Strawberry Cheesecake Dump Cake
Imagine your spoon sinking through layers of soft, creamy cheesecake filling and landing in a pool of gooey strawberry pie filling, all beneath a golden, buttery cake topping. This Strawberry Cheesecake Dump Cake is irresistibly easy, with nostalgic spring-fair flavor and a rustic charm perfect for potlucks or weeknight desserts.
Ingredients
- 1 can strawberry pie filling 21 ounces
- 1 block cream cheese 8 ounces, softened
- 1 teaspoon vanilla extract
- 1 box vanilla cake mix
- 1 stick unsalted butter sliced thinly
- 1 tablespoon sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 x 13 inch baking dish with nonstick spray or butter.
- Spread the strawberry pie filling evenly into the bottom of the baking dish using a rubber spatula.
- In a small bowl, mix the softened cream cheese with the vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture over the strawberry layer. Use a butter knife to swirl it gently for a marbled effect.
- Evenly sprinkle the entire box of dry vanilla cake mix over the top of the fruit and cream cheese layers. Do not stir.
- Place the thin slices of butter evenly across the top of the dry cake mix so most of the surface is covered.
- Sprinkle the tablespoon of sugar over the top for a little added crunch and gloss.
- Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and bubbling around the edges.
- Allow to cool for at least 10 minutes before serving. It can be enjoyed warm or cold.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 3gFat: 18gSodium: 310mgFiber: 1gSugar: 24g
Tried this recipe?Let us know how it was!