Strawberry Cheesecake Dump Cake
One of the most luscious desserts you can make requires no mixing bowls, no complicated layering, and almost zero baking experience. Strawberry Cheesecake Dump Cake combines strawberry pie filling, tangy cream cheese, and buttery cake mix into one golden, bubbling pan.
Ingredients
Ingredients
- 1 box yellow or white cake mix Use white cake mix for a slightly lighter flavor or yellow cake mix for a buttery, custard-like taste.
- 1 can strawberry pie filling 21 oz; if you cannot find strawberry pie filling, use cherry, blueberry, or raspberry pie filling.
- 1 package cream cheese 8 oz, softened; full-fat creates the creamiest layer, but reduced-fat also works.
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter melted; salted butter can replace unsalted butter in a pinch.
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- Spread the strawberry pie filling evenly across the bottom of the dish. Use a spatula to reach the corners.
- In a bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth. A hand mixer makes this quick and lump-free.
- Spoon the cream cheese mixture over the strawberry filling. Gently spread it with the back of a spoon or an offset spatula. The layers do not need to be perfect.
- Evenly sprinkle the dry cake mix over the top. Do not stir. This dry layer is what transforms into a crisp, golden topping.
- Drizzle the melted butter evenly across the entire surface. Try to cover as much of the dry cake mix as possible to avoid dry pockets.
- Bake for 40 to 45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Allow the dessert to cool for 10 to 15 minutes before serving. This rest time helps the layers set slightly.
- Useful tip: if you notice dry patches of cake mix during baking, carefully drizzle a little extra melted butter over those spots. Avoid stirring once the dish is assembled.
Notes
For a more homemade touch, use two cups of fresh strawberries tossed with 1/4 cup sugar and 1 tablespoon cornstarch. Store leftovers covered in the refrigerator for up to 4 days. Freeze completely cooled squares in a single layer, then wrap and place in a freezer-safe bag for up to 2 months. Reheat individual portions in the microwave for 20 to 30 seconds or in the oven at 300°F for 10 to 15 minutes to crisp the topping again.