Strawberry Cheesecake Dump Cake
A quick and easy dessert with layers of strawberry pie filling, creamy cheesecake, and a buttery cake topping. Ready in just 30 minutes—perfect for any occasion!
Ingredients
For the Dump Cake:
- 1 can strawberry pie filling (or homemade)
- 8 oz cream cheese (softened)
- 1 box yellow or white cake mix (dry)
- ½ cup unsalted butter (melted or sliced)
Optional Toppings:
- Whipped cream
- Powdered sugar
- Fresh strawberries
- Graham cracker crumbs
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Layer the Ingredients:
- Spread the strawberry pie filling evenly across the bottom of the dish.
- Drop small dollops of softened cream cheese over the strawberries.
- Sprinkle the dry cake mix evenly over the top.
Add Butter & Bake:
- Pour melted butter evenly over the cake mix or place thin slices of butter on top.
- Bake for 30–35 minutes, or until the top is golden brown and bubbly.
Cool & Serve:
- Let the cake cool slightly before serving.
- Top with whipped cream, powdered sugar, or fresh strawberries, if desired.
Notes
- Pro Tip: Use high-quality strawberry pie filling for the best flavor. Let the cake cool for 10 minutes before serving to allow the flavors to meld.
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Storage:
- Room Temperature: Store in an airtight container for up to 1 day.
- Refrigerator: Keep covered for up to 4 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Customization: Use gluten-free cake mix or swap strawberry filling for blueberry, cherry, or peach.
Nutrition
Calories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 300mgFiber: 1gSugar: 25g
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