Strawberry Cheesecake Dump Cake
This Strawberry Cheesecake Dump Cake is so creamy and delicious! The strawberries and cream cheese blend perfectly, while the cake mix and butter create an irresistible crispy topping.
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Servings: 10
Ingredients
- 1 21 ounce can of strawberry pie filling plus 1 (16 ounce) package of frozen strawberries, thawed and drained
- 10 ounces of cream cheese softened (1¼ packages)
- 2 large eggs
- ⅓ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 package of French vanilla cake mix
- ⅔ cup unsalted butter cold
- 2 tablespoons brown sugar
- Fresh strawberries and mint leaves for garnish optional
Instructions
- Preheat your oven to 325°F and lightly grease a 9×13 glass baking dish.
- In a medium bowl, beat together the cream cheese, eggs, sugar, and vanilla extract until smooth and fluffy, about 2 minutes.
- In a separate bowl, combine the canned strawberry pie filling with the thawed frozen strawberries, gently folding them together.
- Spread the strawberry mixture evenly across the bottom of the prepared baking dish.
- Pour the cream cheese mixture over the strawberries and use a knife to gently swirl it into the strawberry layer (don't mix completely).
- Sprinkle the cake mix evenly over the previous layers, then sprinkle the brown sugar on top.
- Grate the cold butter using a cheese grater with large holes and distribute it evenly over the entire surface (or cut into thin slices if preferred).
- Cover loosely with foil and bake for 30 minutes, then remove foil and bake for another 25-30 minutes until the topping is golden brown and the filling is bubbling.
- Allow to cool for at least 20 minutes before serving.
- Serve warm or chilled, garnished with fresh strawberries and mint leaves if desired.
Notes
- The grated butter technique creates much better coverage than slicing, ensuring your cake topping browns evenly with no dry spots.
- Adding thawed frozen strawberries to the pie filling creates more fruit texture and a fresher flavor than using canned filling alone.
- The brown sugar sprinkled on the cake mix adds a subtle caramel flavor and helps with browning.
- For a stunning presentation, try serving in clear glass dishes so the beautiful layers are visible.
- Store leftovers in the refrigerator for up to 5 days. If freezing (up to 3 months), cut into portions first for easier thawing.
- This cake actually tastes better on day 2 after the flavors have had time to meld together overnight in the refrigerator!