Gluten-Free Strawberry Cheesecake Dump Cake Recipe
A delicious and easy-to-make gluten-free dessert that combines the flavors of strawberry and cheesecake in a simple dump cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1 package gluten-free cake mix
- 1 package cream cheese, softened
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a greased 9×13 inch baking dish, layer the sliced strawberries evenly on the bottom.
- In a bowl, mix the softened cream cheese and sugar until smooth, then spread it over the strawberries.
- In another bowl, combine the gluten-free cake mix, melted butter, milk, and vanilla extract until well blended.
- Pour the cake batter over the cream cheese layer, spreading it evenly.
- Bake for 35-40 minutes or until the top is golden brown and a toothpick comes out clean.
- Let it cool slightly before serving.
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Notes
- For a richer flavor, add a teaspoon of lemon juice to the cream cheese mixture.
- Serve with whipped cream or ice cream for an extra treat.
- This cake can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg