Strawberry Cheesecake Dump Cake
Strawberry Cheesecake Dump Cake layers sweet strawberry pie filling, a tangy cream cheese mixture, and buttery golden cake mix for an effortless dessert that bakes into a crisp, gooey, and creamy treat. It’s a perfect last-minute dessert that requires only five ingredients and minimal prep.
Equipment
- 9x13-inch baking dish
- Mixing bowl
- Hand mixer or whisk
- Measuring cups and spoons
Ingredients
- 2 cans strawberry pie filling 21 oz/595g each
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 box yellow cake mix 15.25 oz/432g
- 1 cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Spread both cans of strawberry pie filling evenly in an ungreased 9x13-inch baking dish.
- In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Drop spoonfuls evenly over the strawberry filling.
- Sprinkle the dry yellow cake mix evenly over the cream cheese and strawberry layers. Do not stir.
- Drizzle melted butter evenly over the cake mix, covering as much of the dry mix as possible.
- Bake for 45-50 minutes, until the top is golden brown and the filling is bubbly. Let cool for at least 15 minutes before serving.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The cream cheese layer means it should not sit at room temperature for more than 2 hours.
Reheating: Warm individual portions in the microwave for 30-45 seconds, or reheat the whole dish in a 300°F oven for 10-15 minutes. The topping will soften but still taste great.
Best Tips: Use full-fat block cream cheese for the creamiest texture. Don’t stir the layers—the dry cake mix must sit on top to form a crust. If the top browns too quickly, tent with foil.
Variations: Swap strawberry pie filling for cherry, blueberry, or apple. Use a chocolate cake mix for a chocolate-covered strawberry twist. Add 1/2 cup chopped nuts to the cake mix for extra crunch.