Description
This easy “throw-and-go” dessert layers sweet, juicy strawberries and creamy cheesecake filling under a buttery cake topping that bakes into golden, crackly perfection. With minimal prep and maximum wow factor, it’s the ultimate crowd-pleaser for potlucks, weeknight treats, or anytime you need a no-fuss dessert.
Ingredients
Fruit Layer
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4 cups fresh or frozen strawberries, hulled and sliced
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½ cup granulated sugar
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1 tbsp cornstarch
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1 tsp vanilla extract
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Zest of ½ lemon (optional, for brightness)
Cheesecake Layer
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8 oz (225 g) cream cheese, softened
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¼ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
Dump Cake Topping
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1 box (15.25 oz) yellow or white cake mix
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½ cup (1 stick) unsalted butter, melted
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½ cup chopped pecans or sliced almonds (optional, for crunch)
Instructions
1️⃣ Preheat & prep dish:
Preheat oven to 350 °F (175 °C). Lightly grease a 9×13″ baking dish.
2️⃣ Make the fruit base:
In a bowl, toss strawberries with ½ cup sugar, cornstarch, vanilla, and lemon zest. Spread evenly in the bottom of the prepared dish.
3️⃣ Whip the cheesecake layer:
In a medium bowl, beat cream cheese and ¼ cup sugar until smooth. Add egg and vanilla; beat until well combined. Dollop spoonfuls of the cheesecake mixture over the strawberries, distributing as evenly as possible.
4️⃣ “Dump” the cake mix:
Sprinkle the dry cake mix evenly over the cheesecake layer—do not press down; it should form a loose layer.
5️⃣ Add butter & nuts:
Drizzle melted butter all over the top so it soaks through the cake mix. Sprinkle nuts over the surface, if using.
6️⃣ Bake:
Bake uncovered for 45–50 minutes, until the top is golden brown and juices are bubbling around the edges.
7️⃣ Cool slightly & serve:
Let rest 15–20 minutes so the layers set. Serve warm or at room temperature—optionally with vanilla ice cream or whipped cream.
Notes
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Berry Swap: Mix in raspberries or blueberries for a mixed-berry version.
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Sugar Adjustment: If your fruit is very sweet, reduce fruit sugar to ⅓ cup.
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Make-Ahead: Assemble in the dish, cover, and refrigerate up to 8 hours. Bake straight from the fridge (add 5–10 min to bake time).
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Gluten-Free: Use a gluten-free cake mix and ensure cornstarch is GF.
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Nut-Free: Omit nuts or substitute toasted coconut flakes.
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Storage: Cover and store leftovers in the fridge up to 3 days. Rewarm individual portions in the microwave or bake at 325 °F for 10 min to refresh the topping.
- Prep Time: 10 min
- Cook Time: 50 min