🍓🍰 Strawberry Cheesecake Dump Cake 🍰🍓
Ingredients:
1 box (15.25 ounces) yellow cake mix
1 (8 ounce) package cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup heavy cream
1 (10 ounce) package frozen strawberries, thawed and drained (reserve about 1/4 cup of the juice)
1/2 cup chopped pecans or walnuts (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. You can also lightly spray with baking spray for easier cleanup.
2. In a large bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Make sure there are no lumps of cream cheese remaining.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The mixture will be thick and creamy.
4. Gently fold in the heavy cream until just combined. Be careful not to overmix; you just want the cream incorporated.
5. In a separate bowl, combine the yellow cake mix and the optional chopped nuts (if using).
6. Pour the cake mix mixture into the prepared baking pan and spread it evenly.
7. Pour the cream cheese mixture evenly over the top of the cake mix.
8. Arrange the thawed and drained strawberries over the cream cheese layer. Try to distribute them relatively evenly across the surface.
9. Drizzle the reserved strawberry juice (about 1/4 cup) over the strawberries. This adds extra moisture and strawberry flavor.
10. Bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out with moist crumbs. Do not overbake.
11. Let the cake cool completely in the pan before serving. This allows the cake to set and become easier to cut.
12. Once cooled, you can dust the top with powdered sugar for an extra touch of sweetness and presentation, if desired. Enjoy!