Description
If there’s one dessert that instantly transports me to warm spring afternoons at my grandmother’s farmhouse, it’s her Strawberry Cheesecake Dump Cake.
Ingredients
For the Filling:
- 2 cans (21 oz each) strawberry pie filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the Cake Topping:
- 1 box (15.25 oz) vanilla or yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
Optional Toppings:
- Fresh strawberries for garnish
- Whipped cream or vanilla ice cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Pour both cans of strawberry pie filling into the bottom of the dish. Spread evenly using a spatula.
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Spoon the mixture over the strawberry filling in dollops, then lightly swirl with a knife or spatula for a marbled effect.
Sprinkle the dry cake mix evenly over the top. Do not mix it in — it will absorb moisture and form a crisp topping.
Pour the melted butter evenly over the cake mix. Try to cover as much of the surface as possible — this helps create that golden crust.
Bake for 40–45 minutes or until the top is golden and the edges are bubbling. Let it cool for at least 10 minutes before serving
Notes
- Room-temperature cream cheese spreads and mixes more easily.
- Don’t mix the cake mix with the filling — the layered effect is key.
- Want extra crisp topping? Dot with a few small cubes of cold butter instead of just melted.
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 380
- Sugar: 32g
- Fat: 17g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
Keywords: Strawberry Cheesecake Dump Cake