Strawberry Cheesecake Dump Cake

How to make Strawberry Cheesecake Dump Cake

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Step 2: Spread the strawberry pie filling evenly across the bottom of the prepared baking dish.

Step 3: In a small bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture evenly over the strawberry layer.

Step 4: Sprinkle the dry cake mix evenly over the entire surface, covering the filling completely.

Step 5: Drizzle the melted butter evenly over the cake mix, making sure most of the surface is moistened.

Step 6: Bake uncovered for 40–45 minutes, or until the top is golden brown and the filling is bubbly around the edges.

Step 7: Remove from the oven and allow the dump cake to cool for 15–20 minutes before serving.

Step 8: Serve warm or at room temperature, topped with whipped cream and fresh strawberries if desired.

Recipe Variations and Possible Substitutions

You can substitute strawberry pie filling with cherry, blueberry, or mixed berry filling. Chocolate or strawberry cake mix works well for a flavor twist. For extra richness, add white chocolate chips over the cream cheese layer. Reduced-fat cream cheese may be used, though the texture will be slightly lighter.

Storage and Reheating Tips

Store Strawberry Cheesecake Dump Cake covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20–30 seconds. This dessert can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.