Donna Wood Strawberry Cheesecake Dump Cake
A decadent, no-fuss dessert combining layers of fresh strawberries and creamy cheesecake atop a buttery cake base. This dump cake is perfect for gatherings and celebrations, delivering a delightful mix of fruity and rich flavors with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 10-12
- Category: Dessert, Cake
- Method: Dump Cake
- Cuisine: American
- Diet: Vegetarian
Ingredients
• 1 box yellow cake mix
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 1 tsp vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup strawberry preserves or jam
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In the baking dish, spread the softened cream cheese evenly across the bottom.
3. Sprinkle the yellow cake mix evenly over the cream cheese.
4. In a separate bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth.
5. Pour the butter mixture evenly over the cake mix.
6. Distribute the fresh strawberries evenly over the top, then dollop the strawberry preserves in small spoonfuls across the surface.
7. Bake for 40–45 minutes, or until the top is golden and the cake is set.
8. Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.
Notes
– For an extra burst of flavor, allow the cake to rest for 10 minutes after baking to let the flavors meld.
– Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
– Leftovers can be stored in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: ~350 calories per slice
- Sugar: ~30g per slice
- Sodium: ~250mg per slice
- Fat: ~18g per slice
- Saturated Fat: ~10g per slice
- Unsaturated Fat: ~8g per slice
- Trans Fat: 0g
- Carbohydrates: ~40g per slice
- Fiber: ~1g per slice
- Protein: ~5g per slice
- Cholesterol: ~90mg per slice