Description
This No-Fuss Strawberry Cheesecake Dump Cake is a delightful twist on classic cheesecake, combining the sweetness of strawberry cake mix, creamy cheesecake layer, and luscious strawberry pie filling. Easy to prepare and baked to golden perfection, it’s topped with whipped cream and fresh strawberries for a fresh, vibrant finish. Perfect for gatherings or an effortless dessert treat.
Ingredients
Scale
Dry Ingredients
- 1 box (15.25 oz) strawberry cake mix
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Other Ingredients
- 1/2 cup unsalted butter, melted
- 1 can (21 oz) strawberry pie filling
- Whipped cream, for garnish
- Fresh strawberries, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan to prevent the cake from sticking.
- Prepare Cream Cheese Layer: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture becomes smooth and creamy. Set this mixture aside.
- Layer Ingredients: Evenly spread the strawberry pie filling on the bottom of the prepared baking pan. Next, spoon dollops of the cream cheese mixture over the pie filling and gently swirl it using a spatula or knife for a marbled effect.
- Add Cake Mix: Sprinkle the strawberry cake mix evenly over the cream cheese and pie filling layers, ensuring full coverage.
- Drizzle Butter: Pour the melted butter evenly over the top of the cake mix, covering as much surface area as possible to help create a moist, golden crust.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes, until the top is golden brown and the filling is bubbling around the edges.
- Cool and Serve: Allow the cake to cool slightly before serving. Garnish with whipped cream and fresh strawberries for extra flavor and a beautiful presentation.
Notes
- Use room temperature cream cheese for easier mixing and a smoother layer.
- Swirling the cream cheese mixture gently prevents it from blending completely, preserving visual appeal.
- For best results, serve the cake slightly warm or at room temperature.
- Store leftovers covered in the refrigerator for up to 3 days.
- To make it more like a traditional cheesecake, serve with a dollop of whipped cream or ice cream on the side.
