Description
This Strawberry Cheesecake Dump Cake is an easy, no-fuss dessert that combines the creamy tang of cheesecake with the sweet, fruity flavor of strawberry pie filling. With a simple mix-and-bake method using a boxed vanilla cake mix and melted butter poured over cream cheese and strawberry filling, this dump cake is perfect for busy bakers looking for a crowd-pleasing treat.
Ingredients
Scale
Filling
- 2 cans (about 21 oz each) strawberry pie filling
- 8 oz cream cheese, softened
Cake Topping
- 1 box (15.25 oz) vanilla cake mix
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Prepare the Filling: Preheat your oven to 350°F (175°C). Spread the softened cream cheese evenly in the bottom of a greased 9×13 inch baking dish. Spoon the strawberry pie filling evenly over the cream cheese layer to form the base of the cake.
- Add Cake Mix: Sprinkle the dry vanilla cake mix evenly over the strawberry pie filling, covering it completely but without pressing down.
- Pour Butter: Drizzle the melted butter evenly over the top of the cake mix. Try to cover as much of the surface as possible to help the cake mix bake into a crispy, buttery topping.
- Bake the Cake: Place the baking dish in the preheated oven and bake for about 45 to 50 minutes, or until the top is golden brown and bubbly along the edges. The butter will melt into the cake mix, creating a crisp crust over the juicy strawberry cheesecake layers inside.
- Cool and Serve: Remove the cake from the oven and allow it to cool for at least 15 minutes before serving. This helps the layers set for easier slicing.
Notes
- For best results, use room temperature cream cheese to avoid lumps.
- Do not stir after adding cake mix and butter; layering is key to the texture.
- Feel free to substitute strawberry pie filling with other fruit fillings like cherry or blueberry.
- This dessert can be served warm or chilled, and pairs wonderfully with vanilla ice cream.
