Strawberry Cheesecake Dump Cake Recipe
Strawberry Cheesecake Dump Cake combines the sweetness of strawberries and the richness of cheesecake in a simple, crowd-pleasing dessert.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups fresh or frozen strawberries
- 1 can (21 oz) strawberry pie filling
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 box of yellow cake mix
- 1 cup unsalted butter, melted
- Whipped cream for topping (optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with non-stick spray.
3. Spread the fresh or frozen strawberries evenly at the bottom of the pan. Pour the strawberry pie filling over the top.
4. In a bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Drop spoonfuls of this mixture over the strawberry layer.
5. Sprinkle the dry yellow cake mix evenly over the entire mixture. Do not mix.
6. Drizzle the melted butter evenly over the dry cake mix. Do not stir.
7. Bake for 45 to 50 minutes, or until the top is golden brown and bubbly.
8. Let the cake cool slightly before serving.
9. Top with whipped cream if desired.
Notes
Feel free to experiment with other fruit fillings such as blueberries or peaches.
Add lemon zest to the cheesecake layer for a citrusy twist.
Serve with vanilla ice cream or fresh strawberries for extra flair.
Store leftovers in the fridge for 3–4 days, or freeze individual portions for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Find it online: https://paulakitchen.com/strawberry-cheesecake-dump-cake/