Strawberry Cheesecake Dump Cake
An indulgent dessert that combines creamy cheesecake with the refreshing burst of strawberries, all layered beneath a buttery cake crust.
Ingredients
For the cheesecake base
- 8 oz cream cheese, softened Provides a rich and creamy base for the cheesecake flavor
- 1/2 cup powdered sugar Adds sweetness and dissolves nicely for a smooth texture
- 1 teaspoon vanilla extract Enhances the overall flavor profile
For the cake
- 1 can (21 oz) strawberry pie filling Sweet and fruity, providing a burst of summer
- 1 box vanilla or yellow cake mix Serves as the comforting base of the cake
- 1/2 cup unsalted butter, melted Creates a rich topping
- 1/2 cup fresh strawberries, sliced Brings a fresh touch to each serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Spread the strawberry pie filling evenly in a greased 9×13-inch baking dish.
- Drop spoonfuls of the cream cheese mixture over the strawberry filling.
- Evenly sprinkle the dry cake mix over the top.
- Drizzle the melted butter over the cake mix.
Baking
- Bake for 35-40 minutes, until golden brown and bubbling.
- Let it cool slightly, then serve warm with fresh strawberry slices.
Notes
Serve warm with a scoop of vanilla ice cream or freshly whipped cream. Can be made in advance and stored in the fridge for up to four days.