Ingredients
Scale
- 2 (21 ounce) cans strawberry pie filling
- 1 (8 ounce) block cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (15.25 ounce) box yellow cake mix (dry)
- 1 cup unsalted butter, melted
- Optional for serving: fresh strawberries, whipped cream, or vanilla ice cream
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. This ensures easy cleanup and prevents sticking.
- Pour both cans of strawberry pie filling into the bottom of the prepared baking dish, spreading it evenly to form the first layer. This will be the sweet, fruity base of your dump cake.
- In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer or whisk until smooth and creamy, ensuring no lumps remain. This creates your luscious cheesecake swirl.
- Carefully dollop spoonfuls of the cream cheese mixture over the strawberry pie filling. You don't need to spread it perfectly; the 'dump' cake charm is in its rustic layers. A few gentle swirls with a knife can create a marbled effect if desired.
- Evenly sprinkle the dry yellow cake mix over the cream cheese and strawberry layers. Make sure to cover as much of the surface as possible. This dry mix will absorb the moisture and transform into a tender, buttery crust as it bakes.
- Pour the melted butter slowly and evenly over the entire surface of the dry cake mix. Try to cover as much of the cake mix as you can with the butter; this is key for a beautifully golden and crisp topping.
- Bake for 50-60 minutes, or until the top is golden brown and the filling is bubbly around the edges. A toothpick inserted into the cake topping should come out mostly clean. Let the dump cake cool for at least 15-20 minutes before serving, allowing the layers to set slightly.
- Serve warm, perhaps with a dollop of whipped cream, a scoop of vanilla ice cream, or a few fresh strawberry slices for an extra touch of indulgence. Enjoy this incredibly easy and delicious Strawberry Cheesecake Dump Cake!
Notes
Store any leftover Strawberry Cheesecake Dump Cake in an airtight container in the refrigerator for up to 3-4 days. It’s delicious served warm or cold. For an extra touch, lightly toast the cake in the oven for a few minutes before serving leftovers to revive its warm, gooey texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th of cake
- Calories: 480
- Sugar: 55g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg