Strawberry Cheesecake Dump Cake (Printable)
Sweet strawberries, creamy cheesecake filling and golden cake combined into an easy, crowd-pleasing baked dessert.
# What You'll Need:
→ Fruit & Filling
01 - 2 cups fresh or frozen sliced strawberries
02 - 1 can (21 oz) strawberry pie filling
→ Cheesecake Mixture
03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1 teaspoon vanilla extract
→ Cake & Topping
06 - 1 box (about 15 oz) yellow or white cake mix
07 - 1/2 cup (1 stick) unsalted butter, melted
# How to Cook:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Spread the fresh or frozen sliced strawberries evenly across the bottom of the prepared baking dish. Spoon the strawberry pie filling over the strawberries and spread it into an even layer.
03 - In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract using an electric mixer or whisk until completely smooth and creamy.
04 - Drop spoonfuls of the cheesecake mixture evenly over the strawberry filling, spacing them across the entire surface.
05 - Sprinkle the dry cake mix evenly over the entire surface. Do not stir or mix the layers together.
06 - Pour the melted butter evenly over the dry cake mix, covering as much surface area as possible to ensure proper browning and crisping.
07 - Bake for 40 to 45 minutes until the top is golden brown, the cake is cooked through, and the cheesecake filling bubbles at the edges.
08 - Allow the cake to cool for at least 20 minutes before serving. Serve warm or at room temperature.
# Expert Advice:
01 -
- You literally cannot mess this up because everything gets dumped into one dish and the oven does the heavy lifting.
- The contrast between gooey cheesecake pockets and that golden buttery crust will make people think you spent hours.
02 -
- Do not stir the layers together no matter how tempted you are because the distinct layers are what create that perfect texture contrast.
- If you see dry patches of cake mix after adding the butter, gently press them down with the back of a spoon to help them absorb moisture.
03 -
- Soften the cream cheese fully before mixing because nothing ruins the texture faster than cold chunks hiding in your batter.
- Pour the butter in a slow zigzag pattern across the entire pan rather than dumping it all in one spot for the most even crust.