Description
A simple and delicious Strawberry Cheesecake Dump Cake featuring layers of sweet strawberry pie filling, creamy cheesecake mixture, and moist strawberry cake topping. This effortless dessert is perfect for any occasion and comes together quickly with minimal prep.
Ingredients
Scale
Main Ingredients
- 1 box strawberry cake mix (approximately 15.25 oz)
- 1 (21 oz) can strawberry pie filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the cake evenly.
- Layer Strawberry Pie Filling: Spread the entire can of strawberry pie filling evenly in the bottom of a 9×13 inch baking dish to create a juicy fruit base.
- Prepare Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, ensuring there are no lumps.
- Add Cream Cheese Layer: Drop spoonfuls of the cream cheese mixture over the strawberry pie filling, distributing it evenly but without spreading to keep a marbled effect.
- Sprinkle Cake Mix: Evenly sprinkle the dry strawberry cake mix over the cream cheese layer, covering it completely.
- Drizzle Melted Butter: Pour the melted butter evenly over the top of the dry cake mix, which will help the cake mix to moisten and bake properly.
- Bake the Cake: Place the baking dish in the oven and bake for 35-40 minutes until the top is golden brown and bubbly around the edges.
- Serve: Allow the cake to cool slightly, then serve warm or chill it for a few hours if you prefer it cold. Enjoy your delightful Strawberry Cheesecake Dump Cake!
Notes
- Use full-fat cream cheese for best creamy texture.
- Do not stir the layers after assembling; the separate textures create a unique taste experience.
- For easier serving, chill the cake before cutting.
- Can substitute strawberry cake mix with yellow or vanilla cake mix for variation.
- Store leftovers covered in the refrigerator for up to 3 days.
