Description
This No-Fuss Strawberry Cheesecake Dump Cake combines layers of strawberry pie filling, creamy sweetened cream cheese, and a strawberry-flavored cake mix, all baked together to create a deliciously moist and flavorful dessert. Topped with melted butter and baked to golden perfection, it’s an easy and impressive treat perfect for any occasion.
Ingredients
Scale
For the Cake
- 1 box (15.25 oz) strawberry cake mix
- 1/2 cup unsalted butter, melted
- 1 can (21 oz) strawberry pie filling
For the Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For Serving
- Whipped cream
- Fresh strawberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Prepare Cream Cheese Layer: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Set this aside for layering.
- Layer Ingredients: Spread the entire can of strawberry pie filling evenly across the bottom of the greased baking pan. Then, spoon the cream cheese mixture over the pie filling and use a spatula or spoon to gently swirl it for a marbled effect.
- Add Cake Mix: Sprinkle the dry strawberry cake mix evenly over the cream cheese and pie filling layers, making sure to cover them completely.
- Drizzle Butter: Pour the melted unsalted butter evenly over the top of the dry cake mix, covering as much of the surface as possible to ensure moistness as it bakes.
- Bake: Place the pan in the oven and bake for 40 to 45 minutes. You’ll know it’s done when the top is golden brown and the edges are bubbling.
- Cool and Serve: Allow the cake to cool slightly before cutting. Serve with whipped cream and fresh strawberries on top for an extra special touch.
Notes
- You can substitute fresh pie filling or homemade strawberry sauce if you prefer a more natural flavor.
- Ensure cream cheese is softened to avoid lumps in the cream cheese layer.
- For a richer flavor, use salted butter but reduce other salt in recipes accordingly.
- This cake is best served slightly warm but can also be refrigerated and served chilled.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
