A Strawberry Cheesecake Dump Cake is such a simple, yet super delicious dessert! It’s the perfect combination of sweet strawberries, creamy cheesecake, and a buttery cake topping. The best part? You literally “dump” the ingredients into a baking dish and let the oven do the work. Here’s an easy recipe to try:
Strawberry Cheesecake Dump Cake
Ingredients:
- 1 (15 oz) can of strawberry pie filling (or about 2 1/2 cups fresh strawberries, diced and mixed with sugar)
- 1 (8 oz) package of cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 (15.25 oz) box of yellow cake mix (you can also use white or strawberry-flavored)
- 1/2 cup unsalted butter (melted)
- 1/2 cup sour cream (optional, for extra creaminess)
- 1/2 cup shredded coconut or chopped nuts (optional for a crunchy topping)
- Fresh strawberries for garnish (optional)
Instructions:
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Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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Prepare the cheesecake layer: In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth. If you’re using sour cream, mix that in as well. Spread this cheesecake mixture evenly over the bottom of the prepared baking dish.
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Add the strawberry filling: Spoon the strawberry pie filling (or fresh strawberries) over the cheesecake layer, spreading it evenly.
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Top with cake mix: Evenly sprinkle the dry cake mix over the strawberries. Don’t stir or mix it—just sprinkle it on top.
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Pour butter over: Drizzle the melted butter evenly over the top of the cake mix layer. Make sure you cover the entire surface with the butter for a golden, crisp topping.
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Bake: Place the baking dish in the oven and bake for about 45-55 minutes, or until the top is golden brown and the cake is bubbling at the edges.
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Cool and serve: Let the dump cake cool for about 10 minutes before serving. You can serve it warm, and if you like, top it with whipped cream or vanilla ice cream for extra indulgence.
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Optional garnish: Add some fresh strawberries on top or a drizzle of strawberry syrup for that extra pop of flavor and color!
Tips:
- Fresh strawberries: If you’re using fresh strawberries, mix them with sugar and let them sit for 20-30 minutes to create a little syrup before adding them to the pan.
- Toppings: Feel free to add a sprinkle of shredded coconut, crushed graham crackers, or chopped nuts on top before baking for some extra crunch.
- Storage: This dessert stores well in the fridge for up to 3-4 days, and it can also be reheated in the microwave or oven.
This strawberry cheesecake dump cake is like a fruity, cheesecake-inspired cobbler with a buttery cake topping—easy to make, and totally satisfying!