Description
This Strawberry Cheesecake Dump Cake is a delightful and easy-to-make dessert that combines the rich creaminess of cheesecake with the sweet, fruity flavor of strawberry pie filling, all topped with a moist yellow cake mix. Perfect for a quick weeknight treat or a special occasion, it requires minimal preparation and yields a crowd-pleasing cake with a luscious texture and vibrant taste.
Ingredients
Scale
Fruit Layer
- 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
Cake Layer
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
Optional Garnish
- Fresh strawberries
- Whipped cream
Instructions
- Prepare the Base: Preheat your oven to 350°F (175°C). Spread the entire can of strawberry pie filling evenly across the bottom of your chosen baking dish to create a fruity foundation for the cake.
- Make the Cheesecake Layer: In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Using a spoon, drop spoonfuls of this cheesecake mixture over the strawberry pie filling in an irregular pattern. This creates delightful cheesecake pockets throughout the cake.
- Add the Cake Layer: Sprinkle the dry yellow cake mix evenly over the entire surface, covering the cream cheese dollops and strawberry filling completely.
- Pour Butter: Drizzle the melted unsalted butter evenly over the top of the cake mix to ensure it bakes moist and golden.
- Bake the Cake: Place the baking dish in your preheated oven and bake for about 45-50 minutes, or until the top is golden brown and the cake layers look set and bubbly around the edges.
- Cool and Garnish: Remove the cake from the oven and allow it to cool for at least 20 minutes before serving. Optionally, garnish with fresh strawberries and a dollop of whipped cream for an extra touch of freshness and creaminess.
Notes
- This dump cake is best served slightly warm but can also be enjoyed at room temperature or chilled.
- Use softened cream cheese for easy mixing and a smooth texture.
- Feel free to substitute with other fruit pie fillings such as blueberry or cherry for variety.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- For an extra crunchy topping, sprinkle some chopped nuts or coconut flakes over the cake mix before drizzling butter.
