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strawberry cheesecake dump cake
Sophia James

Strawberry Cheesecake Dump Cake

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This strawberry cheesecake dump cake blends juicy strawberries, creamy cheesecake filling, and a golden buttery cake topping in a super easy, crowd-pleasing dessert. Ready in under an hour with just 5 minutes of prep, it’s the ultimate shortcut treat.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 16 oz packages of fresh strawberries, hulled and sliced (or frozen)
  • 1 8 oz package cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 box yellow cake mix 15.25 oz
  • 1/2 cup unsalted butter melted
  • 1/2 cup graham cracker crumbs
  • Optional garnish: whipped cream fresh mint leaves

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Evenly layer sliced strawberries on the bottom of the baking dish.
  3. In a bowl, beat cream cheese, sugar, and vanilla until smooth. Dollop over strawberries.
  4. Sprinkle dry yellow cake mix evenly over the cream cheese layer.
  5. Sprinkle graham cracker crumbs over the cake mix.
  6. Pour melted butter evenly over the top, covering as much of the dry mix as possible.
  7. Bake for 45–50 minutes until golden brown and bubbly. Cool 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 7gCholesterol: 40mgSodium: 310mgFiber: 1gSugar: 28g

Notes

Use lactose-free cream cheese or mixed berries as alternatives. For a gluten-free option, use a gluten-free cake mix. Coconut oil may be substituted for butter.

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