Description
This Easy Strawberry Cheesecake Dump Cake is a delightful, no-fuss dessert that combines a luscious strawberry pie filling with a creamy cheesecake layer, topped with a buttery yellow cake mix. Perfect for gatherings or a quick sweet treat, this cake bakes to golden perfection with a bubbly, irresistible finish.
Ingredients
Scale
Strawberry Layer
- 1 can strawberry pie filling
Cheesecake Layer
- 1 package cream cheese (8 ounces), softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
Topping
- 1 box yellow cake mix
- 1/2 cup butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Layer Strawberry Filling: Spread the entire can of strawberry pie filling evenly across the bottom of the prepared baking dish, creating a flavorful base.
- Make Cheesecake Mixture: In a separate bowl, beat together the softened cream cheese, sugar, vanilla extract, and milk until the mixture is smooth and creamy.
- Layer Cheesecake Mixture: Pour the cream cheese mixture gently over the strawberry layer, spreading it evenly for a smooth second layer.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the top of the cream cheese layer to form the cake topping.
- Drizzle Butter: Drizzle the melted butter evenly over the cake mix, which will help it bake into a golden, crisp topping.
- Bake: Place the dish in the oven and bake for 45-50 minutes, or until the top is golden and bubbling, signaling it’s perfectly cooked.
- Cool and Serve: Allow the cake to cool for a few minutes before slicing and serving to let the layers set neatly.
Notes
- Ensure the cream cheese is softened to avoid lumps in the cheesecake layer.
- You can substitute fresh strawberries cooked down with sugar and a little cornstarch in place of the pie filling for a fresher taste.
- For extra texture, consider sprinkling chopped nuts on top before baking.
- This dump cake is best enjoyed slightly warm but also delicious cold.
- Store leftovers covered in the refrigerator for up to 3 days.
