Description
This No-Fuss Strawberry Cheesecake Dump Cake is a simple yet delicious dessert that layers creamy cheesecake, sweet strawberry pie filling, and moist strawberry cake mix for a crowd-pleasing treat. With minimal prep and a single baking pan, it’s perfect for easy entertaining or a quick, impressive dessert.
Ingredients
Scale
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Fruit Layer
- 1 can (21 oz) strawberry pie filling
Cake Layer
- 1 box (15.25 oz) strawberry cake mix
- 1/2 cup unsalted butter, melted
Toppings
- Whipped cream, for garnish
- Fresh strawberries, for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan to prevent sticking.
- Make cheesecake mixture: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Set this mixture aside.
- Layer fruit filling: Evenly spread the strawberry pie filling on the bottom of the prepared baking pan, creating a flavorful base layer.
- Add cheesecake layer: Spoon dollops of the cream cheese mixture over the strawberry pie filling. Swirl gently with a spatula to create a marbled effect.
- Sprinkle cake mix: Evenly distribute the dry strawberry cake mix over the top of the layered filling and cream cheese.
- Pour melted butter: Drizzle the melted unsalted butter evenly over the cake mix, covering as much of the surface as possible to ensure moistness during baking.
- Bake the cake: Place the pan in the preheated oven and bake for 40-45 minutes, until the top is golden brown and the filling is bubbly around the edges.
- Cool and serve: Allow the cake to cool slightly before serving. Garnish with whipped cream and fresh strawberries for an extra special touch.
Notes
- Make sure the cream cheese is fully softened for easier mixing and a smoother cheesecake layer.
- If you prefer a more pronounced swirl pattern, use a knife or skewer to gently swirl the cream cheese and pie filling before adding the cake mix.
- This dessert can be stored in the refrigerator for up to 3 days; reheat slightly before serving if desired.
- Feel free to substitute strawberry pie filling with other fruit fillings like cherry or blueberry for variety.
- Use unsalted butter to better control the salt content, but salted butter can be used if preferred.
