Description
Strawberry Cheesecake Dump Cake is a deliciously simple dessert that combines layers of sweet strawberries, creamy cheesecake, and buttery cake topping. Perfect for gatherings or weeknight treats, this dessert delivers maximum flavor with minimal effort. Its customizable nature makes it a favorite for any occasion, from potlucks to dinner parties.
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
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C) for consistent baking results.
- Prepare the Pan: Grease a 9×13-inch baking dish with non-stick spray to prevent sticking.
- Layer the Strawberries: Evenly distribute the fresh or frozen strawberries in the baking dish and top with strawberry pie filling.
- Create the Cheesecake Layer: In a bowl, mix the softened cream cheese, sugar, and vanilla until smooth. Drop spoonfuls over the strawberry layer.
- Add the Cake Mix: Sprinkle the dry cake mix evenly over the layers without stirring.
- Pour the Butter: Drizzle melted butter uniformly over the cake mix for a golden crust.
- Bake: Place the dish in the oven and bake for 45-50 minutes, or until the top is golden brown and bubbly.
- Cool and Serve: Allow the cake to cool slightly before serving. Garnish with whipped cream if desired.
Notes
- For a tangy twist, add lemon zest to the cheesecake layer.
- Use gluten-free cake mix for dietary restrictions.
- Cover loosely with foil if the top browns too quickly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (⅛ of the cake)
- Calories: 410
- Sugar: 32 g
- Sodium: 330 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg