Description
This Ultimate Strawberry Cheesecake Dump Cake combines the ease of a dump cake with the creamy richness of cheesecake and the fresh sweetness of strawberries. Layers of strawberry pie filling, a luscious cream cheese mixture, and a crunchy yellow cake topping come together effortlessly for a delightful dessert that is perfect for any occasion.
Ingredients
Scale
Strawberry Layer
- 1 can of strawberry pie filling
- 1 cup fresh strawberries, sliced
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Cake Topping
- 1 box of yellow cake mix
- 1 cup unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the ideal temperature for baking the cake evenly.
- Prepare Cream Cheese Mixture: In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy, free of lumps.
- Layer Strawberry Filling: Grease a 9×13 inch baking dish and spread the entire can of strawberry pie filling evenly across the bottom to create a fruity base layer.
- Add Cream Cheese Dollops: Drop spoonfuls of the cream cheese mixture evenly over the strawberry filling, distributing the creamy pockets throughout the dessert.
- Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix on top of the cream cheese and strawberry layers, creating the crumbly cake topping.
- Drizzle Melted Butter: Pour the melted unsalted butter evenly over the sprinkled cake mix to moisten it and help it bake into a golden crust.
- Bake the Cake: Place the dish in the oven and bake for 45-50 minutes, or until the top is golden brown and the filling is bubbly around the edges.
- Cool and Serve: Allow the baked cake to cool slightly before serving. Garnish with fresh sliced strawberries on top for added freshness and presentation.
Notes
- Make sure the cream cheese is softened before mixing to ensure a smooth texture.
- You can substitute the yellow cake mix with a white or funfetti mix for variation.
- For extra flavor, add a tablespoon of lemon juice or zest to the cream cheese mixture.
- Let the cake cool fully if you prefer a firmer slice that holds together better.
- Store leftovers covered in the refrigerator for up to 3 days.
