STRAWBERRY CHEESECAKE DUMP CAKE
This Strawberry Cheesecake Dump Cake is irresistibly creamy and fruity, made with layers of sweet strawberries, tangy cream cheese, and buttery cake mix.
Ingredients
- 1 can 21 oz strawberry pie filling
- 1 box 15.25 oz yellow or white cake mix
- 1 package 8 oz cream cheese, cubed
- ½ cup 1 stick unsalted butter, melted
- 1 teaspoon vanilla extract optional
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the strawberry pie filling evenly across the bottom of the dish.
- Evenly distribute cream cheese cubes over the pie filling.
- Sprinkle the dry cake mix on top of everything.
- Drizzle melted butter over the cake mix, covering as much of the surface as possible.
- Bake for 40–45 minutes or until golden and bubbling.
- Cool slightly before serving warm or chilled.
Notes
- Make Ahead: Bake and store covered in the fridge for up to 3 days. Reheat individual portions in the microwave.
- Customizing the Flavor: Try swapping strawberry pie filling with blueberry or cherry. Add crushed graham crackers for a crust-like texture.
- Serving Suggestions: Serve warm with vanilla ice cream or whipped cream for an extra decadent treat.
- Allergy-Friendly Options: Use dairy-free butter and cream cheese for a lactose-free version. Ensure cake mix is egg-free if needed.
- Storage Tips: Store leftovers in an airtight container in the fridge. Best enjoyed within 3 days.