Ingredients
Here’s what you’ll need to create this delightful dessert:
- 1 box of yellow cake mix
- 2 cups fresh strawberries, hulled and sliced
- 2 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, melted
- 1/2 cup milk
- 1 tablespoon lemon juice
If you don’t have fresh strawberries, frozen ones work just as well—just be sure to thaw them first. As for the cake mix, if yellow isn’t your favorite, white cake mix is a great substitute. The beauty of a dump cake lies in its flexibility, allowing you to tweak ingredients based on what you have at home.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the lemon juice and milk, mixing until well combined. This mixture should remind you of the tangy, rich flavors of a classic cheesecake.
- Spread the sliced strawberries evenly over the base of the prepared baking dish. My grandmother always said fresh, ripe strawberries are the secret to a burst of natural sweetness.
- Pour the cream cheese mixture over the strawberries, spreading it gently with a spatula to cover all the berries.
- Sprinkle the dry cake mix evenly on top of the cream cheese layer. Don’t worry about mixing—it’s the ‘dump’ part of the cake!
- Drizzle the melted butter evenly over the cake mix. This will create a golden, crunchy crust as it bakes.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbling at the edges. Your kitchen will smell like a dream, reminiscent of those childhood days in the kitchen with my siblings.
- Let the cake cool slightly before serving. This allows the layers to set up for perfect scooping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International