Strawberry Cheesecake Dump Cake
A delightful dessert featuring creamy layers and a golden crust, showcasing the sweetness of strawberries. Perfect for family gatherings or a weeknight treat.
Ingredients
Cake Base
- 595 grams strawberry pie filling Bursting with sweet and tangy flavors
- 430 grams yellow cake mix Provides a tender and moist base
- 115 grams unsalted butter Melted for a golden, buttery finish
Cheesecake Layer
- 225 grams cream cheese Softened for easier mixing
- 100 grams granulated sugar Adds sweetness
- 2.5 milliliters vanilla extract Introduces a warm, aromatic essence
Optional Garnish
- to taste pieces fresh strawberries, sliced Adds a pop of color and freshness
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and lightly grease a 23 x 33 cm baking dish.
- Spread the strawberry pie filling evenly over the base of the prepared baking dish.
Preparing Cheesecake Layer
- In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy.
- Distribute spoonfuls of the cream cheese mixture across the surface of the strawberry layer and gently spread it out.
Assembly
- Sprinkle the yellow cake mix evenly over both the cream cheese and strawberry layers.
- Drizzle the melted butter evenly over the cake mix.
Baking
- Bake for 40–45 minutes or until the top is lightly golden and bubbling around the edges.
- Allow the cake to cool slightly before serving warm.
- If desired, garnish with fresh strawberries.
Notes
For a lower-sugar version, use sugar-free strawberry pie filling. Can be made dairy-free with alternatives for cream cheese and butter. Freezes well for up to three months.