Description
Strawberry Cheesecake Dump Cake is an easy, crowd-pleasing dessert that blends creamy cheesecake pockets with sweet strawberry filling and a buttery cake topping. Made with simple ingredients and minimal prep, this dump-and-bake treat is perfect for potlucks, holidays, or any occasion.
Ingredients
- 1 (21 oz) can strawberry pie filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 box (15.25 oz) yellow or white cake mix
- ½ cup unsalted butter, melted
- ¼ cup graham cracker crumbs (optional)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer the Filling: Spread the strawberry pie filling evenly in the baking dish.
- Make Cheesecake Pockets: Beat cream cheese, sugar, and vanilla extract until smooth. Drop spoonfuls over the filling and lightly spread.
- Add Cake Mix: Evenly sprinkle the dry cake mix over the top.
- Drizzle Butter: Pour melted butter over the cake mix, ensuring even coverage.
- Optional Crunch: Sprinkle graham cracker crumbs on top.
- Bake: Bake for 40-45 minutes until golden brown and bubbly.
- Cool & Serve: Let cool slightly, then serve warm or chilled with ice cream or whipped cream.
Notes
- Fruit Variations: Swap strawberry pie filling for cherry, blueberry, or mixed berry.
- Cake Mix Options: Try butter pecan or chocolate cake mix for a twist.
- Storage: Refrigerate for up to 4 days or freeze for up to 2 months.
- Slow Cooker Option: Cook on low for 3-4 hours.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
