Strawberry Cheesecake Dump Cake
Ingredients
- 1 can (21 oz / 595 g) strawberry pie filling
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 box (about 15.25 oz / 432 g) yellow or white cake mix
- ½ cup (115 g) unsalted butter, melted (or 1 cup thinly sliced cold butter)
Optional Toppings
- Fresh strawberries
- Whipped cream
- Vanilla ice cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the strawberry pie filling evenly across the bottom of the dish.
- In a bowl, beat the cream cheese, sugar, and vanilla until smooth. Drop spoonfuls of the mixture over the pie filling and gently spread where possible.
- Sprinkle the dry cake mix evenly over the top. Do not stir.
- Drizzle the melted butter evenly over the cake mix, covering as much of the surface as possible. (If using cold butter, arrange the slices evenly over the cake mix.)
- Bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Let the cake cool for 10–15 minutes before serving.
Serving Suggestions
Serve warm with whipped cream or a scoop of vanilla ice cream, and garnish with fresh sliced strawberries for extra flavor and color.
Makes: 10–12 servings.
