Description
This strawberry cheesecake dump cake is an easy, beginner-friendly dessert that combines sweet strawberries, creamy cheesecake, and a buttery cake topping in one pan.
Ingredients
Scale
- 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 your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with non-stick spray.
- Spread the strawberries evenly across the bottom of the pan and pour the strawberry pie filling on top.
- In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth, then drop spoonfuls of the mixture over the strawberry layer.
- Sprinkle the dry yellow cake mix evenly over the top—do not mix.
- Drizzle the melted butter over the dry cake mix, covering as much as possible.
- Bake for 45–50 minutes, until the top is golden brown and bubbly.
- Let cool slightly before serving, and top with whipped cream if desired.
Notes
- Use fully softened cream cheese for a smoother texture.
- Thaw and drain frozen strawberries to avoid excess moisture.
- Don’t stir the layers; they will blend naturally during baking.
- Check the cake around the 40-minute mark to avoid over-browning.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg