Strawberry Cheesecake Dump Cake (Print View)
Sweet strawberries, creamy cheesecake filling and buttery cake layered and baked into an effortless, shareable dessert.
# What You Need:
→ Fruit & Filling
01 - 2 cups fresh or frozen sliced strawberries
02 - 1 can (21 oz) strawberry pie filling
→ Cheesecake Mixture
03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1 teaspoon vanilla extract
→ Cake & Topping
06 - 1 box (about 15 oz) yellow or white cake mix
07 - 1/2 cup unsalted butter, melted
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Spread the fresh or frozen sliced strawberries evenly across the bottom of the prepared baking dish. Spoon the strawberry pie filling over the strawberries and spread it into an even layer.
03 - In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract using an electric mixer or whisk until smooth and creamy.
04 - Drop spoonfuls of the cheesecake mixture evenly over the strawberry filling layer. Do not spread or stir.
05 - Sprinkle the dry cake mix evenly over the entire surface. Do not stir or mix into the layers below.
06 - Pour the melted butter evenly over the cake mix, ensuring as much of the dry surface is covered as possible for even browning.
07 - Bake for 40 to 45 minutes until the top is golden brown and the cheesecake filling bubbles around the edges.
08 - Allow the cake to cool for at least 20 minutes before serving. Serve warm or at room temperature.
# Expert Hints:
01 -
- It delivers the indulgence of cheesecake without the water bath, the cracking anxiety, or the hours of chilling.
- You probably have most of these ingredients in your pantry right now, and the ones you do not need are exactly zero.
02 -
- Do not stir the layers together no matter how tempting it seems because that ruins the distinct textures that make this dessert special.
- The cake mix must stay dry when you pour it and only the butter should moisten it, so skip any urge to add water or milk.
03 -
- Cut the cream cheese into small cubes before beating it because smaller pieces soften faster and blend smoother with less effort.
- Use a spoon to drizzle the butter instead of pouring it all at once, taking care to hit the edges and corners where dry patches like to hide.