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Strawberry Cheesecake Dump Cake

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This Strawberry Cheesecake Dump Cake is a delightful and easy-to-make dessert that combines the sweet flavors of strawberry pie filling with a creamy cheesecake layer, all topped with a buttery cake mix crust. It’s perfect for any occasion and requires minimal preparation.

Ingredients

Scale

2 cans (21 ounces each) strawberry pie filling

1 package (8 ounces) cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

1 box (15.25 ounces) yellow cake mix

1 cup (2 sticks) unsalted butter, melted

Instructions

Preheat Oven:

 

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish with non-stick cooking spray.

Layer Strawberry Filling:

 

Spread the strawberry pie filling evenly over the bottom of the prepared baking dish.

Prepare Cheesecake Mixture:

 

In a medium bowl, beat the softened cream cheese until smooth.

Add the granulated sugar and vanilla extract; continue to beat until well combined and creamy.

Add Cheesecake Layer:

 

Drop spoonfuls of the cream cheese mixture over the strawberry pie filling.

Gently spread to create an even layer.

Add Cake Mix:

 

Sprinkle the dry yellow cake mix evenly over the cream cheese layer, covering it completely.

Add Butter:

 

Pour the melted butter evenly over the top of the cake mix.

Ensure all areas are covered; this will create a golden, crispy topping.

Bake:

 

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the filling is bubbly.

Cool and Serve:

 

Allow the cake to cool for about 15 minutes before serving.

Serve warm, optionally topped with whipped cream or vanilla ice cream.

Notes

For added texture, consider sprinkling chopped nuts, such as pecans or almonds, over the cake mix before baking.

This dessert can be stored in the refrigerator for up to 3 days. Reheat individual servings in the microwave if desired.