Description
Strawberry Cheesecake Dump Cake is an easy, indulgent dessert that combines sweet strawberry pie filling, creamy cheesecake, and a buttery cake topping. Perfect for gatherings, holidays, or weeknight treats, this no-fuss recipe comes together in minutes and delivers bakery-quality flavor with minimal effort.
Ingredients
Scale
- 2 cans strawberry pie filling (21 oz each)
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup unsalted butter, thinly sliced
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the strawberry pie filling evenly across the bottom of the dish.
- In a bowl, beat the cream cheese with sugar and vanilla until smooth. Drop spoonfuls of this mixture over the pie filling.
- Sprinkle the dry cake mix evenly over the strawberry and cream cheese layers. Do not stir.
- Arrange thin slices of butter evenly on top of the cake mix.
- Bake for 40–45 minutes, or until the topping is golden brown and bubbly around the edges.
- Allow to cool slightly before serving. Serve warm or chilled with optional toppings.
Notes
- Use room-temperature cream cheese for a smooth mixture.
- Try white or lemon cake mix for flavor variations.
- Add white chocolate chips or graham cracker crumbs for extra decadence.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a gluten-free version, use a certified gluten-free cake mix.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 28g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg