Description
This Strawberry Cheesecake Dump Cake is a simple, no-fuss dessert that combines the fruity sweetness of strawberry pie filling with creamy cheesecake and yellow cake mix. It’s an easy, crowd-pleasing treat baked in one dish, perfect for potlucks or family gatherings.
Ingredients
Scale
Filling
- 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
Topping
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
- Layer Strawberry Filling: Spread the entire can of strawberry pie filling evenly across the bottom of the prepared baking dish to create a juicy fruit base.
- Prepare Cheesecake Mixture: In a mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Add Cheesecake Dollops: Using a spoon, drop spoonfuls of the cheesecake mixture over the strawberry filling in the baking dish, distributing it evenly.
- Top with Cake Mix and Butter: Sprinkle the yellow cake mix evenly over the cheesecake dollops. Then, drizzle the melted unsalted butter evenly across the top to help create a golden crust while baking.
- Bake: Place the baking dish in the preheated oven and bake for about 40 minutes, or until the top is golden brown and bubbly around the edges.
- Cool and Serve: Remove from the oven and allow the dump cake to cool slightly before serving to let layers set and flavors meld.
Notes
- For best results, use room temperature cream cheese to ensure a smooth cheesecake layer.
- You can substitute strawberry pie filling with other fruit pie fillings for variety.
- If desired, serve with whipped cream or fresh strawberries for extra garnish.
- This dessert is best served within a day or two, stored covered in the refrigerator.
