Description
This Strawberry Cheesecake Dump Cake is an easy-to-make, luscious dessert combining fresh strawberries, creamy cheesecake, and a golden cake topping. With layers of juicy strawberries and strawberry pie filling topped by a smooth cream cheese mixture and a crumbly cake crust, this no-fuss cake is perfect for family gatherings and special occasions.
Ingredients
Scale
Fruit Layer
- 2 cups strawberries, sliced
- 1 can (21 ounces) strawberry pie filling
Cream Cheese Layer
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Topping
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C) to ensure it’s at the ideal temperature for baking the cake evenly.
- Prepare the baking dish. Grease a 9×13-inch baking dish with nonstick spray or butter to prevent the cake from sticking and aid in easy serving.
- Add sliced strawberries. Place the sliced fresh strawberries evenly across the bottom of the prepared baking dish as the base layer.
- Add strawberry pie filling. Spoon the entire can of strawberry pie filling over the fresh strawberries, spreading it evenly to build moisture and extra flavor.
- Make cream cheese mixture. In a medium mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy, creating a luscious cheesecake layer.
- Layer cream cheese mixture. Dollop the cream cheese mixture on top of the strawberry filling and gently spread it using a spatula to create an even layer.
- Sprinkle cake mix. Evenly sprinkle the dry yellow cake mix over the cream cheese layer, ensuring the whole surface is covered for a cakey crust.
- Add melted butter. Pour the melted butter evenly over the top of the dry cake mix to moisten it, helping it bake into a golden crust.
- Optional nuts topping. If desired, sprinkle chopped pecans or walnuts evenly on top for a crunchy, nutty finish.
- Bake the cake. Place the baking dish in the preheated oven and bake for 40 to 45 minutes, until the top is golden brown and bubbly, indicating it’s cooked through.
- Cool before serving. Remove from the oven and let the cake cool for about 10 minutes to set before slicing and serving.
Notes
- You can substitute mixed berries for strawberries for variety.
- Use softened cream cheese to ensure it blends smoothly without lumps.
- If you prefer a nut-free version, simply omit the nuts.
- Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
- Store leftovers covered in the refrigerator for up to 3 days.
