Here’s an easy Strawberry Cheesecake Dump Cake 🍓🍰—rich, creamy, and made with just a few pantry staples. No mixing bowls required!
Strawberry Cheesecake Dump Cake
Ingredients
- 1 can (21 oz) strawberry pie filling
- 1 box yellow or white cake mix
- 8 oz cream cheese, cut into small cubes (slightly softened)
- ½ cup (1 stick) unsalted butter, melted
- Optional: fresh strawberries or powdered sugar for topping
Instructions
- Preheat oven to 350°F (175°C).
- Spread strawberry pie filling evenly in a 9×13-inch baking dish.
- Scatter cream cheese cubes evenly over the filling.
- Sprinkle dry cake mix evenly over the top (do not stir).
- Drizzle melted butter evenly over the cake mix, covering as much as possible.
- Bake uncovered for 40–45 minutes, until golden and bubbly around the edges.
- Cool slightly before serving.
Serving Ideas
- Serve warm with vanilla ice cream or whipped cream
- Dust with powdered sugar
- Add a few fresh strawberry slices on top 🍓
Tips & Variations
- Extra cheesecake flavor: swirl 1–2 tablespoons sugar into the cream cheese cubes before adding.
- Crunchy top: sprinkle sliced almonds or crushed graham crackers over the cake mix.
- Lighter version: use reduced-fat cream cheese.
If you want, I can share:
- A chocolate strawberry cheesecake dump cake
- A crockpot version
- Or a less-sweet, high-protein twist
Just say the word 😊