Description
This Strawberry Cheesecake Dump Cake combines sweet strawberries, creamy cheesecake, and a buttery cake topping for a comforting, crowd-pleasing dessert that’s quick and easy to make.
Ingredients
- 2 cups fresh or frozen strawberries
- 1 can (21 oz) strawberry pie filling
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
- Whipped cream for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread the fresh or frozen strawberries evenly across the bottom of the dish, then pour the strawberry pie filling over them.
- In a separate bowl, mix the softened cream cheese with sugar and vanilla extract until smooth. Drop spoonfuls over the strawberry layer.
- Sprinkle the dry yellow cake mix evenly on top—no mixing needed.
- Drizzle the melted butter evenly over the cake mix, covering as much as possible.
- Bake for 45 to 50 minutes, until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Optionally, top with whipped cream.
Notes
- Use gluten-free cake mix for a gluten-free version.
- Add chopped nuts for a crunchy topping.
- Store leftovers in the fridge for up to 3 days.
- Tastes great cold or reheated.
- Assemble ahead of time and bake when ready to serve.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
