Ingredients for Strawberry Cheesecake Dump Cake
Berry Compote Layer:
- 4 cups fresh strawberries, hulled and halved
- ¼ cup granulated sugar
- 1 tbsp lemon juice
Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Cake & Crumble Layer:
- 1 box vanilla cake mix (about 15–16 oz)
- 1/2 cup unsalted butter, melted
- Optional: 1/2 cup chopped pecans or sliced almonds for extra crunch
For serving:
- Whipped cream
- Extra fresh strawberries
How I Make Strawberry Cheesecake Dump Cake
I start by making the berry compote: I toss the sliced strawberries with sugar and lemon juice in a saucepan. Cook over medium heat, stirring, until berries release their juices and become syrupy—about 8–10 minutes. Cool slightly.
For the cheesecake layer, I beat cream cheese, sugar, eggs, and vanilla in a bowl until smooth and creamy.
In a lightly greased 9×13 baking dish, I spread about half the berry compote on the base. Pour the cheesecake mixture evenly over the berries. Top with the remaining compote, gently swirling. Sprinkle cake mix over everything, spreading evenly, and drizzle melted butter over the dry cake mix (no mixing needed). Add nuts if using.
Bake at 350°F for 35–45 minutes, until crumb topping is golden and the cake is bubbly around the edges.
I let the cake cool slightly, then serve big scoops with whipped cream and fresh berries.
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