Strawberry Cheesecake Dump Cake
Serves: 10–12
Prep Time: 10 minutes
Bake Time: 45–50 minutes
🧾 Ingredients:
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2 cans (21 oz each) strawberry pie filling
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1 box (15.25 oz) vanilla or white cake mix
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1 (8 oz) block cream cheese, cut into small cubes
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1/2 cup (1 stick) unsalted butter, melted
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1 tsp vanilla extract (optional, for extra cheesecake flavor)
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1/4 cup granulated sugar (optional, if you like it sweeter)
Instructions:
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Preheat your oven to 350°F (175°C). Grease a 9×13″ baking dish.
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Dump both cans of strawberry pie filling into the dish. Spread evenly.
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Scatter cubed cream cheese over the filling. If you want it sweeter, sprinkle the sugar evenly over the top.
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Sprinkle the dry cake mix evenly over everything. Don’t mix it—just let it sit on top.
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Drizzle melted butter all over the dry cake mix, trying to cover as much as possible.
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Bake for 45–50 minutes, or until golden brown and bubbly around the edges. A few dry spots are okay—those turn into a toasty topping!
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Cool slightly before serving. It’s great warm or chilled. Add whipped cream or vanilla ice cream if you’re going all out.
Want a twist with fresh strawberries or a crumble topping?