Strawberry Cheesecake Dump Cake
This easy and delicious strawberry cheesecake dump cake is the perfect summer dessert—fresh strawberries, a creamy cheesecake layer, and a buttery cake topping make it irresistible!
Equipment
- 9x13 baking dish
Ingredients
- 4 cups fresh strawberries
- 8 oz cream cheese
- 1 box yellow cake mix
- 1 cup sugar divided
- 1 cup butter melted
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup sour cream or Greek yogurt
Instructions
- Preheat oven to 350°F (175°C).
- Macerate strawberries with sugar and lemon juice for 10 minutes.
- Beat cream cheese, sugar, and vanilla until smooth; fold in sour cream.
- Spray 9x13 baking dish, spread strawberries evenly.
- Dollop cheesecake mixture over strawberries.
- Sprinkle cake mix evenly on top.
- Pour melted butter over cake mix, distribute evenly.
- Bake 40-45 minutes until golden and bubbly.
- Cool 20 minutes before serving.
Notes
Best enjoyed fresh but can be refrigerated for 2-3 days. For a dairy-free version, use plant-based butter and cream cheese alternatives.
