Strawberry Cheesecake Dump Cake (Print Version)
# Ingredients:
→ Base Layer
01 -
1 can (21 oz) strawberry pie filling
→ Cheesecake Layer
02 -
1 package (8 oz) cream cheese, softened
03 -
½ cup granulated sugar
04 -
1 teaspoon vanilla extract
→ Cake Topping
05 -
1 box yellow or white cake mix (15.25 oz)
06 -
½ cup (1 stick) unsalted butter, melted
07 -
½ cup milk
08 -
½ teaspoon cinnamon (optional)
09 -
½ cup chopped pecans or walnuts (optional)
→ Optional Garnishes
10 -
Whipped cream
11 -
Vanilla ice cream
12 -
Fresh strawberries
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 -
Spread the strawberry pie filling evenly across the bottom of the prepared baking dish.
03 -
In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and well combined. You can use an electric mixer or mix by hand if the cream cheese is very soft.
04 -
Drop spoonfuls of the cream cheese mixture over the strawberry filling. Gently spread it out as best you can, but don't worry about making it perfect - it will spread during baking.
05 -
Sprinkle the dry cake mix evenly over the cream cheese layer, covering it completely.
06 -
Drizzle the melted butter and milk evenly over the cake mix layer, trying to moisten as much of the dry mix as possible.
07 -
If using, sprinkle the ground cinnamon and chopped nuts over the top of the cake.
08 -
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the edges are bubbling. The center should be set.
09 -
Remove from the oven and let the cake cool for at least 15 minutes before serving. This allows the layers to set slightly.
10 -
Scoop portions into bowls and serve warm or at room temperature. If desired, top with whipped cream, a scoop of vanilla ice cream, and/or fresh strawberries.
# Notes:
01 -
This dessert is called a "dump cake" because you simply dump the ingredients in layers - no mixing required!
02 -
For extra flavor, try adding 1 teaspoon of lemon zest to the cream cheese mixture.
03 -
The cake is delicious warm, at room temperature, or even cold from the refrigerator.
04 -
Store leftovers covered in the refrigerator for up to 5 days.