Strawberry Cheesecake Dump Cake
Creamy, fruity, and impossibly easy — this Strawberry Cheesecake Dump Cake is the kind of dessert that makes weeknights feel like a celebration.
Servings: 8 servings
Equipment
- Mixing Bowl
- 9x13 inch Baking Dish
Ingredients
Ingredients
- 1 can (21 oz) Strawberry Pie Filling
- 8 oz Cream Cheese, softened to room temperature
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 box Vanilla or Yellow Cake Mix (dry)
- 1/2 cup Unsalted Butter, melted (1 stick)
- 1/2 cup Fresh Strawberries, sliced for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with butter or nonstick spray.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and lump-free.
- Spread the strawberry pie filling evenly in the greased baking dish.
- Drop spoonfuls of the cream cheese mixture over the strawberry filling.
- Evenly sprinkle the dry cake mix over the top of the cream cheese and strawberry layers.
- Drizzle the melted butter over the cake mix.
- Bake for 35-40 minutes, until the top is golden brown and the filling is bubbly around the edges.
- Let cool slightly for 10-15 minutes, then serve warm with fresh strawberry slices on top.
Notes
Store leftovers covered in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 2 months.