Description
This Strawberry Cheesecake Dump Cake is a simple, delicious dessert that layers strawberry pie filling with creamy cheesecake mixture and yellow cake mix, baked to golden perfection. Perfect for a quick yet impressive treat, it combines fruity sweetness with rich cheesecake flavor in an easy dump-and-bake recipe.
Ingredients
Scale
Fruit Layer
- 1 can (21 oz) strawberry pie filling
Cheesecake Layer
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Cake Topping
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Add strawberry filling: Spread the strawberry pie filling evenly on the bottom of the prepared baking dish to create the base layer for your dessert.
- Make cheesecake mixture: In a bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy without lumps.
- Layer cheesecake mixture: Drop spoonfuls of the cheesecake mixture over the strawberry filling, distributing it evenly but it doesn’t need to be perfect.
- Add cake topping: Sprinkle the yellow cake mix evenly over the cheesecake layer, then drizzle the melted butter on top to moisten the cake mix and help it bake to a crisp, golden crust.
- Bake: Bake in the preheated oven for about 40 minutes or until the top is golden brown and bubbly. Allow the cake to cool slightly before serving to let the layers set.
Notes
- Use softened cream cheese at room temperature for easiest mixing.
- Cooling slightly before serving helps the cake hold together when sliced.
- For extra texture, sprinkle chopped nuts on top before baking if desired.
- This dessert can be stored covered in the refrigerator for up to 3 days.
- Serve with whipped cream or vanilla ice cream for a decadent finish.
