Description

This Strawberry Cheesecake Dump Cake combines luscious strawberry pie filling, creamy cheesecake, and a golden buttery cake topping for the ultimate comfort dessert. Quick to prepare and bursting with flavor, this easy recipe is a hit for gatherings, potlucks, or any special occasion.

Ingredients

2 cans (20 oz each) strawberry pie filling
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 box (15.25 oz) yellow or white cake mix
1/2 cup unsalted butter, melted
1/2 cup graham cracker crumbs (optional, for topping)

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Instructions

Preheat oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Layer strawberry filling: Spread the strawberry pie filling evenly across the bottom of the dish.
Prepare cheesecake mixture: In a medium bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy. Drop spoonfuls over the strawberry filling and gently spread to create pockets of cheesecake.
Add cake mix: Sprinkle the dry cake mix evenly over the layers of strawberry and cheesecake filling.
Drizzle butter: Pour melted butter evenly over the dry cake mix, ensuring as much of the mix is covered as possible.
Optional topping: Sprinkle graham cracker crumbs over the top for added crunch.
Bake: Place the dish in the oven and bake for 40-45 minutes, or until the top is golden brown and bubbly.
Cool and serve: Allow the cake to cool slightly before serving. Serve warm or chilled with whipped cream or vanilla ice cream for an extra indulgent touch

Notes

Flavor Variations: Swap the strawberry pie filling for cherry, blueberry, or peach for a fresh twist.
Butter Tips: For more even coverage, cut the butter into small cubes and scatter across the cake mix.
Leftover Storage: Store in an airtight container in the refrigerator for up to 3 days.