Description
This Strawberry Cheesecake Dump Cake combines sweet strawberry pie filling, creamy cheesecake pockets, and a buttery cake topping for an easy, crowd-pleasing dessert.
Ingredients
- 2 cans (20 oz each) strawberry pie filling
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) white or yellow cake mix
- ½ cup unsalted butter, melted
- ½ cup graham cracker crumbs (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread the strawberry pie filling evenly across the bottom of the prepared dish.
- In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the strawberry filling, gently spreading them to create "cheesecake pockets."
- Sprinkle the dry cake mix evenly over the layers of strawberry and cream cheese. Do not stir.
- Drizzle the melted butter over the top of the cake mix, ensuring even coverage.
- If desired, sprinkle graham cracker crumbs over the top for added texture.
- Bake for 45–50 minutes, or until the top is golden brown and the edges are bubbly.
- Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Use other pie fillings like cherry, blueberry, or peach for variation.
- Ensure even butter distribution to avoid dry cake mix patches.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
