Description
This fuss-free dump cake combines fresh strawberries with creamy cheesecake filling and buttery cake for a dessert that tastes like you spent hours in the kitchen.
Ingredients
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2 cups fresh strawberries, sliced
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8 ounces cream cheese, softened
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1 box (15 ounces) yellow cake mix
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1/2 cup unsalted butter, melted
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1/2 cup granulated sugar
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1 cup milk
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1 teaspoon vanilla extract
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Optional: 1 teaspoon lemon zest (for a citrusy kick)
Instructions
1. Heat your oven to 350°F. Lightly grease a 9×9 inch baking dish with butter or cooking spray.
2. In a bowl, beat the softened cream cheese with sugar and vanilla until smooth and creamy. Set aside.
3. In another bowl, stir together the cake mix, milk, and melted butter until well combined. The mixture should be pourable but not too thin.
4. Pour half of the cake batter into the greased baking dish. Arrange half of the sliced strawberries over the batter, then dollop the cream cheese mixture on top. Spread gently.
5. Add the remaining batter and top with the rest of the strawberries.
6. Bake in the preheated oven for 40-45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Let cool for at least 15 minutes before serving.
Notes
Use seasonal strawberries for the best flavor. In winter, thawed and drained frozen strawberries can be used.
For a citrus twist, add 1 teaspoon of lemon zest to the cream cheese mixture.
Serve warm with vanilla ice cream or enjoy at room temperature.
Contains dairy, eggs (in cake mix), and wheat.