Delicious Strawberry Cheesecake Dump Cake Recipe

This strawberry cheesecake dump cake recipe mixes the creamy richness of cream cheese with the sweet punch of strawberry pie filling. The combination creates one of the best strawberry desserts ever, with layers that burst with fresh flavor and a golden crust that’s hard to resist. It’s a simple delicious dessert that feels like a special treat every time.

What You’ll Need

Gather these ingredients and tools to create a delightful strawberry cheesecake dump cake:

• 1 can strawberry pie filling (21 oz)
• 1 cup sliced fresh strawberries
• 8 ounces cream cheese (softened)
• 1 large egg
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1 box vanilla cake mix (15.25 oz)
• 10 tablespoons butter (melted)
• 9×13-inch baking dish
• Electric mixer

Detailed Cooking Instructions

1. First, preheat your oven to 350 degrees F (175 degrees C).
2. Next, pour the strawberry pie filling into a 9×13-inch baking dish, spreading it out evenly.
3. Then, gently fold in the sliced fresh strawberries—this adds a fresh burst of flavor.
4. Meanwhile, in a separate bowl, beat together the softened cream cheese, large egg, white sugar, and vanilla extract until the mixture is smooth and creamy.
5. After that, carefully spoon the cream cheese mixture over the strawberry layer, doing your best not to disturb it.
6. Following that, sprinkle the vanilla cake mix evenly over the cream cheese layer, making sure to maintain those distinct, delicious layers.
7. Now, drizzle the melted butter evenly over the top of the cake mix. This step is key to achieving that perfect golden crust.
8. Then, place the dish in the preheated oven and bake for about 40 to 50 minutes, or until the top is bubbly and golden brown.
9. Finally, once it’s done baking, remove it from the oven and let it stand for 10 minutes before serving.

Tips & Tricks

• For extra strawberry flavor, fold in a few more fresh strawberries or a splash of strawberry extract with the cream cheese mixture.
• You can use low-fat cream cheese to reduce calories without losing too much creaminess in the dessert.
• If you’re making this ahead of time, store the cake in an airtight container in the refrigerator for up to 3 days.
• When you’re ready to enjoy leftovers, just pop individual slices in the microwave for about 20–30 seconds, or until they’re nice and warm.
• Try swapping the vanilla cake mix for a lemon or strawberry cake mix to add a twist to the flavor.

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