Description
This Strawberry Cheesecake Dump Cake is an easy and delicious dessert that combines luscious strawberry pie filling with creamy cheesecake topping and a crisp white cake mix crust. Ready in just an hour, it’s perfect for gatherings or a simple sweet treat.
Ingredients
Strawberry Layer
- 42 ounces strawberry pie filling
Cheesecake Layer
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Cake Layer & Topping
- 15.25 ounces white cake mix
- 1 cup salted butter, cold
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the dump cake.
- Prepare Strawberry Base: Spread the entire 42 ounces of strawberry pie filling evenly into the bottom of a 9×13-inch baking dish to form the juicy base layer.
- Make Cheesecake Mixture: In a medium bowl, use a hand mixer to blend the softened cream cheese, sour cream, powdered sugar, and vanilla extract together until smooth and creamy.
- Layer Cream Cheese: Drop spoonfuls of the cream cheese mixture evenly over the strawberry filling, creating a rich cheesecake layer.
- Add Cake Mix: Sprinkle the white cake mix evenly over the cream cheese and strawberry layers to form the cake crust layer.
- Top with Butter: Slice the cold salted butter into very thin pats and distribute them over the entire surface of the dry cake mix. Cover as much area as possible to help the cake mix bake into a crisp topping.
- Bake: Place the baking dish in the oven and bake for about 40 minutes, or until the cake topping is golden brown and the strawberry filling bubbles around the edges.
- Rest and Serve: Remove the cake from the oven and allow it to rest for 15 minutes to set before slicing and serving.
Notes
- Use cold butter for easier slicing and better distribution on top of the cake mix.
- Allowing the cake to rest after baking helps the layers set for cleaner slices.
- This dessert can be served warm or at room temperature, optionally with whipped cream or ice cream.
