat and Prepare: Begin by warming your oven to 350°F (175°C) and lightly greasing your baking dish. Lightly coat a 9x13-inch baking dish with a thin layer of oil to keep your cake from sticking.
- Mix Cream Cheese Layer: In a bowl, beat the softened cream cheese until smooth. Next, add the melted butter, granulated sugar, sour cream, eggs, and vanilla extract. Mix well until the mixture is creamy and free of lumps.
- Assemble the Base: Evenly spread the cream cheese mixture over the bottom of the prepared baking dish.
- Add Strawberries: Arrange the sliced strawberries on top of the cream cheese layer. If you prefer a sweeter touch, drizzle the strawberry preserves over the fruit.
- Dump Cake Topping: Sprinkle the entire box of cake mix evenly over the strawberry layer. There is no need to mix; the cake mix will create a crumbly, cakey topping as it bakes.
- Bake: Place the dish in the oven and bake for 40 minutes, or until the topping turns golden brown and the filling is bubbly.
- Cool and Serve: Allow the cake to cool for at least 15 minutes before cutting into squares. This step helps the layers set for clean slices.
Notes
- For an extra burst of flavor, feel free to add a sprinkle of lemon zest to the cream cheese mixture.
- If you prefer a less sweet dessert, reduce the granulated sugar by 2 tablespoons.
- This recipe works equally well with frozen strawberries; however, ensure they are thawed and drained well to avoid excess moisture.
- Experiment with toppings like a dollop of whipped cream or a light dusting of powdered sugar for added presentation flair.
- Store any leftovers in an airtight container in the refrigerator for up to three days, and enjoy it cold or reheated in the oven at a low temperature.