Description
A deliciously simple Strawberry Cheesecake Dump Cake combining sweet strawberry pie filling, creamy cream cheese, and moist cake mix effortlessly baked into a golden, bubbly dessert. Perfect for quick gatherings or a cozy treat.
Ingredients
Scale
Filling
- 1 (21 oz) can strawberry pie filling
Cream Cheese Layer
- 1 (8 oz) block cream cheese, softened
- 1 tsp vanilla extract (optional)
Cake Topping
- 1 box white or yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Layer the Filling: Evenly spread the entire can of strawberry pie filling across the bottom of the prepared baking dish for a juicy base.
- Add Cream Cheese: Drop spoonfuls of softened cream cheese, optionally mixed with vanilla extract, evenly over the strawberry filling to create creamy pockets.
- Sprinkle Cake Mix: Evenly sprinkle the dry white or yellow cake mix over the cream cheese and filling layers for the crumbly topping.
- Pour Butter: Drizzle the melted unsalted butter over the cake mix, trying to cover as much surface as possible to help it bake golden and moist.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and you see bubbly edges indicating it’s cooked through.
- Cool and Serve: Allow the cake to cool slightly before serving. Enjoy it warm for gooey texture or chilled for a firmer slice.
Notes
- Use room temperature cream cheese to make dropping easier.
- Vanilla extract in cream cheese layer is optional but adds a lovely flavor.
- Serve warm for a melty, gooey dessert or chilled for firmer slices.
- This dump cake requires no mixing—just layer and bake!
- Store leftovers covered in the refrigerator for up to 3 days.
