Strawberry Cheesecake Dump Cake
This Strawberry Cheesecake Dump Cake is pure comfort in a pan — with layers of juicy strawberries, creamy cheesecake, buttery cake topping, and a golden crunch. It’s an easy, crowd-pleasing dessert that feels like a celebration with every bite.
Equipment
- 9x13-inch Baking Dish
- Mixing Bowls
- Spatula
- Oven
- Knife
Ingredients
- 1 package (16 oz) fresh strawberries hulled and halved
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 package (8 oz) cream cheese softened
- 1 box (15.25 oz) yellow cake mix dry mix only
- 1/2 cup unsalted butter melted
- 1/2 cup chopped pecans optional, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a medium bowl, mix strawberries, sugar, and vanilla until the berries are evenly coated. Let sit for about 5 minutes to release their juices.
- Spread softened cream cheese evenly across the bottom of the prepared baking dish.
- Pour the strawberry mixture over the cream cheese layer.
- Sprinkle the dry yellow cake mix evenly over the strawberries — do not mix.
- Drizzle melted butter evenly over the cake mix, covering as much of the surface as possible.
- Top with chopped pecans if desired for extra crunch.
- Bake for 45–50 minutes, until the topping is golden brown and the strawberry layer is bubbling.
- Allow to cool for at least 30 minutes before serving to let the layers set. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
For best results, use ripe, sweet strawberries. Cooling the cake helps the creamy layers set for neater slices. Store leftovers in the refrigerator for up to 3 days and reheat gently before serving.