Strawberry Cheesecake Dump Cake
Ingredients
- 2 cans 20 oz each strawberry pie filling
- 1 package 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box 15.25 oz yellow or white cake mix
- ½ cup unsalted butter melted
- ½ cup graham cracker crumbs optional, for topping
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish to prevent sticking.
Layer the Strawberry Filling:
- Spread the strawberry pie filling evenly over the bottom of the baking dish.
Prepare the Cheesecake Mixture:
- In a medium bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Drop spoonfuls of the cheesecake mixture over the strawberry filling, spreading gently to create pockets of cheesecake throughout the dish.
Add the Cake Mix and Butter:
- Evenly sprinkle the dry cake mix over the top of the filling layers.
- Drizzle the melted butter evenly over the cake mix, trying to cover as much as possible.
Optional Topping:
- For added crunch, sprinkle graham cracker crumbs over the top of the cake mix and butter.
Bake the Cake:
- Bake for 40–45 minutes, or until the top is golden brown and bubbly.
Cool and Serve:
- Let the cake cool slightly before serving.
- Serve warm or chilled, optionally topped with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Butter Coverage: Ensure the melted butter covers most of the cake mix to avoid dry spots. Use a spoon to spread it evenly if needed.
- Cheesecake Mixture: For an extra tangy flavor, add 1 tablespoon lemon juice to the cream cheese mixture.
- Graham Cracker Crust: For a sturdier base, sprinkle crushed graham crackers under the strawberry filling.
- Cake Mix Options: Try spice cake mix or chocolate cake mix for a fun flavor twist.
- Fruit Substitutions: Swap strawberry pie filling for cherry, blueberry, or peach to suit your taste.