Description

This Strawberry Cheesecake Dump Cake is a delightful and easy-to-make dessert featuring layers of sweet strawberry pie filling, creamy cheesecake dollops, and a crunchy yellow cake topping. Perfect for a quick and impressive treat, this cake bakes up moist and flavorful, with the cheesecake pockets melting into the strawberries beneath. Garnish with fresh strawberries and whipped cream for an extra special touch.

Ingredients

Scale

Fruit Layer

1 can (21 oz) strawberry pie filling

Cheesecake Layer

1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract

Topping

1 box yellow cake mix
1/2 cup unsalted butter, melted

Optional Garnish

Fresh strawberries
Whipped cream

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Instructions

Prepare the Fruit Base: Spread the entire can of strawberry pie filling evenly across the bottom of your baking dish. This forms the sweet and juicy foundation of the cake.
Add the Cheesecake Layer: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract together until the mixture is smooth and creamy. Drop spoonfuls of this cheesecake mixture over the strawberry filling. It’s okay if it’s uneven—these creamy pockets create the cake’s signature texture.
Top with Cake Mix and Butter: Sprinkle the dry yellow cake mix evenly over the entire dish, covering the strawberry and cheesecake layers. Then, drizzle the melted butter evenly over the cake mix to help it bake into a golden, crisp topping.
Bake the Cake: Preheat your oven to 350°F (175°C). Bake the assembled dump cake uncovered for about 50 minutes or until the top is golden brown and bubbly around the edges. Let it cool slightly before serving.
Garnish and Serve: Optionally, top with fresh strawberries and a dollop of whipped cream to enhance the flavors and presentation. Serve warm or at room temperature.

Notes

Make sure the cream cheese is softened to room temperature for easier mixing.
Don’t stir the layers after assembling; the distinct layers create the delicious texture.
You can substitute strawberry pie filling with other fruit pie fillings like cherry or blueberry for variety.
This cake is best served within a day or two for optimum freshness.