Strawberry Cheesecake Dump Cake
This strawberry cheesecake dump cake combines sweet strawberry pie filling, tangy cream cheese, and a buttery cake mix topping for an easy dessert that tastes like cobbler and cheesecake in one. Serve it warm with a scoop of vanilla ice cream for the perfect finishing touch.
Servings: 12 servings
Calories: 360kcal
Equipment
Ingredients
- 42 oz strawberry pie filling
- 8 oz cream cheese softened and cut into cubes
- 15.25 oz white cake mix
- ½ cup butter melted
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13 baking dish with nonstick spray to prevent sticking and make cleanup easier.
- Spread both cans of strawberry pie filling evenly in the bottom of the dish, making sure the fruit is distributed to cover the surface.
- Cut the softened cream cheese into small cubes (about ½ inch) and scatter them evenly over the pie filling. Smaller pieces melt into the filling better, giving you cheesecake flavor in every bite.
- In a medium bowl, stir together the dry cake mix and melted butter until the mixture looks crumbly, like damp sand.
- Sprinkle the crumbly mixture evenly over the filling, breaking up any large clumps with your fingers so the topping covers the entire surface.
- Bake uncovered for 35 minutes, or until the top is lightly golden and the edges of the filling are bubbling. The center should look set, not doughy.
- Remove from the oven and let the dump cake rest for at least 10 minutes. This helps the filling thicken slightly and makes serving easier.
- Serve warm on its own or add a scoop of vanilla ice cream for a creamy contrast to the fruity filling.
Nutrition
Serving: 1cup | Calories: 360kcal