Strawberry Cheesecake Dump Cake (Printable Version)

Strawberries, cream cheese filling and cake mix baked into a warm, comforting dessert in under an hour.

# What You'll Need:

→ Fruit & Filling

01 - 2 cups fresh or frozen sliced strawberries
02 - 1 can (21 oz) strawberry pie filling

→ Cheesecake Mixture

03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1 teaspoon vanilla extract

→ Cake & Topping

06 - 1 box (about 15 oz) yellow or white cake mix
07 - 1/2 cup (1 stick) unsalted butter, melted

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Spread the fresh or frozen sliced strawberries evenly across the bottom of the prepared baking dish. Spoon the strawberry pie filling over the strawberries and spread it into an even layer.
03 - In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract using an electric mixer or whisk until completely smooth and creamy.
04 - Drop spoonfuls of the cheesecake mixture evenly over the strawberry filling layer, distributing it across the entire surface.
05 - Sprinkle the dry cake mix evenly over the entire surface. Do not stir or mix.
06 - Pour the melted butter evenly over the cake mix, ensuring as much surface area is covered as possible for even browning.
07 - Bake for 40 to 45 minutes until the top is golden brown, the center is set, and the cheesecake filling bubbles along the edges.
08 - Allow the cake to cool for at least 20 minutes before serving. Serve warm or at room temperature.

# Expert Hints:

01 -
  • It takes about ten minutes to assemble and looks like you spent hours, which is the best kind of kitchen trick.
  • The cheesecake layer sinks into the strawberries and creates this gooey, creamy middle that nobody expects from a dump cake.
02 -
  • Do not stir the cake mix into the layers below, no matter how tempting, because stirring ruins the distinct layers that make this dessert special.
  • The cheesecake blobs will look uneven when you drop them on, but they spread and melt into gorgeous pockets during baking.
03 -
  • Cover any bare dry spots of cake mix with a little extra melted butter, because dry patches stay powdery and ruin the texture.
  • Let the cream cheese soften fully before beating, because cold cream cheese leaves lumps that never fully dissolve during baking.

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